The mission of Foods and Nutrition Education is to prepare students for family life, community life and careers in the foods and nutrition fields by creating opportunities to develop the knowledge, skills, attitudes and behaviors needed to: (1) Analyze career paths within the foods and nutrition industry; (2) Examine factors that influence food choices; (3) Evaluate the nutritional needs of individuals and families in relation to health and wellness; (4) Integrate knowledge, skills and practices in sanitation and safety; (5) Employ kitchen resource management; (6) Apply knowledge, skills and practices of food preparation techniques; (7) Employ principles of meal management; (8) Make informed consumer choices; and (9) Achieve competence in workplace readiness, career development and lifelong learning. The Foods and Nutrition Standards were developed with state involvement from local education agencies. The standards apply to all students, regardless of age, gender, cultural or ethnic background, disabilities, aspirations, interests or motivations. The Foods and Nutrition Standards format consists of three levels: the content standard, the performance standard, and performance indicators. The Foods and Nutrition Standards include competency-based, conceptual and process perspectives. The content standard provides a broad description to assist individuals in understanding the content of the area. This standard is designed to provide a general description and overall direction.