Food Sciences and Dietetics (FSD)

Other Wisconsin Family and Consumer Sciences sets

• Career, Community, and Life Connection (CCLC)
• Consumer and Family Resources (CFR)
• Consumer Sciences (CS)
• Culinary Arts and Food Services (CAFS)
• Education and Early Childhood (EEC)
• Family and Parenting (FP)
• Hospitality, Tourism, and Recreation (HTR)
• Housing, Interiors, and Furnishings (HIF)
• Human Development (HD)
• Human Services (HS)
• Interpersonal Relationships (IR)
• Nutrition and Wellness (NW)
• Textiles, Fashion, and Apparel (TFA)

Identify careers in food science, technology, dietetics, and nutrition. FCS.FSD.1.A.b.1

Define labor market information and its impact on employment opportunities within food science and dietetics. FCS.FSD.1.A.b.2

Identify job skills in completing tasks at work.FCS.FSD.1.A.b.3

List professional organizations related to food science, food technology, dietetics, and nutrition. FCS.FSD.1.A.b.4

Explain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition careers.FCS.FSD.1.A.i.1

Analyze opportunities for employment across local, state, and national levels within food science and dietetics.FCS.FSD.1.A.i.2

Identify skills, knowledge, and dispositions that are necessary to work in the food service, dietetics, and nutrition industries.FCS.FSD.1.A.i.3

Summarize professional organizations and the purpose(s) these serve. FCS.FSD.1.A.i.4

Analyze education, training requirements, and employment or entrepreneurial opportunities for career paths in food science, food technology, dietetics, and nutrition.FCS.FSD.1.A.a.1

Analyze the correlation between food science, dietetics, and nutrition occupations and local, state, national, and global economies.FCS.FSD.1.A.a.2

Create an employment portfolio to communicate knowledge and skills in food science, food technology, dietetics, and nutrition careers.FCS.FSD.1.A.a.3

Analyze the role of professional organizations in food science, food technology, dietetics, and nutrition careers.FCS.FSD.1.A.a.4

Describe factors that contribute to foodborne illness.FCS.FSD.1.B.b.1

Identify potential sources of food contamination.FCS.FSD.1.B.b.2

Recognize principles of personal and workplace health and hygiene. FCS.FSD.1.B.b.3

Identify proper procedures for receiving, storing, and preparation of raw and prepared foods.FCS.FSD.1.B.b.4

Discuss safely handling hazardous materials. FCS.FSD.1.B.b.5

Identify recyclable materials.FCS.FSD.1.B.b.6

Analyze food service management safety and sanitation programs.FCS.FSD.1.B.i.1

Explain the process of controlling potential contamination in the flow of food.FCS.FSD.1.B.i.2

Explain the importance of practices and procedures to ensure personal and workplace health and hygiene. FCS.FSD.1.B.i.3

Practice proper storage of food.FCS.FSD.1.B.i.4

Classify cleaning materials and sanitizers and their correct use.FCS.FSD.1.B.i.5

Demonstrate waste disposal and recycling methods.FCS.FSD.1.B.i.6

Implement industry standards for documenting, investigating, and reporting foodborne illness.FCS.FSD.1.B.a.1

Utilize the hazard analysis critical control point (HACCP) during all food handling processes (the flow of food) to minimize the risks of foodborne illness.FCS.FSD.1.B.a.2

Demonstrate practices and procedures that assure personal and workplace health and hygiene.FCS.FSD.1.B.a.3

Demonstrate standard procedures for receiving, storage, and preparation of raw and prepared foods.FCS.FSD.1.B.a.4

Implement current Occupational Safety and Health Administration (OSHA) and state requirements in handling hazardous materials.FCS.FSD.1.B.a.5

Analyze waste disposal methods, including recycling and composting.FCS.FSD.1.B.a.6

Identify nutrients. FCS.FSD.1.C.b.1

Identify factors that influence personal food and nutrition choices.FCS.FSD.1.C.b.3

Identify ways to preserve nutrients in food preparation.FCS.FSD.1.C.b.2

Identify unit measurements.FCS.FSD.1.C.b.4

Discuss the health benefits of foods.FCS.FSD.1.C.b.5

Describe food exchange groups.FCS.FSD.1.C.b.6

Describe the functions of nutrients to meet dietary needs.FCS.FSD.1.C.i.1

Practice food production techniques used to prepare food.FCS.FSD.1.C.i.2

Demonstrate decisionmaking for food choices.FCS.FSD.1.C.i.3

Convert a recipe. FCS.FSD.1.C.i.4

Compare food options for health benefits.FCS.FSD.1.C.i.5

Categorize foods into exchange groups.FCS.FSD.1.C.i.6

Assess nutrient requirements across the lifespan, addressing the diversity of people, cultures, and religions.FCS.FSD.1.C.a.1

Apply principles of food production to maximize nutrient retention in prepared foods.FCS.FSD.1.C.a.2

Assess the influence of cultural, socioeconomic, and psychological factors on food, nutrition, and behavior.FCS.FSD.1.C.a.3

Analyze recipe or formula proportions and modifications for food production.FCS.FSD.1.C.a.4

Critique the selection of foods to promote a healthy lifestyle.FCS.FSD.1.C.a.5

Plan menus, applying the exchange system to meet various nutrient needs.FCS.FSD.1.C.a.6

Summarize nutritional information to support planning for caregiving.FCS.FSD.1.D.b.1

Identify ways to maintain health and prevent disease. FCS.FSD.1.D.b.2

Determine when to provide a selective menu approach in nutritional therapy settings.FCS.FSD.1.D.i.1

Propose a nutritional plan for health maintenance and disease prevention.FCS.FSD.1.D.i.

