Lifetime Nutrition and Wellness

Lifetime Nutrition and Wellness

  • Clusters: Human Services
  • Pathways: Consumer Services
  • Courses: Lifetime Nutrition and Wellness
  • Grade range: 9, 10, 11, 12, Postsecondary
  • Release date: 12-14-2017
  • Tags: , Career Goals, Healthy Living, Entrepreneur, Dairy, Leadership, Problem Solving, Nutrients, Food Management Principles, Minerals, Food Buying Strategies, Food Sources, Food Preparation, Fruits, Water-Soluble, Recipe, Food Management, Standard Measuring, Vitamins, Oils, Fats, Calories, Sports Nutrition, Metabolism, Digestion, Physical Fitness, Caloric Intake, Activity Level, Proteins, Food Preparation Principles, Fat-soluble, Balanced Diet, Fad Diet, Diet Plan, Whole Grains, Dietary Fiber, Food, Diabetes, Anorexia, Bulimia, Food Allergies, Lifetime Nutrition and Wellness, Promote Wellness, Health Science, Type 1 Diabetes, Human Services, BMI, Weight Management, Food Labels

Description

Lifetime Nutrition and Wellness is a laboratory course that allows students to use principles of lifetime wellness and nutrition to help them make informed choices that promote wellness as well as pursue careers related to hospitality and tourism, education and training, human services, and health sciences.
This binder does not contain all lesson plans for this course. This content can be used with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered.

Resources

Scope and Sequence

Resource ID: 19433 Grade Range: 9, 10, 11, 12
CTE TEKS - Implemented 2017-2018, adopted in 2015 Lifetime Nutrition and Wellness course scope and sequence within the Human Services Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of each unit and the corresponding TEKS are included. This scope and sequence may be adapted or adopted by the local education agency.

Unit 1: Diet and Nutrition

Resource ID: 19711 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze major minerals for their functions and food sources and determine their effects on health benefits. They will also demonstrate effective work habits during activities by practicing problem-solving strategies and using leadership and teamwork skills.
Resource ID: 19712 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze water-soluble vitamins for their functions and determine their effects and health benefits.
Resource ID: 19713 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will demonstrate food management principles by planning and preparing a recipe substituting fat with healthier options, and reduce overall fat and calories.
Resource ID: 19714 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the principles of digestion and metabolism and apply them to food intake and physical fitness.
Resource ID: 19715 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze trace minerals for their functions and food sources and determine their effects on overall health.
Resource ID: 19716 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the role of nutrients in the body by classifying nutrients, their functions, and food sources. They will also determine the effects of fat-soluble vitamins and analyze them for their functions and food sources.
Resource ID: 19717 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will participate in activities to calculate their BMI, research popular fad diets, assess their current eating and drinking habits, and discover what they should be eating and drinking.
Resource ID: 19733 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze carbohydrates for their functions and food sources, understand the role of nutrients in the body, and plan and prepare a grain group recipe.    
Resource ID: 20003 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will classify nutrients and their functions and food sources and compare the nutritive value of various foods.  Students will plan diets based on life cycle, activity level, nutritional needs and portion control. 
Resource ID: 20013 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the role of nutrients in the body, the effects of nutrition on health, and how activity levels affect weight management.
Resource ID: 20090 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify and interpret nutrition information on food labels, research nutrition information for a favorite fast food item, and compare fast food items to healthier food versions.

Unit 2: Digestion and Metabolism

Resource ID: 19714 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the principles of digestion and metabolism and apply them to food intake and physical fitness.
Resource ID: 19901 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply knowledge about digestion and metabolism to making decisions related to food intake and physical fitness.  Students will research effects of food choices and strategies to prevent diet-related diseases.
Resource ID: 20001 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explain the relationship of activity levels and caloric intake to health and wellness, including weight management.
Resource ID: 20003 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will classify nutrients and their functions and food sources and compare the nutritive value of various foods.  Students will plan diets based on life cycle, activity level, nutritional needs and portion control. 
Resource ID: 20013 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the role of nutrients in the body, the effects of nutrition on health, and how activity levels affect weight management.
Resource ID: 20028 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the principles of digestion and metabolism.

Unit 3: Balanced Diet

Resource ID: 19901 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply knowledge about digestion and metabolism to making decisions related to food intake and physical fitness.  Students will research effects of food choices and strategies to prevent diet-related diseases.
Resource ID: 19905 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will outline strategies for prevention, treatment, and management of diet-related diseases such as diabetes, hypertension, childhood obesity, anorexia, and bulimia.
Resource ID: 20001 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explain the relationship of activity levels and caloric intake to health and wellness, including weight management.
Resource ID: 20003 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will classify nutrients and their functions and food sources and compare the nutritive value of various foods.  Students will plan diets based on life cycle, activity level, nutritional needs and portion control. 
Resource ID: 20090 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify and interpret nutrition information on food labels, research nutrition information for a favorite fast food item, and compare fast food items to healthier food versions.

Unit 4: Food Safety and Sanitation

Resource ID: 19712 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze water-soluble vitamins for their functions and determine their effects and health benefits.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

Unit 5: Food Management

Resource ID: 19711 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze major minerals for their functions and food sources and determine their effects on health benefits. They will also demonstrate effective work habits during activities by practicing problem-solving strategies and using leadership and teamwork skills.
Resource ID: 19712 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze water-soluble vitamins for their functions and determine their effects and health benefits.
Resource ID: 19713 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will demonstrate food management principles by planning and preparing a recipe substituting fat with healthier options, and reduce overall fat and calories.
Resource ID: 19715 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze trace minerals for their functions and food sources and determine their effects on overall health.
Resource ID: 19716 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the role of nutrients in the body by classifying nutrients, their functions, and food sources. They will also determine the effects of fat-soluble vitamins and analyze them for their functions and food sources.
Resource ID: 19717 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will participate in activities to calculate their BMI, research popular fad diets, assess their current eating and drinking habits, and discover what they should be eating and drinking.
Resource ID: 19733 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze carbohydrates for their functions and food sources, understand the role of nutrients in the body, and plan and prepare a grain group recipe.    
Resource ID: 19941 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will use principles of lifetime wellness and nutrition to help them make informed choices that promote wellness as well as pursue careers related to hospitality and tourism, education and training, human services, and health sciences.
Resource ID: 19943 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice measuring techniques.

Unit 6: Employability Skills

Resource ID: 19711 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze major minerals for their functions and food sources and determine their effects on health benefits. They will also demonstrate effective work habits during activities by practicing problem-solving strategies and using leadership and teamwork skills.
Resource ID: 19713 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will demonstrate food management principles by planning and preparing a recipe substituting fat with healthier options, and reduce overall fat and calories.
Resource ID: 19715 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze trace minerals for their functions and food sources and determine their effects on overall health.
Resource ID: 20003 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will classify nutrients and their functions and food sources and compare the nutritive value of various foods.  Students will plan diets based on life cycle, activity level, nutritional needs and portion control. 
Resource ID: 20142 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will review all TEKS for Lifetime Nutrition and Wellness, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.

Unit 7: Career Development

Resource ID: 19705 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students are expected to investigate a career in nutrition, establish personal career goals, and analyze entrepreneurial opportunities in nutrition. 
Resource ID: 20071 Grade Range: 9, 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will recognize and explain the programs of study in the Human Services career cluster as well as the connection between Career and Technical Education (CTE), the Human Services career cluster, and Lifetime Nutrition and Wellness.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop. You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center. If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.