Food, Nutrition and Wellness Term 4



Thursday – 3/30 

This class needs to go to computer lab B220 from as soon as you take attendance to 12:26.  While in the lab, students should work on doing a one page research report answering questions relating to one health concern they want to know more about and have questions concerning how food/nutrition/overall wellness plays a major role to help overcome this disease, recover quicker, improve health and outcome. They should also include information about various health concerns that might influence not only consumers’ food choice motives but also consumers’ subsequent attitudes toward healthy eating.

 Examples:  Cancer treatment/chemotherapy/radiation, Diabetes, Heart Disease, High Blood Pressure, High Cholesterol, Hyperactivity, Digestive Disorders, Food Allergies/Intolerances, Osteoporosis, Kidney Disease, AIDS/HIV, Obesity, or a topic of their choice they want to know more about.

What do we know about this disease?  Who might be more susceptible to it?  Why is it a hereditary concern? What progressive treatments are being developed relating to improving nutrition and wellness? How does food/nutrition help improve the effects of the disease?

Good website:

They can go to my website to find this information through the LSW website and looking for McCranie in the teacher list under academics then look at the current posts on the right side of my page.

Return to the class at 12:26 for a speaker who is an officer in FCCLA (state/national?)  If she is running late, doesn’t show or the presentation does not last the 30-40 min. she said it would then have the students share some of their findings about their research papers.

Monday – Dietary Journal: DailyFoodDiaryDocument3   Begin Pho Broth and ingredients prep.

Ramen noodle dishes:  Mind of a Chef –

Check out “The Mind of a Chef” on Netflix

How to make pho:   Homemade Ramen Noodles:        Pasta making:

Religion and Culture dietary procedures:   Article:

Friday -Begin Ch. on Nutrients  Ch. 3  pag 71 Read over the Terms to Know.  Construction paper terms and definitions of segments of chapter.  Review Learning pg. 87 Questions 1, 2, 3, 7, 8, 9, 10, 12, 13 and 14.  Write answers on paper. Hand in.

America’s Heartland Olive Oils:

Nutrition 2 ppt.       Sorting Food Facts from UNL Extension:

Thursday – Sweet Potato Crust Quiche:

Wednesday – Combat Stress:

Tuesday -Healthy Smoothie:

time: 10 minutes // serves: 2

  • 1 cup frozen, ripe, freckled banana
  • 1 cup frozen mango
  • 1/2 cup fresh (or frozen) pineapple
  • 2 medium carrots
  • 1/2 to 1 cup fresh-squeezed orange juice
  • dash of ground turmeric root (optional)
  1. Peel and chop carrots and squeeze fresh orange juice.
  2. Place all frozen and fresh ingredients into high speed blender and blend until smoothie and creamy.
  3. Pour into one tall glass, or share with a friend!
  • Include as little or as much orange juice as you like, depending on how thick you want your smoothie to be.

*nutrition facts:

 358 calories // 83.3g carbs // 10.9g protein // 0.7g fat    930% vitamin A // 209% vitamin C // 44% fiber // 20% folate // 13% iron // 7% calcium

*Monday – Healthy lunches: Rainbow    Fiesta Bean Dip Bowl:    Vegan Plant Based:


Friday – 29 Ways to Live Healthier:  29 Ways to Live Healthier       Wellness and You ppt.    Eat Move Rest website:    video:     Nice Cream:

Thursday – How to get protein on a plant based diet:

Wednesday:  Making Pho:   How to Make Pho:

Tuesday- Chair Yoga:       Yoga at your desk:    30 Sec. Sun Salutation:

Monday – Beverages – Breakfast shake:   Bullet proof coffee:          7 Healthy Breakfast ideas:   3 Gluten-Free Breakfast Recipes:      7 Healthy Smoothies:

Week 2    3/27

Friday – GMO’s:                                Local vs. Organic:

Thursday – Food Facts:       Influences of culture on our food choices:    American kids try lunches from around the world:

Wednesday – Portion Distortion: prevent-portion-distortion handout.  Portion distortion ppt.    10 Healthy Snack Ideas Students Should Know:    Careers related to Nutrition:  (2:46)         The Difference Between a Dietitian and Nutritionist   (4:08) :

Tuesday – Vocab Terms from Ch. 1 on back of wellness article paper, use book.  & Reasons Why You Need to Walk More –    Case Study and questions – pg. 33 textbook.

Breakfast ideas:  How to make overnight steel cut oats for breakfast –

History of Food:  tps://   (5:40)

Food Facts and Myths :

Monday – Course Description and Standards.  After that, place the sign on the outer door of B115, not B115A (the one in the hallway)  then take the class  at 12:10 to B220 comp. lab to work on the Wellness Article Search paper.  They can choose the article of their choice on Wellness.  Return to class around 12:50. Have the students come to the center of the room with chairs to discuss their articles.

Food for Families Around the World – Hungry Planet:

Next, have them return to tables and also go to the bookshelf by the back door to pick up the black Nutrition and Wellness for Life textbook. Read and skim through chapter 1, discuss as needed.  Now, have them work on the Wellness Vocabulary sheet on the back of the Wellness Article Search.  Come back together to discuss.  If time allows, have them read and write about the Case Study on page 33.  Use the ½ sheets of paper on the center table to write answers, or just discuss this as a class.  T

Week 1   3/20

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