Title: Apply basic concepts of human nutrition.
Course: Food Science and Dietetics (19254) > Section: Exploring Diet and Nutrition Fundamentals

Application should include

- explaining the function of nutrients
- creating a balanced diet based on nutritional needs
- tracing the digestive process (e.g., breakdown of enzymes, food assimilation, relationship of the endocrine system to enzymes).

Process/Skill Questions:

Thinking

- What contextual factors should be considered when evaluating nutrition information?
- What factors affect decisions about preparing and serving foods to meet nutritional needs of individuals and families across the life span?
- What are the consequences for the well-being of the individual, families, and societies when foods are not prepared and served to meet nutritional needs?
- How might a lack of nutrients lead to digestive issues and negative health consequences?

Communication

- What do we do about understanding and evaluating nutritional information?
- How do we communicate nutritional information to others?
- How should we communicate to enhance the evaluation of nutritional information?

Leadership

- What skills do we need to relay to others to promote the evaluation of nutritional information?
- What guidelines promote evaluation of nutritional information?
- What actions can we create that meet our goals and standards for evaluating nutritional information?

Management

- What resources aid in evaluating nutritional information?
- What resources are available that might help us prepare and serve food to meet nutritional needs of individuals and families?
- What actions can individuals and society take to evaluate nutrition information to promote optimal wellness?