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Nutrition 101 final exam, Cheat Sheet of Commercial Law

Western Governors University (WGU)Commercial Law

Nutrients 101 bobbin bbbvvçccx

Typology: Cheat Sheet

2022/2023

Uploaded on 08/21/2023

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NUTRI101: Introduction to Nutrition
Introduction to Nutrition
Course Text
Smith, Anne, et al. Wardlaw's Contemporary Nutrition. 12th ed., Mcgraw-Hill Education,
2022.
The text is provided digitally as part of the course enrollment. Students may find used,
new, or rental print copies by searching for the ISBN.
Course Description
This course explores:
The types of nutrients you need
How your body uses nutrients
How nutrition affects your health
How your nutrient needs change at different stages of your life
This course also explores how psychology, society, and your own values and beliefs affect
what and how you eat.
Course Objectives
After completing this course, students will be able to:
Describe the characteristics of essential nutrients and evaluate the use of scientific
research to determine nutrient needs.
Examine the various factors that make a healthy diet and design menus using
MyPlate and Dietary Guidelines.
Delineate the relationship between nutrition and the functions of each system of
the human body.
Outline the functions of proteins and discuss the effects of deficiency and excess
intake.
Evaluate the nutritional role and deficiency symptoms for each vitamin.
Assess the importance of water and minerals to the human body.
Evaluate the nutrient needs of adults and older adults.
Describe problems associated with obesity and discuss how it can be treated.
Discuss healthy ways to buy, prepare, cook, and preserve food.
Outline the causes and effects of a few eating disorders and discuss the possible
modes of treatment.
Outline the health concerns related to carbohydrate intake.
Assess the health concerns related to lipid intake.
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NUTRI101: Introduction to Nutrition

Introduction to Nutrition

Course Text Smith, Anne, et al. Wardlaw's Contemporary Nutrition. 12th ed., Mcgraw-Hill Education,

The text is provided digitally as part of the course enrollment. Students may find used, new, or rental print copies by searching for the ISBN. Course Description This course explores: The types of nutrients you need How your body uses nutrients How nutrition affects your health How your nutrient needs change at different stages of your life This course also explores how psychology, society, and your own values and beliefs affect what and how you eat. Course Objectives After completing this course, students will be able to: Describe the characteristics of essential nutrients and evaluate the use of scientific research to determine nutrient needs. Examine the various factors that make a healthy diet and design menus using MyPlate and Dietary Guidelines. Delineate the relationship between nutrition and the functions of each system of the human body. Outline the functions of proteins and discuss the effects of deficiency and excess intake. Evaluate the nutritional role and deficiency symptoms for each vitamin. Assess the importance of water and minerals to the human body. Evaluate the nutrient needs of adults and older adults. Describe problems associated with obesity and discuss how it can be treated. Discuss healthy ways to buy, prepare, cook, and preserve food. Outline the causes and effects of a few eating disorders and discuss the possible modes of treatment. Outline the health concerns related to carbohydrate intake. Assess the health concerns related to lipid intake.

Suggest dietary recommendations for normal growth and development for infants, preschoolers, school-age children, and teenagers. Recommend a food plan to be followed during pregnancy and lactation. Course Prerequisites There are no prerequisites to take Introduction to Nutrition. Important Terms In this course, different terms are used to designate tasks: Proctoring : all final exams require proctoring which can be completed conveniently from your home. A webcam is required. Tutoring : memberships include online tutoring for students to access with any content/subject related questions in the place of faculty. If your tutor is not able to answer your questions please contact a student advisor. Practice Exercise : A non-graded assignment to assist you in practicing the skills discussed in a topic. Homework : Ungraded, content-focused exercises providing feedback. You have unlimited attempts. Quiz : A short graded topic-based assessment. Exam : A longer, cumulative graded assessment Course Evaluation Criteria Your score provides a percentage score and letter grade for each course. A passing percentage is 70% or higher. There are a total of 1000 points in the course: Topic Assessment Points Available 4 Graded Exam 1 125 8 Graded Exam 2 125 8 Graded Midterm Exam 200 12 Graded Exam 3 125 16 Graded Exam 4 125 17 Graded Final Exam 300 Total 1000

