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?