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Topics: Nutrition, Nutrient, Essential nutrient Pages: 6 (1185 words) Published: August 21, 2013
Chapter 1 – An Overview of Nutrition

Learning Objectives

After completing Chapter 1, the student will be able to:

1.1Describe how various factors influence personal food choices. 1.2Name the six major classes of nutrients and identify which are organic and which yield energy. a.List the six nutrients contained in food and a major use of each nutrient. b.Identify the energy-providing nutrients and calculate the energy available from foods. 1.3Explain the scientific method and how scientists use various types of research studies and methods to acquire nutrition information. a.Explain nutritional genomics and its role in the science of nutrition. b.List the types of research designs and the strengths and weaknesses of each. 1.4Define the four categories of the DRI and explain their purposes. a.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). b.Explain the Estimated Energy Requirement (EER) and how it is used to maintain energy balance. c.Discuss the Acceptable Macronutrient Distribution Ranges (AMDR) and how they relate to a healthy diet. d.Utilize the DRI in the assessment of a healthy individual. 1.5Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses. a.List the 4 parts of a nutritional assessment and apply them to individuals to detect malnutrition. b.List the major methods used to survey the nutritional status of populations. 1.6Identify several risk factors and explain their relationships to chronic diseases. 1.7Recognize misinformation and describe how to identify reliable nutrition information. a.Identify accurate sources of nutrition information. b.List the 8 red flags that identify nutrition misinformation.

Lecture Presentation Outline[1]

I.Food Choices – Discuss the factors that can influence food choices and how these choices can impact acute and chronic illness

C.Ethnic heritage and regional cuisines
D.Social interactions
E.Food availability, convenience, and economy
F.Positive and negative associations with food
IBody weight and image
J.Nutrition and health benefits
1.Cover the definitions of functional foods and phytochemicals 2.Define nonnutrients

II.The Nutrients – Discuss the nutrients, including carbohydrate, fat, protein, vitamins, minerals, and water, and why they are important

A.Nutrients in Foods and in the Body – Explain how nutrients in foods and in the body are similar 1.Compare the nutrient compositions of foods and of the human body (Fig. 1-1) 2.Discuss the difference between organic and inorganic nutrients 4.Explain essential nutrients (indispensable nutrients) B.The Energy-Yielding Nutrients: Carbohydrate, Fat, and Protein – List the energy-yielding nutrients and explain why they are considered macronutrients 1.Explain how energy is measured

2.Discuss the amount of energy that can be obtained per gram of carbohydrate, fat, protein, and alcohol (Fig. 1-2) 3.Explain what happens to excessive energy nutrients that are consumed 4.Describe the other roles of energy-yielding nutrients C.The Vitamins – Provide a definition of vitamins and explain that they are organic and essential nutrients D.The Minerals – Provide a definition of minerals and explain that they are inorganic and essential nutrients E.Water – Explain that water is an indispensable and essential nutrient

III.The Science of Nutrition

A.Explain nutritional genomics
B.Conducting Research – Discuss how research studies are conducted (Fig. 1-3), including: 1.Testing hypotheses and developing theories
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