First Quarter
Nutrition And Wellness Curriculum Mapping
DAYS 1-3 Introduction and Surveys
STANDARDS : 11.3.9 &12 C
ESSENTIAL QUESTIONS:
What do I currently know about nutrition?
Concerning nutritional topics?
What are your nutrition attitudes?
EVALUATION: surveys, discussion
INSTRUCTIONAL PLANNING
Overview of Class, Survey and Class Expectations
DAYS 4-8 Wellness, Chapter 1 Nutrition
STANDARDS: 11.3.9 & 12 C & D
ESSENTIAL QUESTIONS:
What are the four components of Wellness?
What are the factors affecting wellness?
How can we promote wellness?
EVALUATION: Quiz, Chapter Web, Vocab test, Wellness Essay: Personal Reflection
INSTRUCTIONAL PLANNING
Review of Chapter: teach reading/webbing activity
Notes and class room activities
Reflective Essay Set-up
DAYS 9 – 19 Factors Affecting Food Choice- Chapter 2
STANDARDS: 11.3.9 & 12 C & D
ESSENTIAL QUESTIONS:
What are the reasons why people eat?
How do environmental factors differ from heredity factors?
What is adequate nutritional research?
What is a reputable source?
How do I read nutritional data?
How to analyze diet information?
EVALUATION: Test, inventory, food log, nutrition analysis, group work, research article question
Days 20-45- Digestion: How Nutrients Become You
STANDARDS: 11.3.9 & 12 C, D, E and F
INSTRUCTIONAL PLANNING
String Activity/Poster Activity
Chapter Read and Web/Vocab
Notes and Digestive Activities and Scenario
Group Vocabulary Review
Video: What is a Calorie? Obesity in a Bottle
ESSENTIAL QUESTIONS:
What are the Key Nutrients?
What is the energy yield of each nutrient?
What are the parts of the digestive system?
How do certain factors affect the digestive system?
What are the digestive disorders?
EVALUATION: Digestive string poster, Digestive word game, Digestive Case Study, Handouts, Digestive
Disorder Power Point Presentation, Pop Quizzes and Exam and Point of View Questions
BEGINNING OF THE SECOND QUARTER
Days 46-65 – Carbohydrates
STANDARDS: 11.3.9 & 12 C D E F G
ESSENTIAL QUESTIONS:
What is a Carbohydrate?
What are the dietary sources of Carbohydrates?
How are Carbohydrates digested and absorbed?
What are the functions of Carbohydrates?
How is Carbohydrate used by the body?
What are the Carbohydrate disorders?
How is fiber used by the body?
What is the carbohydrate sources listed on the food label?
How do the sugar substitutes compare to sugar?
INSTRUCTIONAL PLANNING
Introduction circle Activity: sugar units
Chapter Read and Web/Vocab
Digestion Case Studies and Scenario
Notes and discussion
Labs for taste testing, carbohydrate meal planning, recipes using carbohydrates, label reading
activities.
EVALUATION: Written High- Fiber Meal Plans, Poster and Group work, Case Study Scenario, Diet
Analysis and Feedback, work sheets, Labs, Label reading activity, Test and Quizzes
Days 66-86-Lipids
STANDARDS: 11.3.9 & 12 C D E F G
ESSENTIAL QUESTIONS:
What is a lipid? What are the various types?
What are the dietary sources of lipids?
How are lipids digested and absorbed?
What are the functions of lipids?
How does the body use lipids?
How are lipids listed on the label?
What is a fat replacer?
INSTRUCTIONAL PLANNING
Introduction: Molecular structure
Chapter Read and Web/Vocab
Notes and Discussion
Labs/Demonstration
Taste Testing Labs
Comparison Labels
Test tubes
Video: Portion Size Me
EVALUATION: Written Low-Fat Meal Plans, Diet Analysis and Feedback, work sheets, Labs, Label
reading activity, Poster Project, Test and Quizzes
BEGINNING OF THE THIRD QUARTER
DAYS 87-107-Protein
STANDARDS: 11.3.9 & 12 C D E F G
ESSENTIAL QUESTIONS:
What is a protein? What are the various types?
