Instructor’s Manual1 for Chapter 1 – Nutrition Basics
Resources Included in This Document
1. Lists of chapter learning objectives and key terms
2. “Lecture launcher”: true/false pop quiz
3. Assignment worksheets with answer keys: cultural considerations in meal
planning, calorie calculations, USDA Food Patterns diet analysis
4. Chapter outline/summary
5. List of relevant websites organized by topic
6. Internet activities: (A) Nutrition.gov site evaluation, (B) DRI tables,
(C) USDA Super Tracker, (D) Research Room site topical study
7. Discussion questions
8. Classroom activities: (A) dietary guidelines for fat, (B) class debate
(“good” and “bad” foods), (C) technology storage and retrieval
Learning Objectives
1.1 Demonstrate a working knowledge of the meaning of the 10 nutrition
concepts presented.
1.2 Apply knowledge about the elements of nutrition labeling to decisions
about the nutritional value of foods.
1.3 Cite two examples of how nutrient needs change during the life cycle and
how nutritional status at one stage during the life cycle can influence
health status during another.
1.4 Describe the components of individual-level nutrition assessment.
1.5 Identify the basic elements of four public food and nutrition programs.
1.6 Apply the characteristics of healthy dietary patterns to the design of one.
1
revised by Nadine Kirkpatrick, Sacramento City College, and Carrie King, University
of Alaska at Anchorage; originally by U. Beate Krinke, University of Minnesota
,Key Terms
nutrients thromboxanes chronic disease
food security prostacyclins hypertension
food insecurity saturated fats stroke
calorie unsaturated fats Alzheimer’s disease
essential nutrients monounsaturated fats chronic inflammation
essential amino acids polyunsaturated fats oxidative stress
nonessential nutrients trans fat energy-dense foods
daily values (DVs) cholesterol empty-calorie foods
insulin resistance dietary pattern nutrient-dense foods
type 2 diabetes coenzymes dietary supplements
glycemic index metabolism enrichment
amino acids antioxidants fortification
nonessential amino acids phytochemicals prebiotics
kwashiorkor homeostasis probiotics
fatty acids malnutrition registered dietitian
nutritionist (RDN)
glycerol primary malnutrition
anthropometry
essential fatty acids secondary malnutrition
nutrition surveillance
prostaglandins nutrigenomics
nutrition monitoring
Lecture Launchers
Ask students to identify themselves by sharing why they enrolled in
the class (interest or requirement) and what they would like to gain from
this course.
, Pop Quiz: Welcome to the genomic era! True or False?
As our understanding of the specific influences of food components on
genetics and health through the lifespan advances, nutritional advice
will become individualized based on a person’s genetic makeup. (True,
p. 33)
High alcohol intake during pregnancy sharply increases the risk of fetal
alcohol syndrome in some women, but not others. (True, p. 34)
Herbal remedies don’t have to be proven to be safe or effective before
they are allowed to be marketed in the U.S. (True, p. 38)
Worksheet Answer Key (worksheets appear at the end of this document)
Worksheet 1-1: Case Study—Cultural Considerations in Menu
Planning
Suggested answers (answers will vary):
, Breakfast Dinner
1 cup rice 5 ounces grilled top loin steak (kosher or
halal)
1 cup fat-free or low-fat yogurt
1 cup lentils
1 small banana
½ cup cucumbers
½ cup mango juice
2 ounces Matzoh bread
1 tsp olive oil
Lunch
Lamb pita sandwich:
Snacks
2 ounces whole-wheat pita bread
1 cup low-fat yogurt
3 ounces grilled lamb
½ cup guava
1 ounce feta cheese
1 tbsp hummus spread
1 cup tomato salad (tomatoes, olive oil,
parsley, red wine vinegar, salt and
pepper)
¼ cup dates
Worksheet 1-2: Calculating Calories
Calories 150 Calories from fat 18
Amount/Serving %DV* Amount/Serving %DV
Total Fat 2g 3% Total Carbohydrate 28 g 9%
Saturated 0g 0% Dietary Fiber 3g 11%
Cholesterol 0g 0% Sugars 2g
Sodium 240 mg 10% Protein 5g
Resources Included in This Document
1. Lists of chapter learning objectives and key terms
2. “Lecture launcher”: true/false pop quiz
3. Assignment worksheets with answer keys: cultural considerations in meal
planning, calorie calculations, USDA Food Patterns diet analysis
4. Chapter outline/summary
5. List of relevant websites organized by topic
6. Internet activities: (A) Nutrition.gov site evaluation, (B) DRI tables,
(C) USDA Super Tracker, (D) Research Room site topical study
7. Discussion questions
8. Classroom activities: (A) dietary guidelines for fat, (B) class debate
(“good” and “bad” foods), (C) technology storage and retrieval
Learning Objectives
1.1 Demonstrate a working knowledge of the meaning of the 10 nutrition
concepts presented.
