InTeGrate Modules and Courses >Future of Food > Student Materials > Module 3: Diet and Nutrition > Module 3.1: Diet and Nutrition Basics for Global Food Systems > Knowledge Check: Human Nutrition Basics
InTeGrate's Earth-focused Modules and Courses for the Undergraduate Classroom
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These materials are part of a collection of classroom-tested modules and courses developed by InTeGrate. The materials engage students in understanding the earth system as it intertwines with key societal issues. The collection is freely available and ready to be adapted by undergraduate educators across a range of courses including: general education or majors courses in Earth-focused disciplines such as geoscience or environmental science, social science, engineering, and other sciences, as well as courses for interdisciplinary programs.
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These 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.
Initial Publication Date: January 11, 2018

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 componentMatching list of characteristics
a. Carbohydrates1. Most important as a mineral nutrient involved in growth, healing, and disease resistance.
b. Vitamin A2. These sources contribute to human uptake/synthesis: eggs, carrots, orange-fleshed sweet potatoes, collards
c. High-Quality Fats3. Interacts positively to promote iron uptake when eaten in meals with plant-derived iron.
d. Iron4. Considered most importantly as energy sources for respiration within all cells of the body.
e. Zinc5. Important for hemoglobin in blood; deficiency causes anemia.
f. Vitamin C6. Consumption is often analyzed as nine essential amino acids.
g. Protein7. Plant-based oils are often thought of as this:
These materials are part of a collection of classroom-tested modules and courses developed by InTeGrate. The materials engage students in understanding the earth system as it intertwines with key societal issues. The collection is freely available and ready to be adapted by undergraduate educators across a range of courses including: general education or majors courses in Earth-focused disciplines such as geoscience or environmental science, social science, engineering, and other sciences, as well as courses for interdisciplinary programs.
Explore the Collection »