Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and Health
Instructor Manual
Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899;
Chapter 01: Overview of Nutrition and Health
TABLE OF CONTENTS
Purpose and Perspective of the Chapter......................................................................2
Chapter Objectives........................................................................................................2
Key Terms.....................................................................................................................2
Chapter Outline.............................................................................................................6
Additional Activities and Assignments.........................................................................7
Activity 1-1: Chapter Opening Quiz..........................................................................................................7
Activity 1-2: References to Food............................................................................................................... 7
Activity 1-3: Health Claims on Food Labels.............................................................................................7
Activity 1-4: Nutrition Tag Lines..............................................................................................................7
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 1
accessible website, in whole or in part.
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and Health
PURPOSE AND PERSPECTIVE OF THE CHAPTER
The purpose of this chapter is to provide an overview and background information for the study of
nutrition. The chapter begins by discussing factors that influence our food choices such as marketing,
culture, taste, habit, values, and emotional state. Nutrient recommendations including Recommended
Dietary Allowances (RDA), Adequate Intakes (AI), and Estimated Average Requirements (EAR) are
given including explaining how these guidelines are created. The food label is dissected into its various
parts including the ingredients list, nutrient facts panel, and claims that can be added to a food label.
These include health, structure–function, and nutrient claims. The food label is a great way to learn how
to make healthy food choices. Evaluating credible nutrition information by using warning signs of
nutrition quackery is also a useful tool for choosing foods to eat. These topics help to build a strong
foundation for the continued study of nutrition.
CHAPTER OBJECTIVES
Upon completion of this chapter, students should be able to:
1.1 Describe the factors that influence personal food choices.
1.2 Identify which of the major classes of nutrients are organic and which yield energy.
1.3 Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy
Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
1.4 Describe the ways in which the kinds of information collected by researchers from nutrition
surveys are used.
1.5 Explain how each of the dietary standards can be used to plan a healthy diet, and how the Dietary
Guidelines and USDA Food Patterns can help make meal planning easier.
1.6 Compare the information on food labels to make selections that meet specific dietary and health
goals.
1.7 Discuss how misinformation and reliable nutrition information can be identified.
[return to top]
KEY TERMS
Acceptable Macronutrient Distribution Ranges (AMDR): ranges of intakes for the energy-
yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.
added sugars: sugars, syrups, and other nutritive sweeteners added to foods during processing or
preparation or at the table. Added sugars do not include the naturally occurring sugars found in fruit and
milk products. Also called carbohydrate sweeteners, they include glucose, fructose, high-fructose corn
syrup, concentrated fruit juice, and other sweet carbohydrates.
adequacy: the characteristic of a diet that provides all the essential nutrients, fiber, and energy
necessary to maintain health and body weight.
Adequate Intakes (AI): a set of values that are used as guides for nutrient intakes when scientific
evidence is insufficient to determine an RDA.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 2
accessible website, in whole or in part.
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and Health
balance: the dietary characteristic of providing foods in proportion to one another and in proportion to
the body’s needs.
bioactive food components: compounds in foods (either nutrients or phytochemicals) that alter
physiological processes in the body.
calorie (energy) control: management of food energy intake.
calories: a measure of heat energy.
chronic diseases: diseases characterized by slow progression, long duration, and degeneration of body
organs due in part to such personal lifestyle elements as poor food choices, smoking, alcohol use, and lack
of physical activity.
cultural foods: cultural foods are dishes that reflect the traditions, history, and identity of a
community.
cultural intelligence: the ability to understand, adapt, and work effectively in different cultural
contexts.
Daily Values: reference values developed by the FDA specifically for use on food labels.
deficient: describes the nutrient intake amount below which almost all healthy people can be expected,
over time, to experience deficiency symptoms.
Dietary Reference Intakes (DRI): a set of values for the dietary nutrient intakes of healthy people
in the United States and Canada. These values are used for planning and assessing diets.
eating pattern: customary intake of foods and beverages over time.
empty kcalories: kcalories provided by added sugars and solid fats with few or no other nutrients.
energy density: a measure of the energy a food provides relative to the amount of food (kcalories per
gram).
energy-yielding nutrients: the nutrients that break down to yield energy the body can use. The three
energy-yielding nutrients are carbohydrate, protein, and fat.
essential nutrients: nutrients a person must obtain from food because the body cannot make them for
itself in sufficient quantities to meet physiological needs.
Estimated Average Requirements (EAR): the average daily nutrient intake levels estimated to
meet the requirements of half of the healthy individuals’ biological sex (e.g., male or female) and stage of
life; used in nutrition research and policymaking and as the basis on which RDA values are set.
Estimated Energy Requirement (EER): the dietary energy intake level that is predicted to
maintain energy balance in a healthy adult of a defined age, biological sex, weight, and physical activity
level consistent with good health.
food group plan: a diet-planning tool that sorts foods into groups based on nutrient content and then
specifies that people should eat certain amounts of food from each group.
foodways: the eating habits and culinary practices of a people, region, or historical period.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 3
accessible website, in whole or in part.
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and Health
health claims: statements that characterize the relationship between a nutrient or other substance in
food and a disease or health-related condition.
Healthy People: a national public health initiative under the jurisdiction of the U.S. Department of
Health and Human Services (HHS) that identifies the most significant preventable threats to health and
focuses efforts toward eliminating them.
inorganic: not containing carbon or pertaining to living organisms. The two nutrients that are inorganic
are minerals and water.
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.
legumes (lay-GYOOMS, LEG-yooms): plants of the bean and pea family with seeds that are rich
in protein compared with other plant-derived foods.
malnutrition: any condition caused by deficient or excess energy or nutrient intake or by an
imbalance of nutrients.
moderation: the provision of enough, but not too much, of a substance.
nutrient claims: statements that characterize the quantity of nutrients in a food.
nutrient density: a measure of the nutrients a food provides relative to the energy it provides. The
more nutrients and the fewer kcalories, the higher the nutrient density.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 4
accessible website, in whole or in part.
Instructor Manual
Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899;
Chapter 01: Overview of Nutrition and Health
TABLE OF CONTENTS
Purpose and Perspective of the Chapter......................................................................2
Chapter Objectives........................................................................................................2
Key Terms.....................................................................................................................2
Chapter Outline.............................................................................................................6
Additional Activities and Assignments.........................................................................7
Activity 1-1: Chapter Opening Quiz..........................................................................................................7
Activity 1-2: References to Food............................................................................................................... 7
Activity 1-3: Health Claims on Food Labels.............................................................................................7
Activity 1-4: Nutrition Tag Lines..............................................................................................................7
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 1
accessible website, in whole or in part.
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and Health
PURPOSE AND PERSPECTIVE OF THE CHAPTER
The purpose of this chapter is to provide an overview and background information for the study of
nutrition. The chapter begins by discussing factors that influence our food choices such as marketing,
culture, taste, habit, values, and emotional state. Nutrient recommendations including Recommended
Dietary Allowances (RDA), Adequate Intakes (AI), and Estimated Average Requirements (EAR) are
given including explaining how these guidelines are created. The food label is dissected into its various
parts including the ingredients list, nutrient facts panel, and claims that can be added to a food label.
These include health, structure–function, and nutrient claims. The food label is a great way to learn how
to make healthy food choices. Evaluating credible nutrition information by using warning signs of
nutrition quackery is also a useful tool for choosing foods to eat. These topics help to build a strong
foundation for the continued study of nutrition.
CHAPTER OBJECTIVES
Upon completion of this chapter, students should be able to:
1.1 Describe the factors that influence personal food choices.
1.2 Identify which of the major classes of nutrients are organic and which yield energy.
1.3 Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy
Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
1.4 Describe the ways in which the kinds of information collected by researchers from nutrition
surveys are used.
1.5 Explain how each of the dietary standards can be used to plan a healthy diet, and how the Dietary
Guidelines and USDA Food Patterns can help make meal planning easier.
1.6 Compare the information on food labels to make selections that meet specific dietary and health
goals.