Construct a modified diet based on nutritional needs and health conditions.FCS.FSD.1.D.a.1

Design instruction on nutrition to promote wellness and disease prevention. FCS.FSD.1.D.a.2

Identify marketing strategies used in the food industry. FCS.FSD.1.E.b.1

Identify information used to make marketing decisions.FCS.FSD.1.E.b.2

Prepare food for presentation and assessment. FCS.FSD.1.E.b.3

Maintain test kitchen, laboratory, and related equipment and supplies. FCS.FSD.1.E.b.4

Identify factors that affect food preferences in the marketing of food.FCS.FSD.1.E.i.1

Collect data to assist in decisionmaking and marketing decisions.FCS.FSD.1.E.i.2

Conduct sensory evaluations of food products.FCS.FSD.1.E.i.3

Conduct testing for safety of food products, utilizing available technology. FCS.FSD.1.E.i.4

Analyze various factors that affect food preferences in the marketing of food to a variety of populations.FCS.FSD.1.E.a.1

Analyze data in statistical analysis when making development and marketing decisions.FCS.FSD.1.E.a.2

Interpret data collected from sensory evaluations for product improvement.FCS.FSD.1.E.a.3

Implement procedures that affect quality product performance and sustainability. FCS.FSD.1.E.a.4

Identify food preferences for individuals and families.FCS.FSD.1.F.b.1

Compare and contrast food preparation and production. FCS.FSD.1.F.b.2

Identify parts of a recipe.FCS.FSD.1.F.b.3

Identify trends in the food market.FCS.FSD.1.F.b.4

Identify cost-effective procedures.FCS.FSD.1.F.b.5

Distinguish between the types of supplies (perishable and nonperishable) needed in an organization.FCS.FSD.1.F.b.6

Describe specific points of time, temperature, date markings, cross contamination, handwashing, and personal hygiene for safe food preparation. FCS.FSD.1.F.b.7

Build menus to customer or client preferences. FCS.FSD.1.F.i.1

Implement food preparation, production, and testing systems. FCS.FSD.1.F.i.2

Utilize a standardized recipe.FCS.FSD.1.F.i.3

Analyze new products using the most current guidelines and innovations in technology.FCS.FSD.1.F.i.4

Compare procedures used for cost savings.FCS.FSD.1.F.i.5

Establish Periodic Automatic Replacement (PAR) levels for the purchase of supplies based on an organization's needs.FCS.FSD.1.F.i.6

Identify potential food safety hazards and implement appropriate control measures to mitigate risks and ensure safe food handling practices. FCS.FSD.1.F.i.7

Manage food production to meet needs and preferences of diverse customer populations.FCS.FSD.1.F.a.1

Apply standards for food quality and sustainability.FCS.FSD.1.F.a.2

Create standardized recipes.FCS.FSD.1.F.a.3

Develop new food products.FCS.FSD.1.F.a.4

Implement procedures that provide costeffective products.FCS.FSD.1.F.a.5

Implement a system to maintain established par levels.FCS.FSD.1.F.a.6

Utilize Food Code Points of time, temperature, date markings, cross contamination, handwashing, and personal hygiene as criteria for safe food preparation.FCS.FSD.1.F.a.7

Define elements, compounds, and mixtures in foods and food products. FCS.FSD.1.G.b.1

Describe thermodynamics.FCS.FSD.1.G.b.2

Define acids and bases.FCS.FSD.1.G.b.3

Classify simple and complex carbohydrates. FCS.FSD.1.G.b.4

Categorize lipids and proteins in foods.FCS.FSD.1.G.b.5

Define molds and enzymes.FCS.FSD.1.G.b.6

Identify food preservation methods and techniques.FCS.FSD.1.G.b.7

Compare elements and compounds in foods and food products.FCS.FSD.1.G.i.1

Apply thermodynamics to food products.FCS.FSD.1.G.i.2

Utilize the pH scale to classify food items. FCS.FSD.1.G.i.3

Compare the molecular structure of simple and complex carbohydrates.FCS.FSD.1.G.i.4

Differentiate lipid and protein functions.FCS.FSD.1.G.i.5

Identify food products that contain molds or enzymes.FCS.FSD.1.G.i.6

Practice food preservation methods and techniques.FCS.FSD.1.G.i.7