The Nutrients You Need Module Overview

Introduction

image of triangle with water, steak, bread, and vitamins With the rise of consumerism and the food industry being a billion-dollar market for corporations, knowing and understanding correct nutritional information is paramount. In this module, you will learn how to decipher food labels and food portions. You will explore how to read food labels, understand the components of food labels on any food product, and make more informed decisions on foods to consume. You will understand the importance of being aware of how much you should eat and be able to recognize the amount of daily calories you should be consuming.

Food additives and herbal supplements are also explored in depth. You will learn about supplements, their uses, and health risks/benefits in addition to why supplements are produced and what goes into the making of a supplement. You will be able to understand the use of supplements, what is inside a supplement and where to locate/purchase supplements.

Essential Questions

What are the basic nutrients and what role do they play in overall health?
What are dietary guidelines, where are they found, and how are they used?
How can the Dietary Guidelines for Americans, Dietary Recommended Intake, and My Plate be used to analyze and improve one's diet?
What is the difference between food labels and nutrition facts?
What portion sizes are appropriate for each food category?
How can the allowable amount of trans fat in foods be determined?
What are additives and controlled substances used for, and how do they affect nutrition and health?
How and why are herbal supplements regulated?
What components can be seen in reliable sources of nutrition information?

Key Terms

Additives - substances added directly to food during processing, as for preservation, coloring, or stabilization.
Controlled substances - substances which the government controls the use of.
DGA - dietary guidelines for Americans.
Eating habits - refers to why people eat, how people eat, which foods people eat, whom they eat with, and the ways people obtain, store, use, and discard food.
Food groups - fruits, vegetables, protein foods, dairy, grains.
Food label - contains information about a food product to help consumers make smart choices to meet nutritional needs, contains terms like light, low fat, ingredients, etc.
Herbal supplements - non-pharmaceutical, non-food substances marketed to improve health.
My plate - USDA program to help consumers make healthier food choices.
Nutrient classes - food, water, dietary fat, carbohydrates, proteins, vitamins and minerals.
Nutrition facts - this is located on the food label and shows % daily value, fat, fiber, and other nutrients, and serving size.
Portion size - amount of food you choose to eat at any one time (which could be more or less than a serving).
RDI - recommended dietary intake.
Serving size - the amount of food recommended in consumer education materials such as My Plate.
Trans fat - type of fat that raises the "bad" (LDL) cholesterol and lowers your "good" (HDL) cholesterol; it is made by hydrogenation to keep it from spoiling.

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