Analyze the physical, chemical, and biological properties of food products (e.g. oxidation, rancidity, hydrogenation, enzymatic browning, structures of essential nutrients, etc.) to evaluate nutritional value.
Standard detail
5072.D2.2
Depth 3Parent ID: DC1CBEF47FE848B9A98C0EBC6EF9B211Standard set: Agriculture, Food and Natural Resources
Original statement
Quick facts
- Statement code
- 5072.D2.2
- List ID
- 2
- Standard ID
- 6E76F99E99C34B6DA8C14F0CC0007153
- Subject
- CTE
- Grades
- 09, 10, 11, 12, VocationalTraining
- Ancestor IDs
- DC1CBEF47FE848B9A98C0EBC6EF9B211767064EEFFAB487DA85DABA598B9AA5BE6825BEBA6EF4F4985A134B7D3A8CF3A
- Source document
- Indiana: CTE: Agriculture, Food and Natural Resources
- License
- CC BY 4.0 US