JLBC Cadet Corps: Nutrition of the Student

JLBC Cadet Corps: Nutrition of the Student

A. Nutrition for the Student

JLBC standard: Cadets participate in a variety of fitness and wellness activities.



The desired outcome of this unit is for students to learn various nutritional facts, proper diet nutrition, and planning for specific activities in a student cadet's life.

Plan of Action:

1. Understand caloric requirements for sustainment

2. Define and apply estimated energy requirements (EER).

3. Define Basal Metabolic Rate (BMR)

4. Compare and contrast and apply macronutrients and micronutrients.

5. Define carbohydrates, simple and complex carbohydrates.

6. Apply Recommended Dietary Allowance (RDA)

7. Understand empty calories and apply steps to avoid them

8. Understand and apply the FIT nutrition model and its role in "meal prepping"

9. Compare the difference between a portion and a serving size

10. Define and give examples of the six sub-categories of vegetables.

11. Express reasons why vegetables are difficult for an individual to have in their daily diet.

12. Define nutrient-dense foods

13. Apply the difference between hypokalemia and hypokalemia.

14. Understand the chemical grains become in the digestion process

15. Understand and define the essential vitamins/minerals grains contain

16. List the similarities and differences between whole grains, refined grains, and enriched refined grains

17. Understands dairy products' chemical contents

18. Define probiotics and prebiotics and give examples of where to find each.

19. Understand vitamins/minerals found in dairy products

20. Understand protein's roles in body functions/body chemistry

21. Explain nonessential amino acids, essential amino acids, and amino acids' role/functions in the


22. Express where to find proteins in various foods.

23. Understand various nutrients found in oils

24. Define and understand the roles of sugars, glucose, isomers, cellulose, disaccharides,

polysaccharides, and glycogen

25. Understand and explain type 1 diabetes, type 2 diabetes, hyperglycemic, and hypoglycemic in relative terms.

26. Compare and contrast saturated and unsaturated fats.

27. Identify two types( subtypes) of trans fats

28. Relate sodium's role to hypertension

29. Understand sodium's overall role in body chemistry

30. Understand and apply blood pressure classification levels to their identifications.

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