Title: Evaluate the nutritional information of various foods.
Course: Independent Living (22904-36) > Section: Planning, Preparing, and Serving Nutritious Foods

Evaluation should include

- defining the term nutrient
- identifying functions of the six nutrients in the body
- determining sources of specific nutrients
- identifying nutritional needs throughout the lifecycle 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 nutrition information
- comparing foods, using the nutrition-facts label, to make good food choices
- analyzing personal eating habits in relation to nutritional foods.

Process/Skill Questions:

Thinking

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

Communication

- What are our sources of information about nutrients?
- How can we determine if these sources are reliable?
- Why do you think that 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 (for example, vitamins or minerals)?

Leadership

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

Management

- What management skills can we use to ensure that our diet includes enough of the right nutrients?
- What resources are available when we need information pertaining to the effects of nutrients on the body?