Nutrition Through w
the Life Cycle 8e
w w w
Judith E. Brown
w w w
(Instructor Manual
w w
All Chapters, 100%
w w w
w Original Verified, A+ w w
Grade) w
,Instructor Manual w
BROWN, NUTRITION THROUGH THE LIFE CYCLE, EIGHTH
W W W W W W W EDITION W 2024, 978-035-773-
W
0423; CHAPTER 1: NUTRITION BASICS
W W W W
TABLE OF CONTENTS W W
Purpose and Perspective of the Chapter .......................................................... 2
w w w w w
List of Student Downloads ............................................................................. 2
w w w
Chapter Objectives ....................................................................................... 2
w
Complete List of Chapter Activities and Assessments ........................................... 2
w w w w w w
Key Terms .................................................................................................. 3
w
What's New in This Chapter .......................................................................... 7
w w w w
Chapter Outline ........................................................................................... 7
w
Discussion Questions ................................................................................... 10
w
Additional Activities and Assignments ............................................................. 12
w w w
Additional Resources.................................................................................... 19
w
Cengage Video Resources ....................................... Error! Bookmark not defined.
w w w w w
External Videos or Playlist ...................................... Error! Bookmark not defined.
w w w w w w
Internet Resources .................................................................................... 19
w
Primary Sources........................................................................................ 19
w
Cengage Audio Resources ....................................... Error! Bookmark not defined.
w w w w w
External Audio Resources ....................................... Error! Bookmark not defined.
w w w w w
List of Transcripts for Audio Assignments .................. Error! Bookmark not defined.
w w w w w w w w
,PURPOSE AND PERSPECTIVE OF THE CHAPTER W W W W W
The purpose of this chapter is to introduce or refresh the students’ memory of basic
w w w w w w w w w w w w w w
nutrition knowledge. The chapter will present information about how nutrition paves
w w w w w w w w w w w
the way to an understanding of needs and benefits related to nutrition by life-cycle
w w w w w w w w w w w w w w
stage. The 10 principles of nutrition will be discussed, as will how each serves a
w w w w w w w w w w w w w w w
purpose to provide a larger understanding of nutrition and its relationship to overall
w w w w w w w w w w w w w
health. Four public food and nutrition programs are discussed, and readers will be
w w w w w w w w w w w w w
able to identify the basic elements of each, while also being able to design a healthy
w w w w w w w w w w w w w w w w
dietary pattern.
w w
CHAPTER OBJECTIVES W
The following objectives are addressed in this chapter:
w w w w w w w
1.1 Understand the meaning of the nutrition concepts presented. w w w w w w w
1.2 Read and understand the elements of nutrition labels; you will be able to
w w w w w w w w w w w w
understand the nutritional value of most food products.
w w w w w w w w
1.3 Cite two examples of how nutrient needs change during the life cycle and how
w w w w w w w w w w w w w
nutritional status at one stage during the life cycle can influence health status
w w w w w w w w w w w w w
during another.
w w
1.4 Describe the components of individual-level nutrition assessment.
w w w w w w
1.5 Identify the basic elements of four public food and nutrition programs.
w w w w w w w w w w
1.6 Design a healthy dietary pattern. w w w w
[return to top] w w
, KEY TERMS W
Nutrients: Chemical substances in foods that are used by the body for growth and
w w w w w w w w w w w w w
health.
w
Food security: Access at all times to a sufficient supply of safe, nutritious foods.
w w w w w w w w w w w w w
Food insecurity: Limited or uncertain availability of safe, nutritious foods, or the
w w w w w w w w w w w
ability to acquire them in socially acceptable, legal ways.
w w w w w w w w w
Calorie: A unit of measure of the amount of energy supplied by food. Also known
w w w w w w w w w w w w w w
as the ―kilocalorie‖ (kcal), or the ―large Calorie.‖
w w w w w w w w
Essential nutrients: Substances required for growth and health that cannot be
w w w w w w w w w w
produced, or produced in sufficient amounts, by the body. They must be obtained
w w w w w w w w w w w w w
from the diet.
