| (a) General requirements. This course is recommended
for students in Grades 9-12. Recommended prerequisite: Principles
of Human Services, Principles of Hospitality and Tourism, or Principles
of Health Science. Students shall be awarded one-half credit for successful
completion of this course.
(b) Introduction.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Human Services Career Cluster focuses on preparing
individuals for employment in career pathways that relate to families
and human needs such as counseling and mental health services, family
and community services, personal care services, and consumer services.
(3) Lifetime Nutrition and Wellness is a laboratory
course that allows students to use principles of lifetime wellness
and nutrition to help them make informed choices that promote wellness
as well as pursue careers related to hospitality and tourism, education
and training, human services, and health sciences.
(4) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(5) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
to:
(A) apply interpersonal communication skills in business
and industry settings;
(B) explain and recognize the value of collaboration
within the workplace;
(C) examine the importance of time management to succeed
in the workforce;
(D) identify work ethics and professionalism in a job
setting; and
(E) develop problem-solving and critical-thinking skills.
(2) The student understands the role of nutrients in
the body. The student is expected to:
(A) classify nutrients and their functions and food
sources and compare the nutritive value of various foods;
(B) assess the effects of nutritional intake on health,
appearance, effective job performance, and personal life;
(C) analyze and apply various dietary guidelines throughout
the life cycle, including pregnancy, infancy, childhood, and late
adulthood; and
(D) compare personal food intake to recommended dietary
guidelines.
(3) The student understands the principles of digestion
and metabolism. The student is expected to:
(A) describe the processes of digestion and metabolism;
(B) calculate and explain basal and activity metabolisms
and factors that affect each;
(C) apply knowledge of digestion and metabolism when
making decisions related to food intake and physical fitness;
(D) locate community resources that promote physical
activity and fitness; and
(E) explain the relationship of activity levels and
caloric intake to health and wellness, including weight management.
(4) The student demonstrates knowledge of nutritionally
balanced diets. The student is expected to:
(A) research the long-term effects of food choices;
(B) outline strategies for prevention, treatment, and
management of diet-related diseases such as diabetes, hypertension,
childhood obesity, anorexia, and bulimia;
(C) determine the effects of food allergies and intolerances
on individual and family health;
(D) plan diets based on life cycle, activity level,
nutritional needs, portion control, and food budget;
(E) develop examples of therapeutic diets;
(F) analyze advertising claims and fad diets with the
recommendations of the Recommended Dietary Allowances;
(G) analyze current lifestyle habits that may increase
health risks;
(H) identify community programs that provide nutrition
and wellness services;
(I) examine the nutritional value of fast foods and
convenience foods;
(J) read and interpret food labels;
(K) examine and explain nutritional serving sizes;
(L) compare organic and green food choices; and
(M) determine sustainable food choices and their impact
on society.
(5) The student understands safety and sanitation.
The student is expected to:
(A) demonstrate safe and sanitary practices in the
use, care, and storage of food and equipment;
(B) explain types and prevention of food-borne illnesses;
and
(C) practice appropriate dress and personal hygiene
in food preparation.
(6) The student demonstrates knowledge of food-management
principles. The student is expected to:
(A) read and comprehend standard recipes;
(B) correctly use standard measuring techniques and
equipment;
(C) demonstrate correct food-preparation techniques,
including nutrient retention;
(D) use food-buying strategies such as calculating
food costs, planning food budgets, and creating grocery lists;
(E) demonstrate food-preparation techniques to reduce
overall fat and calories;
(F) practice etiquette, food presentation, and table
service appropriate for specific situations; and
(G) apply food-storage principles.
(7) The student demonstrates effective work habits.
The student is expected to:
(A) participate as an effective team member by demonstrating
cooperation and responsibility;
(B) apply effective practices for managing time and
energy to complete tasks on time;
(C) practice problem solving using leadership and teamwork
skills; and
(D) use presentation skills to communicate and apply
knowledge about careers in consumer services.
(8) The student investigates careers in nutrition.
The student is expected to:
(A) compare and contrast education or training needed
for careers in nutrition;
(B) establish personal short- and long-term career
goals;
(C) analyze entrepreneurial opportunities in nutrition;
and
(D) apply a problem-solving approach to a business
challenge or opportunity to improve sustainability efforts while maintaining
or increasing profits and/or organizational health.
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