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Unformatted text preview: 4. Energy-yielding nutrients 5. 5 characteristics of a nutritious diet 6. Kcal/gram amounts for carbohydrate, fat, protein, alcohol 7. Factors that drive food choices 8. Phytochemicals and dietary supplements 9. Recognizing quackery Chapter 2: 1. DRI committee, goals, recommendations 2. DRI, RDA, AI, UL, EAR, DVs 3. AMDR recommendations 4. MyPyramid basic concepts 1 5. Recommendations of daily amounts based on 2,000 calorie level 6. Discretionary calorie allowance 7. Nutrition Labeling Restaurant Menu Education and Labeling Act 8. Reading Food Labels Chapter 3: 1. Nutritional Assessment (ABCDs) 2. Fluid circulation 3. Role of nervous system 4. Fight-or-flight response 5. Hormones - insulin and glucagon 6. Digestive tract and organs of digestive system (structure and function) 7. Different types of peristalsis 8. Steps in digestion (both chemical and mechanical) 9. Digestive juices - functions 2...
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This note was uploaded on 03/31/2011 for the course PH 1104 taught by Professor Byrd during the Spring '11 term at Temple.
- Spring '11