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Elkhorn Public Schools
Family Consumer Science
HS Family Consumer Science - Scientific Nutrition

Digestion
The learner will be able to define, identify, and/or list vocabulary and facts related to the process of digestion, including but not limited to human anatomy, anatomical function, breakdown and absorption of nutrients, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.4, FCSNS 9.3.2, 14.2.1
  
Metabolism
The learner will be able to define, identify, and/or list vocabulary and facts related to the process of metabolism, including but not limited to human anatomy, anatomical function, conversion into energy, influences on the metabolic process, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.4, FCSNS 9.3.2, 14.2.1
  
Weight Management
The learner will be able to define, identify, and/or list vocabulary and facts related to the correlation between metabolism and weight management, which may include but not be limited to calorie requirements, basal metabolism, activity levels, physical exercise, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.4, FCSNS 9.3.2, 14.2.1
  
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Nutrient Groups
Water
The learner will be able to identify water as a nutrient necessary for survival and as a nutrient group, along with information that may include but not be limited to molecular structure, properties, sources, as a medium for food preparation, functions related to nutrition, deficiency, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.1, FCSNS 9.3.3, 14.2.1
  
Protein
The learner will be able to identify protein as a nutrient group, along with information that may include but not be limited to essential and non-essential amino acids, structure, sources, functions, it's role in food preparation, deficiency, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.1, FCSNS 9.3.3, 14.2.1
  
Carbohydrates
The learner will be able to identify carbohydrates as a nutrient group, along with information that may include but not be limited to molecular structure, definitions and properties of simple (sugar) and complex (starches and fiber) carbohydrates, sources, function, their role in food production, the nutritional significance of fiber, diet excesses and deficiency, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.1, FCSNS 9.3.3, 14.2.1
  
Vitamins
The learner will be able to identify vitamins as a nutrient group, along with general information about the group that may include but not be limited to the ability of vitamins to work with digestive enzymes in causing reactions, molecular structure, water and fat solubility, vitamin precursors, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.1, FCSNS 9.3.3, 14.2.1
  
Minerals
The learner will be able to identify minerals as a nutrient group, along with general information about the group that may include but not be limited to the ability of minerals to work with digestive enzymes or in partnership with vitamins, structure, definitions and listings of major and trace minerals, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.1, FCSNS 9.3.3, 14.2.1
  
Fats
The learner will be able to identify fats (lipids) as a nutrient group, along with general information about the group that may include but not be limited to triglycerides, phospholipids, and sterol categories, functions, fatty acids, saturated and unsaturated fat, properties, it's role in food preparation, trans fat, cholesterol, omega 3 fatty acids, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 7.0.1, FCSNS 9.3.3, 14.2.1
  
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Nutrition Influences
The learner will be able to examine the physical, social, psychological, and cultural influences on nutrition practices.
Strand Scope Source
Wellness Reinforce Elkhorn Public Schools(a) FCS 7.0.5, FCSNS 9.3.4, 14.1.1
  
Dietary Guidelines
The learner will be able to define/list/discuss research-based dietary guidelines, which may include but not be limited to vocabulary, wellness practices (such as exercise and life-style factors), food groups, main nutrient(s) per group, sources of nutrients, functions of nutrients, nutrient deficiencies, recommended daily allowances, recommended numbers of servings, minimum size of recommended servings, etc.
Strand Scope Source
Nutrition Master Elkhorn Public Schools(a) FCS 7.0.1, FCSNS 9.3.2, 14.2.1, 14.2.2, 14.3.1
  
Food Labeling
The learner will be able to demonstrate the ability to read a recipe or food label and use that information in the selection of nutritional foods/meals, with emphasis' that may include but not be limited to serving information, recommended daily allowances, correctly using abbreviations and measurements, listing of ingredients, dietary supplements, food additives, etc.
Strand Scope Source
Nutrition Reinforce Elkhorn Public Schools(a) FCS 6.0.2, 7.0.1, FCSNS 9.3.2, 14.2.4, 14.4.4
  
Special Diets
The learner will be able to discuss/plan/analyze nutritional food items or meal plans that meet or exceed the dietary guidelines, which may include but not be limited to information on reading a recipe or meal plan (such as abbreviations and measurements), stimulating the 5 senses, labeling information, and/or definitions of regular or special needs diets throughout the life cycle (i.e. low-calorie, low-fat, low-cholesterol, sugar-controlled, high protein, low-carb, religious restrictions, athletic training, vegan, vegetarian, high fiber, etc.).
Strand Scope Source
Meal Planning Reinforce Elkhorn Public Schools(a) FCS 7.0.2, FCSNS 9.3.1, 14.2.3, 14.3.1, 14.3.2
  
Eating Disorders
The learner will be able to define types of eating disorders, and examine the possible causes, characteristics, treatments, and toll on overall health.
Strand Scope Source
Wellness Reinforce Elkhorn Public Schools(a) FCS 7.0.4, FCSNS 14.2.4
  
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Food Product Development and Marketing
Product Development
The learner will be able to identify potential demands of consumers in meeting specific nutritional needs, develop a plan to modify a standardized recipe to meet that demand, and implement procedures to prepare, evaluate, and/or market such a modification.
Strand Scope Source
Nutrition Introduce Elkhorn Public Schools(a) FCS 6.0.2, 7.0.3 , FCSNS 9.3.5, 9.3.6, 9.5.1, 9.5.3, 9.5.6, 14.1.2, 14.2.4
  
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Nutritional & Food Science Applications
Safety & Sanitation
The learner will be able to define, identify, and/or list general food safety, sanitation, and management procedures, which may include but not be limited to work habits, food handler hygiene, food borne illness, the flow of food from growing/manufacturing through service, the facilities, government regulations and inspections, the correct selection, handling, cooking, and storage of food items, etc.
Strand Scope Source
Food Safety Reinforce Elkhorn Public Schools(a) FCS 7.0.6, FCSNS 8.2.1, 14.3.3, 14.4.1, 14.4.2, 14.4.4, 14.4.5, 14.4.6
  
Science Application
The learner will be able to work individually or cooperatively with others as assigned, to investigate and discuss food related issues that can be identified and researched in a science lab, which may include but not be limited to public and/or global food and nutrition issues, health and wellness, safety, the sensory evaluation of food, elements, compounds, and mixtures, chemical reactions and physical changes, water, acids and bases, energy, nutrition and labeling, nutrient deficiencies, digestion, metabolism, nutrient groups, enzymes, solutions and dispersions, leavening agents, fermentation, biochemistry, food additives, food supplements, food preservation, genetic engineering, etc.
Strand Scope Source
Food Science Introduce Elkhorn Public Schools(a) FCS 7.0.7, FCSNS 14.1.3, 14.1.4, 14.1.5, 14.4.3, 14.5.1, 14.5.2, 14.5.3, 14.5.4
  
Scientific Method
The learner will be able to work individually or cooperatively with others as assigned, to follow oral, written, pictorial, or modeled directions in order to develop, perform, and/or present a food related experiment using scientific methods.
Strand Scope Source
Food Science Introduce Elkhorn Public Schools(a) FCS 10.0.2, FCSNS 1.2.4, 2.1.1
  
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Exploring Careers
Careers
The learner will be able to identify personal interests, strengths, and weaknesses as related to the food and nutrition studies, appropriate opportunities/careers available in this field, and available curriculum offerings to enhance their interests and abilities.
Strand Scope Source
Careers Master Elkhorn Public Schools(a) FCS 10.0.4, FCSNS 9.1.1, 9.1.2, 9.1.3
  
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