Instructor Manual: Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025;
Chapter 1: An Overview of Nutrition
Instructor Manual
Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025; Chapter 1: An
Overview of Nutrition
TABLE OF CONTENTS
Purpose and Perspective of the Chapter......................................................................2
Chapter Objectives........................................................................................................2
Complete List of Chapter Activities and Assessments.................................................2
Key Terms.....................................................................................................................4
Chapter Outline.............................................................................................................7
Additional Discussion Questions................................................................................12
Additional Activities and Assignments.......................................................................14
Additional Resources..................................................................................................17
Cengage Video Resources.......................................................................................................................17
Answer Key for Critical Thinking Questions..........................................................................................17
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 1
accessible website, in whole or in part.
, Instructor Manual: Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025;
Chapter 1: An Overview of Nutrition
PURPOSE AND PERSPECTIVE OF THE CHAPTER
The purpose of this chapter is to introduce and educate students on how their food choices play a
significant role in determining their overall health and well-being throughout their 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
The following objectives are addressed in this chapter:
1.1 Describe how various factors influence personal food choices.
1.2 Describe the essential nutrients required by the body.
1.3 Explain the scientific method and how scientists use various types of research studies and
methods to acquire nutrition information.
1.4 Explain the purposes of the various categories of the Dietary Reference Intakes (DRI).
1.5 Describe the nutrition assessment methods used to detect energy and nutrient deficiencies and
excesses.
1.6 Identify the relationships between dietary factors and chronic diseases.
1.7 Recognize nutrition misinformation.
[return to top]
COMPLETE LIST OF CHAPTER ACTIVITIES AND
ASSESSMENTS
The following table organizes activities and assessments by objective so that you can see how all this
content relates to objectives and make decisions about which content you would like to emphasize in your
class based on your objectives. For additional guidance, refer to the Teaching Online Guide.
Chapter Objective Activity/Assessment Source (i.e., PPT Duration
slide, if applicable)
1.1-1.7 Knowledge check MindTap, PPT slides 5 min
1-57
1.1-1.2 Check Your Understanding: 1.1 - 1.2 MindTap, PPT slides 5 min
4-17
1.3-1.4 Check Your Understanding: 1.3 - 1.4 MindTap, PPT slides 5 min
18-38
1.5-1.6 Check Your Understanding: 1.5 - 1.6 MindTap, PPT slides 5 min
39-50
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 2
accessible website, in whole or in part.
, Instructor Manual: Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025;
Chapter 1: An Overview of Nutrition
1.7 PPT slides 49-54
Video Quiz: How Much Sodium (Salt) Per MindTap 7 min
Day Do You Need?
A Closer Look: The Food Environment MindTap 10−15 min
and Food Choices
Debunk the Junk: CLAIM Method MindTap 10 min
Case Study: Reducing Disease Risk MindTap 10 min
Global Nutrition Watch: What are MindTap 10 min
Superfoods?
1.1-1.7 Chapter Quiz MindTap, PPT slides 15 min
1-57
1.1-1.7 Diet and Wellness Plus: Create Your MindTap, PPT slides 5 min
Profile 1-57
1.1-1.7 Diet and Wellness Plus Skill Building: MindTap, PPT slides 10-15 min
Calories 1-57
1.1-1.7 Nutrition in Your Life: Diet and Wellness MindTap, PPT slides 15 min
Plus Activity 1-57
1.1-1.7 Practice Test MindTap, PPT slides 15 min
1-57
1.1 Discussion #1 PPT slide 7 5 min
1.2 Poll 1 PPT slide 14 1 min
1.3 Knowledge Check 1 PPT slide 25 1 min
1.4 Reflection 1 PPT slide 31 5 min
1.4 Reflection 2 PPT slide 34 5 min
1.4 Case Study Activity PPT slide 37 5 min
1.5 Knowledge Check 2 PPT slide 43 1 min
1.6 Discussion #2 PPT slide 49 5 min
1.7 Knowledge Check 3 PPT slide 54 1 min
1.1-1.7 Additional Discussion Questions Instructor’s Manual 30 min
1.1 Worksheet 1-1- Influences on Food Instructor’s Manual 30 min
Choices
1.3 Worksheet 1-2- Evaluation of Published Instructor’s Manual 30 min
Nutrition Information
1.5 Using the DRI to assess the dietary intake Instructor’s Manual 30 min
of an individual
[return to top]
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 3
accessible website, in whole or in part.
