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Author: Diane McKay

Tufts OpenCourseWare
Friedman School of Nutrition Science and Policy
Foundations of Nutrition Science, Fall 2012
D. McKay, PhD, FACN
 

 

LECTURE #1: NUTRITION OVERVIEW: FOOD CHOICES AND HEALTH

  • Describe the major reasons people make food choices. 
  • Define the term “nutrient” and be able to list the six major nutrients.
  • Identify the energy-providing nutrients.
  • List the types of nutrition research study designs, and recognize their basic differences.
  • Define Dietary Reference Intakes (DRI) and the 4 parts of the DRI including: Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), and Tolerable Upper Intake Levels (UL).
  • Define the Estimated Energy Requirement (EER).
  • Define Acceptable Macronutrient Distribution Ranges (AMDR).
  • Describe the 4 parts of a nutrition assessment for individuals (ABCD).
  • List the major national nutrition surveys used to assess the nutritional status of the U.S. population.
  • Identify the major chronic diseases that are linked to diet.
  • Identify accurate sources of nutrition information.
  • List the 8 red flags that identify nutrition misinformation

Required readings:

  • Whitney & Rolfes, Chapter 1 - An Overview of Nutrition; Highlight 1
  • DRI Definitions (handout)