NUTR 150 – MODULE 1 STUDY GUIDE

You will be able to identify the stages in the Stages of Change model.
 What is the purpose for the Stages of Change model?
 What are the defining characteristics for each stage?

Terms to Know:
Stages of Change Contemplation Maintenance Preparation
Action Habituation Precontemplation

You will be able to describe the basic components of food.

 What is the difference between a nutrient and a phytochemical?

 How many milligrams (mg) are in one gram (g)? How many micrograms (mcg or µg) are in one
gram (g)?
 Which nutrients are macronutrients? Which nutrients are micronutrients?
 What is the difference between an organic molecule (described in your text as an organic
compound) and an organic food?
 Which nutrients are organic molecules?

Terms to Know:
Calorie (kilocalorie, kcal) Macronutrient Nutrient density
Essential nutrient Micronutrient Organic molecule
Fortification Nutrient Phytochemicals

You will be able to describe the key functions for the six classes of nutrients.

 What are the six classes of nutrients? What nutrients belong to each class?
 When discussing food energy, what is the meaning of the term energy?
 What are the energy-yielding nutrients? How much energy do they supply per gram?
 What non-nutrient substance provides energy? How much energy does it supply per gram?
 Which nutrient classes are involved in forming and maintaining the body's structure?
 What nutrient classes are involved in regulating body processes?

You will be able to describe the principles of nutrition for variety, balance, moderation, caloric
balance, and adequacy as they relate to a healthy diet.

 How do the principles of variety and balance differ?

 How does applying the variety and balance principles help achieve the adequacy principle?
 What are the similarities between the principles of calorie balance and moderation?
 What is the role of using nutrient dense foods in applying the caloric balance principle?
 How do food portions play a role in moderation?
 Recognize common tools to estimate serving sizes (eg a racquetball is about ½ cup)

Terms to Know:
Variety Principle Moderation Principle Adequacy Principle
Balance Principle Caloric Balance Principle Nutrient density
You will be able to identify ways nutrient intake can affect health.

 What causes malnutrition?

 How can your diet today affect your health 20 years from now?
 Why might the diet that optimizes health be different for different people?
 What are some examples of how a person’s genetic makeup can determine a nutrient’s impact on
health?

Terms to Know:
Nutrigenomics Overnutrition Malnutrition
Genes Undernutrition

You will be able to describe the purpose of the Dietary Guidelines for Americans.

 What age range is the Dietary Guidelines recommendations designed for?

 How often are the Dietary Guidelines updated?
 Which type of foods/food components are Americans are encouraged to increase?
 Which type of foods/food components are Americans are encouraged to limit?

You will be able to describe the process of the scientific method.

 What are the steps of the scientific method?

 What is the difference between a hypothesis and a theory?
 How does epidemiology research and clinical trials differ?
 How do the results from a study become a theory?

Terms to Know:
Control group Experimental group Peer-review Single-blind studies
Double-blind studies Hypothesis Placebo Subjective data
Epidemiology Objective data Placebo effect Theory

You will be able to describe criteria for determining the “strength of the evidence”.

 What are the criteria for strong evidence?

 What is the role of anecdotal evidence in the scientific process?
 What is the difference between “association” and “cause-and-effect”?
 How does a double-blinded experimental study help minimize “the placebo effect”?
 What is evidence-based practice?

Terms to Know:
Anecdotal Association (correlation) Cause-and-effect (Causation)

You will be able to distinguish between reliable and unreliable nutrition information.

 What questions should you ask when evaluating nutrition information?

 What are sources for reliable nutrition information?

Terms to Know:
Biased information
You will be able to find nutrient amounts using food composition tables/USDA Nutrient Database

 How do you look up caloric and nutrient levels in foods using the USDA Nutrient Database?
 How do you look up caloric and nutrient levels in a food composition table?
 What is the meaning of a blank space for a nutrient in food composition tables?

You will be able to identify the Dietary Reference Intakes (DRI’s) standards.

 What is the purpose for the Dietary Reference Intake (DRI) standards?
 What is the difference between a RDA and AI?
 What are the five variables that affect your energy needs?
 Why are AMDR values given as ranges rather than single numbers?
 How do you look up the RDA, AI, UL, and AMDR values on the DRI tables?

Terms to Know:
Acceptable Macronutrient Distribution Range Estimated Energy Requirements
Adequate Intakes Recommended Dietary Allowances
Dietary Reference Intake Tolerable Upper Intake Levels
Estimated Average Requirements

You will be able to evaluate a food intake using the USDA food guide.

 How do you count cup equivalents for the dairy, fruit, and vegetable food groups?
 How do you count ounce equivalents for the grain and protein food groups?
 What is the recommendation for whole grains?
 What foods are classified in the oil group in MyPlate?
 What is the purpose for empty calories in the MyPlate plan?

Terms to Know:
Empty Calories

You will be able to find food and nutrient information for a food using the food label.

 Which nutrients on the food label should have a limited intake?

 How is the order of ingredients on a food label determined?
 What is the purpose of Daily Values (DV) on a food label? What are the Daily Values based on?
 How do you determine the nutrient amount found in a food or a supplement using the
food/supplement label and the DV table?
 What are the definitions for the following nutrient claims on a food label? Free; Low; Good
source; High (same as “Excellent source” or “Rich in”); Reduced

Terms to Know:
Daily Value Nutrient Content Claim

You will be able to compare and contrast the criteria for health and structural claims.

 What are the requirements for a food to be able to state a health claim on their label?
 How do structure/function claims differ from health claims?

Terms to Know:
Health claims Structure/Function claims Dietary Supplement