2.Lecture launcher: truefalse pop quiz

© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.Instructor’s Manual 1 for Chapter 1 – Nutrition Basics Resources Included in This Document 1.Lists of chapter learning objectives and key terms

2.“Lecture launcher”: true/false pop quiz

3.Assignment worksheets with answer keys: cultural considerations in meal planning, calorie calculations, USDA Food Patterns diet analysis 4.Chapter outline/summary 5.List of relevant websites organized by topic 6.Internet activities: (A) Nutrition.gov site evaluation, (B) DRI tables, (C) USDA Super Tracker, (D)Research Room site topical study 7.Discussion questions 8.Classroom activities: (A) dietary guidelines for fat, (B) class debate (“good” and “bad” foods), (C)technology storage and retrieval Learning Objectives 1.1 Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented.

1.2 Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods.

1.3 Cite two examples of how nutrient needs change during the life cycle and how nutritional status at one stage during the life cycle can influence health status during another.

1.4 Describe the components of individual-level nutrition assessment.

1.5 Identify the basic elements of four public food and nutrition programs.

1.6 Apply the characteristics of healthy dietary patterns to the design of one.Key Terms nutrients food security food insecurity calorie essential nutrients essential amino acids nonessential nutrients daily values (DVs) insulin resistance type 2 diabetes glycemic index amino acids nonessential amino acids kwashiorkor fatty acids glycerol essential fatty acids prostaglandins thromboxanes prostacyclins saturated fats unsaturated fats monounsaturated fats polyunsaturated fats trans fat cholesterol dietary pattern coenzymes metabolism antioxidants phytochemicals homeostasis malnutrition primary malnutrition secondary malnutrition nutrigenomics chronic disease hypertension stroke Alzheimer’s disease chronic inflammation oxidative stress energy-dense foods empty-calorie foods nutrient-dense foods dietary supplements enrichment fortification prebiotics probiotics registered dietitian nutritionist (RDN) anthropometry nutrition surveillance nutrition monitoring 1 revised by Nadine Kirkpatrick, Sacramento City College, and Carrie King, University of Alaska at Anchorage; originally by U. Beate Krinke, University of Minnesota Nutrition Through the Life Cycle, 7e Judith E. Brown (Instructor Manual All Chapters, 100% Original Verified, A+ Grade) 1 / 4

© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.Lecture Launchers •Ask students to identify themselves by sharing why they enrolled in the class (interest or requirement) and what they would like to gain from this course.

•Pop Quiz: Welcome to the genomic era! True or False?

•As our understanding of the specific influences of food components on genetics and health through the lifespan advances, nutritional advice will become individualized based on a person’s genetic makeup. (True, p. 33) •High alcohol intake during pregnancy sharply increases the risk of fetal alcohol syndrome in some women, but not others. (True, p. 34) •Herbal remedies don’t have to be proven to be safe or effective before they are allowed to be marketed in the U.S. (True, p. 38) Worksheet Answer Key (worksheets appear at the end of this document)

Worksheet 1-1: Case Study—Cultural Considerations in Menu Planning

Suggested answers (answers will vary):

Breakfast

• cup rice
• cup fat-free or low-fat yogurt
• small banana

½ cup mango juice Lunch

Lamb pita sandwich:

• ounces whole-wheat pita bread
• ounces grilled lamb
• ounce feta cheese
• tbsp hummus spread
• cup tomato salad (tomatoes, olive oil,

parsley, red wine vinegar, salt and pepper) ¼ cup dates Dinner

• ounces grilled top loin steak (kosher or

halal)

• cup lentils

½ cup cucumbers

• ounces Matzoh bread
• tsp olive oil

Snacks

• cup low-fat yogurt

½ cup guava

Worksheet 1-2: Calculating Calories

Calories 150 Calories from fat 18 Amount/Serving %DV* Amount/Serving %DV Total Fat 2 g 3% Total Carbohydrate 28 g 9% Saturated 0 g 0% Dietary Fiber 3 g 11% Cholesterol 0 g 0% Sugars 2 g Sodium 240 mg 10% Protein 5 g 1.18 2.112 3.20 4.150

Worksheet 1-3: How Does Your Dietary Intake Compare to the Recommendations?

