HNF 150 Learning Objectives
Understand the concept of nutrient density and state how it can be used to determine the
healthfulness of foods
Nutrient Density: is a measure of nutrients provided per calorie of food
--Ranks high in nutrient density are vegetables, particularly the non-starchy vegetables
such as broccoli, carrots, mushrooms, peppers, and tomatoes
-- Usually Whole Foods
Lower calories, Higher nutrients = NUTRIENT DENSE!
Identify the six classes of nutrients.
Recall the energy yield (kcal/gram) for carbohydrate,
protein, fat, and alcohol.
Water, protein, carbs, fat minerals, vitamins
State the characteristics of a nutritious diet; adequacy, balance, calorie control, moderation
and variety, and recognize an example of each characteristic.
First is adequacy the foods provide enough of each essential nutrient, fiber, and
Second is balance: the choices do not overemphasize one nutrient or food
type at the expense of another.
Third is calorie control:
the foods provide the
amount of energy you need to maintain appropriate weight—not more not less, forth
the foods not proved excess fat, salt, sugar, or other unwanted
Fifth is variety: