1
Chapter 1: Food Choices and Human Health
Chapter 1
Food Choices and Human Health
Quick List: IM Resources for Chapter 1
Class preparation resources: Chapter learning objectives and key points, learning activities
and project ideas, lecture outline
Assignment materials: Related LO
o Critical thinking questions (with answer key) ...……………………. 1.4, 1.5, 1.6, 1.7
o Controversy critical thinking questions (with answer key) ………………………. 1.8
o Worksheet 1-1: Palak Paneer Label Analysis……………………………….....1.3, 1.4
o Worksheet 1-2: Intake Analysis—Diet Planning...........……………………………1.4
o Worksheet 1-3: Why Do You Eat What You Eat?................................................... 1.4
o Worksheet 1-4: Making Food Choices1..………………………………………….. 1.4
o Worksheet 1-5: Evaluation of Published Nutrition Information2 .…………… 1.5, 1.8
o Worksheet 1-6: Crossword Puzzle
Enrichment materials:
o Handout 1-1: Can Diet Help Manage Chronic Disease? ………………………......1.1
Chapter Learning Objectives and Key Points
1.1. Describe the ways in which food choices impact a person’s health.
The nutrients in food support growth, maintenance, and repair of the body.
Deficiencies, excesses, and imbalances of energy and nutrients bring on the diseases of
malnutrition.
Nutrition profoundly affects health.
Diet influences long-term health within the range set by genetic inheritance.
Nutrition exerts little influence on some diseases but strongly affects others.
Life choices, such as being physically active or using tobacco or alcohol, can improve or
damage health.
1.2. List seven major categories of nutrition and weight-related objectives included in the
publication Healthy People 2020.
1
Contributed by Sharon Rady Rolfes
2
Adapted with permission of: Deborah Fleurant, MOE Thesis, University of New Hampshire, 1989 (Thesis Advisor
Sam Smith)
© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
, 2
Chapter 1: Food Choices and Human Health
Each decade, the U.S. Department of Health and Human Services sets health and nutrition
objectives for the nation.
1.3. Name the six classes of nutrients.
The energy-yielding nutrients are carbohydrates, fats (lipids), and protein.
The regulator nutrients are vitamins and minerals.
Foremost among the nutrients in food is water.
Essential nutrients in the diet prevent deficiencies.
Food energy is measured in calories; nutrient quantities are often measured in grams.
Nutritious food is superior to supplements for maintaining optimal health.
Most healthy people who eat a nutritious diet do not need supplements at all.
1.4. Give examples of the challenges and solutions to choosing a health-promoting diet.
Foods that form the basis of a nutritious diet are whole foods, such as ordinary milk and
milk products; meats, fish, and poultry; vegetables and dried peas and beans; fruits; and
grains.
A well-planned diet is adequate, balanced, moderate in energy, and moderate in unwanted
constituents and offers a variety of nutritious foods.
Cultural traditions and social values often revolve around foodways.
Many factors other than nutrition drive food choices.
1.5. Describe the science of nutrition.
Nutrition is a young and fast-growing science.
Scientists ask questions and then design research experiments to test possible answers.
Researchers follow the scientific method and apply it to various research study designs.
Single studies must be replicated before their findings can be considered valid.
A theory is strengthened when results from follow-up studies with a variety of research
designs support it.
News media often sensationalize single-study findings and so may not be trustworthy
sources.
National nutrition research projects, such as NHANES, provide data on U.S. food
consumption and nutrient status.
1.6. Describe the characteristics of the six stages of behavior change.
Behavior change follows a multistep pattern.
Setting goals and monitoring progress facilitate behavior change.
1.7. Explain how the concept of nutrient density can facilitate diet planning.
© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
, 3
Chapter 1: Food Choices and Human Health
1.8. Evaluate the authenticity of any given nutrition information source.
Worksheet 1-1: Palak Paneer Label Analysis
Instructions: Use the label for frozen palak paneer to answer the questions that follow on a
separate sheet of paper.
Directions: (Do not thaw) Nutrition Facts
Microwave Oven: Serving Size 5 oz. (142g)
1. Remove tray from carton and puncture film Servings Per Container 2
3-4 times. Amount Per Serving
2. Heat on high setting for 3 minutes. Calories 170 Calories from Fat 130
3. Remove film completely.
% Daily
4. Gently stir contents, turn dish and heat for
Value*
additional 2 minutes.
