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The exam evaluates learners' understanding and application of nutrition, sanitation, food sciences, and technology through laboratory-based experiences. It also measures comprehension of concepts and standards outlined in Science, Technology, Engineering, and Math (STEM) education. FCCLA activities may be an integral part of the exam."},"ceterms:subjectWebpage":"https://www.youscience.com/wp-content/uploads/2024/07/Dietetics-and-Nutrition-1.pdf","ceterms:processStandards":"https://www.youscience.com/wp-content/uploads/2024/07/Dietetics-and-Nutrition-1.pdf","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.05","ceterms:codedNotation":"12.05","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts and Related Services"},"ceterms:targetNodeDescription":{"en-US":"Instructional content for this group of programs is defined in codes 12.0500 - 12.0599."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0505","ceterms:codedNotation":"12.0505","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Food Preparation/Professional Cooking/Kitchen Assistant"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers.  Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=19.0501","ceterms:codedNotation":"19.0501","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Foods, Nutrition, and Wellness Studies, General"},"ceterms:targetNodeDescription":{"en-US":"A general program that focuses on the role of foods and nutrition in human health and wellness.  Includes instruction in nutritional care and education, the planning and provision of food services, the development of consumable food products, life-span nutrition and wellness, the principles of nutritional assessment, and food safety and food composition."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=19.0504","ceterms:codedNotation":"19.0504","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Human Nutrition"},"ceterms:targetNodeDescription":{"en-US":"A program that focuses on the relationships between food consumption and human development and health.  Includes instruction in the cellular and molecular processes of food processing in the human body, related metabolic processes, the relationship of food and nutrition to disease, and nutritional needs across the life span."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=30.1901","ceterms:codedNotation":"30.1901","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Nutrition Sciences"},"ceterms:targetNodeDescription":{"en-US":"A scientific program that focuses on the utilization of food for human growth and metabolism, in both normal and dysfunctional states, from the interdisciplinary perspective of the agricultural, human, biological, and biomedical sciences.  Includes instruction in food science, biochemistry, physiology, dietetics, food and nutrition studies, biotechnology, biophysics, and the clinical sciences."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=51.3102","ceterms:codedNotation":"51.3102","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Clinical Nutrition/Nutritionist"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to apply the principles of dietetics and the biomedical and nutrition sciences to design and manage effective nutrition programs as part of clinical treatment and therapy programs, and to manage health care facility food services.  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