| 1.
|
Explain the role of nutrition in health. (I, III, IV, V, VII, IX)
|
| 2.
|
Describe the scientific method as it relates to nutrition information.
(I)
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| 3.
|
Use the Recommended Daily Allowances (RDA), food guides and
guidelines, food labels, food composition tables, and/or the exchange
system to plan food intake and to evaluate the nutritional value of
diet. (II, III, IV, V, VII, VIII, XI)
|
| 4.
|
Identify the major characteristics, functions, interrelationships,
sources, hazards of excess, and/or deficiency conditions of the
nutrients. (III, IV, V, VII, VIII, IX)
|
| 5.
|
Explain basic energy concepts related to body fat formation or loss.
(VI)
|
| 6.
|
Explain the basic metabolism of protein, fat, carbohydrate, and
alcohol. (III, IV, V, X)
|
| 7.
|
Plan a basic body fat control program that incorporates current
principles of body fat management. (VI)
|
| 8.
|
Evaluate the reliability of contemporary nutrition information and/or
diet plans. (I, VI)
|
| 9.
|
Apply scientific nutrition principles to a person's food intake
throughout the life cycle. (III, IV, V, VI, VII, VIII, IX, XI)
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|