1.7 Discuss how misinformation and reliable nutrition information can be identified.
[return to top]
KEY TERMS
Acceptable Macronutrient Distribution Ranges (AMDR): ranges of intakes for the energy-
yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.
added sugars: sugars, syrups, and other nutritive sweeteners added to foods during processing or
preparation or at the table. Added sugars do not include the naturally occurring sugars found in fruit and
milk products. Also called carbohydrate sweeteners, they include glucose, fructose, high-fructose corn
syrup, concentrated fruit juice, and other sweet carbohydrates.
adequacy: the characteristic of a diet that provides all the essential nutrients, fiber, and energy
necessary to maintain health and body weight.
Adequate Intakes (AI): a set of values that are used as guides for nutrient intakes when scientific
evidence is insufficient to determine an RDA.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 2
accessible website, in whole or in part.
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and Health
balance: the dietary characteristic of providing foods in proportion to one another and in proportion to
the body’s needs.
bioactive food components: compounds in foods (either nutrients or phytochemicals) that alter
physiological processes in the body.
calorie (energy) control: management of food energy intake.
calories: a measure of heat energy.
chronic diseases: diseases characterized by slow progression, long duration, and degeneration of body
organs due in part to such personal lifestyle elements as poor food choices, smoking, alcohol use, and lack
of physical activity.
cultural foods: cultural foods are dishes that reflect the traditions, history, and identity of a
community.
cultural intelligence: the ability to understand, adapt, and work effectively in different cultural
contexts.
Daily Values: reference values developed by the FDA specifically for use on food labels.
deficient: describes the nutrient intake amount below which almost all healthy people can be expected,
over time, to experience deficiency symptoms.
Dietary Reference Intakes (DRI): a set of values for the dietary nutrient intakes of healthy people
in the United States and Canada. These values are used for planning and assessing diets.
eating pattern: customary intake of foods and beverages over time.
empty kcalories: kcalories provided by added sugars and solid fats with few or no other nutrients.
energy density: a measure of the energy a food provides relative to the amount of food (kcalories per
gram).
energy-yielding nutrients: the nutrients that break down to yield energy the body can use. The three
energy-yielding nutrients are carbohydrate, protein, and fat.
essential nutrients: nutrients a person must obtain from food because the body cannot make them for
itself in sufficient quantities to meet physiological needs.
Estimated Average Requirements (EAR): the average daily nutrient intake levels estimated to
meet the requirements of half of the healthy individuals’ biological sex (e.g., male or female) and stage of
life; used in nutrition research and policymaking and as the basis on which RDA values are set.
Estimated Energy Requirement (EER): the dietary energy intake level that is predicted to
maintain energy balance in a healthy adult of a defined age, biological sex, weight, and physical activity
level consistent with good health.
food group plan: a diet-planning tool that sorts foods into groups based on nutrient content and then
specifies that people should eat certain amounts of food from each group.
foodways: the eating habits and culinary practices of a people, region, or historical period.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 3
accessible website, in whole or in part.
, Instructor Manual: Debruyne, Nutrition and Diet Therapy, 11e, 9780357973899; Chapter 01: Overview of Nutrition and Health
health claims: statements that characterize the relationship between a nutrient or other substance in
food and a disease or health-related condition.
Healthy People: a national public health initiative under the jurisdiction of the U.S. Department of
Health and Human Services (HHS) that identifies the most significant preventable threats to health and
focuses efforts toward eliminating them.
inorganic: not containing carbon or pertaining to living organisms. The two nutrients that are inorganic
are minerals and water.
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.
legumes (lay-GYOOMS, LEG-yooms): plants of the bean and pea family with seeds that are rich
in protein compared with other plant-derived foods.
malnutrition: any condition caused by deficient or excess energy or nutrient intake or by an
imbalance of nutrients.
moderation: the provision of enough, but not too much, of a substance.
nutrient claims: statements that characterize the quantity of nutrients in a food.
nutrient density: a measure of the nutrients a food provides relative to the energy it provides. The
more nutrients and the fewer kcalories, the higher the nutrient density.
a
© 2027 Cengage Learning, Inc. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly 4
accessible website, in whole or in part.
