Wellness is a lifelong process that must be updated constantly to maintain a high quality of life. Only the individual determines the path to total wellness. Restructuring lifestyle (eating habits, physical activity, attitudes) and understanding what it takes to be healthy take time. Evidence indicates that corporate wellness initiatives are…

This book describes the "Wellness Institute," a program developed at the University of Central Florida. Materials from the program may enable instructors to utilize successful formats for testing, programming, management, promotion, and evaluation. The book addresses the dimensions of wellness: physical, mental, and spiritual. Some specific topics…

Adolescence represents a unique period in the life cycle. No longer children and not yet adults, adolescents make significant choices about their health and develop attitudes and health practices that impact their current safety and well-being. Those choices also often influence their risk for future serious chronic disease. Adolescence also…

A simple metaphor about a dipper and a bucket and decades of research to show how even the briefest interactions affect relationships, productivity, health, and longevity, is used in this book. In the short time since the book's release, educators and administrators have already discovered that creating a positive environment can have a powerful…

This book includes a collection of papers on the theories, methodologies, and practice of health promotion initiatives in Europe and the Americas. The 23 chapters are: (1) "A Framework for Health Promotion Evaluation" (Irving Rootman, Michael Goodstadt, Louise Potvin, and Jane Springett); (2) "Beyond Process and Outcome Evaluation:…

This learning guide is designed to connect personal, family, and job responsibilities for adults and out-of-school youth in economically depressed areas of the state (including transitional ex-offenders and corrections populations) so that these individuals learn to manage and balance these aspects of their lives in order to prepare for or…

This reference book and teacher's instructional guide are intended for use in one- and two-year food science and technology programs for Texas high school students. The reference book provides information needed by employees in the food science and technology occupational area. Each chapter includes the following components: (1) a list of the…