Test Bank Nutrition Through the Life Cycle, Eighth Edition 8e by Judith E Brown,

Nutrition Through i




the LifeCycle8e
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Judith E. Brown
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(Instructor Manual
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All Chapters, 100%
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, Instructor Manual: Brown, Nutrition Through the Life Cycle, Eighth Edition 2024, 978-035-773-0423; Chapter
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Nutrition Basics i




Instructor Manual i




BROWN, NUTRITION THROUGH THE LIFE CYCLE, EIGHTH EDITION 2024, 978-035-773-
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0423; CHAPTER 1: NUTRITION BASICS
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TABLEOFCONTENTS I I




Purpose and Perspective of the Chapter ........................................................................................... 2
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List of Student Downloads .................................................................................................................... 2
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Chapter Objectives ................................................................................................................................. 2
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Complete List of Chapter Activities and Assessments .................................................................... 2
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Key Terms ................................................................................................................................................. 3
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What's New in This Chapter ..................................................................................................................7
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Chapter Outline ........................................................................................................................................7
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Discussion Questions .......................................................................................................................... 10
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Additional Activities and Assignments ............................................................................................. 12
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Additional Resources ............................................................................................................................ 19
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Cengage Video Resources ........................................................... Error! Bookmark not defined.
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External Videos or Playlist .......................................................... Error! Bookmark not defined.
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Internet Resources ............................................................................................................................. 19
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Primary Sources .................................................................................................................................. 19
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Cengage Audio Resources ........................................................... Error! Bookmark not defined.
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External Audio Resources ........................................................... Error! Bookmark not defined.
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List of Transcripts for Audio Assignments .............................. Error! Bookmark not defined.
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, Instructor Manual: Brown, Nutrition Through the Life Cycle, Eighth Edition 2024, 978-035-773-0423; Chapter
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Nutrition Basics i




PURPOSEAND PERSPECTIVE OFTHE CHAPTER I I I I I




The purpose of this chapter is to introduce or refresh the students’ memory of basic
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nutrition knowledge. The chapter will present information about how nutrition paves the
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way to an understanding of needs and benefits related to nutrition by life-cycle stage.
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The 10 principles of nutrition will be discussed, as will how each serves a purpose to
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provide a larger understanding of nutrition and its relationship to overall health. Four
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public food and nutrition programs are discussed, and readers will be able to identify the
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basic elements of each, while also being able to design a healthy dietary pattern.
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CHAPTEROBJECTIVES I




The following objectives are addressed in this chapter:
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1.1 Understand the meaning of the nutrition concepts presented. i i i i i i i




1.2 Read and understand the elements of nutrition labels; you will be able to
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understand the nutritional value of most food products.
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1.3 Cite two examples of how nutrient needs change during the life cycle and how
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nutritional status at one stage during the life cycle can influence health status during
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another.
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1.4 Describe the components of individual-level nutrition assessment.
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1.5 Identify the basic elements of four public food and nutrition programs.
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1.6 Design a healthy dietary pattern. i i i i




[return totop] i i

, Instructor Manual: Brown, Nutrition Through the Life Cycle, Eighth Edition 2024, 978-035-773-0423; Chapter
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Nutrition Basics i




KEY TERMS I




Nutrients: Chemical substances in foods that are used by the body for growth and health.
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Food security:Access at all times to a sufficient supply of safe, nutritious foods.
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Food insecurity: Limited or uncertain availability of safe, nutritious foods, or the ability to
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acquire them in socially acceptable, legal ways.
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Calorie: A unit of measure of the amount of energy supplied by food. Also known as
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the“kilocalorie” (kcal), or the “large Calorie.”
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Essential nutrients: Substances required for growth and health that cannot be
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produced, or produced in sufficient amounts, by the body. They must be obtained from the
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diet.
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Essential amino acids: Amino acids that cannot be synthesized in adequate amounts by
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humans and therefore must be obtained from the diet. Also called indispensable amino
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acids.
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Nonessentialnutrients:Nutrients required for growth and health that can be produced by
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the body from other components of the diet.
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Daily values (DVs): Scientifically agreed-upon standards for daily intakes of nutrients
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from the diet developed for the use on nutrition labels.
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Insulin resistance:A condition in which cell membranes have a reduced sensitivity to
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insulin so that more insulin than normal is required to transport a given amount of
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glucose into cells.
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Type 2 diabetes: A disease characterized by high blood glucose levels due to the
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body’s inability to use insulin normally, to produce enough insulin, or both.
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Glycemic index: A measure of the extent to which blood glucose levels are raised by
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consumption of an amount of food that contains 50 g of carbohydrate compared to 50 g
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of glucose. A portion of white bread containing 50 g of carbohydrate is sometimes used
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for comparison instead of 50 g of glucose.
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Aminoacids: The “building blocks” of protein. Unlike carbohydrates and fats, amino
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acids contain nitrogen.
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Nonessential amino acids: Amino acids that can be readily produced by humans from components
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of the diet. Also referred to as dispensable amino acids.
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