Instructor Manual: Boyle, Personal Nutrition 12e, ©2027, 9798214449814; Chapter 1: The Basics of Understanding Nutrition
Instructor Manual
Boyle, Personal Nutrition 12e, ©2027, 9798214449814;
Chapter 1: The Basics of Understanding Nutrition
TABLE OF CONTENTS
Purpose and Perspective of the Chapter......................................................................2
List of Student Downloads...........................................................................................2
Chapter Objectives........................................................................................................2
Key Terms.....................................................................................................................3
What’s New in This Chapter........................................................................................5
Chapter Outline.............................................................................................................6
Additional Discussion Questions................................................................................11
Additional Activities and Assignments.......................................................................13
External Videos or Playlist......................................................................................................................15
Internet Resources....................................................................................................................................16
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: Boyle, Personal Nutrition 12e, ©2027, 9798214449814; Chapter 1: The Basics of Understanding Nutrition
PURPOSE AND PERSPECTIVE OF THE CHAPTER
The purpose of this chapter is to introduce the fundamental principles of nutrition and establish a
foundation for making informed food and lifestyle choices. It explains the six classes of nutrients and
their roles in supporting growth, maintenance, and overall health. The chapter examines how lifestyle
factors—such as diet, physical activity, smoking, and sleep—affect the risk of chronic diseases and
highlights national health initiatives designed to improve public well-being. It also explores habits
associated with longevity and emphasizes the importance of balanced, health-promoting behaviors. In
addition, the chapter helps readers understand the many influences on personal food choices, from culture
and cost to advertising and values. Practical guidance is provided for stocking a healthy pantry and
selecting nutritious meals when dining away from home.
LIST OF STUDENT DOWNLOADS
Students should download the following items from the Student Companion Center to complete the
activities and assignments related to this chapter:
Test Bank
Lecture PowerPoints
Image PowerPoints
Diet & Wellness+ Reports: Pregnancy and Lactation
MindTap Educator’s Guide
Transition Guide
Chapter Notes
CHAPTER OBJECTIVES
The following objectives are addressed in this chapter:
1.1 List the six classes of nutrients.
1.2 Identify lifestyle factors that impact risk for chronic disease.
1.3 List several national nutrition-related objectives aimed at improving the nation’s health.
1.4 Describe lifestyle practices associated with longevity and health.
1.5 Identify different factors that influence personal food choices.
1.6 Identify tips for stocking a healthy home pantry.
1.7 List strategies for choosing healthy meals when dining away from home.
1.8 Distinguish between reliable science-based nutrition information and nutrition/health fraud.
[return to top]
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: Boyle, Personal Nutrition 12e, ©2027, 9798214449814; Chapter 1: The Basics of Understanding Nutrition
KEY TERMS
Accreditation: Approval; in the case of hospitals or university departments, approval by a professional
organization of the educational program offered. There are also phony accrediting agencies; the genuine
ones are listed in a directory called Accredited Institutions of Postsecondary Education.
Appetite: The psychological desire to find and eat food, experienced as a pleasant sensation, often in
the absence of hunger.
Calorie: The unit used to measure energy.
Control group: A group of individuals with characteristics that match those of the group being treated
in an intervention study but who receive a placebo or no treatment at all.
Correlation: A simultaneous change in two factors, such as a decrease in blood pressure with regular
aerobic activity (a direct or positive correlation) or the decrease in incidence of bone fractures with increasing
calcium intakes (an inverse or negative correlation).
Culture: Knowledge, beliefs, customs, laws, morals, art, and literature acquired by members of a
society and passed along to succeeding generations.
Degenerative disease: Chronic disease characterized by the deterioration of body organs as a result
of misuse and neglect. Poor eating habits, smoking, lack of exercise, and other lifestyle habits often
contribute to degenerative diseases, including heart disease, cancer, osteoporosis, and diabetes.
Dietary pattern: The combination of foods and beverages that constitutes an individual's complete
dietary intake over time; may describe a usual way of eating or a combination of foods recommended for
consumption.
Energy: The capacity to do work, such as moving or heating something.
Epidemiological study: A study of a population that searches for possible correlations between
nutrition factors and health patterns over time.
Essential nutrients: Compounds that must be obtained from food because they cannot be synthesized
by the body in amounts sufficient to meet physiological needs.
Experimental group: The participants in a study who receive the real treatment or intervention under
investigation.
Gene: A unit of a cell’s inheritance; made of a chemical, DNA, copied faithfully so that every time the
cell divides, its offspring get identical copies. Genes direct the cells’ machinery to make the proteins that
form each cell’s structures and enable it to do its work.
Global cuisine: Diverse culinary traditions, ingredients, cooking techniques, and food practices from
cultures around the world.
Health fraud: Conscious deceit practiced for profit, such as the promotion of a false or an unproven
product or therapy.
Health promotion: Helping people achieve their maximum potential for good health.
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: Boyle, Personal Nutrition 12e, ©2027, 9798214449814; Chapter 1: The Basics of Understanding Nutrition
Hunger: The physiological drive to find and eat food, experienced as an unpleasant sensation.
Intervention study: A population study examining the effects of a treatment on experimental subjects
compared to a control group.
Malnutrition: The impairment of health resulting from a relative deficiency or excess of food energy
and specific nutrients necessary for health.
Metabolism: The sum total of all the chemical and physical reactions that go on in living cells. Energy
metabolism includes all reactions by which the body obtains and expends the energy from food or body
stores.
Minerals: Naturally occurring, inorganic compounds, some of which are essential nutrients; they serve
as structural components of the body and are used in many vital body processes.
Nutrients: Substances obtained from food and used in the body to promote growth, maintenance, and
repair. The nutrients include carbohydrates, fats, proteins, vitamins, minerals, and water.
Nutrition: The study of foods, their nutrients and other chemical components, their actions and
interactions in the body, and their influence on health and disease.
Nutrition and dietetics technician, registered (NDTR): Nutrition professionals who work as
part of health care and food service management teams. DTRs have completed at least a two-year
associate’s degree at a U.S. regionally accredited college or university and an accredited dietetic program,
and have also passed a national examination.
Nutritional genomics: Investigates the effect our genes have on our susceptibility to diseases, as well
as the impact our food choices, nutrition status, and other environmental factors have on the body’s genes;
also called nutrigenomics.
Overnutrition: Calorie or nutrient overconsumption severe enough to cause disease or increased risk
of disease; a form of malnutrition.
Phytochemicals: Physiologically active nonnutritive compounds found in plants that confer color and
other characteristics. Some phytochemicals provide health-protecting benefits in the body and may reduce
risk for cancer, heart disease, and other conditions.
Placebo: An inert, harmless “treatment” given to the control group in a study that the group's members
cannot recognize as different from the actual treatment or intervention given to the experimental group.
Quackery: Health fraud; a quack is a person who practices health fraud (quack – “to boast loudly”).
Registered dietitian/nutritionist (RD/RDN): A professional who has graduated from a
nutrition and dietetics program accredited by the Accreditation Council for Education in Nutrition and
Dietetics (ACEND) of the Academy of Nutrition and Dietetics, has completed an internship program or
the equivalent to gain practical skills, has passed a registration examination, and maintains competencies
through continuing education.
Social group: A group of people, such as a family, who depend on one another and share a set of
norms, beliefs, values, and behaviors.
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
Boyle, Personal Nutrition 12e, ©2027, 9798214449814;
Chapter 1: The Basics of Understanding Nutrition
TABLE OF CONTENTS
Purpose and Perspective of the Chapter......................................................................2
List of Student Downloads...........................................................................................2
Chapter Objectives........................................................................................................2
Key Terms.....................................................................................................................3
What’s New in This Chapter........................................................................................5
Chapter Outline.............................................................................................................6
Additional Discussion Questions................................................................................11
Additional Activities and Assignments.......................................................................13
External Videos or Playlist......................................................................................................................15
Internet Resources....................................................................................................................................16
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: Boyle, Personal Nutrition 12e, ©2027, 9798214449814; Chapter 1: The Basics of Understanding Nutrition
PURPOSE AND PERSPECTIVE OF THE CHAPTER
The purpose of this chapter is to introduce the fundamental principles of nutrition and establish a
foundation for making informed food and lifestyle choices. It explains the six classes of nutrients and
their roles in supporting growth, maintenance, and overall health. The chapter examines how lifestyle
factors—such as diet, physical activity, smoking, and sleep—affect the risk of chronic diseases and
highlights national health initiatives designed to improve public well-being. It also explores habits
associated with longevity and emphasizes the importance of balanced, health-promoting behaviors. In
addition, the chapter helps readers understand the many influences on personal food choices, from culture
and cost to advertising and values. Practical guidance is provided for stocking a healthy pantry and
selecting nutritious meals when dining away from home.
LIST OF STUDENT DOWNLOADS
Students should download the following items from the Student Companion Center to complete the
activities and assignments related to this chapter:
Test Bank
Lecture PowerPoints
Image PowerPoints
Diet & Wellness+ Reports: Pregnancy and Lactation
MindTap Educator’s Guide
Transition Guide
Chapter Notes
CHAPTER OBJECTIVES
The following objectives are addressed in this chapter:
1.1 List the six classes of nutrients.
1.2 Identify lifestyle factors that impact risk for chronic disease.
1.3 List several national nutrition-related objectives aimed at improving the nation’s health.
1.4 Describe lifestyle practices associated with longevity and health.
1.5 Identify different factors that influence personal food choices.
1.6 Identify tips for stocking a healthy home pantry.
1.7 List strategies for choosing healthy meals when dining away from home.
1.8 Distinguish between reliable science-based nutrition information and nutrition/health fraud.
[return to top]
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: Boyle, Personal Nutrition 12e, ©2027, 9798214449814; Chapter 1: The Basics of Understanding Nutrition
KEY TERMS
Accreditation: Approval; in the case of hospitals or university departments, approval by a professional
organization of the educational program offered. There are also phony accrediting agencies; the genuine
ones are listed in a directory called Accredited Institutions of Postsecondary Education.
