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