Recommendation for individuals using a screenreader: please set your punctuation settings to "most."
Descriptive Statements:
- Identify sources and functions of nutrients and the functions of the digestive system and its effects on nutrition and wellness.
- Recognize factors that affect the nutritional value of foods and beverages.
- Identify components of a balanced diet and special nutritional needs of individuals at various stages throughout the life span.
- Demonstrate knowledge of factors that affect food choices, food customs, and eating habits.
- Identify information required for food labels and packaging and how to interpret food label information, including health- and nutrition-related claims.
- Analyze causes, characteristics, and effects of nutritional deficiencies and excesses throughout the life span.
- Apply knowledge of principles and techniques for establishing and maintaining healthy eating and wellness practices for individuals, families, and groups.
- Demonstrate knowledge of the basic principles of food science.
- Recognize how scientific, technological, and environmental factors affect the nutrient content and availability of foods.
- Demonstrate knowledge of the role of science and technology in food product development and marketing and how it affects the health and wellness of individuals, families, and groups.
- Demonstrate knowledge of developing and implementing research- and theory-based course curricula, instructional strategies, and assessments that integrate core academic areas and support students' understanding of the principles of nutrition and food science.
Sample Item:
According to Food and Drug Administration (FDA) regulations, a food can be labeled "good source of fiber" if each serving contains:
- 10 to 19 percent of the daily value of fiber.
- at least 1 gram of fiber.
- 91 to 100 percent of the daily value of fiber.
- at least 5 grams of fiber.
Correct Response and Explanation (Show Correct ResponseHide Correct Response)
A. The U.S. Food and Drug Administration (FDA) requires that a food must have between 10 and 19 percent of the daily value of fiber per serving to be labeled as a "good source of fiber."
Descriptive Statements:
- Identify kitchen safety hazards, safety precautions, and emergency procedures.
- Demonstrate knowledge of the symptoms, causes, and consequences of foodborne illnesses.
- Recognize guidelines, procedures, and standards for maintaining food safety and sanitation in home, commercial, educational, and institutional environments.
- Identify the role of federal, state, and local agencies involved in food safety and sanitation.
- Recognize how scientific, technological, and environmental factors affect food safety.
- Demonstrate knowledge of principles, techniques, and terminology of food preparation and presentation.
- Recognize safe food selection, storage, and preparation methods.
- Demonstrate knowledge of principles of meal and menu planning, portion control, food budgeting, and recipe costing.
- Apply knowledge of the appropriate selection, use, care, and storage of kitchen tools and equipment.
- Apply skills and strategies for following, interpreting, converting, scaling, and modifying recipes/formulas for various purposes.
- Identify various food preparation, dining etiquette, table setting, and meal service styles among groups within and outside the United States.
- Demonstrate knowledge of developing and implementing classroom and laboratory policies and procedures based on current industry standards to ensure both the safety of students and clients and the sustainability of products and the environment.
- Demonstrate knowledge of developing and implementing research- and theory-based course curricula, instructional strategies, and assessments that integrate core academic areas and support students' understanding of the principles of food preparation; kitchen and food safety; and sanitation in home, commercial, educational, and institutional settings.
Sample Item:
Which of the following cooking methods would best retain the nutritive value of vegetables?
- boiling
- frying
- steaming
- poaching
Correct Response and Explanation (Show Correct ResponseHide Correct Response)
C. In steaming, vegetables are held on a rack above boiling water. As a result, food is cooked thoroughly without having its nutrients leached by the cooking liquid.
View Cart