NUTR& 101 - Nutrition

1. Define, describe and differentiate between each of the nutrient classes (including their subclasses) plus other beneficial but “non-nutritive” components of foods, especially phytochemicals and antioxidants. [REASON]
2. Explain the relationships between diet and health, including the effects on health of malnutrition and over-nutrition, whole foods, processed foods, vitamin/mineral/antioxidant/herbal supplementation, and relative intake of the macronutrients and their subcategories. [REASON]
3. Evaluate foods to predict their healthfulness based on food labels (if processed), cooking and preservation method, additives used, and potential for contaminant load; determine whether a food is whole or processed. [REASON]
4. Evaluate nutrition claims in the media and marketing for scientific validity. [ACT]
5. Explain the relationships between diet, exercise, weight and health; understand the costs and benefits of various weight treatment options. [REASON]
6. Describe and explain nutritional concerns of specific life stages. [REASON]
7. Explain the functions and potential costs of common food additives. [REASON]
8. Describe and explain the impact of food, the food industry, and agriculture on global health and sustainability; apply consumer choices that minimize personal negative impact. [ACT]
9. Communicate effectively using language and understanding of nutrition science. [COMMUNICATE]
10. Correctly and appropriately collect, analyze data and interpret. [REASON]