Nutrition Through the Life Cycle, 7e Judith E. Brown (Instructor Manual All Chapters, 100% Original Verified, A+ Grade)

Nutrition Through the Life Cycle, 7e Judith E. Brown (Instructor
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Manual All Chapters, 100% Original Verified, A+ Grade)
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Instructor’s Manual1 for Chapter 1 – Nutrition Basics w w w w w w w




Resources Included in This Document w w w w



1. Lists of chapter learning objectives and key terms
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2. “Lecture launcher”: true/false pop quiz w w w w


3. Assignment worksheets with answer keys: cultural considerations in meal planning,
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calorie calculations, USDA Food Patterns diet analysis
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4. Chapter outline/summary w


5. List of relevant websites organized by topic
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6. Internet activities: (A) Nutrition.gov site evaluation, (B) DRI tables, (C) USDA Super Tracker,
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(D) Research Room site topical study
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7. Discussion questions w


8. Classroom activities: (A) dietary guidelines for fat, (B) class debate (“good” and “bad” foods),
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(C) technology storage and retrieval
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Learning Objectives w




1.1 Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented.
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1.2 Apply knowledge about the elements of nutrition labeling to decisions about the
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nutritional value of foods.
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1.3 Cite two examples of how nutrient needs change during the life cycle and how
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nutritional status at one stage during the life cycle can influence health status
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during another.
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1.4 Describe the components of individual-level nutrition assessment.
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1.5 Identify the basic elements of four public food and nutrition programs.
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1.6 Apply the characteristics of healthy dietary patterns to the design of one.
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Key Terms w



nutrients thromboxanes chronic disease w


wfood wprostacyclins whypertension
wsecurity wsaturated fats w stroke
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food insecurity w wunsaturated fats w Alzheimer’s disease w


wcalorie wmonounsaturated wchronic inflammation w


essential nutrients w wfats polyunsaturated w woxidative stress w


wessential amino acids w w wfats trans fat w w wenergy-dense foods w


wnonessential cholesterol wempty-calorie foods w


wnutrients daily values w w wdietary pattern w nutrient-dense foods
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w(DVs) insulin w wcoenzymes wdietary supplements w


wresistance type 2 w w wmetabolism wenrichment
wdiabetes glycemic w wantioxidants fortification
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windex wphytochemicals w prebiotics
amino acids w whomeostasis probiotics
nonessential amino acids w w wmalnutrition registered dietitian
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wkwashiorkor primary malnutrition w nutritionist (RDN) w


fatty acids w wsecondary malnutrition w wanthropometry
wglycerol wnutrigenomics nutrition
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essential fatty acids w w wsurveillance
wprostaglandins nutrition monitoring
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1 w
revised by Nadine Kirkpatrick, Sacramento City College, and Carrie King, University of
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,w Alaska at Anchorage; originally by U. Beate Krinke, University of Minnesota
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,Lecture Launchers w




 Ask students to identify themselves by sharing why they enrolled in the class (interest or
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requirement) and what they would like to gain from this course.
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 Pop Quiz: Welcome to the genomic era! True or False?
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 As our understanding of the specific influences of food components on genetics and
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health through the lifespan advances, nutritional advice will become individualized
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based on a person’s genetic makeup. (True, p. 33)
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 High alcohol intake during pregnancy sharply increases the risk of fetal
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walcohol syndrome in some women, but not others. (True, p. 34)
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 Herbal remedies don’t have to be proven to be safe or effective before they are allowed
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to be marketed in the U.S. (True, p. 38)
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Worksheet Answer Key (worksheets appear at the end of this document)
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Worksheet 1-1: Case Study—Cultural Considerations in Menu Planning
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Suggested answers (answers will vary): w w w w


Breakfast Dinner
1 cup rice
w w 5 ounces grilled top loin steak (kosher or w w w w w w w


1 cup fat-free or low-fat yogurt
w w halal) w w w w


1 small banana
w w w 1 cup lentils w w


½ cup mango juice
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2 ounces Matzoh bread w w w


Lunch 1 tsp olive oil w w w w


Lamb pita sandwich: w w


2 ounces whole-wheat pita bread
w Snacks w w w


3 ounces grilled lamb
w 1 cup low-fat yogurt
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1 ounce feta cheese
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1 tbsp hummus spread
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1 cup tomato salad (tomatoes, olive oil,
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parsley, red wine vinegar, salt and
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pepper) w


¼ cup dates
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Worksheet 1-2: Calculating Calories w w w


Calories 150 Calories from fat 18 w w w




Amount/Serving %DV* Amount/Serving %DV
Total Fat w 2 g w 3% Total Carbohydrate w 28 g w 9%
Saturated 0 g w 0% Dietary Fiber w 3 g w 11%
Cholesterol 0 g w 0% Sugars 2 g w




Sodium 240 mg w 10% Protein 5 g w




1. w w 18
2. w w 112
3. w w 20
4. w w 150

Worksheet 1-3: How Does Your Dietary Intake Compare to the Recommendations?
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, Answers will be individualized.
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