Food Science, Nutrition, and Wellness
Food Science, Nutrition, and Wellness examines nutrients, digestion, dietary guidance, food safety, and the relationship between diet and health. Questions often require interpreting labels and applying standards rather than reciting isolated facts.
Nutrients and guidance
- Carbohydrates and protein provide 4 kcal/g; fat provides 9 kcal/g; alcohol provides 7 kcal/g but is not an essential nutrient.
- Macronutrients supply energy and building materials; micronutrients (vitamins and minerals) support regulation and metabolism.
- MyPlate emphasizes half the plate fruits and vegetables, lean protein, whole grains, and low-fat dairy or alternatives.
- % Daily Value is based on a 2,000-kcal reference diet; it is not a personal prescription.
Digestion and food safety
Digestion begins in the mouth; most absorption occurs in the small intestine; the large intestine reclaims water. The danger zone is 40–140°F. Cook poultry to 165°F, ground meats to 160°F, whole cuts of pork to 145°F with rest time, and leftovers to 165°F. Chill promptly and avoid cross-contamination.
Worked example
A label lists one serving as 2 cookies at 140 kcal and 7 g fat. A student eats 3 cookies. Calories = 140 × 1.5 = 210 kcal. Fat = 7 × 1.5 = 10.5 g. Calories from fat = 10.5 × 9 = 94.5, or 45% of 210. That exceeds the label’s 140-kcal basis, showing why serving size matters.
Traps
- Confusing serving size with package size.
- Assuming “fat-free” means calorie-free or “natural” means nutritious.
- Treating %DV as an individual requirement.
- Using the wrong cook temperature or thawing food on the counter.