Based on this estimate, what is the daily amount of protein foods in ounces that you would recommend for Sarah? Using Table H as your guide, set up a 7-day plan to show how Sarah can meet her recommended daily protein needs. Estimated daily kcalorie needs Table : Answers will vary but should include eggs, legumes, dairy, nuts, or seeds in recommended amounts for a kcalorie diet. Suggested Classroom Activities The material presented in this chapter provides a great opportunity for classroom discussion.
Applying the principles presented in meal planning can be a valuable teaching tool. You may include kiwi, star fruit, and other less common selections. Set up a display featuring information about where the foods are grown and how they are prepared. Classroom Activity An International Luncheon7 Key concept: Cultural influences on food habits Class size: Any Instructions: Try an international luncheon to teach students about food habits of populations outside the United States.
Have students research the food habits of a foreign country of particular interest to them and present an oral report to the class. In addition, students should bring a food prepared at home to a potluck luncheon. This activity introduces native foods and traditional customs of countries around the world. Everyone is encouraged to sample all foods.
Classroom Activity Discuss Nutrient Density Key concept: Nutrient density Class size: Any Instructions: Reinforce the concept of nutrient density by comparing selected nutrients in amounts of orange juice and oranges providing equal kcalories. There is considerably more fiber, calcium, vitamin C, and riboflavin in oranges than in orange juice.
Select a date and location and instruct students to organize activities and materials for different booths that teach each guideline. Each booth must have an activity.
Some suggestions for activities include: an exercise quiz, a healthy eating quiz board, a MyPlate puzzle, an alcohol trivia quiz, and a. Link-Mullison, and N. Anderson, Hands-on activities to increased learning about the Dietary Guidelines, Journal of Nutrition Education, p. This activity is beneficial in that it incorporates active participation, selfassessment, and intention to change.
Classroom Activity Estimation of Food Portions and Serving Sizes 9 Key concept: Estimation of portion sizes Class size: Any Materials needed: Pre-measured portions of assorted foods; bowls, cups, and plates of various sizes Instructions: Students often have difficulty with accurately estimating portion sizes of foods. To overcome this, have students estimate actual food portions in class. Bring pre-measured portions of commonly consumed foods and various-sized bowls, cups, plates, etc.
Examples of foods to bring: cooked beef patty, salad, various vegetables, pasta, rice, ready-to-eat cereal, chips, popcorn, margarine, peanut butter, jam. Place these around the room and have students walk around the room and try to estimate the portion sizes.
At the same time, discuss how to record food portions, i. Then discuss the portion sizes. Since so many students lack education in food preparation or practical cooking experience, this activity seems to help them estimate portions more accurately.
Instruct them to calculate their estimated energy requirement EER. Instruct them to record everything they ate on the previous day, including beverages and snacks. Assist them with estimating food portions and translating their food selections into food groups.
Have them complete their total food group intakes for the entire day and compare this to the recommended daily amounts of each food group based on their EER see text Table for recommendations.
Discuss ways that they can improve their dietary habits. Have them enter their age, gender, and activity level and receive their recommended kcalorie intake and food group intakes.
Instruct them to access the meal tracking section and use the form to monitor their food intake for 1 to 3 days. You may instruct them to write a 1 -2 page discussion regarding what they learned about their food behaviors and any changes they intend to make.
Classroom Activity MyPlate Jeopardy! Each column should have a category name i. Under each category name have 5 game cards, each with a different question that is relevant to the particular category of interest. Each game card should contain an answer. The students are required to state their answer in the form of a question.
If this process is too involved for your class, you can write the questions on the cards and allow the students to provide the simple answer. This activity can be conducted in large classes in which teams compete or in small groups. This activity can also be adapted for other nutrition, wellness, and activity topics. It creates an atmosphere for application and fun!
Examine and discuss the Nutrition Facts panel and ingredients. This activity helps students become more aware of the terms on labels.
