|
1.
Recognize the importance of good nutrition for optimum health and well being.
2.
Use the Dietary Reference Intakes, the Daily Values for Food Labels, the
Daily Food Guide and the Exchange System to plan nutritionally balanced diets
and to evaluate various diet plans.
3.
Evaluate his/her food intake using recommended guidelines to establish
appropriate levels and food composition tables to analyze actual food
records.
4.
Recognize how an individual's emotional needs as well as his/her
socioeconomic, cultural, religious, and ethnic status are important determinants
of food preferences and eating patterns.
5.
Name the functions of nutrients in the body, effects of inadequate or
excessive intakes of each nutrient, and their best food sources. Define the
consequences of total starvation (marasmus) and protein energy malnutrition.
6.
Describe the processes of digestion, absorption, transport and metabolism of
nutrients in the body.
7.
Discuss the factors that affect energy requirements and the control of energy
balance. Describe the effects of short-term and long-term fasting on
nutritional status.
8.
Discriminate between reliable and less reliable nutrition information,
especially as it relates to weight loss diets and nutritional supplements.
9.
Recognize how nutrient needs change throughout the life cycle and the affects
of age, sex, and activity levels on nutritional status during each stage.
10.
Understand the impact of personal food choices on the environment and how
other non-nutrient components in foods can affect health.
|
