Guide to Good Food - Goodheart-Willcox

GOODHEART‐WILLCOX PUBLISHER 

INDIANA DEPARTMENT OF EDUCATION 

CAREER CLUSTERS / COLLEGE AND CAREER PATHWAYS 

CORRELATION TO PHASE 1 & 2 COURSES 

Subject Area: Family and Consumer Sciences 

Course: Advanced Nutrition and Wellness (Category # 5340) 

Text: Guide to Good Food ©2012

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COURSE: ADVANCED NUTRITION AND WELLNESS 

CATEGORY NUMBER: 5340 

STANDARD 

Domain 1 – Personal, Academic, and Career Success 

Core Standard 1 Integrate processes of thinking, 

communication, leadership, and management in order to apply 

knowledge and skills for nutrition, food, and wellness. 

Demonstrate components of critical thinking, creative thinking, 

and reasoning 

Evaluate effective communication processes in school, family, 

career, and community settings 

Demonstrate leadership that encourages participation and 

respect for the ideas, perspectives, and contributions of group 

members 

Apply management, decision-making, and problem solving 

processes to accomplish tasks and fulfill responsibilities 

Examine the interrelationships among thinking, communication, 

leadership, and management processes to address family, 

community, and workplace issues 

Demonstrate fundamentals to career success (e.g. strong work 

ethic, time-management, positive attitude, 

adaptability/flexibility, stress resilience, accountability, selfdiscipline, 

resourcefulness, cooperation, self-assessment) 

Domain 2 – Nutrition Principles 

Core Standard 2 Synthesize physiological functions, 

requirements, and food sources for each of the major nutrients 

(protein, carbohydrates, fats, vitamins, minerals, and water). 

Research the physiological functions of the major nutrients for 

the body (protein, carbohydrates, fats, vitamins, minerals, and 

water) 

Recommend food sources following dietary guidelines for each of 

the major nutrients 

Analyze variations in daily dietary requirements of each nutrient 

in order to meet nutrition needs across the life span and for 

special dietary needs 

Guide to Good Food © 2012 

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CORRELATING PAGE NUMBERS 

23, 55, 78, 102, 126, 146, 162, 179, 196, 214, 231, 

254, 269, 286, 297, 315, 329, 347, 358, 371, 384-385, 

402, 405, 438, 473, 487, 533, 557, 599, 631, 659, 699 

356, 468, 480-482 

401, 418, 436, 482-483 

6-7, 218, 477-478 

6-7, 23, 55, 78, 102, 126, 146, 162, 179, 196, 214, 

218, 231, 254, 269, 286, 297, 315, 329, 347, 356, 358, 

371, 384-385, 401-402, 405, 418, 436, 438, 468, 473, 

477-478, 480-483, 487, 533, 557, 599, 631, 659, 699 

476-483 

25-53 

25-53 

63-64, 700

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STANDARD 

Predict the physiological consequences of an excessive or an 

insufficient amount of each nutrient in the diet 

Develop and create meals and snacks offering a variety of foods 

which supply each major nutrient 

Domain 3 – Nutrition Applications Across the Lifespan 

Core Standard 3 Analyze different ways that nutrition affects 

the body across the lifespan. 

Evaluate standards for maintaining healthy nutrition across the 

life span (e.g., Choose YourPlate.gov, dietary guidelines, 

portion/serving sizes, nutrition labels) 

Differentiate among various nutrition guidelines for different age 

groups and dietary needs (e.g., children, elderly, pregnant 

women, athletes, diabetics; individuals who are lactoseintolerant, 

require a gluten free diet, and/or have food allergies) 

Develop and create healthy meals and snacks address individual 

and family resources, activities, and preferences (e.g., time 

constraints, financial and equipment limitations, extent of 

physical activity, dietary preferences such as vegetarian) 

Analyze beverage choices for calorie count, nutritive value, and 

adequacy of hydration 

Develop individual nutrition and physical activity goals, 

reevaluating those goals and modifying them across the lifespan 

as needed 

Predict outcomes to nutrition challenges related to eating 

disorders, fad diets, and other factors relating to nutrition 

Domain 4 – Influences on Nutrition and Wellness 

Core Standard 4 Explore ways that families, culture, 

communities, and governments influence nutrition and health of 

individuals. 