Appetite: The psychological desire to find and eat food, experienced as a pleasant sensation, often in
the absence of hunger.
Calorie: The unit used to measure energy.
Control group: A group of individuals with characteristics that match those of the group being treated
in an intervention study but who receive a placebo or no treatment at all.
Correlation: A simultaneous change in two factors, such as a decrease in blood pressure with regular
aerobic activity (a direct or positive correlation) or the decrease in incidence of bone fractures with increasing
calcium intakes (an inverse or negative correlation).
Culture: Knowledge, beliefs, customs, laws, morals, art, and literature acquired by members of a
society and passed along to succeeding generations.
Degenerative disease: Chronic disease characterized by the deterioration of body organs as a result
of misuse and neglect. Poor eating habits, smoking, lack of exercise, and other lifestyle habits often
contribute to degenerative diseases, including heart disease, cancer, osteoporosis, and diabetes.
Dietary pattern: The combination of foods and beverages that constitutes an individual's complete
dietary intake over time; may describe a usual way of eating or a combination of foods recommended for
consumption.
Energy: The capacity to do work, such as moving or heating something.
Epidemiological study: A study of a population that searches for possible correlations between
nutrition factors and health patterns over time.
Essential nutrients: Compounds that must be obtained from food because they cannot be synthesized
by the body in amounts sufficient to meet physiological needs.
Experimental group: The participants in a study who receive the real treatment or intervention under
investigation.
Gene: A unit of a cell’s inheritance; made of a chemical, DNA, copied faithfully so that every time the
cell divides, its offspring get identical copies. Genes direct the cells’ machinery to make the proteins that
form each cell’s structures and enable it to do its work.
Global cuisine: Diverse culinary traditions, ingredients, cooking techniques, and food practices from
cultures around the world.
Health fraud: Conscious deceit practiced for profit, such as the promotion of a false or an unproven
product or therapy.
Health promotion: Helping people achieve their maximum potential for good health.
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: Boyle, Personal Nutrition 12e, ©2027, 9798214449814; Chapter 1: The Basics of Understanding Nutrition
Hunger: The physiological drive to find and eat food, experienced as an unpleasant sensation.
Intervention study: A population study examining the effects of a treatment on experimental subjects
compared to a control group.
Malnutrition: The impairment of health resulting from a relative deficiency or excess of food energy
and specific nutrients necessary for health.
Metabolism: The sum total of all the chemical and physical reactions that go on in living cells. Energy
metabolism includes all reactions by which the body obtains and expends the energy from food or body
stores.
Minerals: Naturally occurring, inorganic compounds, some of which are essential nutrients; they serve
as structural components of the body and are used in many vital body processes.
Nutrients: Substances obtained from food and used in the body to promote growth, maintenance, and
repair. The nutrients include carbohydrates, fats, proteins, vitamins, minerals, and water.
Nutrition: The study of foods, their nutrients and other chemical components, their actions and
interactions in the body, and their influence on health and disease.
Nutrition and dietetics technician, registered (NDTR): Nutrition professionals who work as
part of health care and food service management teams. DTRs have completed at least a two-year
associate’s degree at a U.S. regionally accredited college or university and an accredited dietetic program,
and have also passed a national examination.
Nutritional genomics: Investigates the effect our genes have on our susceptibility to diseases, as well
as the impact our food choices, nutrition status, and other environmental factors have on the body’s genes;
also called nutrigenomics.
Overnutrition: Calorie or nutrient overconsumption severe enough to cause disease or increased risk
of disease; a form of malnutrition.
Phytochemicals: Physiologically active nonnutritive compounds found in plants that confer color and
other characteristics. Some phytochemicals provide health-protecting benefits in the body and may reduce
risk for cancer, heart disease, and other conditions.
Placebo: An inert, harmless “treatment” given to the control group in a study that the group's members
cannot recognize as different from the actual treatment or intervention given to the experimental group.
Quackery: Health fraud; a quack is a person who practices health fraud (quack – “to boast loudly”).
Registered dietitian/nutritionist (RD/RDN): A professional who has graduated from a
nutrition and dietetics program accredited by the Accreditation Council for Education in Nutrition and
Dietetics (ACEND) of the Academy of Nutrition and Dietetics, has completed an internship program or
the equivalent to gain practical skills, has passed a registration examination, and maintains competencies
through continuing education.
Social group: A group of people, such as a family, who depend on one another and share a set of
norms, beliefs, values, and behaviors.
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.
