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?