Kristinelou Marie N.

Reyna December 15, 2020

BSN 2-6 Nutrition and Diet Therapy
SAS 2

LESSON PREVIEW
1. Water, _Inorganic_
2. _Carbohydrates_, _Organic_
3. _Fats_, _Organic_
4. _Proteins_, _Organic_
5. _Vitamins_, _Organic_
6. Minerals, _Inorganic_

CHECKING FOR UNDERSTANDING

Multiple Choice

1. C. Overnutrition
Rationale: Overnutrition is defined as the overconsumption of nutrients and food to the point at which health is adversely affected.
Overnutrition can develop into obesity, which increases the risk of serious health conditions, including cardiovascular
disease, hypertension, cancer, and type-2 diabetes.

2. C. vitamins and minerals

Rationale: USDA Food Patterns are sorted by vitamin and mineral content; 1. Recommended Amounts 2.Notable Nutrients 3.
Nutrient-Dense Choices 4. Discretionary kCalories 5. Serving Equivalents 6. Ethnic Food Choices 7. Vegetarian Food
Guide 8. Mixtures of Foods 9. MyPlate 10. Recommendations vs. Actual Intakes 11. MyPlate Shortcomings.
3. B. Nutrient and density
Rationale: The given calculation is an example of nutrient density. The nutrient density is one of the characteristic feature of a
nutritious diet. The nutrient density is a measure of the nutrients that a food produces and promotes Kcalorie control and
adequacy. The nutrient density is high when nutrients are more and Kcalories are few.

4. C. Baked beans
Rationale: According to the USDA food patterns, the baked bean intake should be limited. As the baked beans contain elevated levels
of fats and added sugar coats, make the baked beans nutritionally stumpy.

5. C. Descending order of predominance by weight.

Rationale: The ingredients on the food label are listed in descending order based on their weight.

LESSON WRAP-UP
MUDDIEST POINT

In today’s lesson, I learned what are different characteristics of nutritious diet and the importance of Dietary Guidelines that offers
practical advice on how to eat for good health as well as Food labels with the given number of kcalories provided or what are the list
of ingredients and serving size.