Definition should include
- listing the vitamins and minerals and the eight groups of phytochemicals present in food
- describing the role of vitamins, minerals, and phytochemicals in the diet
- explaining the impact of food-preparation, food-processing, and food-preservation methods on vitamin and mineral value in food
- explaining the impact that food-preparation, food-processing, and food-preservation methods have on phytochemicals.
Process/Skill Questions:
Thinking
- What are the functions and sources of vitamins, minerals, and phytochemicals?
- What are the differences between fat-soluble vitamins and water-soluble vitamins?
- What are the implications for improper levels of fat- and water-soluble vitamins in the diet?
- What are the functions and sources of minerals?
- What are the differences in the chemical compositions of vitamins and minerals?
- What diseases are related to deficiencies in fat- and water-soluble diets?
- What are the best food sources for fat- and water-soluble vitamins?
- What are the differences between micro and macro minerals?
- What are the dangers of adding vitamin, mineral, or phytochemical supplements to one’s diet?
Communication
- How does the intake of tea, wine, and cocoa relate to the reduction of diseases?
- How would you respond to someone who believes additives are harmful and should not be allowed in foods?
- How does one determine the need to add vitamin, mineral, or phytochemical supplements to one’s diet?
Leadership
- What role do the U.S. Department of Agriculture (USDA) and the Academy of Nutrition and Dietetics play in educating the public about vitamins, minerals, and phytochemicals?
- What is the impact of increased sodium intake in the diet?
- What actions should we take to reduce sodium intake?
Management
- What actions can individuals take to reduce vitamin and mineral losses during food storage and preparation?
- What factors can affect vitamin and mineral content in processed foods?
- What substance interferes with iron absorption? How does this occur?
- What substance increases iron absorption? How does this occur?