Nutrition and Health Teacher Resource

 


PEP-Trillium-listed

Authors: Michelyn Gallant, Linda McCulloch, Christine Petruszkiewicz, Karen Wilson
Copyright: 2014
ISBN: 9781926966540
Format: Coil-bound, includes DVD-ROM
Price: $260.00

Note: This is for individual orders within Canada.

Schools, wholesalers, and retail outlets, please see information here.

Order Here

 

Approved for Ontario’s Trillium List*

Nutrition and Health Teacher Resource provides everything you need to plan, teach and assess in one comprehensive resource.

 Plan:

  • curriculum correlations;
  • guiding principles and instructional strategies;
  • considerations for health and safety;
  • chapter planning charts;
  • planning tools and suggestions for teaching combined grades and courses.

Teach:

  • complete lesson plans and answer keys;
  • suggestions for incorporating technology into the classroom;
  • 200 modifiable activity and assessment masters in Word and PDF format;
  • suggestions to differentiate instruction and personalize learning, including tips to simplify or add challenge to an activity.

Assess:

  • assessment opportunities identified in each lesson;
  • cumulative project provides an opportunity for students to apply their research and inquiry skills;
  • modifiable assessment masters in Word and PDF format, including rubrics and unit tests.

*The Trillium List
The Trillium List contains the titles of those textbooks approved by the Minister of Education for use in Ontario schools. The textbooks named on the Trillium List have been subjected to a rigorous evaluation in accordance with the criteria specified in the policy document Guidelines for Approval of Textbooks.

Pedagogical consultant

Jane Witte, Western University

Teacher Resource Authors

Michelyn Gallant, Hamilton-Wentworth District School Board

Linda McCulloch, York Region District School Board

Christine Petruszkiewicz, Hamilton-Wentworth District School Board

Karen Wilson, Hamilton-Wentworth District School Board

 

This Teacher Resource is designed to be used with Nutrition and Health Student Resource.

Introduction

Safety and Food Preparation in the Kitchen

Part 1: Nutrition and Wellness

Chapter 1: Nutrients and Health
Chapter 2: Focus on Food Guides
Chapter 3: Finding Energy Balance
Chapter 4: Understanding Nutritional Status

Part 2: Healthy Eating for Life

Chapter 5: Nutrition through the Lifespan
Chapter 6: Thinking about Food Trends
Chapter 7: Diet and Disease

Part 3: Feeding Canada and the World

Chapter 8: Food Production and Supply
Chapter 9: Food Security
Chapter 10: Towards a Sustainable Food Supply

Nutrition and Health was developed to fully meet the curriculum expectations of the Family Studies courses Nutrition and Health, Grade 12—College Preparation (HFA4C) and Nutrition and Health, Grade 12—University Preparation (HFA4U) of the 2013 Ontario Curriculum for Social Sciences and Humanities.
It addresses all curriculum strands for:

A: Research and Inquiry Skills
B: Nutrition and Health
C: Eating Patterns and Trends
D: Local and Global Issues
E: Food-preparation Skills

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