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Categories:: 11.3. Food Science and Nutrition
Statements:
A. Know the production steps that a food travels from the farm to the consumer.
B. Describe personal hygiene techniques in food handling (e.g., handwashing, sneeze control, signs of food spoilage).
C. Explain the importance of eating a varied diet in maintaining health.
D. Classify foods by food group within the food guide pyramid including the serving size and nutrient function within the body.
E. Define energy-yielding nutrients and calories.
F. Identify components of a basic recipe (e.g., volume, weight, fractions, recipe ingredients, recipe directions, safety techniques).
G. Classify foods according to senses (e.g., taste, touch, smell, mouth feel, sight, sound).