Nutrition & Wellness, Student Edition 5 - 8 9780078463327
Nutrition & Wellness, Student Edition

Nutrition & Wellness, Student Edition

Grade Levels: 5 - 8
By Roberta Larson Duyff and Doris Hasler and McGraw-Hill
Copyright: 2004
Publication Date: June 20, 2003
MHID: 0078463327
ISBN 13: 9780078463327

  • Price :
  • Qty :
  • Total :

The purchase quantity range should be 1-29 for this product.

New Features

Motivates students to learn to make wise food choices for active living and weight management.

Emphasizes enjoyment of food and fitness while promoting personal choice.

The Food Preparation Handbook offers maximum flexibility for teaching food preparation skills, and food science principles.

Nutrition & Wellness, Student Edition

Unit One: Food In Your Life

Chapter 1 Wellness and Food Choices

Chapter 2 Enjoying Food

Chapter 3 A World of Diversity

Chapter 4 The Food Supply

Unit Two: Nutrition For Health

Chapter 5 Nutrients and Energy

Chapter 6 Getting and Using Nutrients

Chapter 7 Eating the Dietary Guidelines Way

Chapter 8 Building Your Nutrition Pyramid

Chapter 9 Lifelong Nutrition

Chapter 10 Special Health Concerns

Unit Three: Making Food Choices

Chapter 11 Sorting Out the Facts

Chapter 12 Nutrition Throughout Your Day

Chapter 13 Supermarket Decisions

Chapter 14 Food Preparation Choices

Chapter 15 Eating Well When Eating Out

Chapter 16 Vegetarian Choices

Unit Four: Fitness and Food

Chapter 17 Understanding Physical Fitness

Chapter 18 A Plan for Active Living

Chapter 19 Fueling Up for Fitness

Chapter 20 Healthful Choices About Weight

Unit Five: Pyramid Foods

Chapter 21 Bread, Cereal, Rice, and Pasta

Chapter 22 Vegetables

Chapter 23 Fruits

Chapter 24 Milk, Yogurt, and Cheese

Chapter 25 Meat, Poultry, and Fish

Chapter 26 Eggs, Beans, and Nuts

Unit Six: Creative Combinations

Chapter 27 Salads

Chapter 28 Soups and Stews

Chapter 29 Casseroles, Stir-Fries, and More

Chapter 30 Quick and Yeast Breads

Chapter 31 Sandwiches and Pizza

Chapter 32 Desserts


Part 1: Preparing Food Safely

Part 2: Kitchen Equipment

Part 3: Skills for Preparing Food

Part 4: The Science of Preparing Food

Part 5: The Art of Preparing Food

About the Author

Roberta Larson Duyff

Doris Hasler


McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide