Food and Nutrition: Content Areas and Competencies

(Developed by the National Teaching Council)

1. Nutrition and Health

Competencies:

• Demonstrate basic knowledge about food, its nutritive value, and utilization.

• Understand the relationship between nutrition and health.

Descriptive Statements:

✔ Explain nutrition and related terms. ✔ Identify nutrients in food and their importance. ✔ Classify food into functional groups (energy-giving, body-building, protective). ✔ Analyze factors influencing food habits. ✔ Describe digestion and absorption processes.

2. Food Laboratory and Equipment

Competencies:

• Plan an efficient kitchen layout and select appropriate equipment.

• Apply sanitation principles in food preparation.

Descriptive Statements:

✔ Classify kitchen tools by size and function. ✔ Compare fuel types (electricity, gas, charcoal) for efficiency. ✔ Recommend hygiene practices (personal, kitchen, food safety). ✔ Explain the causes/prevention of kitchen accidents.

3. Cooking of Food

Competencies:

• Analyze heat transfer principles (conduction, convection, radiation).

• Apply cooking methods appropriately.

Descriptive Statements:

✔ Identify reasons for cooking (safety, digestibility, flavor). ✔ Compare moist vs. dry heat methods (boiling vs. baking).

4. Food Commodities

Competencies:

• Evaluate food choices based on nutritional value and preparation.

• Understand effects of heat on food (e.g., starch gelatinization).

Descriptive Statements:

✔ Prepare and serve diverse food commodities (grains, proteins, vegetables). ✔ Explain the roles of food additives (preservatives, flavor enhancers).

5. Food Storage and Preservation

Competencies:

• Apply principles of food preservation (drying, canning, freezing).

Descriptive Statements:

✔ Differentiate storage vs. preservation. ✔ Demonstrate methods like pickling, pasteurization.

6. Flour Cookery

Competencies:

• Master flour-based recipes (bread, pastries) using raising agents.

Descriptive Statements:

✔ Identify types of flour (whole wheat, all-purpose) and their uses. ✔ Explain how yeast/baking powder affects dough.

7. Family Meal Management

Competencies:

• Plan balanced meals for family needs.

• Utilize leftovers/convenience foods creatively.

Descriptive Statements:

✔ Outline meal-planning factors (budget, dietary needs). ✔ Discuss pros/cons of processed foods.

8. The Art of Entertaining

Competencies:

• Practice table etiquette and food service styles (buffet, plated).

Descriptive Statements:

✔ Select appropriate party formats (formal vs. casual). ✔ Demonstrate table manners (utensil use, seating arrangements).

9. Experimental Cookery

Competencies:

• Develop new recipes through research.

Descriptive Statements:

✔ Highlight the importance of culinary research.

10. Food Industry and Exhibition

Competencies:

• Explore career opportunities (nutritionist, chef, food scientist).

Descriptive Statements:

✔ Guide smart food shopping. ✔ Market food products via exhibitions.

Assessment Blueprint (Table of Specifications)