Nutrition & Wellness for Life stresses the importance of healthful eating and physical activity across the life span. The text explores how decisions affect wellness at the various stages of the life cycle. Students will learn the body's need for various nutrients may be greater at some stages of the life cycle. Health and wellness begins in the kitchen and healthy eating requires planning and preparation. The text discusses safe food handling as well as healthy menu planning and food preparation techniques. Nutrition & Wellness for Life includes strategies for staying physically active through the life span. It covers the special needs of the competitive athlete. Students will learn how to recognize sources of stress and healthy strategies for reducing their impact on total wellness.
New chapter on food preparation instructs on basic cooking skills and ingredients
New features include Movement Connection, Community Connection, Food and the Environment, and Recipe File
New Movement Connection features in every chapter provide a micro-lesson on an aspect of physical activity and the opportunity for students to participate in an activity burst which can be performed in the classroom
Includes current, up-to-date content on the new Nutrition Facts label, 2015–2020 Dietary Guidelines, DASH eating plan, and other topical nutrition content
Critical Thinking and Core Skills activities extend learning
Products & Prices6-12 Education
Table of Contents
Unit 1: Food Habits and Wellness
1. Making Wellness a Lifestyle 2. Factors Affecting Food Habits 3. Practicing Safe Food Habits
Unit 2: Understanding Nutrients
4. Nutrients and You 5. Nutrition Guidelines 6. Carbohydrates 7. Lipids: Fats and Oils 8. Proteins 9. Vitamins 10. Minerals 11. Water
Unit 3: Managing Your Nutrition
12. Energy Balance 13. Healthy Weight Management 14. Nutrition Across the Life Span 15. Eating for Sports Performance 16. Eating Disorders
Dorothy F. West, Ph.D. - attended Pennsylvania State University where she earned a bachelor’s degree in dietetics and master’s degree in teacher education with an emphasis on family and consumer sciences. Dorothy received her doctorate in teacher education with an emphasis on home economics secondary education and family resource management from Michigan State University. She stayed on to serve as an associate professor in the Department of Family and Child Ecology. She has developed and taught courses on curriculum, evaluation, and strategies for teaching nutrition at the secondary level. Dorothy played an active role in writing nutrition curriculum for the Michigan State Department of Education.
Dorothy has taught in the Netherlands, Okinawa, and England. She served as Chairperson of the Social Sciences Department at the LCC International University in Lithuania and taught foods courses at Kodaikanal International School in India. She played a role in the development of the International Baccalaureate (IB) middle school food technology curriculum materials. During her career, Dorothy has been active in membership and leadership roles with the Michigan Association of Family and Consumers Sciences (MAFCS) and American Association of Family and Consumer Sciences (AAFCS).
Cindi Calhoun - attended University of California, Los Angeles where she earned a bachelor's in anthropology and a masters of public health with a focus on health curriculum to reduce high risk behaviors in elementary and middle school students. She currently teaches food preparation and nutrition principles classes at Palisades Charter High School.
Jessica Peconi-Cook - authored the Movement Connection features found in each chapter. Jessica earned her bachelor of science degree in health and physical education from Slippery Rock University and a master of science in sport science from Indiana University of Pennsylvania. She currently teaches physical education at Mount Lebanon School District and serves as Executive Director for the Pennsylvania State Association for Health, Physical Education, Recreation, and Dance.