SOLUTIONS MANUAL
** All Chapters included
** Additional Activities and Assignments
** Answer Key for In-Text Exercises
** Critical Thinking Questions
,Table of Contents are given below
Chapter 1. Overview of Nutrition and Health
Chapter 2. Digestion and Absorption
Chapter 3. Carbohydrates
Chapter 4. Lipids
Chapter 5. Protein
Chapter 6. Vitamins
Chapter 7. Water and the Minerals
Chapter 8. Metabolism, Energy Balance, and Body Composition
Chapter 9. Weight Management
Chapter 10. Active Lifestyle and Nutrition
Chapter 11. Nutrition Through the Life Span: Pregnancy and Lactation
Chapter 12. Nutrition through the Life Span: Infancy, Childhood, and Adolescence
Chapter 13. Nutrition Through the Life Span: Later Adulthood
Chapter 14. Illness and Nutrition Care
Chapter 15. Medications, Diet-Medication Interactions, and Herbal Products and
Supplements
Chapter 16. Nutrition Support: Enteral and Parenteral Nutrition
Chapter 17. Nutrition Therapy for Upper GI Disorders
Chapter 18. Nutrition Therapy for Lower Gastrointestinal Tract Disorders
Chapter 19. Nutrition Therapy for Malabsorption Disorders
Chapter 20. Nutrition Therapy for Liver and Gallbladder Diseases
Chapter 21. Nutrition Therapy for Diabetes Mellitus
Chapter 22. Nutrition Therapy for Cardiovascular Diseases
Chapter 23. Nutrition Therapy for Kidney Diseases
Chapter 24. Nutrition Therapy for Metabolic and Respiratory Stress
Chapter 25. Nutrition Therapy for Cancer and HIV Infection
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and
Health
Instructor Manual
Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899;
Chapter 01: Overview of Nutrition and Health
TABLE OF CONTENTS
Purpose and Perspective of the Chapter...........................................................................2
Chapter Objectives...............................................................................................................2
Key Terms.............................................................................................................................2
Chapter Outline....................................................................................................................6
Additional Activities and Assignments.............................................................................7
Activity 1-1: Chapter Opening Quiz................................................................................................. 7
Activity 1-2: References to Food....................................................................................................... 7
Activity 1-3: Health Claims on Food Labels...................................................................................7
Activity 1-4: Nutrition Tag Lines.......................................................................................................7
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1
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and
Health
PURPOSE AND PERSPECTIVE OF THE CHAPTER
The purpose of this chapter is to provide an overview and background information for
the study of nutrition. The chapter begins by discussing factors that influence our food
choices such as marketing, culture, taste, habit, values, and emotional state. Nutrient
recommendations including Recommended Dietary Allowances (RDA), Adequate Intakes
(AI), and Estimated Average Requirements (EAR) are given including explaining how
these guidelines are created. The food label is dissected into its various parts including
the ingredients list, nutrient facts panel, and claims that can be added to a food label.
These include health, structure–function, and nutrient claims. The food label is a great
way to learn how to make healthy food choices. Evaluating credible nutrition
information by using warning signs of nutrition quackery is also a useful tool for
choosing foods to eat. These topics help to build a strong foundation for the continued
study of nutrition.
CHAPTER OBJECTIVES
Upon completion of this chapter, students should be able to:
1.1 Describe the factors that influence personal food choices.
1.2 Identify which of the major classes of nutrients are organic and which yield
energy.
1.3 Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated
Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges
(AMDR).
1.4 Describe the ways in which the kinds of information collected by researchers
from nutrition surveys are used.
1.5 Explain how each of the dietary standards can be used to plan a healthy diet, and
how the Dietary Guidelines and USDA Food Patterns can help make meal planning
easier.
1.6 Compare the information on food labels to make selections that meet specific
dietary and health goals.
1.7 Discuss how misinformation and reliable nutrition information can be identified.
[return to top]
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** All Chapters included
** Additional Activities and Assignments
** Answer Key for In-Text Exercises
** Critical Thinking Questions
,Table of Contents are given below
Chapter 1. Overview of Nutrition and Health
Chapter 2. Digestion and Absorption
Chapter 3. Carbohydrates
Chapter 4. Lipids
Chapter 5. Protein
Chapter 6. Vitamins
Chapter 7. Water and the Minerals
Chapter 8. Metabolism, Energy Balance, and Body Composition
Chapter 9. Weight Management
Chapter 10. Active Lifestyle and Nutrition
Chapter 11. Nutrition Through the Life Span: Pregnancy and Lactation
Chapter 12. Nutrition through the Life Span: Infancy, Childhood, and Adolescence
Chapter 13. Nutrition Through the Life Span: Later Adulthood
Chapter 14. Illness and Nutrition Care
Chapter 15. Medications, Diet-Medication Interactions, and Herbal Products and
Supplements
Chapter 16. Nutrition Support: Enteral and Parenteral Nutrition
Chapter 17. Nutrition Therapy for Upper GI Disorders
Chapter 18. Nutrition Therapy for Lower Gastrointestinal Tract Disorders
Chapter 19. Nutrition Therapy for Malabsorption Disorders
Chapter 20. Nutrition Therapy for Liver and Gallbladder Diseases
Chapter 21. Nutrition Therapy for Diabetes Mellitus
Chapter 22. Nutrition Therapy for Cardiovascular Diseases
Chapter 23. Nutrition Therapy for Kidney Diseases
Chapter 24. Nutrition Therapy for Metabolic and Respiratory Stress
Chapter 25. Nutrition Therapy for Cancer and HIV Infection
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and
Health
Instructor Manual
Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899;
Chapter 01: Overview of Nutrition and Health
TABLE OF CONTENTS
Purpose and Perspective of the Chapter...........................................................................2
Chapter Objectives...............................................................................................................2
Key Terms.............................................................................................................................2
Chapter Outline....................................................................................................................6
Additional Activities and Assignments.............................................................................7
Activity 1-1: Chapter Opening Quiz................................................................................................. 7
Activity 1-2: References to Food....................................................................................................... 7
Activity 1-3: Health Claims on Food Labels...................................................................................7
Activity 1-4: Nutrition Tag Lines.......................................................................................................7
a
1
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and
Health
PURPOSE AND PERSPECTIVE OF THE CHAPTER
The purpose of this chapter is to provide an overview and background information for
the study of nutrition. The chapter begins by discussing factors that influence our food
choices such as marketing, culture, taste, habit, values, and emotional state. Nutrient
recommendations including Recommended Dietary Allowances (RDA), Adequate Intakes
(AI), and Estimated Average Requirements (EAR) are given including explaining how
these guidelines are created. The food label is dissected into its various parts including
the ingredients list, nutrient facts panel, and claims that can be added to a food label.
These include health, structure–function, and nutrient claims. The food label is a great
way to learn how to make healthy food choices. Evaluating credible nutrition
information by using warning signs of nutrition quackery is also a useful tool for
choosing foods to eat. These topics help to build a strong foundation for the continued
study of nutrition.
CHAPTER OBJECTIVES
Upon completion of this chapter, students should be able to:
1.1 Describe the factors that influence personal food choices.
1.2 Identify which of the major classes of nutrients are organic and which yield
energy.
1.3 Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated
Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges
(AMDR).
1.4 Describe the ways in which the kinds of information collected by researchers
from nutrition surveys are used.
1.5 Explain how each of the dietary standards can be used to plan a healthy diet, and
how the Dietary Guidelines and USDA Food Patterns can help make meal planning
easier.
1.6 Compare the information on food labels to make selections that meet specific
dietary and health goals.
1.7 Discuss how misinformation and reliable nutrition information can be identified.
[return to top]
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2
