2014 – 2015
Florida Department of Education
Curriculum Framework 

Program Title:	Nutrition and Dietetic Services 
Program Type:	Career Preparatory
Career Cluster:	Hospitality and Tourism

Secondary – Career Preparatory	
Program Number	8530000	
CIP Number	0351310402	
Grade Level	9-12, 30, 31	
Standard Length	1 credit 	
Teacher Certification	FAM CON SC 1
SC FOOD SV @6
QUAN FOOD   ¢7
HOMEMAKING @2 ¢7
HOME EC OCC ¢7 	
CTSO	FCCLA
HOSA	
SOC Codes (all applicable) 	29-2051 – Dietetic Technician	
Facility Code	[234] http://www.fldoe.org/edfacil/sref.asp (State Requirements for Educational Facilities)	
Targeted Occupation List	http://www.labormarketinfo.com/wec/TargetOccupationList.htm	
Perkins Technical Skill Attainment Inventory	http://www.fldoe.org/workforce/perkins/perkins_resources.asp 	
Industry Certifications	http://www.fldoe.org/workforce/fcpea/default.asp 	
Statewide Articulation	http://www.fldoe.org/workforce/dwdframe/artic_frame.asp 	

Purpose 

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the  Hospitality and Tourism career cluster. 

The content includes but is not limited to an introduction to the dietetic career ladder.  It is designed to train students to assist in various functions of food service related to patient care. Diet Clerks are involved in the preparation of safe and nutritious meals for patients/clients in various healthcare facilities. The curriculum includes a combination of theory, laboratory and clinical experiences.  Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of one course.

The following table illustrates the secondary program structure:

OCP	Course Number	Course Title	Length	SOC Code	Level	
A	8530000	Nutrition and Dietetic Services	1 credit	29-2051	2	

Academic Alignment Table

Some or all of the courses in this program have been academically aligned to the Florida Standards for Mathematics and the Next Generation Sunshine State Standards (NGSSS) for Science.  The table below contains the results of the alignment efforts by both academic core and Career and Technical Education (CTE) professional educators.  Data shown in the table includes the number of academic standards in the CTE course and the percentage of alignment to the CTE course.

Courses	Algebra 1	Algebra 2	Geometry	Anatomy/ Physiology Honors	Astronomy     Solar/Galactic Honors	Biology 1	Chemistry 1	Earth-Space Science	Genetics	Marine Science 1 Honors	Physical Science	Physics 1	
Nutrition & Dietetic Services	^^	^^	^^	0/53
0%	4/52
8%	1/56
2%	4/55
7%	2/58
3%	1/35
3%	2/42
5%	5/56
11%	4/53
8%	
^^	Alignment pending full implementation of the    					**   Alignment pending review    
	Florida Standards for Mathematics.				#   Alignment attempted, but no correlation to academic course

Florida Standards for Technical Subjects 

Florida Standards (FS) for English Language Arts and Literacy in History/Social Studies, Science, and Technical Subjects are the critical reading and writing literacy standards designed for grade 6 and above.  These standards are predicated on teachers of history/social studies, science, and technical subjects using their content area expertise to help students meet the particular challenges of reading, writing, speaking, listening, and language in their respective fields.  It is important to note that the 6-12 literacy standards in history/social studies, science, and technical subjects are not meant to replace content standards in those areas but rather to supplement them.

This curriculum framework incorporates the grades 9-10 reading and writing literacy standards.  The standards for Mathematical Practices describe varieties of expertise that educators at all levels should seek to develop in their students.  These practices rest on important “processes and proficiencies” with longstanding importance in mathematics education.  This curriculum framework incorporates the appropriate mathematical practices.  

Florida Standards for Mathematics & Language Arts (FS-M/LA)

Some or all of the courses in this program have been aligned to the Florida Standards for Mathematics and Language Arts used in core academic classes.  Data shown in the framework table (column ‘FS-M/LA’) contains the results of these alignment efforts.

Next Generation Sunshine State Standards (NGSSS) - Science 

Some or all of the courses in this program have been aligned to the Next Generation Sunshine State Standards (NGSSS) for Science. These standards are listed next to the content standards.

Common Career Technical Core – Career Ready Practices

Career Ready Practices describe the career-ready skills that educators should seek to develop in their students.  These practices are not exclusive to a Career Pathway, program of study, discipline or level of education.  Career Ready Practices should be taught and reinforced in all career exploration and preparation programs with increasingly higher levels of complexity and expectation as a student advances through a program of study. 

1. Act as a responsible and contributing citizen and employee. 

2. Apply appropriate academic and technical skills. 

3. Attend to personal health and financial well-being. 

4. Communicate clearly, effectively and with reason. 

5. Consider the environmental, social and economic impacts of decisions. 

6. Demonstrate creativity and innovation. 

7. Employ valid and reliable research strategies. 

8. Utilize critical thinking to make sense of problems and persevere in solving them. 

9. Model integrity, ethical leadership and effective management. 

10. Plan education and career path aligned to personal goals. 

11. Use technology to enhance productivity. 

12. Work productively in teams while using cultural/global competence. 

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Nutrition and Dietetic Services. 
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Nutrition and Dietetic Services.
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Nutrition and Dietetic Services.
04.0	Perform basic tasks in dietary office and utilize computer.
05.0	Maintain daily records in area of responsibility.
06.0	Participate in tray assembly activities and monitor trays for diet accuracy.
07.0	Assist with food production activities and preparation of nutritional supplements.
08.0	Properly select, use and care for food service equipment.
09.0	Perform front-of-house duties.
10.0	Demonstrate knowledge and application of principles of sanitation and safety.
11.0	Practice optimum personal hygiene and grooming.
12.0	Demonstrate personal productivity.
13.0	Participate in a clinical experience.

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title: 	Nutrition and Dietetic Services 
Course Number: 	8530000
Course Credit:	1

Course Description:

This course is designed to enable students to acquire competencies in the areas of operating a dietary office, maintenance of client records, accurate tray assembly, food production, proper use of equipment, and various functions of food service related to patient care.  A 40-hour practicum is required.

Florida Standards	Correlation to CTE Program Standard #	
01.0	Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Nutrition and Dietetic Services.		
01.01	Key Ideas and Details		
01.01.1	Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or descriptions.
LAFS.910.RST.1.1		
01.01.2	Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.
LAFS.910.RST.1.2		
01.01.3	Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.
LAFS.910.RST.1.3		
01.02	Craft and Structure		
01.02.1	Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 9–10 texts and topics.
LAFS.910.RST.2.4		
01.02.2	Analyze the structure of the relationships among concepts in a text, including relationships among key terms (e.g., force, friction, reaction force, energy).
LAFS.910.RST.2.5		
01.02.3	Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, defining the question the author seeks to address.
LAFS.910.RST.2.6		
01.03	Integration of Knowledge and Ideas		
01.03.1	Translate quantitative or technical information expressed in words in a text into visual form (e.g., a table or chart) and translate information expressed visually or mathematically (e.g., in an equation) into words.
LAFS.910.RST.3.7		
01.03.2	Assess the extent to which the reasoning and evidence in a text support the author’s claim or a recommendation for solving a scientific or technical problem.
LAFS.910.RST.3.8		
01.03.3	Compare and contrast findings presented in a text to those from other sources (including their own experiments), noting when the findings support or contradict previous explanations or accounts.
LAFS.910.RST.3.9		
01.04	Range of Reading and Level of Text Complexity		
01.04.1	By the end of grade 9, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 9–10 text complexity band proficiently, with scaffolding as needed at the high end of the range.
01.04.2	By the end of grade 10, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 9–10 text complexity band independently and proficiently.
LAFS.910.RST.4.10		
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Nutrition and Dietetic Services.		
02.01	Text Types and Purposes		
02.01.1	Write arguments focused on discipline-specific content.
LAFS.910.WHST.1.1		
02.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.910.WHST.1.2		
02.01.3	Write precise enough descriptions of the step-by-step procedures they use in their investigations or technical work that others can replicate them and (possibly) reach the same results.
LAFS.910.WHST.1.3		
02.02	Production and Distribution of Writing		
02.02.1	Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
LAFS.910.WHST.2.4		
02.02.2	Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience.
LAFS.910.WHST.2.5		
02.02.3	Use technology, including the Internet, to produce, publish, and update individual or shared writing products, taking advantage of technology’s capacity to link to other information and to display information flexibly and dynamically.
LAFS.910.WHST.2.6		
02.03	Research to Build and Present Knowledge		
02.03.1	Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.
LAFS.910.WHST.3.7		
02.03.2	Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the usefulness of each source in answering the research question; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and following a standard format for citation.
LAFS.910.WHST.3.8		
02.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.910.WHST.3.9		
02.04	Range of Writing		
02.04.1	Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.
LAFS.910.WHST.4.10		
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Nutrition and Dietetic Services.		
03.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
03.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
03.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
03.04	Model with mathematics.
MAFS.K12.MP.4.1		
03.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
03.06	Attend to precision.
MAFS.K12.MP.6.1		
03.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
03.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

Abbreviations: 
FS-M/LA = Florida Standards for Math/Language Arts
NGSSS-Sci = Next Generation Sunshine State Standards for Science

Note:  This course is pending alignment in the following categories:  FS-M/LA.

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	
04.0	Perform basic tasks in dietary office and utilize computer. – The student will be able to:		MAFS.912.S-IC.2; SC.912.N.1.3	
04.01	Demonstrate communication skills including proper telephone etiquette with staff, patients and visitors.			
04.02	Apply proper telephone etiquette.			
04.03	Tally portions and quantities of specific foods.			
04.04	Assist in filing dietary documents.			
04.05	Apply policies and procedures in management of dietary office.			
04.06	Utilize consultant guidance.			
04.07	Process menus.			
04.08	Assist in coordinating food service and clinical data.			
04.09	Utilize computers for recording operational data.			
05.0	Maintain daily records in area of responsibility. – The student will be able to:		MAFS.912.S-IC.2; SC.912.N.1.3	
05.01	Assist in maintaining client records, diet orders and changes, census records and miscellaneous records related to nutritional care on a daily basis.			
05.02	Follow federal and state regulations and procedures for record maintenance.			
			
06.0	Participate in tray assembly activities and monitor trays for diet accuracy. – The student will be able to:			
06.01	Assist in setting up assembly line for serving trays to patients/clients.			
06.02	Weigh and measure foods, using equivalents when necessary.			
06.03	Identify and follow diet orders using nutrition information when preparing and serving food for general and modified diet trays.			
06.04	Fill trays for completeness and conformance to menus; diet orders and food preferences of patients/ clients.			
06.05	Meet deadlines and adhere to mealtime and schedules.			
06.06	Accept instruction and guidance from supervisory personnel.			
06.07	Deliver and pick up food carts and trays to and from patient area, nursing stations or dining rooms.			
07.0	Assist with food production activities and preparation of nutritional supplements. – The student will be able to:			
07.01	Read recipes, demonstrate knowledge of terminology and follow instructions.			
07.02	Identify common ingredients used in food preparation.			
07.03	Implement principles and techniques of quantity food preparation and portion control following standardized recipes.			
07.04	Assist cook in food preparation and service.			
07.05	Apply work simplification methods in performance of duties.			
07.06	Evaluate quality of food prepared.			
07.07	Prepare late trays, nutritional supplements, and snacks.			
08.0	Properly select, use, and care for food service equipment. – The student will be able to:		SC.912.P.8.1 SC.912.P.8.2	
08.01	Identify and select dietary equipment and supplies for food preparation and service.			
08.02	Follow optimum procedures for using dietary equipment and supplies in a safe and sanitary manner.			
08.03	Implement proper procedures for cleaning and sanitizing dietary equipment and supplies.			
08.04	Properly store equipment before and after use.			
09.0	Perform cafeteria/dining room duties. – The student will be able to:		SC.912.P.10.4	
09.01	Participate in setting up dining room and in preparation for service.			
09.02	Participate in setting up the cafeteria counter according to proper procedures to maintain appropriate temperatures throughout service.			
09.03	Arrange for reserve foods and supplies to be on hand at the point of service.			
10.0	Demonstrate knowledge and application principles of sanitation and safety. – The student will be able to:		SC.912.P.8.2; SC.912.P.10.4	
10.01	Identify and practice appropriate sanitation and infection control procedures.			
10.02	Identify potential hazards and follow safety practices.			
10.03	Follow emergency procedures regarding sanitation and safety in food service.			
10.04	Use sanitary procedures in handling food.			
10.05	Keep work area clean, neat and orderly at all times.			
10.06	Use precautions necessary to avoid accidents in food service area.			
10.07	Follow federal, state, and local sanitation guidelines and regulations.			
10.08	Identify roles and responsibilities of an emergency disaster plan.			
11.0	Practice optimum personal hygiene and grooming. – The student will be able to:			
11.01	Demonstrate optimum employee work, health, and personal hygiene habits.			
11.02	Identify federal, state, and local laws, policies and procedures governing dietetic personnel.			
12.0	Demonstrate personal productivity--The student will be able to:			
12.01	Assist in evaluating one’s own progress in meeting job responsibilities.			
12.02	Work as a member of the dietary team, rotating job responsibilities as assigned.			
12.03	Observes policies and procedures of the establishment.			
12.04	Understand the philosophy that "client comes first".			
12.05	Observe client’s rights and treat the client with dignity and respect.			
13.0	Complete a practicum in clinical setting. – The student will be able to:			
13.01	Complete a 40-hour clinical experience based upon criteria set by the district and/or school, instructor and clinical site incorporating knowledge learned during classroom experience.			