Examine cultural and ethnical influences on individual food 

choices, dietary patterns, and practices 

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247-251, 262-267, 272-284, 293-295, 306-313, 322- 

326, 337-344, 353-356, 365-369, 375-382, 391-401 

25-96, 115, 244, 336, 560 

81-99, 700 

96-97 

98, 201, 249, http://www.gwlearning.com/foodsandnutrition/9781605256009/stude 

nt/resources/resources.htm Appendix D 

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118, 122-124 

492, 496-497, 502, 509, 512, 515, 520, 524-525, 537, 

548-552, 561, 565-569, 571, 575-576, 580-585, 588- 

594, 602-608, 612-613, 615, 622, 624-626, 634-635, 

637-641, 645, 647-648, 653-655, 662-667, 669-673,

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STANDARD 

Determine economic and governmental influences on food 

choices/availability and nutritional practices through legislation 

and regulations 

Discover various international cuisines and their influence on 

eating patterns 

Demonstrate appropriate etiquette for business and social 

situations 

Research government and community programs that support 

nutritional needs of individuals and families (e.g., Family 

Nutrition Program [FNP]; food co-ops; food pantries; 

Supplemental Nutrition and Purchasing [SNAP]; Women, Infants, 

and Children program [WIC]) 

Domain 5 – Food Preparation, safety and handling 

Core Standard 5 Implement principles of food acquisition, 

handling, and preparation. 

Select, adapt, and prepare recipes to increase healthy aspects 

and accommodate specific dietary needs (e.g., energy needs, 

diabetes, lactose intolerance, celiac disease, food allergies) 

Demonstrate proper food preparation skills, selection, and 

storage of food 

Select and apply safety and sanitation practices that promote 

personal safety, food safety, and prevention of food borne 

illnesses 

Domain 6 – Science and Technology in Foods and 

Nutrition 

Core Standard 6 Explore impacts of science and technology on 

nutrition and foods. 

Determine impacts of technology, Internet, and social media as 

related to food choices, nutrient content, availability, and safety 

of food supply 

Apply information about current nutrition and food trends and 

issues, such as “farm to table,” food availability, organic food, 


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95-98, 110-124, 201, 301 

216-232, 247-252, 262-267, 272-283, 289-295, 300- 

313, 318-326, 334-344, 350-355, 361-369, 374-382, 

387-401, 406-418, 441-449, 451 

128-139, 375, 441, 444 

13-18, 20-22 

20-21, 60, 222, 450

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STANDARD 

and holistic eating practices 

Utilize available technological tools that support healthy nutrition 

practices (e.g., online programs and applications to calculate 

calories, dietary exchanges, and physical activity; 

www.ChooseMyPlate.gov; and others) 

Examine and propose marketing practices that promote food 

production, choice/availability, and purchasing 

Domain 7 – Career Exploration in Nutrition, Food, and 

Wellness 

Core Standard 7 Investigate career pathways, education, and 

training in areas related to nutrition, food, and wellness. 

Examine potential career paths, trends, and job market 

opportunities related to nutrition, food, and wellness 

Determine roles and functions; knowledge, skills, and attitudes; 

and rewards and demands associated with various careers and 

levels of employment related to nutrition, food, and wellness 

Analyze personal qualifications, interests, values, and 

educational preparation required for careers and employment in 

nutrition, food, and wellness-related industries 

Identify volunteer roles, part-time jobs, and entry-level positions 

that offer opportunities to explore careers related to nutrition, 

food, and wellness 

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13, 21, 26, 52, 67, 76, 92, 99, 112, 124, 138, 144, 

159, 160, 173, 177, 190, 193, 205, 212, 225, 229, 251, 

252, 259, 267, 275, 284, 292, 295, 304, 313, 320, 327, 

341, 345, 355, 356, 361, 369, 380, 382, 397, 401, 416, 

418, 424, 436, 452, 456-488, 531, 555, 597, 629, 657, 

696 

459-471 

475-488 

138, 225, 251, 355, 463, 484

Guide to Good Food - Goodheart-Willcox

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