, Instructor Manual: Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025;
Chapter 1: An Overview of Nutrition
KEY TERMS
Acceptable Macronutrient Distribution Ranges (AMDR): ranges of intakes for the energy
nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases for healthy
individuals.
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 a RDA cannot be determined.
Anecdotes: personal accounts of an experience or event; not reliable scientific information.
Anthropometric (AN-throw-poe-MET-rick): relating to measurement of the physical
characteristics of the body, such as height and weight.
anthropos = human
metric = measuring
Calories or kcalories: a measure of heat energy. Energy provided by foods and beverages is
measured in kilocalories (1,000 calories equal 1 kilocalorie), abbreviated as kcalories or kcal. One
kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water by 1°C. The
scientific use of the term “kcalorie” is equivalent to the popular use of the term “calorie”.
Chronic diseases: Diseases characterized by a slow progression and long duration. Examples include
heart disease, diabetes, and some cancers.
Chronic Disease Risk Reduction Intakes (CDRR): nutrient intakes associated with a low risk
of chronic disease.
Covert (KOH-vert): hidden, as if under covers.
couvrir = to cover
Cultural competence: having an awareness and acceptance of cultures and the ability to interact
effectively with people across diverse cultures.
Deficient: inadequate; a nutrient amount that fails to meet the body’s needs and eventually results in
deficiency symptoms.
Diet: the foods and beverages a person eats and drinks.
Diet history: a record of a person’s eating behaviors and the foods they eat.
Dietary Reference Intakes (DRI): a set of nutrient intake values for healthy people in the United
States and Canada. These values are used for planning and assessing diets and include:
Estimated Average Requirements (EAR)
Recommended Dietary Allowances (RDA)
Drug history: a record of all the drugs, over-the-counter and prescribed, that a person takes routinely.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 4
accessible website, in whole or in part.
Chapter 1: An Overview of Nutrition
Instructor Manual
Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025; Chapter 1: An
Overview of Nutrition
TABLE OF CONTENTS
Purpose and Perspective of the Chapter......................................................................2
Chapter Objectives........................................................................................................2
Complete List of Chapter Activities and Assessments.................................................2
Key Terms.....................................................................................................................4
Chapter Outline.............................................................................................................7
Additional Discussion Questions................................................................................12
Additional Activities and Assignments.......................................................................14
Additional Resources..................................................................................................17
Cengage Video Resources.......................................................................................................................17
Answer Key for Critical Thinking Questions..........................................................................................17
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 1
accessible website, in whole or in part.
, Instructor Manual: Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025;
Chapter 1: An Overview of Nutrition
PURPOSE AND PERSPECTIVE OF THE CHAPTER
The purpose of this chapter is to introduce and educate students on how their food choices play a
significant role in determining their overall health and well-being throughout their 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
The following objectives are addressed in this chapter:
1.1 Describe how various factors influence personal food choices.
1.2 Describe the essential nutrients required by the body.
1.3 Explain the scientific method and how scientists use various types of research studies and
methods to acquire nutrition information.
1.4 Explain the purposes of the various categories of the Dietary Reference Intakes (DRI).
1.5 Describe the nutrition assessment methods used to detect energy and nutrient deficiencies and
excesses.
1.6 Identify the relationships between dietary factors and chronic diseases.
1.7 Recognize nutrition misinformation.
[return to top]
COMPLETE LIST OF CHAPTER ACTIVITIES AND
ASSESSMENTS
The following table organizes activities and assessments by objective so that you can see how all this
content relates to objectives and make decisions about which content you would like to emphasize in your
class based on your objectives. For additional guidance, refer to the Teaching Online Guide.
Chapter Objective Activity/Assessment Source (i.e., PPT Duration
slide, if applicable)
1.1-1.7 Knowledge check MindTap, PPT slides 5 min
1-57
1.1-1.2 Check Your Understanding: 1.1 - 1.2 MindTap, PPT slides 5 min
4-17
1.3-1.4 Check Your Understanding: 1.3 - 1.4 MindTap, PPT slides 5 min
18-38
1.5-1.6 Check Your Understanding: 1.5 - 1.6 MindTap, PPT slides 5 min
39-50
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 2
accessible website, in whole or in part.
