For the InstructorThese student materials complement the Future of Food Instructor Materials. If you would like your students to have access to the student materials, we suggest you either point them at the Student Version which omits the framing pages with information designed for faculty (and this box). Or you can download these pages in several formats that you can include in your course website or local Learning Managment System. Learn more about using, modifying, and sharing InTeGrate teaching materials.
Knowledge Check: Human Nutrition Basics
Match the nutrient or diet component in the first column to its function or characteristic in the second column.
|Nutrient or diet component||Matching list of characteristics|
|a. Carbohydrates||1. Most important as a mineral nutrient involved in growth, healing, and disease resistance.|
|b. Vitamin A||2. These sources contribute to human uptake/synthesis: eggs, carrots, orange-fleshed sweet potatoes, collards|
|c. High-Quality Fats||3. Interacts positively to promote iron uptake when eaten in meals with plant-derived iron.|
|d. Iron||4. Considered most importantly as energy sources for respiration within all cells of the body.|
|e. Zinc||5. Important for hemoglobin in blood; deficiency causes anemia.|
|f. Vitamin C||6. Consumption is often analyzed as nine essential amino acids.|
|g. Protein||7. Plant-based oils are often thought of as this:|