Nutrition 16e Ellie - A+ Grade) (All Chapters/ Supplement files downl...

Understanding Nutrition 16e Ellie Whitney, Sharon Rady Rolfes (Instructor Manual All Chapters, 100% Original Verified, A+ Grade) (All Chapters/ Supplement files download link at the end of this file.) 1 / 4

Instructor Manual: Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition 1

© 2022 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Instructor Manual Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition Table of Contents Purpose and Perspective of the Chapter ..................................................................................... 2 Chapter Objectives ........................................................................................................................ 2 Key Terms ....................................................................................................................................... 2 Chapter Outline ............................................................................................................................. 4 Discussion Questions .................................................................................................................... 6 Activities and Assignments ......................................................................................................... 10 Additional Resources ................................................................................................................... 16 Videos ...................................................................................................................................................... 16 Internet Resources .................................................................................................................................. 16 Appendix ...................................................................................................................................... 17 Generic Rubrics ....................................................................................................................................... 17 Standard Writing Rubric .......................................................................................................................... 17 Standard Discussion Rubric ..................................................................................................................... 18

• / 4

Instructor Manual: Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition 2

© 2022 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Purpose and Perspective of the Chapter The purpose of this chapter is to introduce and educate students on the how their food choices play a significant role in determining their overall health and wellbeing throughout one’s lifetime. Nutritious food choices support healthy bodies. As students read this chapter, have them consider how their current food choices are influencing their health and risk of chronic diseases.Chapter Objectives

The following objectives are addressed in this chapter:

1.1 Describe how various factors influence personal food choices.

1.2 Name the six major classes of nutrients and identify which are organic and which yield energy.

1.3 Explain the scientific method and how scientists use various types of research studies and methods to acquire nutrition information.

1.4 Define the categories of the DRI and explain their purposes.

1.5 Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses.

1.6 Identify several risk factors and explain their relationships to chronic diseases.Key Terms Adequate Intake (AI): the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined

Anthropometric (AN-throw-poe-MET-rick): relating to measurement of the physical

characteristics of the body, such as height and weight.• anthropos 5 human • metric 5 measuring Calories or kcalories: a measure of heat energy. Energy provided by foods and beverages is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal.One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1°C. The scientific use of the term kcalorie is the same as the popular use of the term calorie.

Chronic diseases: Diseases characterized by slow progression and long duration.

Examples include heart disease, diabetes, and some cancers.covert (KOH-vert): hidden, as if under covers. 3 / 4

Instructor Manual: Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition 3

© 2022 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

● couvrir 5 to cover Cultural competence: having an awareness and acceptance of cultures and the ability to interact effectively with people of diverse cultures.Dietary Reference Intakes (DRI): a set of nutrient intake values for healthy people in the United States and Canada. These values are used for planning and assessing diets and

include:

• Estimated Average Requirements (EAR) • Recommended Dietary Allowances (RDA) Energy: the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy.Essential nutrients: nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings.Energy-yielding nutrients: the nutrients that break down to yield energy the body can

use:

• carbohydrate • fat • protein Genome (GEE-nome): the complete set of genetic material (DNA) in an organism or a cell.The study of genomes is called genomics.Meta-analysis: an objective and statistical summary of evidence gathered from multiple selected studies to develop a quantitative review; often derived from a systematic review.Nutrition assessment: a comprehensive analysis of a person’s nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests.Nutritional genomics: the science of how nutrients affect the activities of genes (nutrigenomics) and how genes affect the activities of nutrients (nutrigenetics) Primary deficiency: a nutrient deficiency caused by inadequate dietary intake of a nutrient.

Recommended Dietary Allowance (RDA): the average daily amount of a nutrient

considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals.

• / 4