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LEARNING OUTCOMES

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LEARNING OUTCOMES

  1. Define macronutrients and micronutrients.

  2. Describe the structure, function, and storage locations for carbohydrates.

  3. Describe the structure, function, and storage locations for fats.

  4. Describe the structure, function, and storage locations for proteins.

  5. Differentiate structure, functions, and roles among the three macronutrients.

  6. Explain the concept and importance of glycemic index and glycemic load.

  7. Identify key health benefits and concerns of fiber and fructose.

  8. Explain protein quality scoring systems.

  9. Identify the key functions of vitamins and minerals within the body.

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ANCILLARY LINK

Visit DavisPlus at http://davisplus.fadavis.com for study and practice resources, including online quizzes, animations that help explain physiological processes, podcasts concerning news and career trends in exercise physiology, and practice references.

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VIGNETTE

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VIGNETTE

  • Catherine is confused about what she should be eating. She constantly reads in magazines that carbohydrates should be avoided and how they are often blamed for "fattening America." She has also talked with friends who have suggested that she start eating low-carbohydrate alternatives to help her reduce her weight and transform her body from "flab-to-fab." Although she would like to lose weight, she has also heard that reducing or eliminating carbohydrates from her diet can be harmful. Consequently, she is frustrated over this conflicting information and does not clearly understand the roles that food plays within the body. Catherine visits with Becky, a sports nutritionist who, in addition to working with local college sports teams, specializes in helping clients achieve and maintain weight loss.

    What advice could Becky give Catherine to help her make a healthy decision about how to get started on her weight-loss journey?

  • Becky educates Catherine on the different kinds of carbohydrates and about the many important roles that carbohydrates play in the human body. Given her recent commitment to living a healthier, more active lifestyle with Becky's guidance, Catherine is particularly struck by the fact that carbohydrates are the body's preferred source of energy during physical activity. She agrees to limit, but not exclude, carbohydrates from her diet given this knowledge and is pleased that she has decided to ignore the quick-fix advice of her friends. She is more interested in adopting a healthier approach geared toward long-term weight-maintenance success and would like to now learn more about fats and proteins.

  • Catherine had always assumed that all animal fats were "bad" because they increased risks for heart disease. After learning about the various classifications of fats and their function within the human body, she now understands the importance of making healthier choices when it comes to fats and oils. Becky takes this opportunity to teach Catherine about the various types of fat commonly found in foods, including which ones to limit as much as possible-trans fats, SFAs, and oils high in omega-6 fatty acids.

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INTRODUCTION

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The term nutrition refers to the overall process of ingestion, digestion, absorption, and metabolism of food. All of these processes allow ...

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