Assignment:
Explains these concepts and principles:
Q1. ID factors that influence what people eat, and learn how to evaluate nutrient adequacy of a diet.
Q2. Apply knowledge of the six classes of nutrients to daily diet, recipe modification, etc.
Q3. Demonstrate awareness of personal, cultural, economic, and physiological factors that influence individual differences in dietary practices.
Q4. Describe the process by which scientists uncover nutrition facts.
Q5. Distinguish valid nutritional information from misinformation.
Q6. Discuss how consumers can use the ingredients list, nutrition facts panel, and healthy food choices.
Q7. Describe the various nutrition guidelines established by the US, Canada, and the WHO and compare their function to that of the DRI.
Q8. Describe the body's use of glucose to provide energy or to make glycogen and fat.
Q9. Discuss diabetes, hypoglycemia, and lactose intolerance and their relationship to carbohydrate intake.
Q10. Relate nutrition and dietary practices to selected health problems i.e. allergies, hypertension, diabetes.
Q11. Explain why manufacturers frequently hydrogenate fats and the possible health implications of consuming the trans-fatty acids formed during hydrogenation.
Q12. Explain why a diet containing fat in the right kinds and in the recommended amounts could provide optimal health and pleasure in eating.
Q13. Explain the roles of protein, the process of protein digestion, and absorption in the body.
Q14. Compare the positive health aspects of a vegetarian diet with those of a diet that includes meat and describe ways each diet can include adequate nutrients.
Q15. Describe the characteristics of fat-soluble vitamins and water-soluble vitamins and explain how they differ.
Q16. List and explain the rationale the diet modifications for specific dietary situations ie. liver/pancreatic/GI.
Q17. Discuss the evidence suggesting that antioxidant nutrients and phytochemicals protect against cancer, heart disease, and age-related blindness.
Q18. Discuss the role of minerals and water in the body and proper amounts needed.
Q19. ID and explain the factors that affect the basal metabolic rate as well as estimating individual total energy expenditure.
Q20. Discuss eating disorders and explain the physical harm that occurs as a result of these behaviors.
Q21. Explain the physiologic changes and associated nutrient requirement changes throughout the lifespan and with a disease.
Q22. Discuss special nutritional needs of young children, adolescents, and older adults.
Q23. Explain how to safely prepare and store food.
Q24. Discuss how microbial food poisoning can be prevented and indicate which foods are particularly troublesome.
Your answer must be typed, double-spaced, Times New Roman font (size 12), one-inch margins on all sides, APA format.