Transcription of Nutrition Basics and Applications
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Nutrition Basics and Applications
1 PARTIN utrition Basicsand ApplicationsChapter 1 Introduction to NutritionChapter 2 food HabitsChapter 3 Proteins and HealthChapter 4 Carbohydrates and Fats: Implications for HealthChapter 5 Vitamins and HealthChapter 6 Minerals, Water, and Body ProcessesChapter 7 Meeting Energy Needs Jones and Bartlett Publishers, LLC. NOT FOR SALE OR DISTRIBUTION Jones and Bartlett Publishers, LLC. NOT FOR SALE OR DISTRIBUTION3 CHAPTER1 Introduction to NutritionTime for completionActivities: 11 2hoursOptional examination: 1 2hourOUTLINEO bjectivesGlossaryBackground informationACTIVITY 1: DietaryAllowances, Eating Guides,and food Guidance SystemDietary StandardsDietary GuidelinesFood Guidance SystemFood Exchange ListsResponsibilities of HealthPersonnelProgress Check on Activity 1 ACTIVITY 2: Legislation andHealth PromotionFood LabelingDietary Supplement LawNational Cholesterol EducationProgram (NCEP)Functional Foods andNutraceuticalsResponsibilities of HealthPersonnelProgress Check on Activity 2 ReferencesOBJECTIVESUpon completion of this chapter, the student should be able to do thefollowing:1.
4 PART 1 NUTRITION BASICS AND APPLICATIONS Daily Reference Values (DRVs): a set of values that cov- ers nutrients, such as fat and fiber, that do not appear in the RDA tables. Expressed as % Daily Value (%DV). Diet: (a) the foods that a person eats most frequently; (b) food considered in terms of its qualities and effects
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