Chapter1-LearningGuide.pdf - Chapter 1 u2013 An Overview...

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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 and weaknesses of each. c. Assess the validity of a research study by evaluating whether peer review and replication processes were incorporated. 1.4 Define the four categories of the Dietary Reference Intakes (DRI) and explain their purposes. a. Discuss DRI and the four 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 the Acceptable Macronutrient Distribution Ranges (AMDR) and how they are used to maintain energy balance. c. Discuss the uses of Nutrient Recommendations and their application to specific populations d. Compare the different nutrient standards used by various organizations 1.5 Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses. a. List the four 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. a. Identify the leading causes of death in the United States. b. Identify the risk factors for chronic disease. H1 Recognize misinformation and describe how to identify reliable nutrition information. a. Identify accurate sources of nutrition information. b. List the eight red flags that identify nutrition misinformation. Glossary Chapter Key Terms Acceptable Macronutrient Distribution Ranges (AMDR) : ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases. Adequate Intake (AI): the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined. anthropometric ( AN-throw-poe-MET-rick): relating to measurement of the physical characteristics of the body, such as height and weight. o anthropos = human o metric = measuring calories or kcalories: a measure of heat energy. Energy provided by foods and beverages is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. One kcalorie is the amount of

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