Instructor Manual: Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
Instructor Manual
Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
TABLE OF CONTENTS
Purpose and Perspective of the Chapter ........................................................................... 2
Chapter Objectives ............................................................................................................... 2
Complete List of Chapter Activities and Assessments ..................................................... 2
Key Terms .............................................................................................................................. 4
What’s New in This Chapter .............................................................................................. 10
Chapter Outline ................................................................................................................... 10
Additional Discussion Questions ........................................................................................13
Additional Activities and Assignments ............................................................................. 14
Additional Resources...........................................................................................................19
External Videos or Playlist ...................................................................................................... 19
Internet Resources ................................................................................................................... 19
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or 1
posted to a publicly accessible website, in whole or in part.
, Instructor Manual: Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
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 impacting their overall health and lifetime well-
being. Nutritious foods are superior to supplements, and a well-planned diet can
provide the body with the essential nutrients to 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:
LO 1.1 Describe the ways in which food choices impact a person’s health.
LO 1.2 Describe the relationship between nutrition and genetics with regard to
disease development.
LO 1.3 Name the six classes of nutrients.
LO 1.4 Give examples of challenges and solutions people face in choosing a
health-promoting diet.
LO 1.5 Describe the evolution of the science of nutrition.
LO 1.6 Describe the characteristics of the six stages of behavior change.
LO 1.7 Explain how the concept of nutrient density can support healthy food choices.
LO 1.8 Evaluate the authenticity of a nutrition information source.
[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 Activity/Assessment Source (i.e., PPT Duration Certification
Objective Slide, Workbook) Standard
Multiple Icebreaker Activity PPT Slide 2 5–10 min
LOs
LO 1.3 Do the Math: Calculating PPT Slide 13 5–10 min
Calories Activity
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or 2
posted to a publicly accessible website, in whole or in part.
, Instructor Manual: Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
LO 1.4 Think-Pair-Share PPT Slide 33 5–10 min
Knowledge Check MindTap eBook 5 min
LO 1.1–1.2 Check Your MindTap eBook 5 min
Understanding 1.1–1.2
LO 1.3 Check Your MindTap eBook 5 min
Understanding 1.3
LO 1.4 Check Your MindTap eBook 5 min
Understanding 1.4
LO 1.5–1.6 Check Your MindTap eBook 5 min
Understanding 1.5–1.6
LO 1.7–1.8 Check Your MindTap eBook 5 min
Understanding 1.7–1.8
Chapter Quiz MindTap Apply It 15 min
folder
Video Quiz MindTap Apply It 7 min
folder
A Closer Look MindTap Apply It 10–15 min
folder
Identifying MindTap Apply It 10 min
Misinformation folder
Case Study MindTap Apply It 10 min
folder
Global Nutrition Watch MindTap Apply It 10 min
folder
Diet & Wellness Plus: Diet & Wellness 10–15 min
Client Assessment Plus Activities
folder
Diet & Wellness Plus: Diet & Wellness 10–15 min
Lab Plus Activities
folder
Diet & Wellness Plus: Diet & Wellness 10–15 min
Nutrition in Your Life Plus Activities
folder
Multiple Chapter Flashcards MindTap Review 5–10 min
LOs It folder
Multiple Practice Test MindTap Review 15 min
LOs It folder
[return to top]
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or 3
posted to a publicly accessible website, in whole or in part.
, Instructor Manual: Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
KEY TERMS
Academy of Nutrition and Dietetics (AND): the professional organization of dietitians
in the United States (formerly the American Dietetic Association). The Canadian
equivalent is the Dietitians of Canada (DC), which operates similarly.
Accredited: approved; in the case of medical centers or universities, certified by an
agency recognized by the U.S. Department of Education.
Adequacy: the dietary characteristic of providing all the essential nutrients, fiber, and
energy in amounts sufficient to maintain health and body weight.
Anecdotal evidence: information based on interesting and entertaining, but not
scientific, personal stories.
Anemia: a blood condition in which red blood cells, the body’s oxygen carriers, are
inadequate or impaired and so cannot meet the oxygen demands of the body.
Balance: the dietary characteristic of providing foods of various types in proportion to
each other, such that foods rich in some nutrients do not crowd out the foods that
are rich in other nutrients.
Bioactive: having chemical or physical properties that affect the functions of the
body tissues.
Blind experiment: an experiment in which the subjects do not know whether they are
members of the experimental group or the control group. In a double-blind
experiment, neither the subjects nor the researchers know to which group the
members belong until the end of the experiment.
Calories: units of energy. In nutrition science, the unit used to measure the energy in
foods is a kilocalorie (also called kcalorie, kcal, or calorie): it is the amount of heat
energy necessary to raise the temperature of 1 kilogram (1 liter) of water 1 degree
Celsius. This book follows the common practice of using the lowercase term calorie
(abbreviated cal) to mean the same thing.
Case study: a study of a single individual. When in clinical settings, researchers can
observe treatments and their apparent effects. To prove that a treatment has
produced an effect requires simultaneous observation of an untreated similar subject
(a case control).
Certified diabetes educator (CDE): a health-care professional who has completed an
intensive professional training program and examination to earn a certificate attesting
to the attainment of knowledge and skill in educating people with diabetes to help
them manage their disease through medical and lifestyle means. Professional
certifications in many other practice areas also exist.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or 4
posted to a publicly accessible website, in whole or in part.
