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.

Dietary Guidelines for Americans: dietary recommenda-tions to promote health and to prevent or delay the onset of chronic diseases. Dietary Reference Intakes (DRIs): a set of dietary refer-ence values including but not limited Adequate Intake (AI), Estimated Average Requirement (EAR), Rec-ommended Dietary Allowance (RDA), and Tolerable

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  Reference, Dietary, Refer, Ence, Dietary refer ence, Dietary reference

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