Nutrition & Wellness for Life, 5th Edition

Nutrition & Wellness for Life stresses the importance of healthful eating and physical activity across the life span. The text explores how decisions affect wellness at the various stages of the life cycle. Students will learn the body's need for various nutrients may be greater at some stages of the life cycle. Health and wellness begins in the kitchen and healthy eating requires planning and preparation. The text discusses safe food handling as well as healthy menu planning and food preparation techniques. Nutrition & Wellness for Life includes strategies for staying physically active through the life span. It covers the special needs of the competitive athlete. Students will learn how to recognize sources of stress and healthy strategies for reducing their impact on total wellness.

• New chapter on food preparation instructs on basic cooking skills and ingredients
• New features include Movement Connection, Community Connection, Food and the Environment, and Recipe File
• New Movement Connection features in every chapter provide a micro-lesson on an aspect of physical activity and the opportunity for students to participate in an activity burst which can be performed in the classroom
• Includes current, up-to-date content on the new Nutrition Facts label, 2015–2020 Dietary Guidelines, DASH eating plan, and other topical nutrition content
• Critical Thinking and Core Skills activities extend learning

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Products	Pages	ISBN	Retail Price	Order Quantity
Text 978-1-63563-076-3	622	978-1-63563-076-3	$110.00*
Nutrition & Wellness for Life stresses the importance of healthful eating and physical activity across the life span. The text explores how decisions affect wellness at the various stages of the life cycle. Students will learn the body's need for various nutrients may be greater at some stages of the life cycle. Health and wellness begins in the kitchen and healthy eating requires planning and preparation. The text discusses safe food handling as well as healthy menu planning and food preparation techniques. Nutrition & Wellness for Life includes strategies for staying physically active through the life span. It covers the special needs of the competitive athlete. Students will learn how to recognize sources of stress and healthy strategies for reducing their impact on total wellness. New chapter on food preparation instructs on basic cooking skills and ingredients New features include Movement Connection, Community Connection, Food and the Environment, and Recipe File New Movement Connection features in every chapter provide a micro-lesson on an aspect of physical activity and the opportunity for students to participate in an activity burst which can be performed in the classroom Includes current, up-to-date content on the new Nutrition Facts label, 2015–2020 Dietary Guidelines, DASH eating plan, and other topical nutrition content Critical Thinking and Core Skills activities extend learning
Workbook 978-1-63563-081-7	168	978-1-63563-081-7	$26.64*
Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This supplement is a consumable resource, designed with perforated pages so that a given chapter can be removed and turned in for grading or checking.
*Qualified schools may be eligible for a 25% discount.

Products		ISBN	Retail Price	Order Quantity
Online Text, 1yr. Indv. Subscription (Instant Access) 978-1-63563-078-7		978-1-63563-078-7	$55.00*
Online Textbook. All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Instant Access. Upon purchase, you will receive a key code to redeem at the G-W Online Textbooks site. Note: There is no physical product shipped via the mail. To learn more visit, “How do I purchase G-W Online Textbooks?”
Online Learning Suite, 6yr. Classroom Subscription (min. 15) 978-1-63563-079-4		978-1-63563-079-4	$126.64*
The Online Learning Suite offers a complete learning package that is accessible through any Internet-enabled device, including computers, smartphones, and tablets. Students can study in the classroom or on the go: whenever or wherever it is most convenient. Instructional materials included are: Online Textbook All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Companion Website Activities that correspond to textbook content are readily available on this companion website that provides a means of attracting student attention while increasing comprehension and retention of key concepts. Vocabulary games, e-flash cards, and interactive quizzes are examples of the included content. Online Student Workbook This is an exact reproduction of the printed workbook with features that provide options to meet classroom needs. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the results for grading. Online Food Science Experiments Manual The Food Science Experiments Manual features labs to aid student discovery of the science behind changes in food during preparation and storage. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the responses for grading.
Bundle (Text + Online Learning Suite, 6yr. Classroom Subscription) (min. 15) 978-1-63563-080-0		978-1-63563-080-0	$165.00*
Bundle includes a copy of the Student Textbook and Online Learning Suite 6yr. Classroom Subscription. Minimum quantity of 15 must be purchased.
Companion Website View Site				View Site
*Qualified schools may be eligible for a 25% discount.

