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Foundations of Nutrition
Core Standards of the Course
Students will demonstrate knowledge of the common terminology used in the discipline of fundamental scientific principles of nutrition and levels of organization in nature. They will understand the foundations of how to fuel and nourish the body optimally using the guidelines and standards based on these principles They will compare the six categories of nutrients that function in cellular structure and metabolism that are essential to life due to human genetics; carbohydrates, proteins, lipids, vitamins, minerals and water. Obtain the chemical composition of food from the plant and animal kingdoms and explain how they meet the nutritional needs of humankind. Utilize basic nutritional scientific terminology; describe the essential nutrients and their role in normal metabolism; and identify good dietary sources of nutrients. (STEM) *Science/Biology/ Chemistry/Ecology
Understand the basic nutrition terms, the six categories of nutrients in human nutrition (substances that nourish the body), the characteristics of a sound diet, the results of a sound diet (health) or poor diet (malnutrition), and factors affecting longevity and food choices.
Understand how to use various dietary tools to plan, manage, and evaluate diets for nutritional adequacy. Communicate the evolution from the Paleolithic diets to today's diet in the content of dietary recommendations for Americans. Utilize tools to determine nutrient values of foods consumed by diverse populations. Plan, evaluate, and manage diets to improve and support life-long health. Integrate the scientific knowledge of nutrition, genetics, chemistry, metabolism, exercise and lifestyle while utilizing several standards/guidelines/guidance systems to plan, evaluate, and manage diets to support life-long health. (STEM) *Biology/Chemistry/Social Science/Technology
Demonstrate knowledge of food package label legislation and information, Daily Reference Values (DRVs), and the Reference Daily Intakes (RDIs), nutrients listed in the nutrition facts panel, ingredient list, common food allergens, legal terms, and legal health claims. Evaluate food package label information - analytically and critically knowing the basis of the specific standards used for providing nutrition information; and understand the responsibility of the FDA to insure the safety of processed foods in order to make healthy food choices. (STEM) *Science/Chemistry
Demonstrate knowledge of the MyPlate Food Guidance System including food groups, food patterning, and recommended physical activity. Apply dietary patterning techniques to determine the nutritional adequacy of diets and make recommendations for improving dietary intake based on diet analysis results. (STEM) *Science/Biology/Chemistry/Technology
Demonstrate knowledge of the similarities and differences among Dietary Guidelines and Recommendations including those established for Americans, by the American Heart Associations, and American Cancer Society, and included in Healthy People 2020. (STEM)*Biology/Chemistry/Technology
Understand how to manage the intake of energy to prevent the development of nutrition-related chronic disease. Identify essential nutrients for humans, how humans obtain and use energy, and how they maintain or disrupt homeostasis through sustained or altered metabolisms affected by their cumulative dietary food choices and lifestyle. Provide specific roles of nutrition in metabolism and homeostasis in the human body. Explain how the human body processes food and utilizes nutrients with additional reference to energy balance and weight control. Associate nutrition, genetics, metabolism, exercise and lifestyle with health promotion and disease prevention. Identify risks factors for developing chronic disease including the interpretation of biochemical, clinical and anthropometrical laboratory measures. (STEM) *Biology/Chemistry
Demonstration knowledge the gastrointestinal system, including enumerating the steps in the digestive process (ingestion and chemical and mechanical breakdown of food, absorption and metabolism of nutrients, and excretion of waste), as well as both the anatomy and physiology of the digestive system. Describe how the human body digests food, metabolizes and utilizes the nutrients and Calories/energy in health or disease. (STEM) *Biology
Proteins as nutrients, including protein denaturation, digestion, synthesis, character, types, functions, recommendations, deficiency, and excess. Relate diet to examples of evolved genetic mutations in inborn errors of metabolism and predisposed genetic diseases that are reinforced by diet composition, preserved by natural selection, and passed on generationally. (STEM) *Biology/Genetics
Photosynthesis, including carbon fixing, and fiber, including dietary fiber types, categories, recommendations, benefits and actions, negative effects of excess, and effect ts from whole-grain processing.
Carbohydrate storage and disorders, including the metabolism of glucose and glycogen, lactose intolerance and maldigestion, milk allergy, hypoglycemia, and diabetes. Relate diet to examples of evolved genetic mutations in inborn errors of metabolism and predisposed genetic diseases that are reinforced by diet composition, preserved by natural selection, and passed on generationally. (STEM) *Biology/Genetics
Lipids in heart disease and cancer, including heart attack, strokes, atherosclerosis, serum triglycerides and cholesterol, metabolic syndrome, dysilipidemia, lipoprotein, oxidation of fat, antioxidants, hydrogenation and partial hydrogenation of fat, cis and trans fatty acids, eicosanoids, and nutrition and cancer.
