Identification should include

Process/Skill Questions:

How can the characteristics of good nutrition and poor nutrition be described?
What are the characteristics of carbohydrates, including their chemical composition, functions, food sources, requirements, classification, and deficiency/excessive disorders?
What are the characteristics of protein, including their chemical composition, functions, classification, food sources, requirements, and deficiency and excessive disorders?
What are the characteristics of fats, including their chemical composition, functions, classification, food sources, requirements, and deficiency and excessive disorders?
What are the characteristics of vitamins, including their chemical composition, food sources, functions, requirements, classification, and deficiency and excessive disorders?
What are the characteristics of minerals, including their chemical composition, food sources, functions, requirements, classification, and deficiency and excessive disorders?
What are the characteristics of water, including fluid compartments, mechanisms of transportation, normal water loss, functions, sources, requirements, and deficiency and excessive disorders?