Describe the nutritional components of food.

Description should include

  • defining the terms nutrient, macronutrient, and micronutrient
  • enumerating macronutrients (i.e., proteins, fats, carbohydrates, water) and micronutrients (i.e., vitamins, minerals)
  • listing, for each type of nutrient,
    • its functions in the body (e.g., carbohydrates for energy, protein for muscle and tissue repair)
    • its role in preventing or contributing to chronic disease (e.g., fresh fruits and vegetables can promote healthy body weight and decrease likelihood of diabetes; high consumption of saturated fats/trans fats can contribute to heart disease and cancer; inadequate calcium consumption can lead to osteoporosis)
    • its presence in food sources (e.g., vitamin A in carrots, vitamin B in grains, calcium in dairy products, iron in legumes)
  • explaining the effects of a deficiency of the nutrient (e.g., pellagra, scurvy, osteoporosis)
  • explaining the effects of toxicity associated with the nutrient (e.g., ketosis, excessive bleeding, diarrhea)
  • interpreting nutrition labels.

Process/Skill Questions:

Thinking

  • What nutrients tend to be included in a typical teenager’s diet? Which nutrients tend to be deficient?
  • What foods are good sources of protein?
  • What is the difference between saturated and unsaturated fats?
  • What are some negative side effects of trendy low-carbohydrate diets?

Communication

  • What are the arguments for and against taking large doses of specific nutrients, for example, vitamins or minerals?
  • How should nutritional information be made available to consumers?

Leadership

  • What can be done to educate and encourage customers to make healthier choices?
  • Why should high school students be concerned about their nutrient intake?

Management

  • What types of foods does a family shopper need to select to ensure that all family members receive the nutrients they need?
  • How should nutritional components of foods affect menu offerings to customers? Why?
  • What nutritional guidelines should school cafeterias follow for providing meals to students?

Teacher Resources: