,
,
, 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.
??
,
, 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.
??
