Chapter 3-4-5 Quiz

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Chapter3-4-5Objectives.docx

Chapter 3-4-5 Objectives

The Learning Objectives for chapter 3 on Carbohydrates are:

· Describe basic sugars and sweeteners, and the importance of meeting the dietary recommendations for added sugars

· Compare and contrast starch and fiber, including food sources, recommendations and health benefits.

· Distinguish between a whole grain and a refined grain, explaining why the whole grain is a healthier choice.

· Discuss the functions of carbohydrates in the body and how diabetes is treated, including healthy carbohydrate choices.

· Prepare and present creative menu dishes using whole grains and legumes.

The Learning Objectives for chapter 4 on Lipids (Fats) are:

· Identify foods high and low in fat and how fat enhances the eating experience.

· Identify food sources of saturated, monounsaturated, polyunsaturated and trans fatty acids.

· Identify sources and functions of the following: essential fatty acids, DHA and EPA and cholesterol.

· Explain how fat is digested, absorbed and supplied to cells in the body and its functions.

· Discuss the dietary recommendations for fat and cholesterol.

· Prepare and present creative and healthy menu dishes using dairy and eggs.

The Learning Objectives for chapter 5 on Protein are:

· Compare and contrast the nutrients in animal and plant sources of protein, including examples of complimentary protein.

· Explain how proteins are digested, absorbed and used in the body.

· List types and health benefits of vegetarian diets and plan nutritionally adequate vegetarian meals.

· Explain the dietary recommendations for protein, including the consequences of eating too much or too little protein.

· Prepare and present creative and healthy menu dishes using meat, poultry and fish.