Nutrition Science

Straightforward and easy to use, this series of booklets is designed to cover the foundations of a nutrition course for high school students. Each booklet offers unit projects, recipes, and textual information with fill-in-the-blank questions, a pre-test, quizzes and a unit test. Projects range from scripture memorization (KJV) and unit-specific ideas/challenges to complete. The aforementioned ideas/challenges are relatively simple-for example, keep a food diary, exercise diary or create a meatless meal. Textual information is presented plainly and focuses on the facts, without tedious anecdotes or research that seems ever-changing. For the more serious student, you could assign a topical research project per unit. For example, in the protein unit study, research the health advantages or disadvantages of egg consumption. Course topics include balanced diet; water, fat and fiber; whole grains, starch and sweets; protein; vitamins and minerals; and veggies, fruit and weight control. Three-hole punched, answer keys contain answers to the text questions, pretests, quizzes and unit tests. Publisher states this course meets ½ credit at the high school level. Complete set offers all 6 units and the 2 answer keys. Workbook set contains the 6 workbooks and no answers for an additional student use. Non-reproducible. Black and white illustrations. 16-21 pgs, sc. ~ Deanne




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