Explanation:
Describe how various factors influence personal food choices.
Preferences (#1 reason taste), Habit, Ethnic and Regional Cuisines (foods they grew up with), Social Interactions, Availability Convenience and Economy, Positive Negative associations, Emotions, Values (religious beliefs, political views, environmental concerns), Body weight and Image (that they believe will improve physical appearance), Nutritional and Health benefits
1.2 Name the six major classes of nutrients and identify which are organic and which yield energy.
a. List the six nutrients contained in food and a major use of each nutrient.
b. Identify the energy-providing nutrients.
Inorganic- Minerals and water
Organic- Carbohydrate, Lipid, Protein, Vitamins
Carbohydrate(main energy source for the brain), Protein (major structural component of cells and is responsible for the building and repair of body tissues), Lipid (increases the absorption of fat-soluble vitamins including vitamins A, D, E and K), Vitamins (essential for overall health, normal cell function, growth and development), Minerals (essential constituents of skeletal structures such as bones and teeth), Water ( maintain homeostasis in the body and transports nutrients to cells)
Energy Yielding- Carbohydrate, Fat and Protein
1.4 Define the four categories of the DRI and explain their purposes.
a. Discuss Dietary Reference Intakes and the 4 parts of the DRI including the Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), Tolerable Upper Intake Levels (UL), and Acceptable Macronutrient Distribution Ranges (AMDR)
b. Explain the Estimated Energy Requirement (EER) and how it is used to maintain energy balance.
c. Discuss the uses of Nutrient Recommendations and their application to specific populations
-Estimated Average Requirements- how much is needed in the diet, Recommended Dietary Allowances-intake to recommend for everyone, Adequate Intake-the average amount of a nutrient that a group of healthy people consumes, Tolerable Upper Intake Levels-where a nutrient is likely to become tolerable
-Estimated Energy Requirement-45-35% Carbs, 20-36% fat, 10-35% Protein. Reduces the risk of chronic diseases
-Nutrient recommendations: estimates of adequate energy and nutrient intakes apply to healthy people, Recommendations are not minimum requirements, nor are they necessarily optimal intakes for all individuals, most nutrient goals are intended to be met through diets composed of a variety of foods whenever possible, Recommendations apply to average daily intakes, Each of the
