Nutrition Standards List

	A	B	C	D
1	Week	Topic	Standard
2	1	Stand Up National Program	14.1.4 Analyze the effects of global, regional, and local events and conditions on food choices and practices	Unit 4- The Resiliant You
3	2	Stand Up National Program	14.1.4 Analyze the effects of global, regional, and local events and conditions on food choices and practices	Unit 3- The Real You
4	3	Stand Up National Program	14.1.4 Analyze the effects of global, regional, and local events and conditions on food choices and practices	Unit 2- The Fit You
5	4	Stand Up National Program	14.1.4 Analyze the effects of global, regional, and local events and conditions on food choices and practices	Unit 1- The Healthy You
6	9	Nutrition fact labels	9.3.2 Analyze nutritional data	I can read nutrition labels.
7	5	Carbs	9.7.4 Explain the impact of molecular structure of simple and complex carbohydrates on digestion, nutrition, and food preparation procedures.	I can list the function of carbs in human nutrition.
8	6	Lipids	9.7.5 Relate the composition of lipids and proteins to their functions in foods and their impact on food preparation and nutrition.	I can list the function of lipids in nutrition.
9	7	Proteins	9.75 Relate the composition of lipids and proteins to their functions in foods and their impact on food preparation and nutrition.	I can list the function of protiens of nutrition.
10	8	Vitamins and Minerals	9.7.1 Explain the properties of elements, compounds, and mixtures in foods and food products.	I can list the function of vitamins and minerals in nutrition.
11	11	Nutrition across the lifespan	9.3.1 Analyze nutrient requirements across the life span addressing the diversity of people, culture, and religions.	I can analyze the role of culture on nutrition.
12	12	America culture	9.3.4 Assess the influence of cultural, socioeconomic and psychological factors on food and nutrition and behavior.	I can asses the state of Americans nutrition.
13	14	Fad diets	9.3.4 Assess the influence of cultural, socioeconomic and psychological factors on food and nutrition and behavior.	I can assess the effect of fad diets.
14	15	Food marketing	9.5.1 Analyze various factors that affect food preferences in the marketing of food to a variety of populations	I can explain the effect marketing has a on products popularity.
15	16	Individual case study	9.3.7 Plan menus, applying the exchange system to meet various nutrient needs.	I can create a meal plan for a specific individual.
16	17	Eating Disorders	14.1
17	18	Caffine and other supplements	14.1
18	19	Sports Nutrition	14.1.4	STAR Event
19	20	Sports Nutrition	14.1.4	STAR Event
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21		To be assessed periodicially through out the course:
22		8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
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