Topic Topic Subtopics Objectives 3 Human Physiology Cell Biology Physiological Systems The Digestive Process Common Problems with the Digestive System Trace the contribution of the constituents of food to the normal functioning of cellular components. Delineate the relationship between nutrition and the functions of each system of the human body. Explore the relationship between nutrition and the functions of each part of the digestive system. List the common problems with the digestive system and evaluate the possible modes of treatment. 4 Carbohydrates Types of Carbohydrates Carbohydrates in Foods Digestion and Absorption of Carbohydrates Health Concerns Related to Carbohydrate Intake Describe the structure of various types of carbohydrates. Compare and contrast the different types of carbohydrates in food sources, sugar alcohols, and alternative sweeteners. Explain how carbohydrates are digested by the body and assess its nutritional role. Outline the health concerns related to carbohydrate intake. 5 Lipids Types of Lipids Lipids in Foods Digestion and Absorption of Lipids Health Concerns Related to Lipid Intake Identify and describe each group of lipids. Compare and contrast the different groups of lipids in food sources. Explain the process of digestion and absorption of lipids and summarize its nutritional role in the body. Assess the health concerns related to lipid intake.

Topic Topic Subtopics Objectives 6 Proteins The Building Blocks of Proteins: Amino Acids Proteins in Foods Digestion and Absorption of Proteins Functions of Proteins Trace the formation of proteins from amino acids. Explain the various plant and animal sources of proteins. Explain the process of digestion and absorption of proteins in the body. Outline the functions of proteins and discuss the effects of deficiency and excess intake. 7 Fitness and Weight Control Energy Balance Weight Estimation Fitness and Nutrition Treatment of Obesity Popular Diets Describe the concept of energy balance and explain how the amount of energy used by the body is measured. Evaluate the various ways to estimate healthy weight and obesity. Outline the relationship between nutrition and fitness. Describe problems associated with obesity and discuss how it can be treated. Evaluate the consequences of some popular diets. 8 Vitamins Classification of Vitamins Digestion of Vitamins Functions of Vitamins Vitamin Supplements Identify food sources of fat- soluble and water soluble vitamins. Explain the process of digestion and absorption of vitamins in the body. Evaluate the nutritional role and deficiency symptoms for each vitamin. Evaluate the use of vitamin supplements.

Topic Topic Subtopics Objectives 12 Food Safety Prevention of Foodborne Illness Treatment of Foodborne Illness Food Additives and Pesticides Environmental Contaminants Discuss healthy ways to buy, prepare, cook, and preserve food. List some of the common microorganisms that contaminate food and discuss the symptoms and possible treatments of foodborne illness. Assess the need for chemical additives and pesticides and evaluate their impact on health. List the sources of environmental contamination in food and discuss how their toxic effects can be prevented. 13 Global Nutrition Food insecurity, nutrition security, hunger, and malnutrition Global nutrition Examine malnutrition in the United States, and highlight several programs established to combat suboptimal nutrition. Examine global nutrition, and evaluate the factors related to health outcomes. Outline possible solutions to malnutrition in the developing world. Evaluate the consequences of malnutrition during critical periods in a person’s life.

Topic Topic Subtopics Objectives 14 Nutrition in Pregnancy Diet During Pregnancy Common Problems in Pregnancy The Process of Lactation Advantages of Breastfeeding Correlate the physiological changes that occur in a pregnant woman with the consequent changes in dietary requirements. Recommend dietary plans to tackle common problems associated with pregnancy. Describe the physiological process of breastfeeding and recommend a food plan for a breastfeeding mother. Outline the advantages of breastfeeding and explain the nutritious qualities of human milk. 15 Nutrition from Infancy Nutritional Needs of Infants Nutritional Needs of Preschoolers and School-Age Children Nutritional Needs of Teenagers Evaluate the nutritional needs of infants and suggest dietary recommendations for normal growth and development. Assess the nutritional needs of preschoolers and school- age children and suggest dietary recommendations for normal growth and development. Correlate the nutritional needs and concerns of a teenager with strategies to overcome nutritional problems. 16 Nutrition in Adulthood Nutrition Needs of Young and Middle- Aged Adults Nutrition Needs of Older Adults Summarize the dietary requirements of young and middle aged adults and analyze the nutrition related problems of adulthood. Discuss the nutritional implications of old age and evaluate the nutrient needs of old age. 17 Review Review Review and final assessment