Lifetime Nutrition and Wellness Course Outline

The lessons in this course may be used in any sequence. The suggested sequence order is as follows:

All TEKS Overview

I. Effective Work Habits

A. Teamwork
B. Time management
C. Problem solving

  • (6) The student demonstrates effective work habits. The student is expected to:
    • (A) participate as an effective team member demonstrating cooperation and responsibility
    • (B) apply effective practices for managing time and energy to complete tasks on time
    • (C) practice problem solving using leadership and teamwork skills

II. General Nutrition Principles

A. Nutrients
B. Affects of nutrition
C. Dietary guidelines

  • (1) The student understands the role of nutrients in the body. The student is expected to:
    • (A) classify nutrients, their functions, and food sources and compare the nutritive value of various foods
    • (B) assess the effects of nutritional intake on health, appearance, effective job performance, and personal life
    • (C) analyze and apply various dietary guidelines throughout the life cycle, including pregnancy, infancy, childhood, and late adulthood
    • (D) compare personal food intake to recommended dietary guidelines

III. Food Safety and Sanitation

A. Food and equipment
B. Food-borne illnesses
C. Hygiene

  • (4) The student understands safety and sanitation. The student is expected to:
    • (A) demonstrate safe and sanitary practices in the use, care, and storage of food and equipment
    • (B) explain types and prevention of food-borne illnesses
    • (C) practice appropriate dress and personal hygiene in food preparation

IV. Food Management Principles

A. Recipes and measurements
B. Preparation techniques
C. Purchasing and storage strategies
D. Table service, presentation and etiquette

  • (5) The student demonstrates knowledge of food management principles. The student is expected to:
    • (A) read and comprehend standard recipes
    • (B) correctly use standard measuring techniques and equipment
    • (C) demonstrate correct food preparation techniques, including nutrient retention
    • (D) use food buying strategies such as calculating food costs, planning food budgets, and creating grocery lists
    • (E) demonstrate food preparation techniques to reduce overall fat and calories
    • (F) practice etiquette, food presentation, and table service appropriate for specific situations
    • (G) apply food storage principles

V. Digestion and Metabolism

A. Process of digestion and metabolism
B. Physical activity and fitness
C. Balance of caloric intake and use

  • (2) 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 basal 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
    • (E) explain the relationship of activity levels and caloric intake to health and wellness, including weight management

VI. Lifetime Effects of Nutrition and Wellness

A. Effects of food choices
B. Nutritional needs for life cycle and lifestyle
C. Nutrition content and portion sizes

  • (3) The student demonstrates knowledge of nutritionally balanced diets. The student is expected to:
    • (A) research the long-term effects of food choices
    • (B) outline strategies for prevention, treatment, and management of diet related diseases such as diabetes, hypertension, childhood obesity, anorexia, and bulimia
    • (C) determine the effects of food allergies and intolerances on individual and family health
    • (D) plan diets based on life cycle, activity level, nutritional needs, portion control, and food budget
    • (E) develop examples of therapeutic diets
    • (F) analyze advertising claims and fad diets with the recommendations of the Recommended Dietary Allowances
    • (G) analyze current lifestyle habits that may increase health risks
    • (H) identify community programs that provide nutrition and wellness
      services
    • (I) examine the nutritional value of fast foods and convenience foods
    • (J) read and interpret food labels
    • (K) examine and explain nutritional serving sizes

VII. Careers in Nutrition

A. Training and education
B. Setting goals
C. Entrepreneurship

  • (7) The student investigates careers in nutrition. The student is expected to:
    • (A) compare and contrast education or training needed for careers in nutrition
    • (B) establish personal short-term and long-term career goals
    • (C) analyze entrepreneurial opportunities in nutrition

All TEKS Review

Teacher Course

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