Nutrition

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Eric Sawyer
BCS 132-106 January 15, 2013

READING GUIDE CHAPTER 1: What is Nutrition

OBJECTIVES:
1. Identify and discuss factors that affect food choices. (Course objective 1) 2. Define: nutrition, nutrients, essential nutrients, non essential nutrients, kilocalorie 3. Identify the six classes of nutrients utilized by humans and describe their basic functions in the body. (Course Objective 4) 4. Describe the steps of the scientific method.

5. Describe the following components of research studies: experimental group, control group, placebo, double-blind placebo-controlled study 6. Discuss the types of research studies and methods used to acquire valid nutrition information. (Course objective 2) 7. Differentiate between reputable and non-reputable sources of nutrition information. 8. Differentiate between the various methods used to assess the nutrient status of individuals and population groups. Discuss the "pros" and "cons

TEACH YOURSELF THE BASICS:
What Drives Our Food Choices?
1. Identify at least five factors that influence our food choices. Taste,enjoyment, culture, environment, social reasons, and popular trends. 2. Discuss examples of at least three of the factors identified in question 1. Taste is considered the number one factor when it comes to choosing foods. Foods that are salty and sweet are among the top choices. Culture plays an important role in choosing food. Foods that are easily available to a group of the population are more likely to be eaten over foods that are rare to the location. Someone from China may have different choices than someone from Italy. Social trends also have a role to play in choosing food. What family and friends eat and foods considered popular may be chosen over other foods, despite health concerns. **Make sure to read “The Take-Home Message” for this section (Pg. 7)

What is Nutrition?
1. Explain how the focus of the study of nutrition has changed over time. Nutrition began a few hundred years ago as a science relating nutrients to diseases and its affects, but today is used as a way to promote good health and long life by healthy eating. ​** Make sure to read “The Take-Home Message” for this section (Pg. 9)

What are Nutrients?
1. List the six categories of nutrients found in foods and in the body. Carbohydrates, Lipids (fats), Proteins, Vitamins, Minerals, and Water 2. Which nutrients provide energy?
Carbohydrates, lipids, and proteins. Alcohol also provides energy but is not considered a nutrient. 3. When we use the term “calorie” to describe the energy content of food, are we actually referring to the word “calorie” or are we referring to the word “kilocalorie”? Explain. Kilocalorie, not calorie, is the correct term when referring to the energy content of food. Calorie is a much smaller unit of measurement. 4. How many kilocalories are provided in a gram of carbohydrate? Protein? Fats? Carbohydrates and Proteins have 4 kilocalories and Lipids or fats have 9 kilocalories. **Make sure to read “The Take-Home Message” for this section (Pg. 13)

What Are the Primary Roles of the Individual Nutrients?
1. For each of the 6 classes of nutrients, briefly describe their primary role in the body. Use the table below to guide you. Macronutrients include carbohydrates, proteins, fats and water. Carbohydrates are the body’s Mai’s source of energy. Proteins provide the building blocks, or amino acids, for tissue in the body. Fats are also a source of energy but in a more concentrated form. Water makes up a majority of the fluids in the body, as well as its tissues. Micronutrients include vitamins and minerals. Vitamins help regulate metabolism and use other nutrients, while minerals...
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