You can talk about guar gum being made up of non-ionic polydisperse rod-shaped polymers. Guar gum is an economical thickener and stabilizer. When students bring in the labels, they usually become more involved in learning. Also, many times they bring in new products that the instructor may not have seen yet, which facilitates learning for the instructor as well as the student.
Classroom Activity Discuss How Advertisements Influence Food Choices Key concept: Media influences on food habits Class size: any Instructions: The campaign to enhance the public image of milk Got Milk, the milk mustache is an example of a successful image campaign.
Encourage students to name other food campaigns and discuss their nutrition merits. Classroom Activity Newspaper Articles12 Key concept: Evaluation of nutrition information from the media Class size: Any Instructions: Have students collect current newspaper articles about nutrition and post them on the classroom bulletin board. Classroom Activity Vegetarian Meal Planning Meal Comparison 13 Key concept: Vegetarian diet planning Class size: Any Instructions: Present the three vegetarian meal plans below to students and use the discussion questions to prompt them to evaluate the plans.
Discussion questions: 1. Hint: Use the chart inside the front cover of your textbook and see chapter 13 for special considerations for iron for vegetarians. For which meal plan would it be the most challenging to meet vitamin B 12 requirements? What other foods could be included in the vegetarian meal plans to meet the weekly recommendation of grams of omega-3 fatty acids each week?
What food items in the meal plans are supplying the most iron? What other foods could the meal plans include to increase the vitamin D content? Answer key: 1. Vegan diet meal plan because there are no animal-based foods included in vegan diets. Possible answers include: flax seeds, soybeans, tofu, and products e. Lentils, black-eyed peas, and spinach.
Fortified cereals, juices, or yogurt. Activity provided by: Cathy M. In general, the DGA recommend that consumers balance kcalories to manage a healthy body weight by improving eating habits and engaging in regular physical activity; reduce their intakes of such foods and food components as sodium, solid fats with their saturated fats, trans fats, and cholesterol , added sugars, refined grain products, and alcoholic beverages for those who partake ; eat a variety of fruits and vegetables, whole grains, and low-fat milk products and protein foods including seafood ; and build healthy eating patterns that meet energy and nutrient needs while reducing the risk of foodborne illnesses.
See Table To meet the DGA, one should select mostly whole or minimally processed foods—primarily plant foods— without added salt, sugars, or solid fats and choose non- or low-fat versions of animal-derived foods where available. Grocery selections should include whole grains and whole-grain products without added sugars or. Sometimes values for additional nutrients are provided as well. Because the FDA sets serving sizes for common foods, you can compare 2 different brands or forms of a food by comparing their labels.
Daily Values DV are reference values developed by the FDA specifically for use on food labels that reflect dietary recommendations for nutrients and dietary components that have important relationships with health.
Nutrient claims characterize the quantity of a nutrient in a food—i. Health claims are supported by scientific evidence and must state the nature of this evidence if it is less than strong. Structure-function claims characterize the relationship between a nutrient or other substance in a food and its role in the body. Unlike health claims, they do not indicate that research has shown a benefit for the food or its contents in preventing or relieving a disease or condition.
How might nutrient profiling contribute to improving dietary choice for the general population? Evidence supports that effective use of dietary principles adequacy, balance, kcalorie control, nutrient density, moderation, and variety will lead to healthier food choices, and yet people still make poor food choices.
Is there a difference in responsibility between individuals and families regarding whether they follow recommended diet-planning principles? Harder to follow is the USDA recommendation to decrease high-sodium foods; high-saturated fat, -trans fat, and cholesterol foods; refined grain foods; and foods with solid fats and added sugars.
Why is this latter recommendation so hard to achieve in the American diet? How can visualization of portion sizes help individuals make better health choices? Construct a chart that identifies common serving equivalents for basic food groups. What measures do you think should be taken to get restaurants to utilize portion size control?
The promotion of the My Plate icon has led to an increased awareness of the impact that dietary intake has on overall health. A lot of attention has been placed on this transformation from MyPyramid to MyPlate. Do you think that MyPlate will fare any better in the world of consumer preference? With regard to required Nutrition Facts food labels, why can there still be a difference between the nutrition information obtained and the actual nutrients received with consumption of the identified food?
Nutrient profiling examines the overall nutrient constituents in an individual food product. While many foods in basic nutritional science are ranked as high or low in individual nutrients, the concept of nutrient profiling addresses the combined effects of individual nutrients. Standardizing criterion descriptors would contribute to promotion of healthier eating habits based on factual evidence rather than manufacturer-generated results.
This issue is two fold: one must consider 1 how it affects the individual and 2 how it affects the family. With regard to families, society considers parents responsible for providing and offering healthy food choices to their children. This additional responsibility focuses more attention on behavioral actions. Unfortunately, even when they know about these recognized diet-planning principles, both individuals and families still tend to make poor food choices.
The behavioral burden of choice may be mediated by other variables as noted above both for individuals and families. The key concept here is how to successfully incorporate these diet-planning principles in making food decisions for both individuals and families.
The successful application of these principles will help enable healthier diet outcomes. The reason that it is harder to achieve the latter recommendation is that the majority of the typical American diet is composed of processed foods in which sodium is found in large amounts, as it functions as a preservative. Additionally, the American diet is rich in saturated fats and cholesterol. And while trans fats have been removed from many foods as a result of legal pressure brought on by many consumer groups, the general public still consumes too much saturated fat.
Now, we are seeing an increase in serum triglyceride levels, which are beginning to be associated with adverse health effects for a large majority of the American public. As noted, processed foods are often refined-grain foods; thus, nutrient concentrations are affected. Certain foods have their nutrients enriched as a result of this manufacturing process whereas other foods now have been fortified with additional nutrients such that they appear to be healthy food choices when in fact they are poor food substitutes.
Many convenience foods also contain solid fats and sugars. It is extremely important for consumers to read food labels for all food purchases of processed foods so as to be aware of potential food additives. While convenience foods may help an individual with time management issues, an increased proportion of processed foods in the diet can potentially lead to health problems.
These convenience foods are widely distributed to the American consumer, making a healthy food choice at times difficult. Visualization of portion sizes allows the individual to manage serving equivalents by utilizing common objects to provide reliable estimates. Visual displays help to reinforce these concepts. Most restaurants promote the philosophy of quality food at a good cost.
The consumer environment is focused on getting the best value and quantity for the money. This note covers the following topics: quantitative versus qualitative genetics, Hardy-Weinberg law for gene frequency stability in large populations, Relationship and inbreeding, Estimation of breeding values, Inbreeding, crossing and bred structure, Chromosomes and chromosome aberrations, Genetics on hair and coat colour in mammals, Estimating- and.
About the Course. Which of the following is a general feature of a vitamin? It is inorganic 3. It may contain nitrogen 4. Updated with the latest research and the Dietary Guidelines, the 15th Edition emphasizes active learning and prepares students for their future careers. Students wanting Understanding Nutrition by Eleanor Noss Whitney might also benefit from Understanding Nutrition 14th Edition which typically is considered a replacement text. Understanding Nutrition, 12th Edition. Want to know the best part?
To learn more, view our Privacy Policy. Log In Sign Up. Download Free PDF. Which of the following is a general feature of a vitamin? It is inorganic 3. It may contain nitrogen 4. It may be required in large amounts 5. It may support growth but not maintenance 2. Which of the following is a feature of vitamins? I would advise you save time and effort by visiting this site as soon as possible for all your PDF books.
This text includes 20 chapters beginning with core nutrition topics, such as diet planning, macronutrients, vitamins and minerals, and following with chapters on diet and health, fitness, life span nutrition, food safety, and world hunger. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
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