Pages to read from each chapter: Chapter 1, 2, 3, 4 (also to say that
if the section is not included, it is material not needed for class coverage nor testing)
Ch. 1 pg. 8 What Is Nutrition?;
pg. 15-16, 1. 4 What Are Your Sources of Energy?
(Calories, Calculating Calories)
Ch. 2 pg. 36 Variety, pg. 37 Balance,
pg. 38 Moderation, pg. 39 Nutrient Density;
pg. 48-49 2.5 Specific Nutrient Standards and Recommendations
(Recommended Dietary Allowance, Adequate Intake, Estimated Energy
Requirement, Tolerable Upper Intake Level, Daily Value)
pg. 54 - 63 MyPlate – A Menu-Planning Tool
(Table 2-5, Table 2-6, Figure 2-11, Figure 2-12, 13, 14,
Table 2-7, Table 2-8)
pg. 66-70 2.7 Food Labels and Diet Planning
(Health Claims on Food Labels)
(Figure 2-16, Table 2-10)
Ch. 3 pg. 96-106 3.8 Digestive System (Mouth, Esophagus, Stomach, Small
Intestine, Large Intestine, Rectum, Accessory Organs)
(Figures 3-10 through 3-19)
Ch. 4 pg. 125- 128 4.2 Simple Carbohydrates
(Monosaccharides, Disaccharides, Carbohydrate Concept Map);
pg. 128 4.3 Complex Carbohydrates;
pg. 129 4.4 Fiber;
pg. 130-132 4.5 Carbohydrates in Foods;
pg. 138 Lactose Maldigestion and Lactose Intolerance;
pg. 140-141 4.7 Putting Simple Carbohydrates to Work in the Body (Yielding
Energy, Sparing Protein, Regulating Glucose);
pg. 144-145 4.8 Putting Fiber To Work (Promoting Bowel Health, Reducing Obesity
Risk, Enhancing Blood Glucose Control, Reducing Cholesterol Absorption);
pg. 145- 146 4.9 Carbohydrate Needs;
pg. 146-150 4.10 Health Concerns Related to Carbohydrate Intake (High-Fiber, High
Sugar, Dental Caries)