What This Document Is
This is a comprehensive review sheet designed to help students prepare for Exam 1 in NTDT 200: Nutrition Concepts at the University of Delaware. It consolidates key information from the course material, offering a structured approach to studying the foundational principles of nutrition. This resource is intended to be used *in conjunction with* course lectures, readings, and other assigned materials.
Why This Document Matters
This review sheet is an invaluable tool for students aiming to solidify their understanding of core nutrition concepts before a major assessment. It’s particularly helpful for identifying areas where further study may be needed and for practicing recall of important terminology and principles. Students who utilize this resource alongside their existing study habits will be well-positioned to demonstrate their knowledge on the upcoming exam. It’s best used in the week leading up to Exam 1 as a focused review tool.
Topics Covered
* The fundamental definitions of energy and its measurement in food.
* The science of nutrition and factors influencing food choices.
* The six classes of nutrients: carbohydrates, proteins, lipids, water, vitamins, and minerals.
* Distinctions between macronutrients and micronutrients.
* Understanding the scientific method and research study types.
* Dietary Reference Intakes (DRIs) and their various components (RDA, AI, UL, EAR, EER).
* Acceptable Macronutrient Distribution Ranges (AMDRs).
* Nutritional assessment and deficiency types.
* Public health guidelines related to healthy weight.
* Principles of diet planning.
What This Document Provides
* An overview of the exam format, including the number and types of questions.
* Key terminology and definitions essential for understanding nutrition science.
* A framework for understanding the relationships between nutrients and their roles in the body.
* Guidance on interpreting and applying dietary recommendations.
* A structured approach to reviewing the material covered in the first chapters of the course.
* Important considerations for evaluating nutritional information and research.
