Unit 9: Nutrition

The functions of macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals).


How digestion, absorption, and metabolism affect nutrient use in the body.


The relationship between calories, basal metabolic rate (BMR), and energy balance.


Current Dietary Guidelines for Americans and how they inform nutrition choices.


How to critically analyze MyPlate and Nutrition Facts labels.
The role of dietary supplements and how to distinguish nutrition facts from misinformation.
How culture, economics, and lifestyle influence nutrition choices.

Analyze and interpret Nutrition Facts labels and ingredient lists.
Compare dietary patterns using MyPlate and Dietary Guidelines.
Calculate basic calorie needs and relate them to BMR and activity levels.
Evaluate nutrition claims and identify credible nutrition information.
Design balanced meals for specific populations or scenarios.
Participate in discussions, case studies, and applied food labs that connect nutrition theory to practice.

Nutrition label analysis assignments.

Label the parts of the body related to the digestion process.

Case study evaluations of dietary patterns and health outcomes.

Creation of a balanced meal plan aligned with MyPlate and dietary guidelines.

Written reflections or presentations connecting nutrition concepts to real-life applications.

Quizzes and assessments measuring nutrition knowledge and application.