AAFCS CNWE study plan

Define and differentiate the six classes of nutrients and state their primary physiological roles

Identify the major foodborne pathogens and list the foods most commonly associated with each

Explain the temperature danger zone and state the holding, cooking, and cooling thresholds

Build a personal glossary of 40 nutrition and food-safety terms with one-sentence definitions

Calculate energy and macronutrient needs for three sample adult profiles using standard equations

Trace digestion and absorption of carbohydrate, protein, and fat from ingestion to bloodstream

Sequence the seven principles of HACCP and apply them to a hypothetical food-service scenario

Distinguish cross-contamination controls from time-temperature controls in a written scenario

Compare storage practices for dry, refrigerated, and frozen goods and justify each practice

Evaluate a sample purchase requisition against yield, seasonality, and budget criteria

Apply mise en place and standardized-recipe principles to plan a two-day production schedule

Identify critical control points in a written flow of food from receiving to service

Summarize the major modifiable risk factors for chronic disease and their dietary links

Interpret a nutrition label and ingredient list against a stated health goal

Explain the role of screening and referral in wellness and prevention programming

Compare two dietary guidance patterns and identify their shared recommendations

Apply safe knife handling, cutting, and cooking techniques to a written kitchen scenario

Design a modified-recipe or menu substitution that meets a stated dietary restriction

Describe prevention strategies for the leading diet-related chronic conditions

Evaluate a recipe for nutrient retention across two preparation methods

Compare at least three behavior-change models and state when each is appropriate

Write three SMART learning objectives matched to Bloom's cognitive levels

Select instructional methods and materials that match audience, setting, and objective level

Draft an evaluation plan distinguishing formative from summative assessment

Design a 30-minute nutrition education session for a specified audience and setting

Build a culturally responsive adaptation of one teaching activity

Create a rubric that scores learner performance against each objective

Rehearse the session and log timing, questions, and revisions

Synthesize all five domains into a single integrated case study response

Complete two timed mixed-domain practice sets and analyze every missed item by domain

Revisit and correct every flagged or uncertain item in the personal glossary

State a personal post-exam continuing-education plan