Title: Evaluate the nutritional information of various foods.
Course: Independent Living (22904-18)

Evaluation should include

- defining the term nutrient
- identifying functions of the six essential nutrients in the body
- determining sources of specific nutrients
- identifying nutritional needs throughout the lifespan and explaining how each nutrient contributes to an individual’s overall health
- identifying nutrient-dense foods
- stating consequences of too much and too little of specific nutrients
- assessing sources of nutritional information
- comparing foods, using the nutrition-facts label, to make good food choices
- analyzing personal eating habits in relation to nutritional foods.

Teacher Resources:

- Real Food, U.S. Departments of Agriculture and Health and Human Services (USDA and HHS)
- Dietary Guidelines for Americans, USDA and HHS
- Essential Nutrients, Academy of Nutrition and Dietetics

Process/Skill Questions:

Thinking

- Why should one be aware of nutrients and their functions?
- What can happen if one is deficient in nutrients?
- Why should one be concerned that sources of nutrition information are reliable and reputable?

Communication

- What are sources of information about nutrients?
- How can one determine if these sources are reliable?
- Why do people tend to believe food-related information without verifying its accuracy? Why not? What are the arguments for and against taking large doses of specific nutrients (e.g., vitamins or minerals)?

Leadership

- Why should young adults be concerned about their nutrient intake?
- What is your responsibility in ensuring that you and your family members receive a sufficient daily dose of essential nutrients?

Management

- What management skills can ensure that one’s diet includes enough of the right nutrients?
- What resources are available pertaining to the effects of nutrients on the body?