Common Core Standards for Nutrition Education
Overarching Nutrition Competency 1: Essential Nutrition Concepts
All students will know the relationships among nutrition groups and the functions
Overarching Nutrition
Competency 2: Analyzing Nutrition Influences
All students will demonstrate the ability to analyze internal and external factors influencing food choices and health outcomes
Overarching Nutrition Competency 3: Accessing Valid Nutrition Information
All students will demonstrate the ability to access nutrition information, products, and services to determine the accuracy/validity of nutrition claims.
Overarching Nutrition Competency 4: Interpersonal Communication about Nutrition
All students will demonstrate the ability to use interpersonal communication skills to optimize food choices and health outcomes.
Overarching Nutrition Competency 5: Decision Making for Nutrition Choices
All students will demonstrate the ability to use decision-making skills to optimize food choices and health.
Overarching Nutrition Competency 6: Goal Setting
All students will demonstrate the ability to use goal-setting skills to enhance nutrition and health.
Overarching Nutrition Competency 7: Practicing Nutrition-Enhancing Behaviors
All students will demonstrate the ability to practice nutrition-related behaviors that reduce risk and promote health.
Overarching Nutrition Competency 8: Nutrition Promotion
All students will demonstrate the ability to promote and support a sustainable, nutritious food supply and healthy lifestyles for families and communities.
1a. Know the six nutrient groups and the functions.
1b. Know nutrition and health guidelines.
1c. Know factors affecting energy balance.
1d. Describe how nutritional needs vary throughout the life cycle.
1e. Explain the physiological processes in digestion, absorption, and metabolism of nutrients.
1f. Explain the influence of nutrition and physical activity on health.
1g. Know principles of handling (growing, harvesting, transporting, processing, storing, and preparing) foods for optimal food quality and safety.
1h. Consider the interactions among nutrition science, ecosystems, agriculture, and social systems that affect health, including local, national, and global perspectives.
Kindergarten
Identify one influence on food choices
Recognize that not all products advertised or sold are good for them (2.1.N)
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State the purpose of food advertisements and commercials
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Give one example of a favorite food custom or food choice on a special holiday
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Identify one practice that makes mealtime enjoyable
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Compare the feelings of hunger and fullness
1st , 2nd Grade
Discuss how family, friends, and media influence food choices. (2.1.N)
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Report on one historical reason for making certain food choices
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Describe three factors that influence personal food choices, including seeing, smelling, and tasting
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Describe how taste affects personal food choices
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Describe body signals that tell people when they are hungry and when they are full
3rd, 4th Grade
Identify internal and external influences that affect food choices (2.1.N)
Analyze advertising and marketing techniques used for food and beverages (2.2.N)
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Describe the effects of peer influence and social environments on food choices
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Identify examples of a food item associated with a neighborhood, city, state, or country
Identify internal and external influences that affect physical activity (2.3.N)
5th Grade
Describe internal and external influences that affect food choices and physical activity (2.1.N)
Recognize that family and cultural influences affect food choices. (2.2.N)
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Compare food choices from difference cultures
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Investigate historical reasons for making certain food choices
Describe the influence of advertising and marketing techniques on food and beverage choices. (2.3.N)
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Identify how heredity may influence body size and shape
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Identify how physical and psychological factors affect taste
Analyze how to respect an individual’s personal decisions about food choices
Kindergarten
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Demonstrate the difference between good advice about food choices and advertisements for selling products, such as high-sugar cereals.
