Nutrition and Fitness Class Overview
Chapter 1, “Making Wellness a Lifestyle”
Chapter 2, “Factors Affecting Food Choices”
Chapter 15, “Exercise: A Way of Life”
Lab: Cardio room, walking trail, step aerobics
III. Keeping Food Safe
Chapter 20, “Keeping Food Safe.”
Chapter 3, “How Nutrients Become You”
Chapter 5, “Carbohydrates: The Preferred Body Fuel”
Lab: multi-grain pancakes.
Lab: “Meal in a Muffin.”
Chapter 6, “Fats, A Concentrated Energy Source”
Fat Budgeting Activity
Lab: one recipe five ways, reducing the fat by
different methods
Chapter 7, “Proteins: The Body’s Building Blocks.”
Lab: Main
dish using chicken
Lab: Healthy
snacks
Lab: Vegetarian
meal – legumes
Lab:
Vegetarian meal - tofu
Chapter 8, “Vitamins, Drivers of Cell Processes.”
Lab:
Fruit/Vegetable
Lab: Healthy
pizza
Chapter 9, “Minerals: Regulators of Body Functions.”
Lab: Calcium
drinks
Lab: Cut the
Sodium
Lab: Testing
beverages for Iron
Chapter 10, “Water, the Forgotten Nutrient.”
Lab: Water
Experiment, A Solvent for Nutrients.
Lab: What’s
in a Soda?
V. Nutrition Management:
A Lifelong Activity
Chapter 4, “Nutrition Guidelines”
Chapter 12, “The Energy Balancing Act”
Chapter 13, “Healthy Weight Management”
VI. Stress and Wellness
Chapter 18, “Stress and Wellness”
VII. Food and Fitness Trends
Chapter 23, “Food and Fitness Trends”