In this unit, students will learn about the six essential nutrients, food sources of each nutrient, and the functions of each type of nutrient. They will also learn how to assess the nutritional value of foods by reading labels, follow guidelines to understand how important a healthful diet is, and how to plan a healthy meal plan for themselves or for a specific audience. Students will learn how their food choices can affect their likelihood of contracting food-borne illness.
What are the functions of the six essential nutrients? Why are these nutrients so important?
How do you know if the foods you eat are in your “pyramid” or on your “plate”?
How can creating a healthy meal plan enhance your health?
Nutrition, Nutrients (Carbohydrate, Fat, Protein, Vitamin, Mineral, Water), Nutrient Deficiency, Recommended Dietary Allowance (RDA), Vegetarian, Nutrient Density, Hunger, Appetite, Basal Metabolic Rate (BMR), Overweight, Obese, Food-Borne Illness