Investigate energy balance, physical activity, and weight control to prevent obesity and achieve nutritional adequacy. Identify scientific methods used; discern the reliability of nutrition information based on scientific evidence, source and professional credentials. Relate the knowledge across several different scientific disciplines such as physiology, anatomy, biochemistry, biology, immunology, and microbiology. (STEM) *Biology / Chemistry / S Science / Technology
Demonstrate knowledge of scientific inquiry, including the scientific methods used to develop evidence that supports theories. Distinguish science from other views for understanding humanity. Utilize scientific inquiry to test hypotheses by collecting and analyzing data, and drawing conclusions about their data in regards to the hypothesis tested. Address diet and nutrient issues and concerns for weight control, disease prevention, and physical activity. (STEM) *Biology/Science/Ecology
Demonstrate knowledge of body composition and weight control, including types of body mass, body weight versus body fat, body mass index, combating obesity, and optimal dietary planning for adequacy. (STEM) *Biology/Chemistry/Technology
Demonstrate knowledge of principles of fitness for health, including total fitness for health, including total fitness for health, aerobic and resistive exercise, the overload principle, and logging activity to plan, evaluate, and achieve weight control and health. (STEM) *Math/Technology
Demonstrate knowledge of fundamentals of exercise nutrition, including fuel utilization during exercise; fueling before, during, and after exercise; thermal regulation and injury; and the benefits of hydration management.
Understand the appropriate intake of vitamins and minerals to regulate metabolism and maintain health. Provide examples of shared genetic processes in regards to essential nutrients, function, health, and disease. (STEM) *Biology/Chemistry/Genetics
Identify the functions of the water-soluble vitamins (Thiamin, Riboflavin, Niacin, Folate, B6, and B12), including their forms, DRI values, deficiency, toxicity, and sources. (STEM) *Biology/Chemistry
Identify the functions of the major minerals in bones and protein (Calcium, Phosphorus, Magnesium, and Sulfur), including their forms, DRI values, deficiency, toxicity, and sources. (STEM) *Biology/Chemistry
Identify the functions of the trace minerals in bones and protein (Iron, Iodine, Zinc, Fluoride, Selenium, Manganese, Molybdenum, Chromium, Copper, Cobalt), including their forms, DRI values, deficiency, toxicity, and sources. (STEM) *Biology/Chemistry
Recognize scientifically based nutrition information and to understand the food industry, food safety, food processing, and food production. Demonstrate knowledge of human nutritional needs and the role of nutrition in improving individual life and the societal economic impact of good versus bad nutrition. Relate technological advancements in medicine and food production to the advancement of the science of human nutrition. Explain the impact that the food industry has on human food choices and the subsequent relationship to health and disease at the individual, society, and environmental level. Provide examples of past and present nutrient and diet trends in modern society and the positive and/or negative implications for human health and earth's resources. In addition describe the federal agencies and their responsibilities to insure public food safety, sustainable food production; and personal food handling skills to avoid food borne illness from a variety of microorganisms. (STEM) *Science/Human Biology
Identify the necessary components of credible nutrition information. Distinguish scientific information from information that is not scientific as well as the appropriate methods to seek scientifically sound information. (STEM) *Science/Biology
Identify the key food safety regulations and government agencies responsible for enforcing them and the division of responsibility with in the Food and Drug Administration (FDA) regarding drugs and foods. (STEM) *Science/Biology
Food safety, including microbial growth and microorganisms causing food borne illnesses and microorganisms that support health. Provide examples of positive and negative interactions of humankind with microorganisms regarding sickness, health and food production. (STEM) *Science/ Human Biology
Understand food safety as it pertains to consumer awareness including food handling, factors affecting microbial growth, manufacturing methods for extending shelf life, food systems, food production, and other food safety concerns. Demonstrate and apply knowledge on life concepts, from the genetic basis of life to cells, organs, organ systems, organisms and the ecosystem in which they interact. Relate levels of organization to humans, plant and animal foods, and the environment. (STEM) *Science/Biology
Apply the principles of proper nutrition to each phase in the life cycle, specifying the particular nutritional choices most important during pre-pregnancy, pregnancy, lactation, infancy, childhood, adolescence, and older adulthood. (STEM) *Human Development/Biology
http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE). Send questions or comments to USBE Specialist - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .