Common Planner
K–12 Standards

Nutrition and Wellness: Grades 9, 10, 11, 12

Other Arkansas CTE sets

Nutrition, Wellness, and You

  • 1.1

    Define terms related to nutrition and wellness

    1. 1.

      Demonstrate knowledge of nutrition and wellness terms using correct context1.1.1

  • 1.2

    Identify the aspects of wellness<ol type="1"><li>emotional</li><li>physical</li><li>psychological</li><li>social</li></ol>

    1. 1.

      Analyze the importance of each aspect of wellness1.2.1

  • 1.3

    Evaluate the effect of lifestyle choices on wellness

    1. 1.

      Identify lifestyle choices of teens1.3.1

    2. 2.

      Compare and contrast the choices made by teens1.3.2

    3. 3.

      Chart lifestyle choices that contribute to disease1.3.3

  • 1.4

    Examine wellness as a choice

    1. 1.

      Demonstrate wellness as a personal choice1.4.1

  • 1.5

    List the steps of the decision-making process in order<ol type="1"><li>Identify the decision to be made</li><li>Identify available resources and possible options</li><li>Weigh pros and cons of each option</li><li>Select the best option</li><li>Act on the decision</li><li>Evaluate the results of the decision</li></ol>

    1. 1.

      Apply the steps of the decision-making process to achieve a wellness goal1.5.1

    2. 2.

      Develop an FCCLA Power of One project: A Better You Module1.5.2

  • 1.6

    Compare the impact of cultural, emotional, psychological, and social influences on food choices

    1. 1.

      Describe how culture influences food choices1.6.1

    2. 2.

      Examine the effect of emotions on food selections1.6.2

    3. 3.

      Identify ways family, friends, and society influence nutritional habits1.6.3

  • 1.7

    Examine the development of regional foods from available global and local food supplies

    1. 1.

      Associate foods with correct regions1.7.1

    2. 2.

      Classify factors contributing to foods becoming regional favorites1.7.2

  • 1.8

    Identify ways global food choices are affected by supply, production, and distribution worldwide

    1. 1.

      Describe how changes in national and international food production and distribution systems affect the food supply1.8.1

  • 1.9

    Research government agencies' guidelines for health claims concerning wellness issues

    1. 1.

      Differentiate the function of the Food and Drug Administration (FDA), US Department of Agriculture (USDA), and Environmental Protection Agency (EPA)1.9.1

    2. 2.

      Separate the responsibilities of government agencies and consumers in protecting the food supply1.9.2

  • 1.10

    Summarize the roles of food industry, technology and government in food choices

    1. 1.

      Examine legislation and regulations related to nutrition and wellness issues1.10.1

    2. 2.

      Determine how availability and selection is influenced by technology1.10.2

The Nutrition Health Connection

  • 2.1

    Define terms related to the nutrition health connection

    1. 1.

      Demonstrate knowledge of nutrition and wellness terms using correct context2.1.1

  • 2.2

    List the six nutrients:<ol type="1"><li>Carbohydrates</li><li>Proteins</li><li>Fats</li><li>Vitamins</li><li>Minerals</li><li>Water</li></ol>

    1. 1.

      Create a mnemonic device/graphic organizer for the nutrients2.2.1

  • 2.3

    Describe the role of carbohydrates on health, appearance, and peak performance

    1. 1.

      Chart the relationship of sugars, starches, and fiber to dental health, hyperactivity, diabetes, hypoglycemia, lactose intolerance, sugar addition, and weight2.3.1

    2. 2.

      Categorize food sources as simple or complex carbohydrates2.3.2

  • 2.4

    Describe the role of protein in health, appearance, and peak performance

    1. 1.

      Identify essential and non essential amino acids2.4.1

    2. 2.

      Categorize food sources as complete or incomplete protein2.4.2

    3. 3.

      Analyze and calculate daily protein needs in calories and grams using a kitchen calculator2.4.3

    4. 4.

      Examine vegetarianism as a dietary choice2.4.4

    5. 5.

      Describe the consequences of protein deficiencies/excesses2.4.5

    6. 6.

      Demonstrate the use of a food dehydrator and food slicer to prepare high protein snacks2.4.6

  • 2.5

    Describe the role of fats in health, appearance, and peak performance

    1. 1.

      Analyze the connection between fats and health issues: cholesterol, heart disease, hypertension, obesity, cancer, and diabetes2.5.1

    2. 2.

      Categorize food sources as saturated, unsaturated, and trans fatty acids2.5.2

    3. 3.

      Analyze and calculate daily fat needs in calories and grams using a kitchen calculator2.5.3

    4. 4.

      Demonstrate the use of a rotisserie, grill, or wok to reduce the fat in foods2.5.4

  • 2.6

    Describe the role of vitamins in health, appearance, and peak performance

    1. 1.

      Chart deficiencies/excesses of vitamins (conditions, symptoms, causes, etc.)2.6.1

    2. 2.

      Assess the need for vitamin supplements2.6.2

    3. 3.

      Research functions and sources of antioxidants and phytochemicals2.6.3

    4. 4.

      Demonstrate the use of a juicer to prepare a vitamin-rich beverage2.6.4

  • 2.7

    Describe the role of minerals in health, appearance, and peak performance

    1. 1.

      Chart the deficiencies/excesses of macrominerals and microminerals2.7.1

    2. 2.

      Assess the need for mineral supplements2.7.2

    3. 3.

      Demonstrate the use of a blender/smoothie machine to prepare a calcium rich beverage2.7.3

  • 2.8

    Describe the role of water in health, appearance, and peak performance

    1. 1.