Total Fat 14g 22%
5. Gently stir before serving.
Saturated Fat 6g 31%
Trans Fat 0g
Conventional Oven: See side panel.
Cholesterol 35mg 12%
Sodium 600mg 25%
Ingredients: Spinach, paneer (milk, part skim
Total Carbohydrate 6g 2%
milk, vinegar, salt), tomatoes (tomatoes,
Dietary Fiber 2g 9%
tomato juice, salt, calcium chloride, citric
Sugars 1g
acid), cream, onions, tomato puree (water,
Protein 6g
tomato paste, citric acid), milk, canola oil
(expeller pressed), water, spices, sea salt, Vitamin A 35% • Vitamin C 30%
garlic, green peppers, turmeric, bay leaves, Calcium 8% • Iron 10%
citric acid. * Percent Daily Values are based on a 2,000
calorie diet. Your Daily Values may be
Allergens: Milk higher or lower depending on your calorie
Made in a facility that processes peanuts, needs.
tree nuts, soy, milk and wheat.
Cheery Chef Foods, Inc.
Belmont, CA 94002
Questions
1. Who is the manufacturer of your product?
2.
© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
, 4
Chapter 1: Food Choices and Human Health
a. What is the serving size of your product?
b. Does this serving size seem reasonable to you based on your perception of portion
sizes?
3. How many servings are in each container of your product?
4.
a. How many grams of total fat are in your product?
b. How many calories does this amount of fat represent?
5. What total calorie intake per day diet is the label information based on?
6. How can this product be prepared?
7.
a. Which ingredient is present in the highest amount? (Hint: The ingredients are listed
from most to least abundant in the food.)
b. Why might this information be important to know?
8.
a. What ingredient is present in the least amount?
b. Is this ingredient a nutrient?
9. What percentage of the Daily Value for vitamin A is contained in this product?
Answers to the Questions
1. Cheery Chef Foods, Inc.
2.
a. 5 ounces (142 grams)
b. Open question (answers will vary)
3. 2 servings
4.
a. 14 grams per serving or 28 grams per package
b. Per serving: 130 kilocalories based on the label, or 126 kilocalories based on
calculation
© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Chapter 1: Food Choices and Human Health
Chapter 1
Food Choices and Human Health
Quick List: IM Resources for Chapter 1
Class preparation resources: Chapter learning objectives and key points, learning activities
and project ideas, lecture outline
Assignment materials: Related LO
o Critical thinking questions (with answer key) ...……………………. 1.4, 1.5, 1.6, 1.7
o Controversy critical thinking questions (with answer key) ………………………. 1.8
o Worksheet 1-1: Palak Paneer Label Analysis……………………………….....1.3, 1.4
o Worksheet 1-2: Intake Analysis—Diet Planning...........……………………………1.4
o Worksheet 1-3: Why Do You Eat What You Eat?................................................... 1.4
o Worksheet 1-4: Making Food Choices1..………………………………………….. 1.4
o Worksheet 1-5: Evaluation of Published Nutrition Information2 .…………… 1.5, 1.8
o Worksheet 1-6: Crossword Puzzle
Enrichment materials:
o Handout 1-1: Can Diet Help Manage Chronic Disease? ………………………......1.1
Chapter Learning Objectives and Key Points
1.1. Describe the ways in which food choices impact a person’s health.
The nutrients in food support growth, maintenance, and repair of the body.
Deficiencies, excesses, and imbalances of energy and nutrients bring on the diseases of
malnutrition.
Nutrition profoundly affects health.
Diet influences long-term health within the range set by genetic inheritance.
Nutrition exerts little influence on some diseases but strongly affects others.
Life choices, such as being physically active or using tobacco or alcohol, can improve or
damage health.
1.2. List seven major categories of nutrition and weight-related objectives included in the
publication Healthy People 2020.
1
Contributed by Sharon Rady Rolfes
2
Adapted with permission of: Deborah Fleurant, MOE Thesis, University of New Hampshire, 1989 (Thesis Advisor
Sam Smith)
© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
, 2
Chapter 1: Food Choices and Human Health
Each decade, the U.S. Department of Health and Human Services sets health and nutrition
objectives for the nation.
1.3. Name the six classes of nutrients.
The energy-yielding nutrients are carbohydrates, fats (lipids), and protein.
The regulator nutrients are vitamins and minerals.