Answers will be individualized. 2 / 4

© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.Chapter Outline I.Introduction Nutrition is a growing, interdisciplinary science. Nutrition knowledge sometimes is referred to as “the art and science of nutrition.” This chapter links principles of the science of nutrition with applications that can enhance the public’s nutritional health.II.Principles of the Science of Nutrition Chapter 1 gets students up to speed on basic nutrition. This section is a crash course. The 10 principles of human nutrition, listed in Table 1.1 (p. 2), beginning with “food is a basic need of humans,” constitute the thread that links the many concepts presented in this chapter. Six major nutrient categories (carbohydrate, protein, fats [lipids], vitamins, minerals, and water) are defined in Table 1.2 (p. 3). Dietary intake standards for each of the essential nutrients in the six nutrient categories depend on an individual’s age, gender, growth pattern and other factors listed on p. 3-4. A thorough list of food sources of vitamins is provided in Table 1.10 (p. 18 – 22) and a list of food sources of minerals is presented in Table 1.14 (p. 28 - 31). Examples of diseases and disorders that are linked to diet are given in Table 1.16 (p. 35). The discussion questions and activities for Chapter 1 highlight essential nutrients, providing students with practice opportunities to evaluate their own personal nutrient needs.III.Nutritional Labeling This section includes a discussion of the items included in the Nutrition Facts panel and the ingredient label, an explanation of the health claims on the labels of foods and dietary supplements, definitions of enrichment and fortification, and a brief introduction on herbal remedies. Functional foods are defined and examples are provided.IV.The Life-Course Approach to Nutrition and Health Sections on dietary modification due to culture and religion provide good opportunities to engage students early in classroom discussion.V.Nutrition Assessment The extent and thoroughness of a nutrition-related assessment depends on the proposed use of the assessment. Questions about nutritional status are asked in context of some intended action or follow up. At the community level, food and nutrition assessment is done from a public health perspective and based on demographic variables (age, gender, income, food and nutrition survey results, and birth and death records), as well as community inventories (number and types of grocery stores and delivery services, markets, distance to stores from bus routes, transportation systems, number and types of restaurants, clinics or other health support services, etc.). Individual assessments are compiled using the ABCD model: anthropometric, biochemical, clinical/physical, and dietary measures. Learning how to competently carry out each assessment approach can easily take a semester-long class.In this text, each of the life-cycle stage sections elaborates on some aspect of nutritional assessment. Various methods of dietary assessment are described, including the USDA Automated Multiple-Pass Dietary Recall.In the U.S., the National Nutrition Monitoring System regularly investigates issues related to nutritional health such as food availability, dietary intake, weight status, and incidence of nutrition-related diseases. Several national survey methods are described (Table 1.18, p.42).VI.Public Food and Nutrition Programs Funding for food programs comes from governmental and private agencies; household need and eligibility are frequently determined by using the federally-issued poverty guidelines, 3 / 4

© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.which are updated annually in the Federal Register. Food and nutrition programs provide vouchers, cash or actual food, nutrition services, education, and referral. Table 1.20 (p. 44) is a summary of federal food and nutrition programs that are further described in the life- cycle chapters. Table 1.21 (p. 44) provides the objectives for improving the nutritional health of the nation as outlined in the document “Healthy People 2020”.VII. Nutrition and Health Guidelines for Americans Food guidance documents reflect national perspectives on health. Guidelines are designed to improve the public’s health by reducing risk of the most prevalent diseases.ChooseMyPlate.gov (Illustration 1.12, p. 45), the replacement for the former USDA Food Guide Pyramid, now offers individual guidance regarding what to eat, including adaptations for various cultural eating patterns. Food guidance documents were designed to reduce disease risks. The 2015 Dietary Guidelines Advisory Committee concluded that the health of the U.S. population could be improved, and common chronic diseases and disorders prevented, if Americans consume a healthy dietary pattern (shown in Table 1.22, p. 45) and exercise regularly. Key elements of the 2015 Dietary Guidelines related to food and nutrient intake, dietary pattern, and food safety and sustainability are listed in Table 1.23 (p. 46).Internet Resources At-a-Glance In textbook •Mercury levels in commercial fish and shellfish

•U.S. Environmental Protection Agency: www.epa.gov

•Nutritional Labeling •U.S. Food and Drug Administration (FDA) information on Nutrition Facts Panels:

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInforma

tion/LabelingNutrition/ucm385663.htm#images •Public Food and Nutrition Programs •Information on existing federal food and nutrition programs from the USDA Food and Nutrition Service: http://www.fns.usda.gov/ •Nutrition and Health Guidelines •USDA MyPlate: http://www.choosemyplate.gov/

oSample menus for a 2,000-calorie food pattern:

http://www.choosemyplate.gov/content/sample -menus-2000-calorie-food-pattern

•DASH Eating Plan:

http://health.gov/dietaryguidelines/dga2005/document/pdf/Appendix_A.pdf

Additional sites •Public Nutrition Programs

•Public Nutrition Programs: www.nutrition.gov

•Dietary Assessment

•What’s in the Foods You Eat:

http://www.ars.usda.gov/Services/docs.htm?docid=17032

•USDA’s Automated Multiple-Pass Method:

www.ars.usda.gov/Services/docs.htm?docid=7710 •National Nutrition Monitoring System •National Health and Nutrition Examination Survey: www.cdc.gov/nchs/nhanes.htm

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