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Road to Wellness Part 1
LI.HEA.300707.1.NN
Course Length: 1 Semester
Has Textbook: Yes
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.



Course Objectives

Unit 1: Essential Content and Skills

  • Define wellness, identify and explain the four components of wellness, and comprehend the various aspects of wellness.
  • Analyze the latest obesity trends in the United States, how obesity is defined, and the risk factors and complications associated with it.
  • List the six nutrient groups and their functions, and compare and contrast essential and non-essential nutrients.
  • Identify the various factors affecting one’s nutrition intake.
  • Explain nutritional status, and identify the tools used to assess one’s nutritional status. 
  • Describe the basic steps of food digestion through the digestive tract. 
  • Identify the enzymes, functions, and parts/organs involved in nutrient absorption, the control of digestion, and digestive disorders.

Unit 2: Essential Content and Skills

  • Define and discuss the categories of macronutrients.
  • Explore the principles of calorie needs in relation to one’s weight.
  • Categorize and explain the different food sources of carbohydrates, and identify carbohydrate functions.
  • Explain the two different types of dietary fiber, their benefits, and their functions.
  • Identify and describe various uses for glycemic index and categories.
  • Explore the macronutrient protein, the role of complimentary proteins, and protein deficiency.
  • Identify the functions of fat, types of fat, and why some fats are better than others.

Unit 3: Essential Content and Skills

  • Compare and contrast micronutrients and macronutrients.
  • Compare and contrast water-soluble vitamins and fat-soluble vitamins.
  • Identify and explain various minerals.
  • Explain the difference between fortification and enrichment.
  • Analyze phytochemicals.
  • Identify and analyze foodborne illnesses.
  • Define and explain the “Danger Zone” in which harmful bacteria can grow on food. 

Unit 4: Essential Content and Skills

  • Identify and explain the four categories on the Dietary Reference Intakes.
  • Analyze nutrient needs for adolescents. 
  • Explain 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.
  • Analyze the recommendation for physical activity for children.
  • Identify and explain food labels and the nutrients contained in foods.
  • Identify the eight major allergenic foods required to be printed on food labels due to the Food Allergen Labeling and Consumer Protection Act.
  • Explain how Body Mass Index is used.

Course Materials

  • NNDS Road to Wellness (textbook)