, Instructor Manual: Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025;
Chapter 1: An Overview of Nutrition
1.7 PPT slides 49-54
Video Quiz: How Much Sodium (Salt) Per MindTap 7 min
Day Do You Need?
A Closer Look: The Food Environment MindTap 10−15 min
and Food Choices
Debunk the Junk: CLAIM Method MindTap 10 min
Case Study: Reducing Disease Risk MindTap 10 min
Global Nutrition Watch: What are MindTap 10 min
Superfoods?
1.1-1.7 Chapter Quiz MindTap, PPT slides 15 min
1-57
1.1-1.7 Diet and Wellness Plus: Create Your MindTap, PPT slides 5 min
Profile 1-57
1.1-1.7 Diet and Wellness Plus Skill Building: MindTap, PPT slides 10-15 min
Calories 1-57
1.1-1.7 Nutrition in Your Life: Diet and Wellness MindTap, PPT slides 15 min
Plus Activity 1-57
1.1-1.7 Practice Test MindTap, PPT slides 15 min
1-57
1.1 Discussion #1 PPT slide 7 5 min
1.2 Poll 1 PPT slide 14 1 min
1.3 Knowledge Check 1 PPT slide 25 1 min
1.4 Reflection 1 PPT slide 31 5 min
1.4 Reflection 2 PPT slide 34 5 min
1.4 Case Study Activity PPT slide 37 5 min
1.5 Knowledge Check 2 PPT slide 43 1 min
1.6 Discussion #2 PPT slide 49 5 min
1.7 Knowledge Check 3 PPT slide 54 1 min
1.1-1.7 Additional Discussion Questions Instructor’s Manual 30 min
1.1 Worksheet 1-1- Influences on Food Instructor’s Manual 30 min
Choices
1.3 Worksheet 1-2- Evaluation of Published Instructor’s Manual 30 min
Nutrition Information
1.5 Using the DRI to assess the dietary intake Instructor’s Manual 30 min
of an individual
[return to top]
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 3
accessible website, in whole or in part.
, Instructor Manual: Rolfes/Pinna, Understanding Normal & Clinical Nutrition, 13e, 9780357974025;
Chapter 1: An Overview of Nutrition
KEY TERMS
Acceptable Macronutrient Distribution Ranges (AMDR): ranges of intakes for the energy
nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases for healthy
individuals.
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 a RDA cannot be determined.
Anecdotes: personal accounts of an experience or event; not reliable scientific information.
Anthropometric (AN-throw-poe-MET-rick): relating to measurement of the physical
characteristics of the body, such as height and weight.
anthropos = human
metric = measuring
Calories or kcalories: a measure of heat energy. Energy provided by foods and beverages is
measured in kilocalories (1,000 calories equal 1 kilocalorie), abbreviated as kcalories or kcal. One
kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water by 1°C. The
scientific use of the term “kcalorie” is equivalent to the popular use of the term “calorie”.
Chronic diseases: Diseases characterized by a slow progression and long duration. Examples include
heart disease, diabetes, and some cancers.
Chronic Disease Risk Reduction Intakes (CDRR): nutrient intakes associated with a low risk
of chronic disease.
Covert (KOH-vert): hidden, as if under covers.
couvrir = to cover
Cultural competence: having an awareness and acceptance of cultures and the ability to interact
effectively with people across diverse cultures.
Deficient: inadequate; a nutrient amount that fails to meet the body’s needs and eventually results in
deficiency symptoms.
Diet: the foods and beverages a person eats and drinks.
Diet history: a record of a person’s eating behaviors and the foods they eat.
Dietary Reference Intakes (DRI): a set of nutrient intake values for healthy people in the United
States and Canada. These values are used for planning and assessing diets and include:
Estimated Average Requirements (EAR)
Recommended Dietary Allowances (RDA)
Drug history: a record of all the drugs, over-the-counter and prescribed, that a person takes routinely.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 4
accessible website, in whole or in part.