w w w
Essential amino acids: Amino acids that cannot be synthesized in adequate amounts
w w w w w w w w w w w
by humans and therefore must be obtained from the diet. Also called indispensable
w w w w w w w w w w w w w
amino acids.
w w
Nonessential nutrients: Nutrients required for growth and health that can be produced
w w w w w w w w w w w
by the body from other components of the diet.
w w w w w w w w w
Daily values (DVs): Scientifically agreed-upon standards for daily intakes of nutrients
w w w w w w w w w w
from the diet developed for the use on nutrition labels.
w w w w w w w w w w
Insulin resistance: A condition in which cell membranes have a reduced sensitivity
w w w w w w w w w w w
wto insulin so that more insulin than normal is required to transport a given
w w w w w w w w w w w w w
wamount of glucose into cells. w w w w
Type 2 diabetes: A disease characterized by high blood glucose levels due to the
w w w w w w w w w w w w w
body’s inability to use insulin normally, to produce enough insulin, or both.
w w w w w w w w w w w w
Glycemic index: A measure of the extent to which blood glucose levels are raised by
w w w w w w w w w w w w w w
consumption of an amount of food that contains 50 g of carbohydrate compared to
w w w w w w w w w w w w w w
50 g of glucose. A portion of white bread containing 50 g of carbohydrate is
w w w w w w w w w w w w w w w
sometimes used for comparison instead of 50 g of glucose.
w w w w w w w w w w
Amino acids: The ―building blocks‖ of protein. Unlike carbohydrates and fats, amino
w w w w w w w w w w w
acids contain nitrogen.
w w w
Nonessential amino acids: Amino acids that can be readily produced by humans from
w w w w w w w w w w w w
components of the diet. Also referred to as dispensable amino acids.
w w w w w w w w w w w
the Life Cycle 8e
w w w
Judith E. Brown
w w w
(Instructor Manual
w w
All Chapters, 100%
w w w
w Original Verified, A+ w w
Grade) w
,Instructor Manual w
BROWN, NUTRITION THROUGH THE LIFE CYCLE, EIGHTH
W W W W W W W EDITION W 2024, 978-035-773-
W
0423; CHAPTER 1: NUTRITION BASICS
W W W W
TABLE OF CONTENTS W W
Purpose and Perspective of the Chapter .......................................................... 2
w w w w w
List of Student Downloads ............................................................................. 2
w w w
Chapter Objectives ....................................................................................... 2
w
Complete List of Chapter Activities and Assessments ........................................... 2
w w w w w w
Key Terms .................................................................................................. 3
w
What's New in This Chapter .......................................................................... 7
w w w w
Chapter Outline ........................................................................................... 7
w
Discussion Questions ................................................................................... 10
w
Additional Activities and Assignments ............................................................. 12
w w w
Additional Resources.................................................................................... 19
w
Cengage Video Resources ....................................... Error! Bookmark not defined.
w w w w w
External Videos or Playlist ...................................... Error! Bookmark not defined.
w w w w w w
Internet Resources .................................................................................... 19
w
Primary Sources........................................................................................ 19
w
Cengage Audio Resources ....................................... Error! Bookmark not defined.
w w w w w
External Audio Resources ....................................... Error! Bookmark not defined.
w w w w w
List of Transcripts for Audio Assignments .................. Error! Bookmark not defined.