1.2 Apply knowledge about the elements of nutrition labeling to decisions
about the nutritional value of foods.
1.3 Cite two examples of how nutrient needs change during the life cycle and
how nutritional status at one stage during the life cycle can influence
health status during another.
1.4 Describe the components of individual-level nutrition assessment.
1.5 Identify the basic elements of four public food and nutrition programs.
1.6 Apply the characteristics of healthy dietary patterns to the design of one.
1
revised by Nadine Kirkpatrick, Sacramento City College, and Carrie King, University
of Alaska at Anchorage; originally by U. Beate Krinke, University of Minnesota
,Key Terms
nutrients thromboxanes chronic disease
food security prostacyclins hypertension
food insecurity saturated fats stroke
calorie unsaturated fats Alzheimer’s disease
essential nutrients monounsaturated fats chronic inflammation
essential amino acids polyunsaturated fats oxidative stress
nonessential nutrients trans fat energy-dense foods
daily values (DVs) cholesterol empty-calorie foods
insulin resistance dietary pattern nutrient-dense foods
type 2 diabetes coenzymes dietary supplements
glycemic index metabolism enrichment
amino acids antioxidants fortification
nonessential amino acids phytochemicals prebiotics
kwashiorkor homeostasis probiotics
fatty acids malnutrition registered dietitian
nutritionist (RDN)
glycerol primary malnutrition
anthropometry
essential fatty acids secondary malnutrition
nutrition surveillance
prostaglandins nutrigenomics
nutrition monitoring
Lecture Launchers
Ask students to identify themselves by sharing why they enrolled in
the class (interest or requirement) and what they would like to gain from
this course.
, Pop Quiz: Welcome to the genomic era! True or False?
As our understanding of the specific influences of food components on
genetics and health through the lifespan advances, nutritional advice
will become individualized based on a person’s genetic makeup. (True,
p. 33)
High alcohol intake during pregnancy sharply increases the risk of fetal
alcohol syndrome in some women, but not others. (True, p. 34)
Herbal remedies don’t have to be proven to be safe or effective before
they are allowed to be marketed in the U.S. (True, p. 38)
Worksheet Answer Key (worksheets appear at the end of this document)
Worksheet 1-1: Case Study—Cultural Considerations in Menu
Planning
Suggested answers (answers will vary):
, Breakfast Dinner
1 cup rice 5 ounces grilled top loin steak (kosher or
halal)
1 cup fat-free or low-fat yogurt
1 cup lentils
1 small banana
½ cup cucumbers
½ cup mango juice
2 ounces Matzoh bread
1 tsp olive oil
Lunch
Lamb pita sandwich:
Snacks
2 ounces whole-wheat pita bread
1 cup low-fat yogurt
3 ounces grilled lamb
½ cup guava
1 ounce feta cheese
1 tbsp hummus spread
1 cup tomato salad (tomatoes, olive oil,
parsley, red wine vinegar, salt and
pepper)
¼ cup dates
Worksheet 1-2: Calculating Calories
Calories 150 Calories from fat 18
Amount/Serving %DV* Amount/Serving %DV
Total Fat 2g 3% Total Carbohydrate 28 g 9%
Saturated 0g 0% Dietary Fiber 3g 11%
Cholesterol 0g 0% Sugars 2g
Sodium 240 mg 10% Protein 5g
