Teen Nutrition and Cooking

          Module 1: Introduction to Healthy Eating  
Section 1: Understanding Nutrition Basics  
- Lesson 1: What Is Nutrition?  
  Module 1, Section 1, Lesson 1: An introduction to nutrition, explaining what nutrition is and why it matters for health.  
- Lesson 2: Key Nutrients and Their Functions  
  Module 1, Section 1, Lesson 2: A look at macronutrients and micronutrients and their roles in the body.

Section 2: The Food Groups  
- Lesson 1: Overview of Food Groups  
  Module 1, Section 2, Lesson 1: Introduction to fruits, vegetables, grains, proteins, and dairy, discussing their importance.  
- Lesson 2: Building a Balanced Plate  
  Module 1, Section 2, Lesson 2: How to combine foods from different groups to create a healthy meal.

Section 3: Reading and Understanding Food Labels  
- Lesson 1: Food Label Basics  
  Module 1, Section 3, Lesson 1: Learning to read ingredient lists and nutritional facts on packaged foods.  
- Lesson 2: Identifying Healthy Choices  
  Module 1, Section 3, Lesson 2: How to use food labels to choose nutritious options.

Section 4: Portion Sizes and Serving Recommendations  
- Lesson 1: Visualizing Proper Portions  
  Module 1, Section 4, Lesson 1: Strategies to estimate and measure appropriate serving sizes.  
- Lesson 2: Guidelines for Balanced Servings  
  Module 1, Section 4, Lesson 2: Understanding recommended servings for each food group.

Section 5: The Importance of Hydration  
- Lesson 1: Benefits of Drinking Water  
  Module 1, Section 5, Lesson 1: Exploring why water is essential for health and energy.  
- Lesson 2: Hydration Tips for Daily Life  
  Module 1, Section 5, Lesson 2: Practical advice on keeping well-hydrated throughout the day.

Module 2: Balanced Diet Principles  
Section 1: What Is a Balanced Diet?  
- Lesson 1: Defining a Balanced Diet  
  Module 2, Section 1, Lesson 1: An overview of what makes a diet balanced and healthy.  
- Lesson 2: Essential Components of a Balanced Meal  
  Module 2, Section 1, Lesson 2: An explanation of how each food group contributes to a balanced diet.

Section 2: The Role of Macronutrients  
- Lesson 1: Carbohydrates as a Primary Energy Source  
  Module 2, Section 2, Lesson 1: Understanding the function of carbohydrates in the body.  
- Lesson 2: The Importance of Proteins and Fats  
  Module 2, Section 2, Lesson 2: How proteins support growth and repair, and the role of fats in the body.

Section 3: The Role of Micronutrients  
- Lesson 1: The Importance of Vitamins  
  Module 2, Section 3, Lesson 1: A look at vital vitamins and their impact on overall health.  
- Lesson 2: Minerals and Their Benefits  
  Module 2, Section 3, Lesson 2: Understanding key minerals and how they support bodily functions.

Section 4: Food as Fuel  
- Lesson 1: Energy Balance and Metabolism  
  Module 2, Section 4, Lesson 1: Exploring how food provides energy and fuels daily activities.  
- Lesson 2: The Impact of Sugars and Processed Foods  
  Module 2, Section 4, Lesson 2: Discussing the effects of sugars and processed foods on energy levels and health.

Section 5: Building Healthy Snacks  
- Lesson 1: Nutrient Dense Snack Ideas  
  Module 2, Section 5, Lesson 1: Creating simple, healthy snacks to sustain energy between meals.  
- Lesson 2: Avoiding Unhealthy Options  
  Module 2, Section 5, Lesson 2: Learning to identify and avoid snacks that are high in sugars and fats.

Module 3: Nutritious Cooking Techniques  
Section 1: Kitchen Safety and Hygiene  
- Lesson 1: Safe Food Handling Practices  
  Module 3, Section 1, Lesson 1: Key safety rules and hygiene practices to follow in the kitchen.  
- Lesson 2: Maintaining a Clean Workspace  
  Module 3, Section 1, Lesson 2: Steps to ensure the cooking environment is clean and organized.

Section 2: Basic Cooking Methods  
- Lesson 1: Boiling, Steaming, and Baking  
  Module 3, Section 2, Lesson 1: Introduction to simple cooking methods that preserve nutrients.  
- Lesson 2: Sautéing and Stir-Frying Techniques  
  Module 3, Section 2, Lesson 2: Learning quick and healthy methods for preparing meals.

Section 3: Incorporating Fresh Ingredients  
- Lesson 1: Selecting Fresh Produce  
  Module 3, Section 3, Lesson 1: Tips on choosing fresh ingredients for maximum flavor and nutrition.  
- Lesson 2: Cooking with Seasonal Foods  
  Module 3, Section 3, Lesson 2: Understanding the benefits of eating seasonally and locally sourced foods.