Additional Information

Laboratory Activities

Laboratory investigations, including the use of scientific research, measurement, and laboratory technologies are an integral part of this course.  These activities include instruction in the use of safety procedures, tools, equipment, materials, and processes related to these occupations.  Equipment and supplies should be provided to enhance hands-on experiences for students.

Special Notes

The occupational standards and benchmarks outlined in this secondary program correlate to the standards and benchmarks of the postsecondary program with the same Classification of Instructional Programs (CIP) number.

The purpose of this program is to prepare students for initial employment as diet clerks.  The diet clerk works under the supervision of a registered dietitian in a hospital or nursing home; or may work under the direction of a certified dietary manager or dietetic technician.  With experience, the dietetic clerk may assume assistant supervisory responsibilities in various units of the nutrition department.

Career and Technical Student Organization (CTSO)

Family, Career and Community Leaders of America (FCCLA) and/or Health Occupations Students of America (HOSA) are the appropriate career and technical student organizations for providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  The activities of such organizations are defined as part of the curriculum in accordance with Rule 6A-6.065, F.A.C.

Cooperative Training – OJT

On-the-job training is appropriate but not required for this program.  Whenever offered, the rules, guidelines, and requirements specified in the OJT framework apply. 

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the secondary student’s Individual Educational Plan (IEP) or 504 plan or postsecondary student’s accommodations’ plan to meet individual needs and ensure equal access.  Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors.  Accommodations received in postsecondary education may differ from those received in secondary education.  Accommodations change the way the student is instructed.  Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems.  Documentation of the accommodations requested and provided should be maintained in a confidential file.

In addition to accommodations, some secondary students with disabilities (students with an IEP served in Exceptional Student Education (ESE)) will need modifications to meet their needs.  Modifications change the outcomes or what the student is expected to learn, e.g., modifying the curriculum of a secondary career and technical education course.  Note: postsecondary curriculum and regulated secondary programs cannot be modified.

Some secondary students with disabilities (ESE) may need additional time (i.e., longer than the regular school year), to master the student performance standards associated with a regular Occupational Completion Point (OCP) or a Modified Occupational Completion Point (MOCP).  If needed, a student may enroll in the same career and technical course more than once.  Documentation should be included in the IEP that clearly indicates that it is anticipated that the student may need an additional year to complete an OCP/MOCP.  The student should work on different competencies and new applications of competencies each year toward completion of the OCP/MOCP.  After achieving the competencies identified for the year, the student earns credit for the course.  It is important to ensure that credits earned by students are reported accurately.  The district’s information system must be designed to accept multiple credits for the same course number for eligible students with disabilities.

Articulation

For details on articulation agreements which correlate to programs and industry certifications refer to http://www.fldoe.org/workforce/dwdframe/artic_frame.asp.

Bright Futures/Gold Seal Scholarship

Course substitutions as defined in the Comprehensive Course Table for this program area may be used to qualify a student for Florida’s Gold Seal Vocational Scholarship, providing all other eligibility requirements are met.  Eligibility requirements are available online at https://www.osfaffelp.org/bfiehs/fnbpcm02_CCTMain.aspx. 

Fine Arts/Practical Arts Credit

Many courses in CTE programs meet the Fine Arts/Practical Arts credit for high school graduation (http://www.fldoe.org/articulation/CCD/files/pacourses1314.pdf).  A listing of approved CTE courses is published each year as a supplemental resource to the Course Code Directory (http://www.fldoe.org/articulation/CCD/default.asp).