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Identify trusted adults who can give accurate nutrition information
1st , 2nd Grade
Identify resources for reliable information about healthy foods (3.1.N)
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Identify how to recognize credible nutrition information
3rd , 4th Grade
Identify resources for valid information about safe and healthy foods (3.1.N)
Use food labels to determine nutrient and sugar content (3.2.N)
5th Grade
Locate age appropriate guidelines for eating and physical activity (3.1.N)
Interpret information provided on food labels (3.2.N)
Kindergarten, 1st , 2nd ,3rd Grade
Explain how to ask family members for healthy food options (4.1.N)
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Say or show how to say “no” politely when refusing food when full or indicate preferences for some foods
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Demonstrate the ability to respect differences in different body shapes and sizes
4th Grade
Demonstrate effective communication skills to ask for healthy food choices (4.1.N)
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Demonstrate effective ways to say “no” to more food when full or to communicate the reasons for a food preference
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Demonstrate the ability to respect differences in body shapes and sizes
5th, 6th Grade
Use communication skills to deal effectively with influences from peers and media regarding food choices and physical activity (4.1.N)
Kindergarten
Describe ways to participate regularly in active play and enjoyable physical activities (5.1.N)
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Name or show foods that are favorites to eat
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Talk about a choice between two foods
1st, 2nd Grade
Use a decision-making process to select healthy foods (5.1.N)
Compare and contrast healthy and less-healthy food choices for a variety of settings (5.2.N)
Identify safe ways to increase physical activities (5.3.N)
3rd, 4th Grade
Describe how to use a decision-making process to select nutritious foods and beverages (5.1.N)
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Compare nutritional values of a variety of similar food items
Describe how to use a decision-making process to select healthy options for physical activity (5.2.N)
5th, 6th Grade
Use a decision-making process to identify healthy foods for meals and snacks (5.1.N)
Use a decision-making process to determine activities that increase physical fitness (5.2.N)
Compare personal eating and physical activity patterns with current age-appropriate guidelines (5.3.N)
Kindergarten
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Set a goal to use manners when consuming meals at school
1st, 2nd Grade
Set a short-term goal to choose healthy foods for snacks and meals (6.1.N)
Set a short-term goal to participate daily in vigorous physical activity (6.2.N)
3rd, 4th Grade
Make a plan to choose healthy foods and beverages (6.1.N)
Make a plan to choose physical activities at school and home (6.2.N)
5th, 6th Grade
Monitor personal progress toward a nutritional goal (6.1.N)
Monitor personal progress toward a physical activity goal (6.2.N)
Kindergarten
Select nutritious snacks (7.1.N)
Plan a nutritious breakfast (7.2.N)
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Demonstrate hand washing before handling or eating foods
Choose healthy foods in a variety of settings (7.3.N)
1st, 2nd Grade
Examine the importance of eating a nutritious breakfast every day (7.1.N)
Plan a nutritious meal (7.2.N)
Select healthy beverages (7.3.N)
Examine the criteria for choosing a nutritious snack (7.4.N)
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Record foods consumed and use the current USDA guide for daily food choices to classify food groups selected
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Demonstrate safe practices for handling and preparing foods at school
Participate in physical activities with friends and family (7.5.N)
3rd, 4th Grade
Practice how to take personal responsibility for eating healthy foods (7.1.N)
Practice how to take personal responsibility for limiting sugar (and salt) consumption in foods, snacks, and beverages (7.2.N)
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Demonstrate the preparation of a nutritious snack
Practice how to take personal responsibility for engaging in physical activity (7.3.N)
Identify ways to establish and maintain healthy eating practices consistent with current research-based guidelines for a nutritionally balanced diet (7.4.N)
5th, 6th Grade
Identify ways to choose healthy snacks based on current research-based guidelines (7.1.N)
Demonstrate how to prepare a healthy meal or snack using sanitary food preparation and storage practices (7.2.N)
Demonstrate the ability to balance food intake and physical activity (7.3.N)
Demonstrate the ability to assess personal physical activity levels (7.4.N)
Practice using the nutrition facts label and product ingredient list on food products and explain how the information provided may help make food choices
Kindergarten
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Prepare a healthy snack
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Practice selecting foods that are in season
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Identify and try a new fruit or vegetable
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Tell others about trying a healthy snack or new fruit and vegetable
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Encourage others when they select healthy foods
1st, 2nd Grade
Practice making healthy eating choices with friends and family (8.1.N)
Explain to others what is enjoyable about physical activity (8.2.N)
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Explain to others what is enjoyable about eating healthy
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Practice selecting a food that is grown locally
3rd, 4th Grade
Support others in making positive food and physical activity choices (8.1.N)
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Demonstrate how to offer support to someone who is teased because of weight or body shape
5th, 6th Grade
Encourage and promote healthy eating and increased physical activity opportunities at school and in the community (8.1.N)
Use different cultural traditions to plan meals