1-_Nutrition_Basics_US_2011

1-_Nutrition_Basics_US_2011 - HNF 150 Learning Objectives...

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HNF 150 Learning Objectives FOLDER: Nutrition Basics CHECKLIST Learning Objectives 1. 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! 2. Identify the six classes of nutrients. Recall the energy yield (kcal/gram) for carbohydrate, protein, fat, and alcohol. Water, protein, carbs, fat minerals, vitamins 3. State the characteristics of a nutritious diet; adequacy, balance, calorie control, moderation and variety, and recognize an example of each characteristic. a. First is adequacy the foods provide enough of each essential nutrient, fiber, and energy. 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 is moderation: the foods not proved excess fat, salt, sugar, or other unwanted constituents. Fifth is variety:
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This note was uploaded on 04/02/2012 for the course HNF 150 taught by Professor Thurston during the Fall '07 term at Michigan State University.

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1-_Nutrition_Basics_US_2011 - HNF 150 Learning Objectives...

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