Products		ISBN	Retail Price	Order Quantity
Instructor's Edition 978-1-63563-077-0		978-1-63563-077-0	$160.00*	Call to Order‡
Instructor's edition contains a variety of instructional support in the margins of each page to supplement your instruction.
Instructor's Resource CD 978-1-63563-082-4		978-1-63563-082-4	$260.00*	Call to Order‡
This Instructor's Resource CD contains the following items: Instructor’s Resources. Includes an introduction and overview of the teaching material, best practices and classroom strategies, pacing charts, and assessment rubrics in PDF format. Chapter Resources. Material provided for each chapter of the text includes: Answer Keys for textbook, workbook, and companion website questions and activities in PDF format. Lesson Plans in Microsoft Word (DOCX) format. Reproducible Masters in PDF format. Recommended System Requirements Windows®: Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 8.1/10, 2GB RAM. Current browsers work best (Google Chrome™ browser recommended; free download), allow active content, and Adobe® Reader® (free download). Internet connection required to access web links and free downloads. Macintosh®: Intel® processor 2GHz or equivalent, Mac OS® X v10.6 or higher, 2GB RAM. Current browsers work best (Google Chrome™ browser recommended; free download), allow active content, and Adobe® Reader® (free download). Internet connection required to access web links and free downloads. For up-to-date information visit www.g-w.com/sysreq
ExamView® Assessment Suite CD 978-1-63563-083-1		978-1-63563-083-1	$248.00*	Call to Order‡
The ExamView® Assessment Suite allows you to quickly and easily create, administer, and score paper and online tests. The ExamView® Assessment Suite includes the ExamView® Test Generator, ExamView® Test Manager, and ExamView® Test Player. This product includes 23 test banks with a total of 952 questions. System Requirements Windows®: Windows® 7, 8, or 10 (32 or 64 bit); Intel® Pentium® dual-core processor 2GHz or higher (or equivalent); 2GB RAM; 500MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; Internet connection to access the Web publishing and content update features. Macintosh®: Mac OS® 10.9, 10.10, or 10.11; Intel® Processor 2GHz or higher; 32-bit and 64-bit Kernel and Extensions; 2GB RAM; 300MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; Internet connection to access the Web publishing and content update features.
Instructor's Presentations for PowerPoint® CD, Individual License 978-1-63563-084-8		978-1-63563-084-8	$244.00*	Call to Order‡
Individual License. This product contains presentations in PowerPoint format for each of the 23 chapters, comprising 800 slides of instructional material. Presentations are provided in both PPSX and PPTX format. Presentation files (PPSX) are best viewed inPowerPoint 2003 or higher or in the PowerPoint Viewer. You must have the full version of the PowerPoint presentation graphics program in order to edit the PPTX files. Recommended System Requirements Windows®: Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 8.1/10, 2GB RAM. Current browsers work best (Google Chrome™ browser recommended; free download), allow active content, PowerPoint Viewer (free download), and Adobe Reader® (free download). Internet connection required to access web links, streaming content, and free downloads. Macintosh®: Intel® processor 2GHz or equivalent, Mac OS® X v10.9 or higher, 2GB RAM. Current browsers work best (Google Chrome™ browser recommended; free download), allow active content, PowerPoint Viewer (free download for Mac OS 9.X), and Adobe Reader (free download). Internet connection required to access web links, streaming content, and free downloads.
Online Instructor Resources, 6yr. Indv. Subscription, Free with Qualified Purchase 978-1-63563-085-5		978-1-63563-085-5	$528.00*	Call to Order‡
The Online Instructor Resources 6yr. Subscription provides 6 years of individual access to the classroom materials used most—all in one convenient location. This provides instructor access to the online textbook, workbook, online Food Science Experiments Manual, answer keys, lesson plans, PowerPoint® presentations, and ExamView® Assessment Suite Software with question banks.
*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

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Table of Contents

Unit 1: Food Habits and Wellness

1. Making Wellness a Lifestyle
2. Factors Affecting Food Habits
3. Practicing Safe Food Habits

Unit 2: Understanding Nutrients

4. Nutrients and You
5. Nutrition Guidelines
6. Carbohydrates
7. Lipids: Fats and Oils
8. Proteins
9. Vitamins
10. Minerals
11. Water

Unit 3: Managing Your Nutrition

12. Energy Balance
13. Healthy Weight Management
14. Nutrition Across the Life Span
15. Eating for Sports Performance
16. Eating Disorders

Unit 4: Serving Up Nutrition

17. Planning Healthy Meals
18. Shopping for Food
19. Preparing Food

Unit 5: Other Aspects of Wellness

20. Staying Physically Active
21. Mental and Social Wellness
22. Stress and Wellness
23. Drug and Supplement Use and Your Health

Look Inside

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Text

 

SuperTracker Lesson Packet (Web Link SuperTracker)

Online Text, 1yr. Indv. Subscription (Instant Access)

Front Matter (g-wonlinetextbooks.com Foods and Nutrition)

Chapter 5 (g-wonlinetextbooks.com Foods and Nutrition)

Chapter 17 (g-wonlinetextbooks.com Foods and Nutrition)

Instructor's Presentations for PowerPoint® CD, Individual License

Chapter 5 (3.29 MB)

Chapter 17 (3.86 MB)

Companion Website

View Site (www.g-wlearning.com Foods and Nutrition)

Correlations

FCS National Standards Correlations

National Standards (PDF, 88 KB)

Maryland

Nutrition A/B Grades 9-12 (PDF, 450.94 KB)

North Carolina Correlation

NCCTE.FN41 Food and Nutrition I (Grades 9–12) (PDF, 352.22 KB)

Oklahoma

Nutrition, Food, and Wellness – Grades 9‐12 (PDF, 147.74 KB)

Pre-PAC Correlations

Nutrition, Food, and Wellness (PDF, 145 KB)

South Carolina

5824 Food-and-Nutrition l (Grades 9–12) (PDF, 356.7 KB)

5825 Food-and-Nutrition ll (Grades 9–12) (PDF, 440.81 KB)

YouScience® Industry Certifications

Food and Nutrition I (PDF, 125 KB)

Food and Nutrition II (PDF, 118 KB)

About the Author(s)

Dorothy F. West, Ph.D. - attended Pennsylvania State University where she earned a bachelor’s degree in dietetics and master’s degree in teacher education with an emphasis on family and consumer sciences. Dorothy received her doctorate in teacher education with an emphasis on home economics secondary education and family resource management from Michigan State University. She stayed on to serve as an associate professor in the Department of Family and Child Ecology. She has developed and taught courses on curriculum, evaluation, and strategies for teaching nutrition at the secondary level. Dorothy played an active role in writing nutrition curriculum for the Michigan State Department of Education.

Dorothy has taught in the Netherlands, Okinawa, and England. She served as Chairperson of the Social Sciences Department at the LCC International University in Lithuania and taught foods courses at Kodaikanal International School in India. She played a role in the development of the International Baccalaureate (IB) middle school food technology curriculum materials. During her career, Dorothy has been active in membership and leadership roles with the Michigan Association of Family and Consumers Sciences (MAFCS) and American Association of Family and Consumer Sciences (AAFCS). In 2017, she earned the Certified Nutrition and Wellness Educator (CNWE) credential.

Cindi Calhoun - attended University of California, Los Angeles where she earned a bachelor's in anthropology and a masters of public health with a focus on health curriculum to reduce high risk behaviors in elementary and middle school students. She currently teaches food preparation and nutrition principles classes at Palisades Charter High School.

Jessica Peconi-Cook - authored the Movement Connection features found in each chapter. Jessica earned her bachelor of science degree in health and physical education from Slippery Rock University and a master of science in sport science from Indiana University of Pennsylvania. She taught physical education at Mt. Lebanon School District and now serves as Executive Director for the Pennsylvania Society of Health and Physical Educators.