AAFCS Pre-PAC Correlation - Nutrition, Food and Wellness; Culinary Arts

Lifetime Nutrition and Wellness

Outline of Course TEKS
Effective Work Habits
Teamwork, time management, and problem solving 1 (A-C, E); 7(A-C)
General Nutrition Principles
Nutrients 2 (A)
Effects of nutrition 2 (B)
Dietary guidelines 2 (C-D)
Food Safety and Sanitation
Food and equipment 5 (A)
FREE! - Food-borne illnesses 5 (B)
Hygiene 5 (C)
Food Management Principles
Recipes and measurements 6 (A-B)
Preparation techniques 6 (C-E)
Purchasing and storage strategies 6 (D, G)
Table service, food presentation, and etiquette 6 (F)
Digestion and Metabolism
Process of digestion and metabolism 3 (A-B)
Physical activity and fitness 3 (C, E)
Lifetime Effects of Nutrition and Wellness
Effects of food choices 4 (A)
Nutrition related health risks 4 (B-D, F-G)
Nutritional needs for life cycle and lifestyle 4 (D-E)
Food advertising 4 (F)
Nutrition content and portion sizes 4 (I-K)
Organic, green, and sustainable foods 1 (E); 4 (L-M); 8 (D)
Community nutrition and wellness services and agencies 3 (D); 4 (H)
Careers in Nutrition
Training and education, goals, and entrepreneurial opportunities 7 (D); 8 (A-C)

Contributors

  • Donna Corder, Family and Consumer Sciences teacher
  • Nancy Nanny, Family and Consumer Sciences teacher
  • Trisha Hays, Family and Consumer Sciences teacher
  • Patti Rambo, former Director, The Curriculum Center for Family and Consumer Sciences
  • Derrick Pedersen, IT Specialist, The Curriculum Center for Family and Consumer Sciences
  • Katy Blatnick-Gagne, Director, The Curriculum Center for Family and Consumer Sciences
  • Altah Swindle, Editor