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, TABLE OF CONTENTS
Instructor Manual: Understanding Nutrition, 16th Edition
Authors: Ellie Whitney, Sharon Rady Rolfes
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Chapter 1. An Overview of Nutrition
Chapter 2. Planning a Healthy Diet
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Chapter 3. Digestion, Absorption, and Transport
Chapter 4. The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5. The Lipids: Triglycerides, Phospholipids, and Sterols
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Chapter 6. Protein: Amino Acids
Chapter 7. Energy Metabolism
Chapter 8. Energy Balance and Body Composition
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Chapter 9. Weight Management: Overweight, Obesity, and Underweight
Chapter 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Chapter 11. The Fat-Soluble Vitamins: A, D, E, and K
Chapter 12. Water and the Major Minerals
Chapter 13. The Trace Minerals
Chapter 14. Fitness: Physical Activity, Nutrients, and Body Adaptations
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Chapter 15. Life Cycle Nutrition: Pregnancy and Lactation
Chapter 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Chapter 17. Life Cycle Nutrition: Adulthood and the Later Years
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Chapter 18. Disease Prevention
Chapter 19. Consumer Concerns about Foods and Water
Chapter 20. Hunger and the Environment
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, Instructor Manual: Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition
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
ST
Chapter Outline ............................................................................................................................. 4
Discussion Questions .................................................................................................................... 6
UV
Activities and Assignments ......................................................................................................... 10
Additional Resources................................................................................................................... 16
Videos ...................................................................................................................................................... 16
Internet Resources .................................................................................................................................. 16
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Appendix ...................................................................................................................................... 17
Generic Rubrics ....................................................................................................................................... 17
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Standard Writing Rubric .......................................................................................................................... 17
Standard Discussion Rubric ..................................................................................................................... 18
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PR
OV
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, Instructor Manual: Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition
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
ST
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
UV
yield energy.
1.3 Explain the scientific method and how scientists use various types of research
studies and methods to acquire nutrition information.
IA
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.
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1.6 Identify several risk factors and explain their relationships to chronic diseases.
Key Terms
AP
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
PR
characteristics of the body, such as height and weight.
• anthropos 5 human
• metric 5 measuring
OV
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.
ED
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.
??
ED
OV
PR
AP
?_
IA
UV
ST
, TABLE OF CONTENTS
Instructor Manual: Understanding Nutrition, 16th Edition
Authors: Ellie Whitney, Sharon Rady Rolfes
ST
Chapter 1. An Overview of Nutrition
Chapter 2. Planning a Healthy Diet
UV
Chapter 3. Digestion, Absorption, and Transport
Chapter 4. The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5. The Lipids: Triglycerides, Phospholipids, and Sterols
IA
Chapter 6. Protein: Amino Acids
Chapter 7. Energy Metabolism
Chapter 8. Energy Balance and Body Composition
?_
Chapter 9. Weight Management: Overweight, Obesity, and Underweight
Chapter 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
AP
Chapter 11. The Fat-Soluble Vitamins: A, D, E, and K
Chapter 12. Water and the Major Minerals
Chapter 13. The Trace Minerals
Chapter 14. Fitness: Physical Activity, Nutrients, and Body Adaptations
PR
Chapter 15. Life Cycle Nutrition: Pregnancy and Lactation
Chapter 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Chapter 17. Life Cycle Nutrition: Adulthood and the Later Years
OV
Chapter 18. Disease Prevention
Chapter 19. Consumer Concerns about Foods and Water
Chapter 20. Hunger and the Environment
ED
? ?
, Instructor Manual: Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition
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
ST
Chapter Outline ............................................................................................................................. 4
Discussion Questions .................................................................................................................... 6
UV
Activities and Assignments ......................................................................................................... 10
Additional Resources................................................................................................................... 16
Videos ...................................................................................................................................................... 16
Internet Resources .................................................................................................................................. 16
IA
Appendix ...................................................................................................................................... 17
Generic Rubrics ....................................................................................................................................... 17
?_
Standard Writing Rubric .......................................................................................................................... 17
Standard Discussion Rubric ..................................................................................................................... 18
AP
PR
OV
ED
??
, Instructor Manual: Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition
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
ST
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
UV
yield energy.
1.3 Explain the scientific method and how scientists use various types of research
studies and methods to acquire nutrition information.
IA
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
AP
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
PR
characteristics of the body, such as height and weight.
• anthropos 5 human
• metric 5 measuring
OV
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.
ED
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.
??