What are the dietary sources of protein?
How are proteins digested and absorbed?
What are the functions of proteins?
How does the body use protein?
How is protein listed on the label?
What makes a protein complete?
Define the various types of vegetarians?
INSTRUCTIONAL PLANNING
Chapter Read and Web/Vocab
Notes and Discussion
Labs/Demonstration
Taste Testing Labs
EVALUATION: Written Vegetarian Meal Plans, Diet Analysis and Feedback, work sheets, Labs, Tastetesting lab, Label reading activity, Scatter-plots and Data Evaluation, Point of View Assignment, Test and
Quizzes.
Days 108-128- National Nutrition Month Project
STANDARDS: 11.3.9 & 12 C D E F G
ESSENTIAL QUESTIONS:
What are the hot nutritional topics for students and faculty to learn?
How do we get nutritional information out to the public?
How do we involve the student body in nutritional decisions?
INSTRUCTIONAL PLANNING
Group Brainstorming
Bulletin Board Activity
Broadcasting
Table Tents
Display
Elementary/Middle School Educational Tool
EVALUATION: Nutrition Month Project and components
Days 129-139 Water and Fat Soluble Vitamins
STANDARDS: 11.3.9 & 12 C D E F G
ESSENTIAL QUESTIONS:
What are the fat soluble vitamins and their functions?
What are the water soluble vitamins and their functions?
What is the difference between fat and water soluble vitamins?
What complications result from poor dietary intake of fat or water soluble vitamins?
Are there any problems with excessive intakes of fat or water soluble vitamins?
INSTRUCTIONAL PLANNING
Chapter Read and Web/Vocab
Notes and Lecture
Discussion
Scavenger Note Hunts
Videos
EVALUATION: Pop quizzes, Note checking, Pamphlet, Presentation, Exam, Point of View Assignments,
Label reading activity and Labs.
BEGINNING OF THE FOURTH QUARTER
Days 140-150 Water
STANDARDS: 11.3.9 & 12 C D E F G
ESSENTIAL QUESTIONS:
What is the function of water?
What is the purpose of hydration?
What are the requirements for adolescents and adolescent athlete?
What are the complications of insufficient water intake?
INSTRUCTIONAL PLANNING
Chapter Read and Web/Vocab
Notes and Lecture
Discussion
Videos
EVALUATION: Pop Quiz, Water Research Project, Test
Days 151-161 – Weight Management
STANDARDS: 11.3.9 & 12 C D E F G
ESSENTIAL QUESTIONS:
What is the energy equation?
What are the healthy ways to maintain weight?
Why should some methods of weight loss and their prevalence in society be researched?
What are the popular fad diets, how do they work and what are their drawbacks?
INSTRUCTIONAL PLANNING
Chapter Read and Web/Vocab
Notes and Lecture
Discussion
EVALUATION: Fad Diet Research Report and Power Point Presentation, Diet Analysis (caloric needs),
Test and Handouts, Point of View Questions: Gastric Bypass Surgery
Days 162-170 Benefits of Exercise and Fitness
STANDARDS: 11.3.9 & 12 C D E F G
ESSENTIAL QUESTIONS:
What are the benefits of Exercise?
What is the difference between aerobic and anaerobic?
What are the nutritional implications for the different types of exercise?
What is BMI?
What are anthropometric measures?
How do we measure body fat? How is this measure used to determine nutritional status?
INSTRUCTIONAL PLANNING
Chapter Read and Web/Vocab
Notes and Lecture
Discussion
Skinfold Measurement
Field trip for body fat determinations
Walking and Exercise Demonstrations
EVALUATION: Pop Quiz, Fats test, Diet Analysis and summary, Exam, Point of View Questions: Exercise
Days 171-180 Final Preparation
STANDARDS: 11.3.9 & 12 C D E F G
INSTRUCTIONAL PLANNING
Preparation of Review Sheet
Evaluation of Course and Feedback
Collection and Discussion of Diet Analysis
EVALUATION: Final Essay, Final Exam, Final Diet Analysis and Summary Questions and Walking
Logs/Exercise Sheets