About This Chapter
Meeting Nutrient Requirements -- Chapter Summary
The lessons in this chapter will show you about various ways to meet dietary requirements. You'll get an understanding of fortified foods, genetically engineered foods and how processing changes the nutritional value of foods.
Other lessons cover phytochemicals, zoochemicals, nutraceuticals and nutritional supplements. An overview of recommended dietary guidelines is presented, along with an explanation of nutrition-related abbreviations, such as RDA and EAR. When you've finished watching these lessons, you should be ready to:
- Define and list the potential benefits of nutraceuticals and functional foods
- Cite the pros and cons of mineral and vitamin supplements
- Explain how organic food differs from traditionally grown foods
- Explore the impact of procession on a food's nutritional value
- Report on the elements of a healthy diet
- Evaluate the typical American diet
These short, engaging lessons are presented by experts in the field who know how to make learning fun. You can assess your knowledge and get practice with computerized testing through the quizzes at the end of each lesson. A timeline in each lesson let you easily locate certain topics that require additional review.
1. Impact of Functional Foods & Nutraceuticals on Health
Research into the nutritional benefits of foods and food components has led to new classifications of foods. Two relatively new categories are functional foods and nutraceuticals. Learn the definitions of these foods and how they impact health.
2. Vitamin Supplements: Benefits & Risks
Vitamin supplements are intended to add nutritional value to your diet. Learn about groups of people who may benefit from taking vitamin supplements and the possible risks involved when dietary supplements are added to your diet in this lesson.
3. Mineral Supplements: Benefits and Risks
Mineral supplements can be used to add nutritional value to your diet. Learn about groups of people who may benefit from taking mineral supplements and the potential risks that could develop from adding supplements to your diet.
4. What is Genetic Engineering? - Definition, Benefits & Issues
When most people think of genetics, they think of their own genes, but genetics is also very important in agriculture. In this lesson, we will explore genetic engineering and how it relates to agriculture. We will also investigate the benefits and issues associated with genetic engineering.
5. Effects of Food Processing on Nutrient Value
Food processing can prevent spoilage and increase the shelf life of a food, but at what cost? Learn about different stages of food processing and how they affect the nutrient value of foods.
6. What Are Fortified Foods? - Definition & Examples
Fortifying foods with nutrients has helped to eradicate many nutrition-related conditions. However, fortification may have a dark side. Learn about nutrients that are added to foods and the health benefits and risks of these fortified foods.
7. What Are Phytochemicals & Zoochemicals?
Research on the health benefits of phytochemicals is giving us more reasons to eat our fruits and vegetables. Phytochemicals are natural chemicals found in plant foods that provide health benefits. Zoochemicals are their animal-based cousins.
8. Healthy Diet Planning Guidelines: Nutrients & Food Groups
The USDA and Health and Human Services developed dietary guidelines for Americans that outline diet and lifestyle recommendations. Learn how these guidelines, along with the USDA food guides, can be used to help you develop a healthy eating plan in this video lesson.
9. The American Diet: Characteristics, Food Habits & Guidelines
The American diet is characterized by a calorie imbalance, a high consumption of nutrient-poor foods and a low consumption of nutrient-dense foods. Learn about the food habits of Americans and the dietary guidelines designed to improve your health in this video lesson.
10. 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).
11. What is Organic Food? - Definition, Facts, Pros & Cons
In this lesson, you will learn about organic food, and read some facts about these types of foods. You will also learn about a few of the advantages and disadvantages of consuming organic foods.
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Other chapters within the Certified Nutrition Specialist (CNS): Test Prep & Study Guide course
- Fundamental Principles of Nutrition
- Life Cycle Stages & Nutrition
- Energy Balance & The Body
- The Chemical Composition of Nutrients
- Nutritional Biochemistry
- Nutrition-Related Physiology
- Digestion & Nutrient Absorption
- Metabolism of Nutrients
- Carbohydrates in Health & Nutrition
- Protein's Role in Nutrition
- Lipids in Health & Nutrition
- Vitamins in Nutrition
- Minerals in Health & Nutrition
- Symptoms of Mineral Deficiency & Toxicity
- Nutritional Assessment
- Clinical Intervention & Monitoring
- Drug & Nutrient Interactions
- Dietary Therapeutics & Behavior Optimization
- The Risk of Eating Disorders to Nutrition
- Professional Issues in Nutrition
- Certified Nutrition Specialist Flashcards