Section 4: Cooking on a Budget  
- Lesson 1: Shopping for Health on a Budget  
  Module 3, Section 4, Lesson 1: Strategies for finding nutritious ingredients without overspending.  
- Lesson 2: Meal Budgeting and Planning  
  Module 3, Section 4, Lesson 2: Techniques to plan meals that are both healthy and cost-effective.

Section 5: Making Quick, Nutritious Meals  
- Lesson 1: Quick Recipe Ideas  
  Module 3, Section 5, Lesson 1: Simple recipes that can be prepared rapidly for busy teens.  
- Lesson 2: Efficient Cooking Techniques  
  Module 3, Section 5, Lesson 2: Time-saving methods to produce healthy meals without sacrificing taste.

Module 4: Meal Planning and Preparation  
Section 1: Planning a Weekly Menu  
- Lesson 1: Steps to Create a Menu  
  Module 4, Section 1, Lesson 1: How to design a balanced weekly menu with variety and nutrition in mind.  
- Lesson 2: Incorporating Family Favorites  
  Module 4, Section 1, Lesson 2: Balancing healthy recipes with meals everyone enjoys.

Section 2: Grocery Shopping Strategies  
- Lesson 1: Reading Store Labels Effectively  
  Module 4, Section 2, Lesson 1: Applying skills from previous lessons to make smart choices at the grocery store.  
- Lesson 2: Creating a Shopping List  
  Module 4, Section 2, Lesson 2: How to organize grocery shopping with a focus on healthy ingredients.

Section 3: Meal Prep Basics  
- Lesson 1: Prepping Ingredients Ahead of Time  
  Module 4, Section 3, Lesson 1: Techniques for preparing produce and staples for the week.  
- Lesson 2: Safe Food Storage Practices  
  Module 4, Section 3, Lesson 2: Guidelines on storing prepped food to maintain freshness and safety.

Section 4: Cooking for Special Diets  
- Lesson 1: Recognizing Common Food Allergies  
  Module 4, Section 4, Lesson 1: Understanding and identifying common food allergies and intolerances.  
- Lesson 2: Adapting Recipes for Special Diets  
  Module 4, Section 4, Lesson 2: How to modify recipes to accommodate dietary restrictions.

Section 5: Evaluating and Adjusting Meals  
- Lesson 1: Gathering Feedback on Meals  
  Module 4, Section 5, Lesson 1: Learning to assess meal satisfaction and nutritional balance.  
- Lesson 2: Making Healthy Modifications  
  Module 4, Section 5, Lesson 2: Strategies for tweaking recipes to continuously improve health benefits.

Module 5: Food Science Fundamentals  
Section 1: The Chemistry of Cooking  
- Lesson 1: Basic Chemical Reactions in Food  
  Module 5, Section 1, Lesson 1: An introduction to the science behind cooking, including browning and thickening.  
- Lesson 2: The Role of Heat in Food Transformation  
  Module 5, Section 1, Lesson 2: Understanding how heat changes food textures and flavors.

Section 2: Nutrient Preservation Techniques  
- Lesson 1: How Cooking Affects Nutrients  
  Module 5, Section 2, Lesson 1: Exploring methods that help preserve vitamins and minerals during cooking.  
- Lesson 2: Comparing Cooking Methods  
  Module 5, Section 2, Lesson 2: An overview of how different cooking techniques impact nutrient retention.

Section 3: The Role of Fermentation  
- Lesson 1: Introduction to Fermented Foods  
  Module 5, Section 3, Lesson 1: Basic concepts of fermentation and its benefits for digestion and flavor.  
- Lesson 2: Simple Fermentation Projects  
  Module 5, Section 3, Lesson 2: Hands-on examples of safe, simple fermentation projects suitable for teens.

Section 4: Understanding Food Allergies and Sensitivities  
- Lesson 1: What Causes Food Allergies?  
  Module 5, Section 4, Lesson 1: An explanation of how common food allergies develop and affect digestion.  
- Lesson 2: Strategies for Managing Allergies in Cooking  
  Module 5, Section 4, Lesson 2: Tips for cooking safely and inclusively for those with dietary restrictions.

Section 5: Debunking Nutrition Myths  
- Lesson 1: Common Misconceptions About Nutrition  
  Module 5, Section 5, Lesson 1: Identifying and discussing widespread nutrition myths in everyday life.  
- Lesson 2: Fact-Checking and Reliable Sources  
  Module 5, Section 5, Lesson 2: How to evaluate nutrition information and seek out credible advice.