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, dietitian, food stylist, family and consumer sciences teacher and extension educator, government agency positions)
- 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 we meet the goals of food science, dietetics, and nutrition management?

Communication

- How can we communicate effectively the functions of food science, dietetics, and nutrition management?
- What questions do we ask to clarify customer/client preferences and needs in relation to food science, dietetics, and nutrition management?
- What are the consequences (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 we need as leaders to implement food science, dietetics, and nutrition-management functions?
- How do we 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 we 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 is used in food science, dietetics, and nutrition-management functions?
- What are the consequences (positive and negative) of implementing food science, dietetics, and nutrition management functions? On employees? On a company? On individual customers/clients? On others?