Title: Differentiate the pathways in the food science and dietetics industries.
Course: Food Science and Dietetics (19254) > Section: Exploring Food Science and Dietetics

Differentiation should include

- various careers in the food science and dietetics industry (e.g., food scientist, nutrition scientist, dietitian, food service worker, food stylist, family and consumer sciences teacher and extension educator, military service member, civil servant)
- opportunities for employment, advancement, and entrepreneurial endeavors in the field
- education and training requirements and opportunities.

Process/Skill Questions:

Thinking

- What are the food science, dietetics, and nutrition-management functions?
- What are the goals and standards of food science, dietetics, and nutrition management?
- Whose interests are served when the goals of food science, dietetics, and nutrition management are met?

Communication

- How can the functions of food science, dietetics, and nutrition management be communicated?
- What questions should one ask to clarify customer/individual preferences and needs in relation to food science, dietetics, and nutrition management?
- What are the consequences, both positive and negative), of communicating the needs of individuals, families, and society in relation to food science, dietetics, and nutrition management?

Leadership

- What skills do leaders need to implement food science, dietetics, and nutrition-management functions?
- How should one handle conflict in implementing food science, dietetics, and nutrition-management functions?
- What should be done to facilitate the implementation of food science, dietetics, and nutrition-management functions?
- How can a group ensure that the team shares the same goals?

Management

- What resources are needed to implement food science, dietetics, and nutrition-management functions?
- What criteria should be used to evaluate food science, dietetics, and nutrition-management functions?
- Why is it important to evaluate criteria that are used in food science, dietetics, and nutrition-management functions?
- What are the consequences, both positive and negative, of implementing food science, dietetics, and nutrition management functions? On employees? On a company? On individual customers/ individuals? On others?