Transcription of Nutrition Basics and Applications
{{id}} {{{paragraph}}}
Example: confidence
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.
Intakes or DRIs: Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL). They are de-fined as follows: • Estimated Average Requirement (EAR): The intake that meets the estimated nutrient needs of half of the individuals in a specific group. This figure is to be
Loading..
Tags:
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document: