Page 14 - FOOD & HUMAN NUTRITION F5

Teaching and learning resources

Food composition tables, RDIs/ NRV’s tables, different labelled
food products, food based dietary guideline.
FOR ONLINE READING ONLY
2.1 The concept of nutrient value

Teaching and learning steps

1. Use enquiry technique for students to brainstorm on the
concept of nutrient values, their application and major factors
considered in developing nutrient values.
2. Provide a scenario related to inadequate or excess nutrient
intake. From the scenario, guide students to explore the
meaning and importance of nutrient values.

2.2 Dietary Reference Intakes

Teaching and learning steps
1. In manageable groups, guide students to discuss the meaning
of Dietary Reference Intakes.

2. Guide students to search information from various sources
on the types of Dietary Reference Intakes including;
Adequate Intakes (AIs), Estimated Average Requirements
(EARs), Upper Tolerable Nutrient Intake Levels (ULs) and
Recommended Dietary Allowances (RDA).
3. Facilitate an open discussion on the major factors considered
in developing nutrient values and their uses.
4. Encourage students to actively participate in sharing their
thoughts.

5. Listen to student’s contributions and clarify any
misconception.

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