Basic Food and Nutrition Knowledge

1.1 Describe the basic structures and functions of the essential nutrients and identify examples of significant foods and food group sources for each.

Explain the background, purpose, and components of the appropriate national or international nutrient references (e.g., US Dietary Reference Intakes).

Explain the background, purpose, and components of the appropriate national or international dietary guidelines, including the associated food guidance systems (e.g., the US Dietary Guidelines and MyPlate).

Explain how to use food labeling to evaluate the appropriateness of a food.

Explain the dietary prevention of, and management approaches associated with, the major diet-related public health issues.

Describe the basic types of approaches used by researchers to study diet-health relationships and describe their advantages and limitations.

Critically evaluate the claims associated with a research study finding, food product, dietary supplement or eating style based on the nutrition educator’s knowledge of nutrition and the approaches used to study diet-health relationships.

Critically evaluate the source of materials that provide nutrition information.

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