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BPSS Family and Consumer Science Standards

FACS

Area of Study 09:

Food Science, Dietetics, and Nutrition

Comprehensive Standard - Synthesize knowledge, skills, and practices required for careers in food science, food technology, dietetics, and nutrition.

Standard FAC-09.1 Analyze career paths within food science, food technology, dietetics, and nutrition industries.

    • FAC-09.1.01 Explain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition careers.
    • FAC-09.1.02 Analyze opportunities for employment and entrepreneurial endeavors.
    • FAC-09.1.03 Summarize education and training requirements and opportunities for career paths in food science, food technology, dietetics, and nutrition.
    • FAC-09.1.04 Analyze the impact of food science, dietetics, and nutrition occupations on local, state, national, and global economies.
    • FAC-09.1.05 Create an employment portfolio for use with applying for internships and work-based learning opportunities in food science, food technology, dietetics, and nutrition careers.
    • FAC-09.1.06 Analyze the role of professional organizations in food science, food technology, dietetics, and nutrition careers.

Standard FAC-09.2 Apply risk management procedures to food safety, food testing, and sanitation.

    • FAC-09.2.01 Analyze factors that contribute to food borne illness.
    • FAC-09.2.02 Analyze food service management safety and sanitation programs.
    • FAC-09.2.03 Implement industry standards for documenting, investigating, and reporting food borne illness.
    • FAC-09.2.04 Use the Hazard Analysis Critical Control Point (HACCP) during all food handling processes to minimize the risks of food borne illness.
    • FAC-09.2.05 Demonstrate practices and procedures that assure personal and workplace health and hygiene.
    • FAC-09.2.06 Demonstrate standard procedures for receiving and storage of raw and prepared foods.
    • FAC-09.2.07 Classify current types of cleaning materials and sanitizers and their proper use.
    • FAC-09.2.08 Use Occupational Safety and Health Administration’s (OSHA) Right to Know Law and Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
    • FAC-09.2.09 Demonstrate waste disposal and recycling methods.

Standard FAC-09.3 Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.

    • FAC-09.3.01 Analyze nutrient requirements across the life span addressing the diversity of people, culture, and religions.
    • FAC-09.3.02 Analyze nutritional data.
    • FAC-09.3.03 Apply principles of food production to maximize nutrient retention in prepared foods.
    • FAC-09.3.04 Assess the influence of socioeconomic and psychological factors on food and nutrition and behavior.
    • FAC-09.3.05 Analyze recipe/formula proportions and modifications for food production.
    • FAC-09.3.06 Critique the selection of foods to promote a healthy lifestyle.
    • FAC-09.3.07 Categorize foods into exchange groups and plan menus, applying the exchange system to meet various nutrient needs.

Standard FAC-09.4 Apply basic concepts of nutrition and nutritional therapy in a variety of settings.

    • FAC-09.4.01 Analyze nutritional needs of individuals.
    • FAC-09.4.02 Use nutritional information to support care planning.
    • FAC-09.4.03 Utilize a selective menu.
    • FAC-09.4.04 Construct a modified diet based on nutritional needs and health conditions.
    • FAC-09.4.05 Design instruction on nutrition for health maintenance and disease prevention.

Standard FAC-09.5 Demonstrate use of current technology in food product development and marketing.

    • FAC-09.5.01 Analyze various factors that affect food preferences in the marketing of food.
    • FAC-09.5.02 Analyze data in statistical analysis in making development and marketing decisions.
    • FAC-09.5.03 Prepare food for presentation and assessment.
    • FAC-09.5.04 Maintain test kitchen/laboratory and related equipment and supplies.
    • FAC-09.5.05 Implement procedures that affect quality product performance.
    • FAC-09.5.06 Conduct sensory evaluations of food products.
    • FAC-09.5.07 Conduct testing for safety of food products, utilizing available technology.

Standard FAC-09.6 Demonstrate food science, dietetics, and nutrition management principles and practices.

    • FAC-09.6.01 Build menus to customer/client preferences.
    • FAC-09.6.02 Implement food preparation, production, and testing systems.
    • FAC-09.6.03 Apply standards for food quality.
    • FAC-09.6.04 Create standardized recipes.
    • FAC-09.6.05 Manage amounts of food to meet needs of customers and clients.
    • FAC-09.6.06 Analyze new products.
    • FAC-09.6.07 Implement procedures that provide cost effective products.
    • FAC-09.6.08 Establish par levels for the purchase of supplies based on an organization’s needs.
    • FAC-09.6.09 Utilize Food Code Points of time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation.