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Categories:: 11.3. Food Science and Nutrition
Statements:
A. Analyze how food engineering and technology trends will influence the food supply.
B. Evaluate the role of Government agencies in safeguarding our food supply (e.g., USDA, FDA, EPA and CDC).
C. Evaluate sources of food and nutrition information.
D. Critique diet modifications for their ability to improve nutritionally-related health conditions (e.g., diabetes, lactose-intolerance, iron deficiency).
E. Analyze the breakdown of foods, absorption of nutrients and their conversion to energy by the body.
F. Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.
G. Analyze the relevance of scientific principles to food processing, preparation and packaging.