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  1. Programs
  3. Nutrition and Food

Nutrition and Food

Career and Technical Education, Alabama State Department of Education (ALSDE)

Course

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Nutrition and Food focuses on the impact of food choices, nutrition, meal management, cuisine, and following current nutritional guidelines on overall health across the life cycle. This course must be taught in a fully-equipped, residential-style kitchen. Career and Technical Student Organizations are integral, co-curricular components of each career and technical education course.

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

  • Program Pathway to Human ServicesFrom Career and Technical Education, Alabama State Department of Education (ALSDE)
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Program Details

Detailed information about this program

Nutrition and Food focuses on the impact of food choices, nutrition, meal management, cuisine, and following current nutritional guidelines on overall health across the life cycle. This course must be taught in a fully-equipped, residential-style kitchen. Career and Technical Student Organizations are integral, co-curricular components of each career and technical education course. These organizations enhance classroom instruction while helping students develop leadership abilities, expand workplace-readiness skills, and access opportunities for personal and professional growth. Students in the Human Services cluster affiliate with Family, Career, and Community Leaders of America (FCCLA).

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

  • Analyze and explain factors that affect food supply chains, including geography, fuel supply, climate, economics
  • Explain how food choices and food production are influenced by psychological, social, cultural, nutritional, economical
  • Interpret legislation and regulations related to food production and consumption
  • Describe the impact of technology on food production, choices, and nutrition
  • Investigate and share information about recommendations for individuals’ nutritional, lifestyle, health
  • Create menus and recipes to meet nutritional needs of individuals across the lifespan, using current dietary guidelines
Career Pathways

Occupations this program prepares you for

  • Dietitians and Nutritionists29-1031.00
  • Health Education Specialists21-1091.00
  • Food Scientists and Technologists19-1012.00
  • Dietetic Technicians29-2051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Course)

  • Nutritional needs assessments — conduct initial screenings under clinical supervision using structured intake forms in an inpatient or outpatient healthcare setting.
  • Dietary-care plan components — identify and document appropriate plan elements by following established protocols under the direction of a supervising dietitian.
  • Laboratory test results — interpret basic nutrition-related values such as albumin and glucose levels with guidance from a licensed clinician in a hospital environment.
  • Nutritional counseling sessions — co-facilitate group education classes on healthy eating habits under direct supervision in a community health center.
  • Patient and family dietary advisement — deliver scripted guidance on standard dietary plans and food selection principles under clinical oversight in an ambulatory care setting.
  • Cultural and religious dietary preferences — recognize and document patient-specific food restrictions and incorporate them into preliminary care plans with supervisor review.
  • Physician and healthcare team consultations — participate in multidisciplinary care conferences, gathering information on diet restrictions and nutritional needs under direction in an acute care facility.
  • Patient health and food history records — collect and enter comprehensive diet, allergy, and medication histories into electronic health record systems following department documentation standards.
  • Nutrition monitoring data — track patient dietary intake using spreadsheet software and flag deviations from prescribed plans for review by a supervising practitioner.
  • Special-needs recipes and menus — assist in adapting or selecting existing low-glycemic, gluten-free, or allergen-free menu options under the guidance of a senior dietitian in a clinical nutrition department.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported