understanding and can apply basic nutrition (C) analyze and various dietary guidelines throughout the and food science to many applications of diet, life cycle, including pregnancy, infancy, childhood, and late diet analysis, food analysis and food adulthood; and manipulation. Students will evaluate nutritional information in relation to wellness (D) compare personal food intake to recommended dietary for individuals and families by analyzing the guidelines. dietary guidelines throughout different stages of the life cycle as determined by Dietary Recommended Intake and My Plate guidelines. Unit 2: Digestion and Metabolism 10 Periods (3) The student understands the principles of digestion and 450 Minutes metabolism. The student is expected to: Students will investigate the anatomy, physiology, and basic pathophysiology of the (A) describe the processes of digestion and metabolism; digestive system. Students will compare and contrast chemical and mechanical digestion. (B) calculate and explain and activity metabolisms and Students will be able to accurately trace food factors that affect each; throughout the digestive pathway and explain bioavailability and the process of absorption. (C) apply knowledge of digestion and metabolism when Define bioavailability and describe the making decisions related to food intake and physical nutrient absorption process. Students will fitness; demonstrate an awareness of fluids, hydration, carbohydrates, and supplements (D) locate community resources that promote physical on physical activity as well as determining activity and fitness; and healthy strategies to gain, lose and maintain weight. (E) explain the relationship of activity levels and caloric intake to health and wellness, including weight management.
understanding and can apply basic nutrition and food science to many applications of diet, diet analysis, food analysis and food manipulation. Students will evaluate nutritional information in relation to wellness for individuals and families by analyzing the dietary guidelines throughout different stages of the life cycle as determined by Dietary Recommended Intake and My Plate guidelines. (C) analyze and various dietary guidelines throughout the life cycle, including pregnancy, infancy, childhood, and late adulthood; and (D) compare personal food intake to recommended dietary guidelines. Unit 2: Digestion and Metabolism Students will investigate the anatomy, physiology, and basic pathophysiology of the digestive system. Students will compare and contrast chemical and mechanical digestion. Students will be able to accurately trace food throughout the digestive pathway and explain bioavailability and the process of absorption. Define bioavailability and describe the nutrient absorption process. Students will demonstrate an awareness of fluids, hydration, carbohydrates, and supplements on physical activity as well as determining healthy strategies to gain, lose and maintain weight. 10 Periods 450 Minutes (3) The student understands the principles of digestion and metabolism. The student is expected to: (A) describe the processes of digestion and metabolism; (B) calculate and explain and activity metabolisms and factors that affect each; (C) apply knowledge of digestion and metabolism when making decisions related to food intake and physical fitness; (D) locate community resources that promote physical activity and fitness; and (E) explain the relationship of activity levels and caloric intake to health and wellness, including weight management.
HS%20Lifetime%20Nutrition%20and%20Wellnes%20Scope%20and%20Sequence%20June%202017_0.docx