9798214450049; Chapter 1: Food Choices and Human Health
Instructor Manual
Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
TABLE OF CONTENTS
Purpose and Perspective of the Chapter ........................................................................... 2
Chapter Objectives ............................................................................................................... 2
Complete List of Chapter Activities and Assessments ..................................................... 2
Key Terms .............................................................................................................................. 4
What’s New in This Chapter .............................................................................................. 10
Chapter Outline ................................................................................................................... 10
Additional Discussion Questions ........................................................................................13
Additional Activities and Assignments ............................................................................. 14
Additional Resources...........................................................................................................19
External Videos or Playlist ...................................................................................................... 19
Internet Resources ................................................................................................................... 19
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or 1
posted to a publicly accessible website, in whole or in part.
, Instructor Manual: Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
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 impacting their overall health and lifetime well-
being. Nutritious foods are superior to supplements, and a well-planned diet can
provide the body with the essential nutrients to 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:
LO 1.1 Describe the ways in which food choices impact a person’s health.
LO 1.2 Describe the relationship between nutrition and genetics with regard to
disease development.
LO 1.3 Name the six classes of nutrients.
LO 1.4 Give examples of challenges and solutions people face in choosing a
health-promoting diet.
LO 1.5 Describe the evolution of the science of nutrition.
LO 1.6 Describe the characteristics of the six stages of behavior change.
LO 1.7 Explain how the concept of nutrient density can support healthy food choices.
LO 1.8 Evaluate the authenticity of a nutrition information source.
[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 Activity/Assessment Source (i.e., PPT Duration Certification
Objective Slide, Workbook) Standard
Multiple Icebreaker Activity PPT Slide 2 5–10 min
LOs
LO 1.3 Do the Math: Calculating PPT Slide 13 5–10 min
Calories Activity
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or 2
posted to a publicly accessible website, in whole or in part.
, Instructor Manual: Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
LO 1.4 Think-Pair-Share PPT Slide 33 5–10 min
Knowledge Check MindTap eBook 5 min
LO 1.1–1.2 Check Your MindTap eBook 5 min
Understanding 1.1–1.2
LO 1.3 Check Your MindTap eBook 5 min
Understanding 1.3
LO 1.4 Check Your MindTap eBook 5 min
Understanding 1.4
LO 1.5–1.6 Check Your MindTap eBook 5 min
Understanding 1.5–1.6
LO 1.7–1.8 Check Your MindTap eBook 5 min
Understanding 1.7–1.8
Chapter Quiz MindTap Apply It 15 min
folder
Video Quiz MindTap Apply It 7 min
folder
A Closer Look MindTap Apply It 10–15 min
folder
Identifying MindTap Apply It 10 min
Misinformation folder
Case Study MindTap Apply It 10 min
folder
Global Nutrition Watch MindTap Apply It 10 min
folder
Diet & Wellness Plus: Diet & Wellness 10–15 min
Client Assessment Plus Activities
folder
Diet & Wellness Plus: Diet & Wellness 10–15 min
Lab Plus Activities
folder
Diet & Wellness Plus: Diet & Wellness 10–15 min
Nutrition in Your Life Plus Activities
folder
Multiple Chapter Flashcards MindTap Review 5–10 min
LOs It folder
Multiple Practice Test MindTap Review 15 min
LOs It folder
[return to top]
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or 3
posted to a publicly accessible website, in whole or in part.
, Instructor Manual: Sizer/Whitney/Wissman, Nutrition: Concepts & Controversies, 17e, 2027,
9798214450049; Chapter 1: Food Choices and Human Health
KEY TERMS
Academy of Nutrition and Dietetics (AND): the professional organization of dietitians
in the United States (formerly the American Dietetic Association). The Canadian
equivalent is the Dietitians of Canada (DC), which operates similarly.
Accredited: approved; in the case of medical centers or universities, certified by an
agency recognized by the U.S. Department of Education.
Adequacy: the dietary characteristic of providing all the essential nutrients, fiber, and
energy in amounts sufficient to maintain health and body weight.
Anecdotal evidence: information based on interesting and entertaining, but not
scientific, personal stories.
Anemia: a blood condition in which red blood cells, the body’s oxygen carriers, are
inadequate or impaired and so cannot meet the oxygen demands of the body.
Balance: the dietary characteristic of providing foods of various types in proportion to
each other, such that foods rich in some nutrients do not crowd out the foods that
are rich in other nutrients.
Bioactive: having chemical or physical properties that affect the functions of the
body tissues.
Blind experiment: an experiment in which the subjects do not know whether they are
members of the experimental group or the control group. In a double-blind
experiment, neither the subjects nor the researchers know to which group the
members belong until the end of the experiment.
Calories: units of energy. In nutrition science, the unit used to measure the energy in
foods is a kilocalorie (also called kcalorie, kcal, or calorie): it is the amount of heat
energy necessary to raise the temperature of 1 kilogram (1 liter) of water 1 degree
Celsius. This book follows the common practice of using the lowercase term calorie
(abbreviated cal) to mean the same thing.
Case study: a study of a single individual. When in clinical settings, researchers can
observe treatments and their apparent effects. To prove that a treatment has
produced an effect requires simultaneous observation of an untreated similar subject
(a case control).
Certified diabetes educator (CDE): a health-care professional who has completed an
intensive professional training program and examination to earn a certificate attesting
to the attainment of knowledge and skill in educating people with diabetes to help
them manage their disease through medical and lifestyle means. Professional
certifications in many other practice areas also exist.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or 4
posted to a publicly accessible website, in whole or in part.
