Correlation of McGraw-Hill Ryerson Elements Foods
to NB Nutrition for Healthy Living 120
Introduction
Through research, the science of nutrition continues to expand. It is important to
understand information provided and to make smart, healthy decisions. Nutrition for
Healthy Living 120 is designed to make students aware of preventative strategies to
contribute to overall wellness, make healthy food choices and maintain a balance
between eating habits and physical activity. Current issues relating to chronic diseases,
lifestyles and food technologies will also be discussed. Students will be encouraged to
use reliable information to examine their eating habits and lifestyle choices.
This is an excellent course for those concerned with personal wellness or for students
who wish to pursue a career in science and nutrition or health-related fields.
Learning Activities
Throughout this document, suggestions are provided for teaching and learning activities
and projects. Sample assignments are provided in Appendices E-H. Students may
complete assignments individually or in groups. Teachers are encouraged to use these
suggestions as well as develop their own.
Prerequisite: None
Course Code: 1215440
General Curriculum Outcomes
GCO1. Identify the factors that determine one’s long-term health an wellness.
GCO2. Explain the roles of nutrients in the body—digestion, absorption, transportation and
metabolism.
GCO3. Identify chronic conditions and the current trends and issues related to their
prevention.
GCO4. Identify consumer issues related to food.
GCO5. Identify post-secondary education programs available to those who wish to pursue a
career in nutrition.
Specific Curriculum Outcomes
Expectations <Outcomes>
Food in
Food
Nutrition and
Society page Preparation
Healthy Eating
number
page number page number
GCO 1 Identify the factors that determine one’s long-term health and wellness.
Students will be expected to:
• define wellness
Correlation of McGraw-Hill Ryerson Elements Foods to NB Nutrition for Healthy Living 120
79, 126–128
1
• identify the factors that influence one’s
68–87, 143
140–141
15, 18, 20, 21–
total wellness
27, 76, 79–88,
- heredity
118, 123–129
- environment
- lifestyle habits
- health care
• investigate the guidelines used to promote
36–50, 55–61,
health and wellness
76–77, 131, 154–
- heart and stroke
155
- cancer society
- dietary guidelines
- Canada’s Food Guide to Healthy Eating
- Canada’s Physical Activity Guide to
Healthy Active Living
- Vitality Approach
• develop a personal, healthy lifestyle plan
76–77, 85, 87
that demonstrates the factors that influence
their own personal wellness and health risks
GCO 2 Explain the roles of nutrients in the body - digestion, absorption, transportation and
metabolism.
Students will be expected to:
• identify and define the six categories of
5–37
nutrients
- carbohydrate
- fat
- protein
- vitamins
- minerals
- water
• understand the roles of carbohydrates in the
12–15, 72
body
• understand the roles of fat in the body
16–18, 72, 104
• understand the roles of protein in the body
19–20, 72, 111–
112
• understand the roles of vitamins in the
22–25, 100, 105,
body
116–117, 140
- vitamin A (retinol)
- vitamin B1 (thiamin)
- vitamin B2 (riboflavin)
- vitamin B3 (niacin)
- vitamin B6 (pyridoxine)
- folic acid
- vitamin B12 (cobalamin)
- vitamin C (ascorbic acid)
- vitamin D
Correlation of McGraw-Hill Ryerson Elements Foods to NB Nutrition for Healthy Living 120
2
- vitamin E
- vitamin K
• understand the role of minerals and water
in the body
- calcium
- phosphorus
- sodium
- magnesium
- potassium
- iron
- zinc
- fluoride
- iodine
- water
• calculate the recommended intake of
carbohydrate, protein and fat to meet their
needs
• analyze intake of important nutrients
26–27, 100, 111–
112, 140
9–10
11, 14, 15, 17,
18, 20, 27, 46–
50, 73
GCO 3 Identify chronic conditions and the current trends and issues related to their
prevention.
Students will be expected to:
• define chronic condition
130–135
• identify and understand ways to reduce
130–133, 135–
risks of chronic conditions
147
- cancers
- hypertension
- atherosclerosis
- stroke
- diabetes- type 2
- osteoporosis
- obesity vs. healthy body weight
- dental and oral disease
• investigate current trends and issues related
137–141
14, 18, 49, 59,
to nutritional health
65, 86, 91
- glycemic effect
- “carbohydrate loading” / sport nutrition
- trans fatty acids
- fad diets
- vegetarian diets
- holistic approach
• understand how energy balance applies to
65–91
weight management
- overweight
Correlation of McGraw-Hill Ryerson Elements Foods to NB Nutrition for Healthy Living 120
3
- underweight
- eating disorders
GCO 4 Identify consumer issues related to food.
Students will be expected to:
• explain how advertising affects food
choices
28–29, 33–35,
57–58, 61, 87,
109, 138–139,
164
130, 134–135 52, 162–164
• identify the role of additives and the
regulations governing them
• identify information found on labels:
54, 121–122
28–29, 164
- mandatory
- optional
• identify food technologies
52, 120–123
165–166, 169–
- genetically modified foods
173
- organic foods
- natural foods
• identify procedures used in safe food
5–15, 21–35
handling
- storage
- preservation
- sanitation
- food borne illnesses
GCO 5 Identify post-secondary education programs available to those who wish to pursue a
career in nutrition.
Students will be expected to:
• identify career opportunities and the post24, 58, 91,
30–31, 62,
9, 38, 70, 117,
secondary education needed to pursue a
114, 141
81, 109, 129
156, 168, 170
career in nutrition
Correlation of McGraw-Hill Ryerson Elements Foods to NB Nutrition for Healthy Living 120
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