Definition should include

• identifying the vitamins and minerals and the eight groups of phytochemicals present in food
• identifying the role of vitamins, minerals, and phytochemicals in the diet
• explaining the effect of food-preparation, food-processing, and food-preservation methods on vitamin and mineral value in food
• explaining the effect that food-preparation, food-processing, and food-preservation methods have on phytochemicals.

Process/Skill Questions:

Thinking

• What are the functions and sources of vitamins, minerals, and phytochemicals?
• What are the differences between fat-soluble vitamins and water-soluble vitamins?
• What are the implications for improper levels of fat- and water-soluble vitamins in the diet?
• What are the functions and sources of minerals?
• What are the differences in the chemical compositions of vitamins and minerals?
• What diseases are related to deficiencies in fat- and water-soluble diets?
• What are the best food sources for fat- and water-soluble vitamins?
• What are the differences between micro and macro minerals?
• What are the dangers of adding vitamin, mineral, or phytochemical supplements to one’s diet?

Communication

• How does the intake of tea, wine, and cocoa relate to the reduction of diseases?
• How could one respond to someone who believes additives are harmful and should not be allowed in foods?
• How does one determine the need to add vitamin, mineral, or phytochemical supplements to one’s diet?

Leadership

• What role do the USDA and the Academy of Nutrition and Dietetics (AND) play in educating the public about vitamins, minerals, and phytochemicals?
• What is the effect of increased sodium intake in the diet?
• What actions can individuals take to reduce sodium intake?

Management

• What actions can individuals take to reduce vitamin and mineral losses during food storage and preparation?
• What factors can affect vitamin and mineral content in processed foods?
• What substance interferes with iron absorption? How does this occur?
• What substance increases iron absorption? How does this occur?