Chapter 1 – An Overview of Nutrition
After completing Chapter 1, the student will be able to:
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 and weaknesses of each. 1.4
Define the four categories of the DRI and explain their purposes. 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 Outline
Food Choices – Discuss the factors that can influence food choices and how these choices can impact acute and chronic illness
Ethnic heritage and regional cuisines
Food availability, convenience, and economy
Positive and negative associations with food
Body weight and image
Nutrition and health benefits
Cover the definitions of functional foods and phytochemicals 2.
The Nutrients – Discuss the nutrients, including carbohydrate, fat, protein, vitamins, minerals, and water, and why they are important
Nutrients in Foods and in the Body – Explain how nutrients in foods and in the body are similar 1.
Compare the nutrient compositions of foods and of the human body (Fig. 1-1) 2.
Discuss the difference between organic and inorganic nutrients 4.
Explain essential nutrients (indispensable nutrients) B.
The Energy-Yielding Nutrients: Carbohydrate, Fat, and Protein – List the energy-yielding nutrients and explain why they are considered macronutrients 1.
Explain how energy is measured
Discuss the amount of energy that can be obtained per gram of carbohydrate, fat, protein, and alcohol (Fig. 1-2) 3.
Explain what happens to excessive energy nutrients that are consumed 4.
Describe the other roles of energy-yielding nutrients C.
The Vitamins – Provide a definition of vitamins and explain that they are organic and essential nutrients D.
The Minerals – Provide a definition of minerals and explain that they are inorganic and essential nutrients E.
Water – Explain that water is an indispensable and essential nutrient
The Science of Nutrition
Explain nutritional genomics
Conducting Research – Discuss how research studies are conducted (Fig. 1-3), including: 1.
Testing hypotheses and developing theories
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