What This Document Is
This is a comprehensive review resource designed to help students prepare for the final exam in NTDT 200: Nutrition Concepts at the University of Delaware. It consolidates key information presented throughout the course, offering a structured approach to understanding fundamental nutrition principles. This resource is intended to be a focused study aid, not a replacement for lecture notes or assigned readings.
Why This Document Matters
This review is ideal for students looking to solidify their understanding of core nutrition concepts before a major assessment. It’s particularly beneficial for those who want a concise overview of the material, a way to identify areas needing further study, or a tool for efficient last-minute review. Students who utilize this guide will be better equipped to demonstrate their knowledge of nutrition science and its practical applications.
Topics Covered
* Factors influencing food choices and their consequences
* The six classes of nutrients: macro and micronutrients, essential nutrients, and energy yield
* Principles of scientific research in nutrition, including study designs and validity
* Dietary Reference Intakes (DRIs) – EAR, RDA, AI, UL, EER, and AMDR
* Roles and qualifications of nutrition professionals
* Principles of a healthy diet: adequacy, balance, kcal control, moderation, and variety
* Dietary Guidelines for Americans and USDA Food Patterns
* Understanding food labels and associated claims
* Vegetarian diets and considerations
* Digestion and absorption basics (covered in Chapter 3)
What This Document Provides
* A categorized overview of essential nutrition terminology.
* A framework for understanding the relationship between nutrients and health.
* Key concepts related to evaluating nutrition research.
* A summary of recommended dietary guidelines and their application.
* An outline of important considerations for various dietary patterns.
* A foundation for applying nutrition knowledge to real-world scenarios.
