Nutrition basics obj - Name the fatty acids that are...

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Chapter 1 Nutrition Basics – Objectives (refer to Intro Nutrition text) 1. Define nutrient. Name the 6 classes of nutrients and describe the functions for each class. List food sources of each class of nutrients. 2. Define essential. 3. Calculate percentage of kilocalories from fat, carbohydrates and protein in the diet. Be able to convert from kilocalories to grams and visa versa. 4. Define Dietary Reference Intake (DRI). List the 4 DRIs and describe how each is set. 5. List the DRI for the energy yielding nutrients, carbohydrates, protein, and total fat. 6. Distinguish between simple and complex carbohydrates. Define fibers. Define Glycemic Index. 7. Describe the structure of a triglyceride. Recognize that 95% of the lipids in your foods (dietary fats) are triglycerides. 8. Distinguish between saturated, monounsaturated, and polyunsaturated (omega 3 and omega 6) fatty acids.
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Unformatted text preview: Name the fatty acids that are essential. Name sources of fatty acids in foods (oils / fat). 9. Describe the roles/functions of cholesterol in the body cholesterol. List food sources of dietary cholesterol. 10. List the fat-soluble and water-soluble vitamins and functions for each. List food sources for each. 11. List the minerals and describe their function. List food sources for each. 12. Describe nutrients involved in bone formation / remodeling. 13. Recognize the body is made of 60 – 70% water. Describe the functions of water in the body. 14. List the four components of individual-level nutritional assessment. 15. Review the Food Guide pyramid at mypyramid.gov. Become familiar with food lists in each of the food groups and their equivalents (servings size). (Refer to diet planning slides on Blackboard)...
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This note was uploaded on 04/09/2010 for the course NTR Life Cycle taught by Professor Steinmann during the Spring '10 term at University of Texas.

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