We make food choices at every meal based on a variety of

Question

1. We make food choices at every meal based on a variety of factors. Describe at least five considerations that enter into food choice decisions.
2. Distinguish between a macronutrient and a micronutrient. Considering the macronutrients, name the three kinds of macronutrients, explain why they are considered to be "organic" and tell how much energy is released during the metabolic breakdown of each.
3. The Nurses' Health Study, one of the largest epidemiological studies in the US, began in 1976 and currently has more than 280,000 participants. This study has provided key scientific knowledge on risk factors for major chronic diseases in women ranging from the effects of vitamin D deficiency on risk for colon cancer to how diet affects risk for cardiovascular disease and breast cancer. Describe the differences in study design between epidemiological studies, such as the Nurses' Health Study, and experimental clinical research studies. Consider the strengths and weaknesses of each type of study in your response.
4. The 2010 Dietary Guidelines for Americans translate nutrient recommendations in the Dietary Reference Intakes (DRI) to food choices to explain how to eat to stay healthy. These guidelines are also the basis for the six diet-planning principals. Name the six diet planning principals. Choose one of the key recommendations from each area of the 2010 Dietary Guidelines for Americans found in Table 2-1 and describe how they meet these diet-planning principals.
5. Name the five food groups in the USDA Food Patterns and identify several foods typical of each group. Discuss how the food group plans are used and describe their strengths and weaknesses.
6. List the information you would expect to find on a food label. Describe how that information would help you make the choice between two similar products. For example, what kinds of information would you look for on two different brands of soup?