Discovering Food And Nutrition Teacher Resource Guide
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Author | : Jane Birch |
Publisher | : Fresh Awakenings |
Total Pages | : 238 |
Release | : 2013-11-26 |
Genre | : Health & Fitness |
ISBN | : 1493684965 |
This book is a lively exploration of the amazing revelation known to Mormons as the “Word of Wisdom.” It counsels us how and what we should eat to reach our highest potential, both physically and spiritually. New and surprising insights are presented through the perspective of what has been proven to be the healthiest human diet, a way of eating supported both by history and by science: a whole food, plant-based (WFPB) diet. WFPB vegetarian diets have been scientifically proven to both prevent and cure chronic disease, help you achieve your maximum physical potential, and make it easy to reach and maintain your ideal weight. In this book, you’ll find the stories of dozens of people who are enjoying the blessings of following a Word of Wisdom diet, and you’ll get concrete advice on how to get started! You will discover: What we should and should not eat to enjoy maximum physical health. How food is intimately connected to our spiritual well being. Why Latter-day Saints are succumbing to the same chronic diseases as the rest of the population, despite not smoking, drinking, or doing drugs. How the Word of Wisdom was designed specifically for our day. How you can receive the “hidden treasures” and other blessings promised in the Word of Wisdom. Why eating the foods God has ordained for our use is better not just for our bodies, but for the animals and for the earth. You may think you know what the Word of Wisdom says, but you’ll be amazed at what you have missed. Learn why Mormons all over the world are “waking up” to the Word of Wisdom!
Author | : Carol Byrd-Bredbenner |
Publisher | : Goodheart-Wilcox Publisher |
Total Pages | : 630 |
Release | : 1997 |
Genre | : Education |
ISBN | : 9781566373241 |
Introduce your students to food and nutrition with Adventures in Food and Nutrition! Packed with student appeal, this full-color text generates student interest with action photos, interesting activities, and real-world experiments. The text encourages students to develop scientific and inquiry skills as they learn about nutrition, food management, and preparation. The text is written at a lower level for younger students or beginning level classes. -- Multicultural focus, reflecting foods from a cross section of diverse backgrounds. -- Math and science applications and activities are provided throughout the text and in special-interest features. -- Involves students in the science and creativity of preparing meals and snacks. -- Chapters include Objectives, New Terms, Review Questions, Application Questions, Activities, and a Summary.
Author | : |
Publisher | : |
Total Pages | : 376 |
Release | : 1998 |
Genre | : Education |
ISBN | : |
Author | : Food and Nutrition Information Center (U.S.) |
Publisher | : |
Total Pages | : 148 |
Release | : 1977 |
Genre | : Children |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 284 |
Release | : 1985 |
Genre | : Nutrition |
ISBN | : |
Abstract: A bibliography of resources for educating and training teachers, school foodservice personnel, and students in nutritional principles covers nutrition education materials developed in the US Nutrition Education and Training (NET) Program as well as citations to literature about the program. A total of 445 citations are grouped according to 17 audience levels (e.g., primary grades (K-3); postsecondary education; foodservice training;adult education), with each citation containing an informative, nonevaluative abstract, a format description, and a Food and Nutrition Information Center (FNIC) number. Alisting of names and addresses of regional and state NET coordinators and title, language, and state indices are appended. (wz).
Author | : Food and Nutrition Information and Educational Materials Center (U.S.) |
Publisher | : |
Total Pages | : 148 |
Release | : 1977 |
Genre | : Food |
ISBN | : |
Author | : Fannie Lee Boyd |
Publisher | : |
Total Pages | : 118 |
Release | : 1969 |
Genre | : Nutrition |
ISBN | : |
Author | : Food and Nutrition Information Center (U.S.) |
Publisher | : |
Total Pages | : 364 |
Release | : 1974 |
Genre | : Food |
ISBN | : |
Author | : Yvonne Mackey |
Publisher | : Hachette UK |
Total Pages | : 317 |
Release | : 2019-06-24 |
Genre | : Study Aids |
ISBN | : 1510458174 |
Combine the essential ingredients that will develop knowledge, understanding and cooking skills through Key Stage 3, so students are ready for the new GCSE in Food Preparation and Nutrition. With topics linked directly to the new GCSE specifications, Exploring Food and Nutrition helps you to build knowledge and understanding of key concepts and introduce important terminology as your students progress through Key Stage 3, providing a solid foundation for the Food Preparation and Nutrition GCSE. - Develop topic understanding through Key Stage 3, drawing on subject content at GCSE, with engaging, carefully timed and level-appropriate lessons - Build food preparation and cooking skills required at GCSE with 'Skills focus': from basic skills at Year 7 through to more advanced techniques in Year 9 - Encourage subject interest with suggested activities and 'Find out more' research features for each topic, that are appropriate for your students in years 7, 8 and 9 - Ensure nutritional understanding with clear explanation of the up-to-date terminology, data and concepts that students will need to know in order to apply the principles of healthy eating - Monitor and measure student progress with knowledge check questions provided for every topic
Author | : |
Publisher | : |
Total Pages | : 152 |
Release | : 1977 |
Genre | : Children |
ISBN | : |