Chapter 1: An Overview Of Nutrition Answers
Chapter 1 – An Overview of Nutrition
Learning Objectives
After completing Chapter 1, the student will be able to:
1.1 Describe how various factors influence personal food choices.
1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. a. List the six nutrients contained in food and a major use of each nutrient. b. Identify the energy-providing nutrients and calculate the energy available from foods.
1.3 Explain the scientific method and how scientists use various types of research studies and methods to acquire nutrition information. a. Explain nutritional genomics and its role in the science of nutrition. b. List the types of research designs and the strengths …show more content…
a. Discuss Dietary Reference Intakes and the 4 parts of the DRI including the Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), and Tolerable Upper Intake Levels (UL). b. Explain the Estimated Energy Requirement (EER) and how it is used to maintain energy balance. c. Discuss the Acceptable Macronutrient Distribution Ranges (AMDR) and how they relate to a healthy diet. d. Utilize the DRI in the assessment of a healthy individual.
1.5 Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses. a. List the 4 parts of a nutritional assessment and apply them to individuals to detect malnutrition. b. List the major methods used to survey the nutritional status of populations.
1.6 Identify several risk factors and explain their relationships to chronic diseases.
1.7 Recognize misinformation and describe how to identify reliable nutrition information. a. Identify accurate sources of nutrition information. b. List the 8 red flags that identify nutrition misinformation.
Lecture Presentation …show more content…
Nutrition Assessment
A. Provide definitions of malnutrition, undernutrition, and overnutrition B. Nutrition Assessment of Individuals – Discuss how nutrition assessments of individuals are conducted, including: 1. Historical information 2. Anthropometric data 3. Physical examinations 4. Laboratory tests 5. The stages in nutrient deficiency (Fig. 1-7) C. Nutrition Assessment of Populations – Discuss how nutritional assessments of populations are conducted, including: 1. National nutrition surveys 2. National health goals as established in “Healthy People” 3. National trends in health behaviors
VI. Diet and Health
A. Chronic Diseases – Discuss chronic diseases, including: 1. How they are influenced by health behaviors 2. The relationship of health behaviors to leading causes of death B. Risk Factors for Chronic Diseases – Discuss the risk factors for chronic diseases, including: 1. Persistence over time 2. Clustering 3. The most common risk factors for chronic disease and how unhealthy behaviors contribute to risks
VII. Highlight: Nutrition Information and
Learning Objectives
After completing Chapter 1, the student will be able to:
1.1 Describe how various factors influence personal food choices.
1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. a. List the six nutrients contained in food and a major use of each nutrient. b. Identify the energy-providing nutrients and calculate the energy available from foods.
1.3 Explain the scientific method and how scientists use various types of research studies and methods to acquire nutrition information. a. Explain nutritional genomics and its role in the science of nutrition. b. List the types of research designs and the strengths …show more content…
a. Discuss Dietary Reference Intakes and the 4 parts of the DRI including the Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), and Tolerable Upper Intake Levels (UL). b. Explain the Estimated Energy Requirement (EER) and how it is used to maintain energy balance. c. Discuss the Acceptable Macronutrient Distribution Ranges (AMDR) and how they relate to a healthy diet. d. Utilize the DRI in the assessment of a healthy individual.
1.5 Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses. a. List the 4 parts of a nutritional assessment and apply them to individuals to detect malnutrition. b. List the major methods used to survey the nutritional status of populations.
1.6 Identify several risk factors and explain their relationships to chronic diseases.
1.7 Recognize misinformation and describe how to identify reliable nutrition information. a. Identify accurate sources of nutrition information. b. List the 8 red flags that identify nutrition misinformation.
Lecture Presentation …show more content…
Nutrition Assessment
A. Provide definitions of malnutrition, undernutrition, and overnutrition B. Nutrition Assessment of Individuals – Discuss how nutrition assessments of individuals are conducted, including: 1. Historical information 2. Anthropometric data 3. Physical examinations 4. Laboratory tests 5. The stages in nutrient deficiency (Fig. 1-7) C. Nutrition Assessment of Populations – Discuss how nutritional assessments of populations are conducted, including: 1. National nutrition surveys 2. National health goals as established in “Healthy People” 3. National trends in health behaviors
VI. Diet and Health
A. Chronic Diseases – Discuss chronic diseases, including: 1. How they are influenced by health behaviors 2. The relationship of health behaviors to leading causes of death B. Risk Factors for Chronic Diseases – Discuss the risk factors for chronic diseases, including: 1. Persistence over time 2. Clustering 3. The most common risk factors for chronic disease and how unhealthy behaviors contribute to risks
VII. Highlight: Nutrition Information and