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Foods and Fitness - Foods/Nutrition I
Resources Keeping the Body Fit Giving the Body Energy Regulating Body Functions Building the Body's Cells and Tissues Keeping the Body from Being Hungry Classroom and Laboratory Management
 
Regulating Body Functions
 
Unit I - Basic Vitamins Water-Soluble and Fat-Soluble
Pre-Assessment
Basic Vitamins: Water-Soluble and Fat-Soluble
   
Unit II - Basic Minerals Macro and Trace
Pre-Assessment
Basic Minerals - Macro and Trace
   
Unit III - Skills Supplement Fruits and Vegetables A Nutritionally Rich Base for a Well Balanced Diet
Pre-Assessment
Fruits and Vegetables: A Nutritionally Rich Base
   
Unit IV - Skills Supplement Milk and Milk Products
Pre-Assessment
Milk and Milk Products: Skills Supplement
Utah State Office of Education ~ Family and Consumer Sciences ~ 250 East 500 South ~ P.O. Box 144200 ~ Salt Lake City, UT 84114-4200
Introduction Pre-Assessment Classroom Member Diversity Kitchen Equipment and Lab Procedures Importance of Mathematics in Home Economic Nutrition and Food Science Classes Reading a Recipe and Measuring Safety and Food Sanitation Keeping the Nutrtion and Foods Science Lab Evironmentally Safe and Clean