HNF 150 Study Guide - Final Guide: Nutrient Density, Dietitian, Whole Food
Document Summary
Nutrition basics: understand the concept of nutrient density and state how it can be used to determine the healthfulness of foods, identify the six classes of nutrients. Recall the energy yield (kcal/gram) for carbohydrate, protein, fat, and alcohol. Be able to do simple calculations using these values: compare and contrast whole, processed, and enriched/fortified foods and recognize examples of each. Nutrition recommendations/how do we know what we know: state how the dri"s (rda and eer) for energy and other nutrients are established, identify the purposes and differences in the nutrient standards: dietary reference. Allowances (rda), adequate intakes (ai), tolerable upper intake levels (ul), daily. Given a definition of the term/concept and/or an example, be able to state the term: balance study, phytochemical, antioxidant. Given a definition of the term/concept and/or an example, be able to state the term: simple sugar (simple carbohydrate, monosaccharide, disaccharide, polysaccharide, glucose, fructose, sucrose.
