Instructor Manual Nutrition Through the Life Cycle 8e Judith E. Brown-The purpose of this chapter is to introduce or refresh the students’ memory of basic
nutrition knowledge. The chapter will present information about
...
Instructor Manual Nutrition Through the Life Cycle 8e Judith E. Brown-The purpose of this chapter is to introduce or refresh the students’ memory of basic
nutrition knowledge. The chapter will present information about how nutrition paves
the way to an understanding of needs and benefits related to nutrition by life-cycle
stage. The 10 principles of nutrition will be discussed, as will how each serves a
purpose to provide a larger understanding of nutrition and its relationship to overall
health. Four public food and nutrition programs are discussed, and readers will be
able to identify the basic elements of each, while also being able to design a healthy
dietary pattern.
CHAPTER OBJECTIVES
The following objectives are addressed in this chapter:
1.1 Understand the meaning of the nutrition concepts presented.
1.2 Read and understand the elements of nutrition labels; you will be able to
understand the nutritional value of most food products.
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 Design a healthy dietary pattern.
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KEY TERMS
Nutrients: Chemical substances in foods that are used by the body for growth and
health.
Food security: Access at all times to a sufficient supply of safe, nutritious foods.
Food insecurity: Limited or uncertain availability of safe, nutritious foods, or the
ability to acquire them in socially acceptable, legal ways.
Calorie: A unit of measure of the amount of energy supplied by food. Also known as
the “kilocalorie” (kcal), or the “large Calorie.”
Essential nutrients: Substances required for growth and health that cannot be
produced, or produced in sufficient amounts, by the body. They must be obtained
from the diet.
Essential amino acids: Amino acids that cannot be synthesized in adequate amounts
by humans and therefore must be obtained from the diet. Also called indispensable
amino acids.
Nonessential nutrients: Nutrients required for growth and health that can be
produced by the body from other components of the diet.
Daily values (DVs): Scientifically agreed-upon standards for daily intakes of nutrients
from the diet developed for the use on nutrition labels.
Insulin resistance: A condition in which cell membranes have a reduced sensitivity to
insulin so that more insulin than normal is required to transport a given amount of
glucose into cells.
Type 2 diabetes: A disease characterized by high blood glucose levels due to the
body’s inability to use insulin normally, to produce enough insulin, or both.
Glycemic index: A measure of the extent to which blood glucose levels are raised by
consumption of an amount of food that contains 50 g of carbohydrate compared to
50 g of glucose. A portion of white bread containing 50 g of carbohydrate is
sometimes used for comparison instead of 50 g of glucose.
Amino acids: The “building blocks” of protein. Unlike carbohydrates and fats, amino
acids contain nitrogen.
Nonessential amino acids: Amino acids that can be readily produced by humans from
components of the diet. Also referred to as dispensable amino acids.
Kwashiorkor: A severe form of protein-energy malnutrition in young children. It is
characterized by swelling, fatty liver, susceptibility to infection, profound apathy,
and poor appetite. The cause of kwashiorkor is unclear.
Fatty acids: The fat-soluble components of fats in foods.
Glycerol: A component of fats that is soluble in water. It is converted to glucose
in the body.
Essential fatty acids: Components of fat that are a required part of the diet (i.e.,
linoleic and alpha-linolenic acids). Both contain unsaturated fatty acids.
Prostaglandins: A group of physiologically active substances derived from the
essential fatty acids. They are present in many tissues and perform such
functions as the constriction or dilation of blood vessels and stimulation of
smooth muscles and the uterus.
Thromboxanes: Biologically active substances produced in platelets that increase
platelet aggregation (and therefore promote blood clotting), constrict blood
vessels, and increase blood pressure.
Prostacyclins: Biologically active substances produced by blood vessel walls that
inhibit platelet aggregation (and therefore blood clotting), dilate blood vessels,
and reduce blood pressure.
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