Nutrition Through the Life Cycle, 7e Judith E. Brown, All Chapters Covered

Instructor Manual For Nutrition Through the Life Cycle, 7e Judith E. Brown, All Chapters Covered-Resources Included in This Document 1. Lists of chapter learning objectives and key terms 2. “Lecture launcher”: true/false pop quiz 3. Assignment worksheets with answer keys: cultural considerations in meal planning, calorie calculations, USDA Food Patterns diet analysis 4. Chapter outline/summary 5. List of relevant websites organized by topic 6. Internet activities: (A) N site evaluation, (B) DRI tables, (C) USDA Super Tracker, (D) Research Room site topical study 7. Discussion questions 8. Classroom activities: (A) dietary guidelines for fat, (B) class debate (“good” and “bad” foods), (C) technology storage and retrieval Learning Objectives 1.1 Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. 1.2 Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. 1.3 Cite two examples of how nutrient needs change during the life cycle and how nutritional status at one stage during the life cycle can influence health status during another. 1.4 Describe the components of individual-level nutrition assessment. 1.5 Identify the basic elements of four public food and nutrition programs. 1.6 Apply the characteristics of healthy dietary patterns to the design of one. Key Terms nutrients food security food insecurity calorie essential nutrients essential amino acids nonessential nutrients daily values (DVs) insulin resistance type 2 diabetes glycemic index amino acids nonessential amino acids kwashiorkor fatty acids glycerol essential fatty acids prostaglandins thromboxanes prostacyclins saturated fats unsaturated fats monounsaturated fats polyunsaturated fats trans fat cholesterol dietary pattern coenzymes metabolism antioxidants phytochemicals homeostasis malnutrition primary malnutrition secondary malnutrition nutrigenomics chronic disease hypertension stroke Alzheimer’s disease chronic inflammation oxidative stress energy-dense foods empty-calorie foods nutrient-dense foods dietary supplements enrichment fortification prebiotics probiotics registered dietitian nutritionist (RDN) anthropometry nutrition surveillance nutrition monitoring 1 revised by Nadine Kirkpatrick, Sacramento City College, and Carrie King, University of Alaska at Anchorage; originally by U. Beate Krinke, University of Minnesota Lecture Launchers  Ask students to identify themselves by sharing why they enrolled in the class (interest or requirement) and what they would like to gain from this course.  Pop Quiz: Welcome to the genomic era! True or False?  As our understanding of the specific influences of food components on genetics and health through the lifespan advances, nutritional advice will become individualized based on a person’s genetic makeup. (True, p. 33)  High alcohol intake during pregnancy sharply increases the risk of fetal alcohol syndrome in some women, but not others. (True, p. 34)  Herbal remedies don’t have to be proven to be safe or effective before they are allowed to be marketed in the U.S. (True, p. 38) Worksheet Answer Key (worksheets appear at the end of this document) Worksheet 1-1: Case Study—Cultural Considerations in Menu Planning Suggested answers (answers will vary): Breakfast 1 cup rice 1 cup fat-free or low-fat yogurt 1 small banana ½ cup mango juice Lunch Lamb pita sandwich: 2 ounces whole-wheat pita bread 3 ounces grilled lamb 1 ounce feta cheese 1 tbsp hummus spread 1 cup tomato salad (tomatoes, olive oil, parsley, red wine vinegar, salt and pepper) ¼ cup dates Dinner 5 ounces grilled top loin steak (kosher or halal) 1 cup lentils ½ cup cucumbers 2 ounces Matzoh bread 1 tsp olive oil Snacks 1 cup low-fat yogurt ½ cup guava Worksheet 1-2: Calculating Calories Calories 150 Calories from fat 18 Amount/Serving %DV* Amount/Serving %DV Total Fat 2 g 3% Total Carbohydrate 28 g 9% Saturated 0 g 0% Dietary Fiber 3 g 11% Cholesterol 0 g 0% Sugars 2 g Sodium 240 mg 10% Protein 5 g 1. 18 2. 112 3. 20 4. 150 Worksheet 1-3: How Does Your Dietary Intake Compare to the Recommendations? Answers will be individualized. Chapter Outline I. Introduction Nutrition is a growing, interdisciplinary science. Nutrition knowledge sometimes is referred to as “the art and science of nutrition.” This chapter links principles of the science of nutrition with applications that can enhance the public’s nutritional health. II. Principles of the Science of Nutrition Chapter 1 gets students up to speed on basic nutrition. This section is a crash course. The 10 principles of human nutrition, listed in Table 1.1 (p. 2), beginning with “food is a basic need of humans,” constitute the thread that links the many concepts presented in this chapter. Six major nutrient categories (carbohydrate, protein, fats [lipids], vitamins, minerals, and water) are defined in Table 1.2 (p. 3). Dietary intake standards for each of the essential nutrients in the six nutrient categories depend on an individual’s age, gender, growth pattern and other factors listed on p. 3-4. A thorough list of food sources of vitamins is provided in Table 1.10 (p. 18 – 22) and a list of food sources of minerals is presented in Table 1.14 (p. 28 - 31). Examples of diseases and disorders that are linked to diet are given in Table 1.16 (p. 35). The discussion questions and activities for Chapter 1 highlight essential nutrients, providing students with practice opportunities to evaluate their own personal nutrient needs.