Chapter 1
1. Describe factors that influence personal food choices.
2. List the six major classes of nutrients, identify those that are energy providing,
and calculate energy available from foods.
3. Identify the Dietary Reference Intakes and the four reference values of the DRI.
1. RDA
2. EAR
3. AI
4. UL
4. List the four parts of a nutritional assessment and apply them to individuals to
detect malnutrition.
1. ABCD
5. Explain the scientific method, types of research design and summarize a peer-
reviewed article on nutrition and health.
Chapter 2
1. Explain the differences in diet-planning principles, Nutrition Facts label
requirements, the Dietary Guidelines for Americans, and exchange lists.
1. Planning a Healthy diet
1. Adequacy
2. Balance
3. Energy control
4. Nutrient density
5. Moderation
6. Variety
2. Nutrition Facts label
1. What foods require it
2. Differences between old and new label
3. FDA required labels on food
4. Health claims on labels
1. Nutrient claim
2. Health claim
3. Structure-function claim
4. Other requirements of use such as light, good source of, etc
3. Dietary guidelines of Americans
1. General overview
2. General components of Myplate
2. Identify foods that have a high nutrient density.
3. Discuss the differences in plant based diets and their association with health
risks or benefits.
1. Vegetarian diet: pros and cons
4. Identify populations at risk and reasons for food insecurity and hunger in the
United States and around the world, including political and environmental
issues.
1. Definition of food insecurity
2. Causes of food insecurity
3. Define malnutrition (chronic vs severe acute)
1. Maramsus vs Kwashiokor
1. Describe factors that influence personal food choices.
2. List the six major classes of nutrients, identify those that are energy providing,
and calculate energy available from foods.
3. Identify the Dietary Reference Intakes and the four reference values of the DRI.
1. RDA
2. EAR
3. AI
4. UL
4. List the four parts of a nutritional assessment and apply them to individuals to
detect malnutrition.
1. ABCD
5. Explain the scientific method, types of research design and summarize a peer-
reviewed article on nutrition and health.
Chapter 2
1. Explain the differences in diet-planning principles, Nutrition Facts label
requirements, the Dietary Guidelines for Americans, and exchange lists.
1. Planning a Healthy diet
1. Adequacy
2. Balance
3. Energy control
4. Nutrient density
5. Moderation
6. Variety
2. Nutrition Facts label
1. What foods require it
2. Differences between old and new label
3. FDA required labels on food
4. Health claims on labels
1. Nutrient claim
2. Health claim
3. Structure-function claim
4. Other requirements of use such as light, good source of, etc
3. Dietary guidelines of Americans
1. General overview
2. General components of Myplate
2. Identify foods that have a high nutrient density.
3. Discuss the differences in plant based diets and their association with health
risks or benefits.
1. Vegetarian diet: pros and cons
4. Identify populations at risk and reasons for food insecurity and hunger in the
United States and around the world, including political and environmental
issues.
1. Definition of food insecurity
2. Causes of food insecurity
3. Define malnutrition (chronic vs severe acute)
1. Maramsus vs Kwashiokor
