Unit 4
Nutrition

Of all the factors that influence health, few are as important as nutrition. The food we eat, day after day and year after year, affects our health and our susceptibility to diseases. This unit examines the key features of nutrition.

The terms good food, bad food, and junk food are not used here. Although there is a common understanding as to what each of these terms represents, they ignore the fact that every food offers something of value in terms of flavour, nutrients, energy, colour, and fun. It is when we eat foods out of proportion—too much of some foods and too little of others—that health problems arise.

Objectives

After completing this unit, you should be able to

1. outline the factors that influence dietary choice, and discuss how to alter eating habits.
2. list the food groups in Canada’s Food Guide, cite the recommended ranges of servings for adults, and describe why there are different recommended serving ranges for different ages and genders.
3. identify the six classifications of nutrients—water, proteins, carbohydrates, fats, vitamins, and minerals—and discuss the role of each group.
4. identify the common vitamins and minerals, describe their roles in maintaining health, and identify two significant food sources of each.
5. discuss the role of food as a form of “medicine,” referring to current trends and supplement use.
6. distinguish among the various forms of vegetarianism, and identify the possible risks and benefits of each form.
7. describe how individual situations, including gender, activity levels, and pregnancy or illness, can influence dietary needs.
8. interpret a nutrition label.
9. discuss the nutrition problems often faced by individuals on low incomes or by those who eat on-the-run.
10. discuss current issues in food safety and technology.