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K–12 Standards

Food Products and Technology (2021-)

Other Nebraska CTE sets

Apply principles of science to food processing to provide a safe, wholesome, and nutritious food supply for consumers.AFNR.HS.17.1

  • a

    Identify steps to design a research project in food science using the scientific method.AFNR.HS.17.1.a

  • b

    Explain how the chemical and physical properties of foods influence nutritional value and eating quality.AFNR.HS.17.1.b

  • c

    Compare and contrast the nutritive value of food and food groups.AFNR.HS.17.1.c

  • d

    Distinguish the common food constituents (e.g., proteins, carbohydrates, fats, vitamins, minerals, and water).AFNR.HS.17.1.d

  • e

    Compare and contrast food constituents and their relative value to consumers (e.g., product taste, appearance, nutrition).AFNR.HS.17.1.e

  • f

    Describe the purpose of common food additives.AFNR.HS.17.1.f

Summarize harvesting, selection, and inspection techniques to obtain quality food products for processing.AFNR.HS.17.2

  • a

    Discuss factors that affect quality and yield grades of food products.AFNR.HS.17.2.a

  • b

    Summarize quality control inspections procedures for raw food products for processing.AFNR.HS.17.2.b

  • c

    Analyze accepted animal treatment and harvesting techniques.AFNR.HS.17.2.c

  • d

    Explain desirable and undesirable characteristics of both pre-mortem and post-mortem animals in relation to the production of food products.AFNR.HS.17.2.d

  • e

    Evaluate, grade, and classify food products.AFNR.HS.17.2.e

Synthesize the steps in processing and preserving food and food products for sale and distribution.AFNR.HS.17.3

  • a

    Analyze processing techniques to turn raw materials into consumer-ready products.AFNR.HS.17.3.a

  • b

    Evaluate foods prepared for the fresh-food market based on factors such as shelf life, shrinkage, appearance, and weight.AFNR.HS.17.3.b

  • c

    Identify steps in food preservation processing, using various methods and techniques.AFNR.HS.17.3.c

  • d

    Evaluate ready-to-use food products.AFNR.HS.17.3.d

  • e

    Analyze foods stored in varying conditions for quality, shelf life, and intended use.AFNR.HS.17.3.e

Determine and apply steps in the process of preparing food and food products for sale and distribution.AFNR.HS.17.4

  • a

    Identify the links between microbiology, chemistry, and physics in the development of a new food product.AFNR.HS.17.4.a

  • b

    Explain the required components of a food label.AFNR.HS.17.4.b

  • c

    Prepare and label foods according to the established standards of regulatory agencies.AFNR.HS.17.4.c

  • d

    Formulate and package food products using weights and measures.AFNR.HS.17.4.d

  • e

    Prepare appropriate labels for food products, including principle and information labels.AFNR.HS.17.4.e

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What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12

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