Standard
Benchmark
Indicator | Description | Lesson Plans | Thinkfinity | Resources |
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3
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Demonstrate nutrition and wellness practices that enhance individual and family well-being.
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3.3.1
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Analyze the factors that influence personal and family wellness across the life span. (*14.6)
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3.3.1.1
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Evaluate the relationship among physical, social, emotional, and mental wellness in life. (*14.6.1)
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3.3.1.2
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Examine how physical activity relates to wellness. (*14.6.5)
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3.3.1.3
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Develop a personal fitness plan that will improve personal wellness.
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3.3.1.4
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Analyze short-term and long-term effects of lifestyle choices on self and others. (*14.1.6)
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3.3.1.5
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Examine the use of resources for management of personal and family wellness.
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3.3.2
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Examine the nutritional needs of individuals and families in relation to health and wellness across the life span. (*14.2)
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3.3.2.1
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Assess the effect of nutrients on health, appearance, and performance. (*14.2.1)
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3.3.2.2
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Compare personal/family nutrition and wellness needs throughout the life cycle. (*14.2.2)
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3.3.2.3
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Assess the impact of food and diet fads, food addictions, and eating disorders on wellness. (*14.2.3)
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3.3.2.4
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Evaluate sources and reliability of food and nutrition information related to health and wellness. (*14.2.4)
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3.3.2.5
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Evaluate relationship between food choices, eating patterns, physical activity, and maintaining overall wellness.
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3.3.2.6
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Analyze menus and/or recipes for nutrient benefits to family members.
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3.3.2.7
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Apply various dietary guidelines in planning to meet nutrition and wellness needs of individuals, families, and individuals with special dietary needs. (*14.3.1)
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3.3.2.8
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Demonstrate ability to select, store, prepare, and serve nutritious foods. (*14.3.3)
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3.3.2.9
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Analyze nutrition label information to make positive food choices and wellness decisions.
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3.3.2.10
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Evaluate the impact of foods treated with chemicals/hormones on long-term health and wellness in comparison to organic foods.
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3.3.3
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Evaluate factors that affect food safety, from production through consumption. (*14.4)
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3.3.3.1
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Determine conditions and practices that promote safe food handling. (*14.4.1)
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3.3.3.2
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Demonstrate safety and sanitation practices. (*14.4.2)
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3.3.3.3
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Analyze food borne illness as a health issue for individuals and families. (*14.4.5)
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3.3.3.4
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Investigate the effect of science and technological advances on nutrient content, quality, availability, and safety of foods. (*14.5.1)
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3.3.3.5
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Analyze the differences in production between organic and inorganic foods related to food safety.
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