Health Education Standards
Results
Showing 211 - 220 of 359 Standards
Standard Identifier: 7–8.3.1.N
Grade Range:
Grades 7–8
Content Area:
Nutrition and Physical Activity
Overarching Content Standard:
3: Accessing Valid Health Information
Standard:
Distinguish between valid and invalid sources of nutrition information.
Distinguish between valid and invalid sources of nutrition information.
Standard Identifier: 7–8.3.2.G
Grade Range:
Grades 7–8
Content Area:
Growth, Development, and Sexual Health
Overarching Content Standard:
3: Accessing Valid Health Information
Standard:
Locate medically and scientifically accurate sources of information on reproductive health.[10]
Footnote:
[10] EC Sections 51931(f), 51933(b)(8), 51934(b)(5).
Locate medically and scientifically accurate sources of information on reproductive health.[10]
Footnote:
[10] EC Sections 51931(f), 51933(b)(8), 51934(b)(5).
Standard Identifier: 7–8.3.2.N
Grade Range:
Grades 7–8
Content Area:
Nutrition and Physical Activity
Overarching Content Standard:
3: Accessing Valid Health Information
Standard:
Evaluate the accuracy of claims about dietary supplements and popular diets.
Evaluate the accuracy of claims about dietary supplements and popular diets.
Standard Identifier: 7–8.3.3.G
Grade Range:
Grades 7–8
Content Area:
Growth, Development, and Sexual Health
Overarching Content Standard:
3: Accessing Valid Health Information
Standard:
Identify health care providers for reproductive and sexual health services.[11]
Footnote:
[11] EC Sections 51933(b)(9), 51934(b)(5).
Identify health care providers for reproductive and sexual health services.[11]
Footnote:
[11] EC Sections 51933(b)(9), 51934(b)(5).
Standard Identifier: 7–8.3.3.N
Grade Range:
Grades 7–8
Content Area:
Nutrition and Physical Activity
Overarching Content Standard:
3: Accessing Valid Health Information
Standard:
Describe how to access nutrition information about foods offered in restaurants in one’s community.
Describe how to access nutrition information about foods offered in restaurants in one’s community.
Standard Identifier: 7–8.3.4.N
Grade Range:
Grades 7–8
Content Area:
Nutrition and Physical Activity
Overarching Content Standard:
3: Accessing Valid Health Information
Standard:
Identify places where youths and families can be physically active.
Identify places where youths and families can be physically active.
Standard Identifier: 7–8.3.5.N
Grade Range:
Grades 7–8
Content Area:
Nutrition and Physical Activity
Overarching Content Standard:
3: Accessing Valid Health Information
Standard:
Identify trusted adults in one’s family, school, and community for advice and counseling regarding healthy eating and physical activity.
Identify trusted adults in one’s family, school, and community for advice and counseling regarding healthy eating and physical activity.
Standard Identifier: 7–8.4.1.A
Grade Range:
Grades 7–8
Content Area:
Alcohol, Tobacco, and Other Drugs
Overarching Content Standard:
4: Interpersonal Communication
Standard:
Use effective refusal and negotiation skills to avoid risky situations, especially where alcohol, tobacco, and other drugs are being used.
Use effective refusal and negotiation skills to avoid risky situations, especially where alcohol, tobacco, and other drugs are being used.
Standard Identifier: 7–8.4.1.G
Grade Range:
Grades 7–8
Content Area:
Growth, Development, and Sexual Health
Overarching Content Standard:
4: Interpersonal Communication
Standard:
Practice effective communication skills with parents, guardians, health care providers, or other trusted adults by discussing issues related to reproductive and sexual health.[12]
Footnote:
[12] EC Section 51933(b)(6).
Practice effective communication skills with parents, guardians, health care providers, or other trusted adults by discussing issues related to reproductive and sexual health.[12]
Footnote:
[12] EC Section 51933(b)(6).
Standard Identifier: 7–8.4.1.N
Grade Range:
Grades 7–8
Content Area:
Nutrition and Physical Activity
Overarching Content Standard:
4: Interpersonal Communication
Standard:
Demonstrate the ability to use effective skills to model healthy decision making and prevent overconsumption of foods and beverages.
Demonstrate the ability to use effective skills to model healthy decision making and prevent overconsumption of foods and beverages.
Showing 211 - 220 of 359 Standards
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