      Compile nutritional information from various brands of bottled water and compare to tap water2.8.1

    2. 2.

      Determine water loss/replacement needs during physical activity2.8.2

    3. 3.

      Explain the dangers of dehydration to the body2.8.3

Nutrition: Take it Personally!

  • 3.1

    Define terms related to the personal aspects of nutrition

    1. 1.

      Demonstrate knowledge of nutrition and wellness terms using correct context3.1.1

  • 3.2

    Describe the Dietary Guidelines for Americans and MyPyramid

    1. 1.

      Describe personal nutrition needs according to MyPyramid.gov3.2.1

    2. 2.

      Create and analyze a meal plan according to the Dietary Guidelines for Americans and MyPyramid3.2.2

    3. 3.

      Critique daily food intake for prevention of potential health problems3.2.3

    4. 4.

      Demonstrate use of crepe maker, grill, and/or quesadilla maker to prepare healthier foods3.2.4

  • 3.3

    Identify reliable sources of food and nutrition information

    1. 1.

      Analyze information on food labels3.3.1

    2. 2.

      Critique health claims related to nutrition and wellness3.3.2

  • 3.4

    Examine the relationship of nutrition and wellness to individual and family health throughout the life cycle

    1. 1.

      Distinguish nutrient needs/concerns during pregnancy, lactation, infancy, toddlerhood, childhood, adolescence, adulthood, older adults, illness and special diets3.4.1

    2. 2.

      Design a menu plan for special dietary needs3.4.2

  • 3.5

    Identify possible food drug interactions

    1. 1.

      Research cases of food drug interactions3.5.1

  • 3.6

    Assess the impact of food and diet fads, food addictions, and eating disorders on wellness

    1. 1.

      Differentiate between safe and unsafe weight loss practices3.6.1

    2. 2.

      Illustrate characteristics/causes of eating disorders with risks to teens and athletes3.6.2

  • 3.7

    Describe food preparation techniques to conserve essential nutrients

    1. 1.

      Demonstrate food preparation techniques to conserve essential nutrients3.7.1

  • 3.8

    Determine how science and technology impact nutrient content of foods

    1. 1.

      Research the effects of irradiation, food additives, genetic engineering, and other recent technological advances on nutrition3.8.1

    2. 2.

      Assess how science and technology impact nutrition and wellness through the processing and product development of foods3.8.2

  • 3.9

    Identify careers related to nutrition

    1. 1.

      Research careers related to nutrition3.9.1

Your Active Lifestyle

  • 4.1

    Define terms related to physical fitness

    1. 1.

      Demonstrate knowledge of nutrition and wellness terms using correct context4.1.1

  • 4.2

    Explain the six components of physical fitness<ol type="1"><li>Body composition</li><li>Cardio-respiratory endurance</li><li>Coordination and balance</li><li>Flexibility</li><li>Muscular endurance</li><li>Muscular strength</li></ol>

    1. 1.

      Design a visual of the six components of physical fitness4.2.1

  • 4.3

    Describe how physical activity promotes fitness

    1. 1.

      Participate in a variety of fitness tests4.3.1

  • 4.4

    Identify different types of physical activity as aerobic or anaerobic

    1. 1.

      Differentiate the benefits of aerobic and anaerobic activities for the body4.4.1

    2. 2.

      Calculate individual target heart rate4.4.2

  • 4.5

    Describe excuses people give for being sedentary

    1. 1.

      Propose solutions to obstacles which prevent active living4.5.1

  • 4.6

    Describe factors to consider when choosing physical activities

    1. 1.

      Analyze appropriate physical activities for individuals4.6.1

  • 4.7

    Summarize ways to fit physical activity into daily life

    1. 1.

      Compile a list of individual activities, exercise classes, or team sports4.7.1

    2. 2.

      Develop and implement a personal plan for physical activity using the F.I.T. formula (Frequency, Intensity, and Time)4.7.2

    3. 3.

      Use a pedometer to compute/calculate average steps walked daily4.7.3

  • 4.8

    Identify ways to keep physical activity safe and healthy

    1. 1.

      Investigate ways to prevent injuries and check progress4.8.1

  • 4.9

    Describe how physical activity affects nutrient needs

    1. 1.

      Plan menus that help fuel the body before competition using MyPyramid.gov4.9.1

  • 4.10

    Discuss food and beverage strategies for peak performance

    1. 1.

      Predict effects of different beverages and foods on energy levels and body performance4.10.1

  • 4.11

    Distinguish between sports nutrition facts and myths

    1. 1.

      Chart effects of anabolic steroids and other supplements on current and future health4.11.1

  • 4.12

    Explain why suggested body weight varies for individuals

    1. 1.

      Determine suggested body weight for individuals4.12.1

    2. 2.

      Compare and contrast methods of measuring body composition including: BMI, bioelectrical impedance, skin fold test, and hydrostatic weighing4.12.2

    3. 3.

      Utilize the body fat analyzer to determine body composition4.12.3

  • 4.13

    Describe healthy ways to achieve and maintain appropriate body weight

    1. 1.

      Analyze healthy weight loss and weight gain strategies4.13.1

  • 4.14

    Identify careers related to exercise and fitness

    1. 1.

      Research careers related to exercise and fitness4.14.1

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
When were these standards adopted?
2008
Where can I read the official document?
Nutrition and Wellness

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Sibling grade bands, other subjects in this jurisdiction, and the same subject across other states.

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