Increased public awareness concerning the importance of maintaining good health makes the Road to Wellness class a timely subject. Students in this class will discover there is no time like the present to learn about wellness. This course encompasses a variety of topics that focus on nutrition and physical fitness. Subjects covered include basic nutrition principles, the digestive system, practicing nutrition, the new dietary guidelines, label reading, and food safety. Other areas included are the foundation of physical fitness, exercise guidelines, and sports nutrition. This is an exciting and self-motivating course that will inspire students to travel on the road to wellness.
Unit 1: Essential Content and Skills
wellness, identify and explain the four components of wellness, and comprehend
the various aspects of wellness.
the latest obesity trends in the United States, how obesity is defined, and the
risk factors and complications associated with it.
the six nutrient groups and their functions, and compare and contrast essential
and non-essential nutrients.
the various factors affecting one’s nutrition intake.
nutritional status, and identify the tools used to assess one’s nutritional
the basic steps of food digestion through the digestive tract.
the enzymes, functions, and parts/organs involved in nutrient absorption, the
control of digestion, and digestive disorders.
Unit 2: Essential Content and Skills
and discuss the categories of macronutrients.
the principles of calorie needs in relation to one’s weight.
and explain the different food sources of carbohydrates, and identify
the two different types of dietary fiber, their benefits, and their functions.
and describe various uses for glycemic index and categories.
the macronutrient protein, the role of complimentary proteins, and protein
the functions of fat, types of fat, and why some fats are better than others.
Unit 3: Essential Content and Skills
and contrast micronutrients and macronutrients.
and contrast water-soluble vitamins and fat-soluble vitamins.
and explain various minerals.
the difference between fortification and enrichment.
and analyze foodborne illnesses.
and explain the “Danger Zone” in which harmful bacteria can grow on food.
Unit 4: Essential Content and Skills
and explain the four categories on the Dietary Reference Intakes.
nutrient needs for adolescents.
how the key recommendations of the Dietary Guidelines for Healthy Americans are
classified, and identify the components of a healthy eating plan through the
use of the MyPlate system.
the recommendation for physical activity for children.
and explain food labels and the nutrients contained in foods.
the eight major allergenic foods required to be printed on food labels due to
the Food Allergen Labeling and Consumer Protection Act.
how Body Mass Index is used.
- NNDS Road to Wellness (textbook)