Instructor
Manual
\
,Instructor Manual
Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition
Table of Contents
Purpose and Perspective of the Chapter ................................................................................... 2
Chapter Objectives ..................................................................................................................... 2
Key Terms ................................................................................................................................... 2
Chapter Outline .......................................................................................................................... 4
Discussion Questions.................................................................................................................. 6
Activities and Assignments ....................................................................................................... 10
Additional Resources ............................................................................................................... 16
Videos ...................................................................................................................................................... 16
Internet Resources .................................................................................................................................. 16
Appendix ................................................................................................................................... 17
Generic Rubrics........................................................................................................................................ 17
Standard Writing Rubric .......................................................................................................................... 17
Standard Discussion Rubric ...................................................................................................................... 18
,Purpose and Perspective of the Chapter
The purpose of this chapter is to introduce and educate students on the how their food
choices play a significant role in determining their overall health and wellbeing throughout
one’s 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 Name the six major classes of nutrients and identify which are organic and which
yield energy.
1.3 Explain the scientific method and how scientists use various types of research
studies and methods to acquire nutrition information.
1.4 Define the categories of the DRI and explain their purposes.
1.5 Explain how the four assessment methods are used to detect energy and nutrient
deficiencies and excesses.
1.6 Identify several risk factors and explain their relationships to chronic diseases.
Key Terms
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 an RDA
cannot be determined
Anthropometric (AN-throw-poe-MET-rick): relating to measurement of the physical
characteristics of the body, such as height and weight.
• anthropos 5 human
• metric 5 measuring
Calories or kcalories: a measure of heat energy. Energy provided by foods and beverages
is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal.
One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of
water 1°C. The scientific use of the term kcalorie is the same as the popular use of the term
calorie.
Chronic diseases: Diseases characterized by slow progression and long duration.
Examples include heart disease, diabetes, and some cancers.
covert (KOH-vert): hidden, as if under covers.
, ● couvrir 5 to cover
Cultural competence: having an awareness and acceptance of cultures and the ability to
interact effectively with people of diverse cultures.
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)
Energy: the capacity to do work. The energy in food is chemical energy. The body can
convert this chemical energy to mechanical, electrical, or heat energy.
Essential nutrients: nutrients a person must obtain from food because the body cannot
make them for itself in sufficient quantity to meet physiological needs; also called
indispensable nutrients. About 40 nutrients are currently known to be essential for human
beings.
Energy-yielding nutrients: the nutrients that break down to yield energy the body can
use:
• carbohydrate
• fat
• protein
Genome (GEE-nome): the complete set of genetic material (DNA) in an organism or a cell.
The study of genomes is called genomics.
Meta-analysis: an objective and statistical summary of evidence gathered from multiple
selected studies to develop a quantitative review; often derived from a systematic review.
Nutrition assessment: a comprehensive analysis of a person’s nutrition status that uses
health, socioeconomic, drug, and diet histories; anthropometric measurements; physical
examinations; and laboratory tests.
Nutritional genomics: the science of how nutrients affect the activities of genes
(nutrigenomics) and how genes affect the activities of nutrients (nutrigenetics)
Primary deficiency: a nutrient deficiency caused by inadequate dietary intake of a
nutrient.
Recommended Dietary Allowance (RDA): the average daily amount of a nutrient
considered adequate to meet the known nutrient needs of practically all healthy people; a
goal for dietary intake by individuals.
Manual
\
,Instructor Manual
Whitney/Rolfes, Understanding Nutrition, 9780357447512; Chapter 1: An overview of Nutrition
Table of Contents
Purpose and Perspective of the Chapter ................................................................................... 2
Chapter Objectives ..................................................................................................................... 2
Key Terms ................................................................................................................................... 2
Chapter Outline .......................................................................................................................... 4
Discussion Questions.................................................................................................................. 6
Activities and Assignments ....................................................................................................... 10
Additional Resources ............................................................................................................... 16
Videos ...................................................................................................................................................... 16
Internet Resources .................................................................................................................................. 16
Appendix ................................................................................................................................... 17
Generic Rubrics........................................................................................................................................ 17
Standard Writing Rubric .......................................................................................................................... 17
Standard Discussion Rubric ...................................................................................................................... 18
,Purpose and Perspective of the Chapter
The purpose of this chapter is to introduce and educate students on the how their food
choices play a significant role in determining their overall health and wellbeing throughout
one’s 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 Name the six major classes of nutrients and identify which are organic and which
yield energy.
1.3 Explain the scientific method and how scientists use various types of research
studies and methods to acquire nutrition information.
1.4 Define the categories of the DRI and explain their purposes.
1.5 Explain how the four assessment methods are used to detect energy and nutrient
deficiencies and excesses.
1.6 Identify several risk factors and explain their relationships to chronic diseases.
Key Terms
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 an RDA
cannot be determined
Anthropometric (AN-throw-poe-MET-rick): relating to measurement of the physical
characteristics of the body, such as height and weight.
• anthropos 5 human
• metric 5 measuring
Calories or kcalories: a measure of heat energy. Energy provided by foods and beverages
is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal.
One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of
water 1°C. The scientific use of the term kcalorie is the same as the popular use of the term
calorie.
Chronic diseases: Diseases characterized by slow progression and long duration.
Examples include heart disease, diabetes, and some cancers.
covert (KOH-vert): hidden, as if under covers.
, ● couvrir 5 to cover
Cultural competence: having an awareness and acceptance of cultures and the ability to
interact effectively with people of diverse cultures.
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)
Energy: the capacity to do work. The energy in food is chemical energy. The body can
convert this chemical energy to mechanical, electrical, or heat energy.
Essential nutrients: nutrients a person must obtain from food because the body cannot
make them for itself in sufficient quantity to meet physiological needs; also called
indispensable nutrients. About 40 nutrients are currently known to be essential for human
beings.
Energy-yielding nutrients: the nutrients that break down to yield energy the body can
use:
• carbohydrate
• fat
• protein
Genome (GEE-nome): the complete set of genetic material (DNA) in an organism or a cell.
The study of genomes is called genomics.
Meta-analysis: an objective and statistical summary of evidence gathered from multiple
selected studies to develop a quantitative review; often derived from a systematic review.
Nutrition assessment: a comprehensive analysis of a person’s nutrition status that uses
health, socioeconomic, drug, and diet histories; anthropometric measurements; physical
examinations; and laboratory tests.
Nutritional genomics: the science of how nutrients affect the activities of genes
(nutrigenomics) and how genes affect the activities of nutrients (nutrigenetics)
Primary deficiency: a nutrient deficiency caused by inadequate dietary intake of a
nutrient.
Recommended Dietary Allowance (RDA): the average daily amount of a nutrient
considered adequate to meet the known nutrient needs of practically all healthy people; a
goal for dietary intake by individuals.
