About This Chapter
Introduction to Nutrition - Chapter Summary and Learning Objectives
This introductory chapter on nutrition gets you started on the road to better health. It summarizes the six different types of nutrients and explains the role that the scientific method plays in the nutrition field. The professional instructors leading these lessons will show you how to assess your nutrition and give you definitions for important concepts like dietary reference intakes and malnutrition. Lessons also cover nutrition myths, how chronic disease results from poor health and sources of nutrition information. Once you've watched the lessons in this chapter, you'll be familiar with:
- Primary function of nutrients
- Energy-yielding nutrients
- Organic and inorganic nutrients
- Dietary guidelines
- Key terms in nutrition assessment
- Nutrition myths
|Nutrients: Types and Relationship to Long-term Health||Lists the six classes of nutrients. Describes their primary functions and their roles in long-term health maintenance.|
|Energy-Yielding Nutrients: Carbohydrates, Fat & Protein||Identifies the three different types of energy-yielding nutrients. Provides an in-depth look at carbohydrates, fats and proteins.|
|Organic vs. Inorganic Nutrients: Differences & Importance||Compares and contrasts organic and inorganic nutrients. Explains their importance in the field of nutrition.|
|Using the Scientific Method in the Nutrition Field||Examines how the Scientific Method is used to develop nutrition hypotheses and theories. Explores how it can be used to determine nutrient needs.|
|Experimental Design in Science: Definition & Method||Defines experimental design and other key terms. Describes how investigations are designed by scientists to produce measurable and objective results.|
|Dietary Reference Intakes: Food Groups, Guidelines & Purpose||Indicates how dietary reference intakes are used in diet planning. Details MyPlate food groupings and dietary guidelines. Lists the diseases that can be prevented or minimized by using the guidelines.|
|Assessing Your Nutrition, Diet & Health: How to Avoid Disease||Outlines nutrition assessment measurements, including anthropometric, biochemical and environmental status. Analyzes the link between health, diet and good nutrition. Defines malnutrition and explains how poor nutrition can result in chronic diseases.|
|How to Find Sources of Reliable Nutrition Information||Shows you methods for finding nutrition information that is accurate and reliable.|
|Nutritional Myths, Facts, Risks & Benefits||Points out what is fact and what is fiction in nutrition trends. Identifies risks and benefits of food supplements and explains how nutrition plays a role in fighting diseases.|
1. What is Nutrition?
Nutrition is the process of taking in nutrients from the foods you eat. Learn about the six nutrients needed for energy, maintenance of tissues and regulation of bodily processes: carbohydrates, fats, proteins, water, vitamins and minerals.
2. Energy-Yielding Nutrients: Carbohydrates, Fat & Protein
Carbohydrates, fats and proteins are referred to as the three energy-yielding nutrients because they provide your body with energy that is measured in calories. You'll also learn about another substance that can provide your body with calories, even though it is not a nutrient.
3. Organic vs Inorganic Nutrients: Differences & Importance
The presence or absence of carbon is what differentiates organic nutrients from inorganic nutrients. Carbohydrates, lipids, proteins and vitamins have carbon in their structure, making them organic. Water and minerals do not, so they are inorganic.
4. Using the Scientific Method in the Nutrition Field
The scientific method is a systematic process that scientists follow to provide reliable nutritional advice to the public. Learn how a hypothesis is formulated and how this leads to the creation of a theory, as well as what makes a study reliable, in this lesson.
5. Dietary Reference Intakes: EAR, RDA, AI & UL
Dietary Reference Intakes (DRIs) are a set of values used to plan a healthy diet. Learn about the DRI values: Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs).
6. Assessing Your Nutrition, Diet & Health: How to Avoid Disease
A nutritional assessment is used to determine the nutritional status of a person or group of people. Learn about the ABCDs of nutritional assessment: anthropometric assessment, biochemical assessment, clinical assessment and dietary assessment.
7. How to Find Sources of Reliable Nutrition Information
There is a lot of nutritional information available through the Internet and other media outlets, so how do you find reliable sources of nutritional information? Follow along to find out and learn how to protect yourself from false claims.
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Other chapters within the Nutrition 101: Science of Nutrition course
- Healthy Diet Planning
- Role of Carbohydrates in Nutrition
- Role of Lipids in Nutrition
- Protein's Role in Nutrition
- Role of Water in Nutrition
- Minerals in Nutrition
- Symptoms of Mineral Deficiency & Toxicity
- How Vitamins Support Nutrition
- Anatomy of the Digestive System
- Nutrient Digestion, Absorption & Transport
- Cell Anatomy & Metabolism
- Weight Management & Energy Needs
- Eating Disorders: Risk to Nutrition
- Physical Activity & Nutrition
- Studying for Nutrition 101