Chapter 1- Study Resources

Chapter 1- Study Resources - Chapter 1 An Overview of...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
1 Chapter 1 – An Overview of Nutrition Learning Objectives After completing Chapter 1, the student will be able to: 1. Discuss the major reasons people make food choices. 2. List the six nutrients contained in food and a major use of each nutrient. 3. Identify the energy-providing nutrients and calculate the energy available from foods. 4. List the types of research designs and the strengths and weaknesses of each. 5. 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). 6. Explain the Estimated Energy Requirement (EER) and how it is used to maintain energy balance. 7. Discuss the Acceptable Macronutrient Distribution Ranges (AMDR) and how they relate to a healthy diet. 8. Identify the chronic diseases that are linked to diet or alcohol. I. Food Choices Food and nutrition play a significant role in life. An individual’s diet over time can affect health in a positive or negative way. Chronic and acute illness later in life can be affected by food choices throughout life. Many times, choices are made based on emotional, environmental, or peer influences rather than based on good nutrition. A. Personal preferences for flavors of food are the main reason people make food choices and choices can be influenced by genetics. B. Habits are comforting and food choices are often just a habit. C. Ethnic heritage or traditions are strong influences on eating. D. Social interactions such as special events, customs, and holidays are shared by groups of people. Food is often involved. E. Food availability, convenience, and the economy are affecting many food choices in today’s world. F. There are many positive and negative associations with food that affect what food is chosen to eat. G. Eating for emotional comfort can be the result of changes in brain chemistry that occur when foods are consumed. While this may be appropriate at times, it can lead to overeating. H. Values such as religious beliefs, political views, or environmental concerns may affect food choices. I Body weight and image can affect food choices both positively and negatively. J. The nutrition and health benefits of functional foods , such as whole, modified, or fortified foods, are becoming more popular. II. The Nutrients The nutrient classes include carbohydrate, fat, protein, vitamins, minerals and water. Nutrients support the growth, maintenance and repair of body tissues. Essential nutrients are those nutrients that the body cannot make or cannot make in sufficient quantities. Maintaining a healthy body requires the continual replenishment of energy and nutrients from food. A.
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 11/27/2011 for the course HUN 2201 taught by Professor Sitren during the Fall '08 term at University of Florida.

Page1 / 5

Chapter 1- Study Resources - Chapter 1 An Overview of...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online