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Basics of Nutrition and Evaluating Nutrition Information Nutrition has become on
Basics of Nutrition and Evaluating Nutrition Information Nutrition has become one of the most widely sought out topics of science regarding our health. Understanding nutrition begins with learning the basic components of diet and the building blocks necessary to support the body. Once the basics are firm, key concepts in nutrition and their effects on health can be discussed and studied. Nutrition is a vital aspect of not only your educational career but also your well-being. Learning about the macronutrients: carbohydrates, proteins, and fats as well as the micronutrients, like your vitamins and minerals, are key in understanding the role that food plays in your life. With proper knowledge of these key components, you will be able to take an active role in your own health. This week we are going to focus on the basics. This will include looking at fats, carbohydrates, and proteins and learning about essential nutrients. Our discovery of nutrition and its impact on our lives will allow you to comprehend how our eating has changed and how our nutritional requirements change throughout our lives. We will also look at the measurements associated with nutrition and discuss the key concepts of nutrition. You will learn how scientists determine food recommendations, start to comprehend why there is so much contradicting information about nutritional requirements published, and develop the ability to obtain reliable, up-to-date, and accurate information on nutrition. Objectives:Analyze the relationship between the foods you eat and the effect on your overall health.
Record a 3-day food diary and analyze its importance.
Explain the reasons why certain foods are addictive to the body.
Identify basic nutritional needs and explain how they are useful and benefit the body’s processes.
Activities:Review the Course Information page.
Download/save the course syllabus.
Introduce yourself in the Introduction discussion forum.
Read, view, and engage with Readings and Resources.
Actively participate in the Unit Discussion.
Complete and submit the Unit 1 Assignment.
Complete the Unit 1 Knowledge Check.
Introductions
IntroductionsIntroduce yourself to the class. Include one topic that you are hoping to learn about in this class. Include a link to your favorite healthy food blogger or to your favorite healthy recipe and explain why you picked it.
Readings and Resources
Readings and ResourceseBook:Schiff, W. (2022). Nutrition for healthy living (6th ed.). McGraw-Hill.In this chapter, we will learn why it is important to be knowledgeable about nutrition as well as identify factors that influence personal food choices. This chapter will also give you the ability to list the six classes of nutrients and determine whether a substance is essential or non-essential. Chapter 1: The Basics of Nutrition
Schiff 6ed_ch01_lecture_PPT_Accessible.pptx Schiff 6ed_ch01_lecture_PPT_Accessible.pptx – Alternative Formats
In this chapter, you will learn about the scientific method and how to design and analyze scientific studies. This is the basis for how you can evaluate nutrition information that you find online or in a magazine. You will also learn how to analyze nutrition information.Chapter 2: Evaluating Nutrition Information
Schiff 6ed_ch02_lecture_PPT_Accessible.pptx Schiff 6ed_ch02_lecture_PPT_Accessible.pptx – Alternative Formats
Articles, Websites, and Videos:
Unit 1 DB: Comparing Different Diets
Unit 1 DB: Comparing Different DietsFor this Discussion Board, review the foods in these two photos:
Given what you have learned this week, what are some nutritional differences between the two photos? After describing how they are different, please answer the following questions:● What are some of the biggest challenges our society faces regarding eating healthy? Include sources to support your claims.● Which picture do you think looks the most like your current diet? Explain why.
● How can you modify your current diet to make healthier choices? Be specific.Please review the Discussion Board Grading Criteria on the Course Information Page.
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