NR228 Week 1 Study Guide: Chapters 1 and 2
NR228 Week 1 Study Guide: Chapters 1 and 2
- Identify the WHO definition of health and explain how it differs from the definition of health presented in Chapter 1 by Rene Dubos. Contrast both those definitions to the Chamberlain definition of health you learned in NR222 “A dynamic and holistic process in a person’s perceived state of being.”
- Discuss the role that nutrition plays in “Health Promotion” in no less than 1 paragraph (5-6 sentences minimum).
- Explain what “health literacy” means and how it relates to health promotion.
- Describe the 6 known essential nutrients
- Explain the difference between “essential” and non-essential” nutrients.
- Identify the kilocalorie per gram for the following:
- Explain Dietary Reference Intakes (DRI’s) and explain why they are used.
- Define the following:
- EAR (Estimated Average requirement):
- RDA (Recommended Dietary Allowance):
- AI (Adequate Intake):
- UL (Tolerable Upper Intake Level):
- AMDRs (Acceptable Macronutrient Distribution Ranges):
- Differentiate between the terms “undernutrition” and “malnutrition
- Explain the difference between “MyPlate” and “MyPyramid” dietary guidelines.
- Identify nutrients that your book indicates Americans it too few of and too much of. (page 19
- Compare and contrast serving size with “exchanges”. Identify how my grams of carbohydrate are in one fruit or starch “exchange”. How many calories does that equate to
- Review Figure 2-9 and explain the food labeling system in the United States.
- Who, besides doctors and nurses, do patients with low literacy skills tend to use for health and nutrition advice?
- Differentiate labeling for organic foods.