Nutrition and Food Science - Grade Levels 10-12 TEKS Manager

and health; (D) assess long-term effects of food choices; and (2) Principles of nutrition .<br><br> The student determines the relationship of nutrition to individual and family health. The student is expected to: (E) discuss food allergies and intolerances. (A) explain the food pyramid and various dietary guidelines; (B) compare recommended dietary allowances (RDA) throughout the life cycle; (C) set goals for good eating habits; and (3) Nutritionally-balanced diets .<br><br> The student utilizes various dietary guidelines in making wise food choices. The student is expected to: (D) apply dietary guidelines to meet nutritional needs throughout the life cycle. TEKS 1 st 6 wks 2 nd 6 wks 3 rd 6 wks (A) analyze the reliability of nutrition information; (B) evaluate nutritive supplements; (C) assess nutritional needs of persons at various activity levels; (D) use available technology to compare personal food intake to recommended guidelines; (E) interpret nutrition assessment data from available technology; and (4) Nutritionally-balanced diets .<br><br> The student analyzes nutritional adequacy of selected diets utilizing available technology. The student is expected to: (F) utilize decision-making skills to improve eating habits, exercise, and management of optimum weight. (A) identify ways food satisfies psychological and social needs; (B) discuss the role peer pressure and media play in food selections; (C) describe family eating patterns; (D) compare past, current, and future family eating patterns; (E) determine environmental influences on food choices; (F) propose ways nutritional needs may be met by individuals in self-care, including children, older adults, and persons with special needs; and (5) Influences on food choices .<br><br> The student evaluates influences on food choices. The student is expected to: (G) evaluate the most efficient use of fast foods and convenience foods as nutrition sources. (A) analyze food customs of the community; (B) explain the integral role food plays in family traditions, special occasions, religious events, and holiday celebrations; (C) adjust traditional recipes to improve nutritional quality; and (6) Influences on food choices .<br><br> The student exhibits an awareness of the variety of food choices available in our multicultural society. The student is expected to: (D) determine the effects of regional agriculture and technology on food choices. (A) describe a variety of consumer food- buying strategies; (B) analyze the influence of advertising on consumer buying; (C) read and interpret food labels; (D) relate the effects of work space, tools, equipment, and technology on food preparation; (E) determine ways family members assuming multiple roles can apply food management skills; (F) analyze food costs and budgeting needs; (G) design a variety of daily menus; and (7) Food management skills .<br><br> The student applies management principles in meeting nutritional needs. The student is expected to: (H) determine how technological advancements have impacted the nutritional value of foods. TEKS 1 st 6 wks 2 nd 6 wks 3 rd 6 wks (A) identify potential safety and sanitation hazards; (B) demonstrate safe and sanitary practices in the use, care, and storage of tools and equipment; (C) describe food storage principles; and (8) Food management skills .<br><br> The student demonstrates safety and sanitation procedures. The student is expected to: (D) demonstrate safety and sanitation practices when handling, storing, preparing, and serving food. (A) demonstrate skills and procedures in applying principles of food preparation; (B) prepare nutritious foods appropriate for individuals, families, and small groups; (C) practice etiquette, food presentation, and table service appropriate for specific situations; and (9) Food management skills .<br><br> The student prepares and serves nutritious foods. The student is expected to: (D) participate as an effective team member by demonstrating cooperation and responsibility. (A) determine employment and entrepreneurial opportunities and preparation requirements for careers in the nutrition and the food industry; (B) compare personal characteristics to those needed for careers in nutrition and the food industry; and (10) Career preparation .<br><br> The student determines opportunities and preparation requirements for careers in nutrition and the food industry. The student is expected to: (C) propose short-term and long-term career goals. (A) describe management practices facilitating individuals assuming multiple family, community, and wage-earner roles; (B) practice positive human-relations skills; (C) demonstrate effective verbal, nonverbal, written, and electronic communication skills; (D) demonstrate effective techniques to secure, maintain, and terminate employment; (E) identify ethical practices in the workplace; and (11) Career preparation .<br><br> The student exhibits employability skills. The student is expected to: (F) practice problem solving using leadership and teamwork skills. (A) determine home and business applications of knowledge and skills developed in the study of nutrition and food science; and (12) Career preparation .<br><br> The student completes a supervised career-connections experience applying knowledge and skills developed in the study of nutrition and food science. The student is expected to: (B) utilize a career-connections experience to demonstrate occupational applications of competencies developed in the study of nutrition and food science. © PISD D of C 3 CTE 2007<br><br>

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