Foremost among the nutrients in food is water.
Essential nutrients in the diet prevent deficiencies.
Food energy is measured in calories; nutrient quantities are often measured in grams.
Nutritious food is superior to supplements for maintaining optimal health.
Most healthy people who eat a nutritious diet do not need supplements at all.
1.4. Give examples of the challenges and solutions to choosing a health-promoting diet.
Foods that form the basis of a nutritious diet are whole foods, such as ordinary milk and
milk products; meats, fish, and poultry; vegetables and dried peas and beans; fruits; and
grains.
A well-planned diet is adequate, balanced, moderate in energy, and moderate in unwanted
constituents and offers a variety of nutritious foods.
Cultural traditions and social values often revolve around foodways.
Many factors other than nutrition drive food choices.
1.5. Describe the science of nutrition.
Nutrition is a young and fast-growing science.
Scientists ask questions and then design research experiments to test possible answers.
Researchers follow the scientific method and apply it to various research study designs.
Single studies must be replicated before their findings can be considered valid.
A theory is strengthened when results from follow-up studies with a variety of research
designs support it.
News media often sensationalize single-study findings and so may not be trustworthy
sources.
National nutrition research projects, such as NHANES, provide data on U.S. food
consumption and nutrient status.
1.6. Describe the characteristics of the six stages of behavior change.
Behavior change follows a multistep pattern.
Setting goals and monitoring progress facilitate behavior change.
1.7. Explain how the concept of nutrient density can facilitate diet planning.
© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
, 3
Chapter 1: Food Choices and Human Health
1.8. Evaluate the authenticity of any given nutrition information source.
Worksheet 1-1: Palak Paneer Label Analysis
Instructions: Use the label for frozen palak paneer to answer the questions that follow on a
separate sheet of paper.
Directions: (Do not thaw) Nutrition Facts
Microwave Oven: Serving Size 5 oz. (142g)
1. Remove tray from carton and puncture film Servings Per Container 2
3-4 times. Amount Per Serving
2. Heat on high setting for 3 minutes. Calories 170 Calories from Fat 130
3. Remove film completely.
% Daily
4. Gently stir contents, turn dish and heat for
Value*
additional 2 minutes.
Total Fat 14g 22%
5. Gently stir before serving.
Saturated Fat 6g 31%
Trans Fat 0g
Conventional Oven: See side panel.
Cholesterol 35mg 12%
Sodium 600mg 25%
Ingredients: Spinach, paneer (milk, part skim
Total Carbohydrate 6g 2%
milk, vinegar, salt), tomatoes (tomatoes,
Dietary Fiber 2g 9%
tomato juice, salt, calcium chloride, citric
Sugars 1g
acid), cream, onions, tomato puree (water,
Protein 6g
tomato paste, citric acid), milk, canola oil
(expeller pressed), water, spices, sea salt, Vitamin A 35% • Vitamin C 30%
garlic, green peppers, turmeric, bay leaves, Calcium 8% • Iron 10%
citric acid. * Percent Daily Values are based on a 2,000
calorie diet. Your Daily Values may be
Allergens: Milk higher or lower depending on your calorie
Made in a facility that processes peanuts, needs.
tree nuts, soy, milk and wheat.
Cheery Chef Foods, Inc.
Belmont, CA 94002
Questions
1. Who is the manufacturer of your product?
2.
© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
, 4
Chapter 1: Food Choices and Human Health
a. What is the serving size of your product?
b. Does this serving size seem reasonable to you based on your perception of portion
sizes?
3. How many servings are in each container of your product?
4.
a. How many grams of total fat are in your product?
b. How many calories does this amount of fat represent?
5. What total calorie intake per day diet is the label information based on?
6. How can this product be prepared?
7.
a. Which ingredient is present in the highest amount? (Hint: The ingredients are listed
from most to least abundant in the food.)
b. Why might this information be important to know?
8.
a. What ingredient is present in the least amount?
b. Is this ingredient a nutrient?
9. What percentage of the Daily Value for vitamin A is contained in this product?
Answers to the Questions
1. Cheery Chef Foods, Inc.
2.
a. 5 ounces (142 grams)
b. Open question (answers will vary)
3. 2 servings
4.
a. 14 grams per serving or 28 grams per package
b. Per serving: 130 kilocalories based on the label, or 126 kilocalories based on
calculation
© 2020 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