w w w w w w w w
,PURPOSE AND PERSPECTIVE OF THE CHAPTER W W W W W
The purpose of this chapter is to introduce or refresh the students’ memory of basic
w w w w w w w w w w w w w w
nutrition knowledge. The chapter will present information about how nutrition paves
w w w w w w w w w w w
the way to an understanding of needs and benefits related to nutrition by life-cycle
w w w w w w w w w w w w w w
stage. The 10 principles of nutrition will be discussed, as will how each serves a
w w w w w w w w w w w w w w w
purpose to provide a larger understanding of nutrition and its relationship to overall
w w w w w w w w w w w w w
health. Four public food and nutrition programs are discussed, and readers will be
w w w w w w w w w w w w w
able to identify the basic elements of each, while also being able to design a healthy
w w w w w w w w w w w w w w w w
dietary pattern.
w w
CHAPTER OBJECTIVES W
The following objectives are addressed in this chapter:
w w w w w w w
1.1 Understand the meaning of the nutrition concepts presented. w w w w w w w
1.2 Read and understand the elements of nutrition labels; you will be able to
w w w w w w w w w w w w
understand the nutritional value of most food products.
w w w w w w w w
1.3 Cite two examples of how nutrient needs change during the life cycle and how
w w w w w w w w w w w w w
nutritional status at one stage during the life cycle can influence health status
w w w w w w w w w w w w w
during another.
w w
1.4 Describe the components of individual-level nutrition assessment.
w w w w w w
1.5 Identify the basic elements of four public food and nutrition programs.
w w w w w w w w w w
1.6 Design a healthy dietary pattern. w w w w
[return to top] w w
, KEY TERMS W
Nutrients: Chemical substances in foods that are used by the body for growth and
w w w w w w w w w w w w w
health.
w
Food security: Access at all times to a sufficient supply of safe, nutritious foods.
w w w w w w w w w w w w w
Food insecurity: Limited or uncertain availability of safe, nutritious foods, or the
w w w w w w w w w w w
ability to acquire them in socially acceptable, legal ways.
w w w w w w w w w
Calorie: A unit of measure of the amount of energy supplied by food. Also known
w w w w w w w w w w w w w w
as the ―kilocalorie‖ (kcal), or the ―large Calorie.‖
w w w w w w w w
Essential nutrients: Substances required for growth and health that cannot be
w w w w w w w w w w
produced, or produced in sufficient amounts, by the body. They must be obtained
w w w w w w w w w w w w w
from the diet.
w w w
Essential amino acids: Amino acids that cannot be synthesized in adequate amounts
w w w w w w w w w w w
by humans and therefore must be obtained from the diet. Also called indispensable
w w w w w w w w w w w w w
amino acids.
w w
Nonessential nutrients: Nutrients required for growth and health that can be produced
w w w w w w w w w w w
by the body from other components of the diet.
w w w w w w w w w
Daily values (DVs): Scientifically agreed-upon standards for daily intakes of nutrients
w w w w w w w w w w
from the diet developed for the use on nutrition labels.
w w w w w w w w w w
Insulin resistance: A condition in which cell membranes have a reduced sensitivity
w w w w w w w w w w w
wto insulin so that more insulin than normal is required to transport a given
w w w w w w w w w w w w w
wamount of glucose into cells. w w w w
Type 2 diabetes: A disease characterized by high blood glucose levels due to the
w w w w w w w w w w w w w
body’s inability to use insulin normally, to produce enough insulin, or both.
w w w w w w w w w w w w
Glycemic index: A measure of the extent to which blood glucose levels are raised by
w w w w w w w w w w w w w w
consumption of an amount of food that contains 50 g of carbohydrate compared to
w w w w w w w w w w w w w w
50 g of glucose. A portion of white bread containing 50 g of carbohydrate is
w w w w w w w w w w w w w w w
sometimes used for comparison instead of 50 g of glucose.
w w w w w w w w w w
Amino acids: The ―building blocks‖ of protein. Unlike carbohydrates and fats, amino
w w w w w w w w w w w
acids contain nitrogen.
w w w
Nonessential amino acids: Amino acids that can be readily produced by humans from
w w w w w w w w w w w w
components of the diet. Also referred to as dispensable amino acids.
w w w w w w w w w w w
