 NUTR 202 1st EditionExam 4 Study GuideNUTRITION FINAL EXAM STUDY GUIDEChapter 1- Name a source of phytochemicals in the diet.o Found in plant based foods- List the six classes of nutrients and identify which are energy-yielding nutrients.o Energy-yielding nutrients: carbohydrates, lipids, protienso Water, vitamins, minerals- Identify the 3 functions of nutrients in the body and identify which essential nutrients perform each function.o Energy-carbohydrates, proteins, lipidso Structure-carbohydrates, proteins, lipids, water, mineralso Regulate body processes-carbohydrates, proteins, lipids, water, vitamins, minerals- Discuss the differences between undernutrition and overnutrition and identify which is the most common problem in developed countries such as the United States.o Undernutrition: too little of a nutrient or nutrients or calorieso Overnutrition: too much of a nutrient or nutrients or calories This is the most common in developed countries like the US- Of the top 10 leading causes of death in the United States, list the 4 that are related to nutrition.o Osteoporosiso Diabeteso Heart disease and strokeo Cancer - Discuss the difference between “energy-dense” and “nutrient-dense” foods.o Nutrient density refers to foods that have an abundance of "good nutrition" such as vitamins, minerals, and proteins, carbohydrates and fats. These are allneeded for optimal health and need to be consumed daily.o Energy density refers to foods that provide an abundance of calories (energy).Usually this energy comes in the form of carbohydrates, and most often as simple sugars. Simple sugars would allow the body to utilize the energy sooner than complex carbohydrates because less digestion is needed to absorb them.- List the components of the scientific method and describe each component, listing them in the proper sequence.o Observationo Hypothesis based on observationo Experiment to test hypothesis - Discuss how epidemiological studies and clinical trials used in making nutrition decision.- Define terms related to scientific research: control group, experimental group, and placebo, peer review process.o Control group: all other factors must be the sameo Experimental group: the group that is being testedo Placebo: a substance that is given to the control group that does not do anything to the people in the control groupo Peer review process: other scholars reviewing the work of an experiment Chapter 2- List the types of DRIs and describe how each DRI is used to guide nutrient intake.o Estimated average requirement: average amount of nutrient known to meet the needs of individuals in a populationo Recommended daily allowance (RDAs): based on EAR but set higher, average amount of nutrient that meets the needs of nearly all individuals (97-98%) ofsame age and sexo Adequate intake (AI): insufficient data to determine EAR or RDA, next best estimate of amount of nutrient needed to maintain good health (also for individuals)o Tolerable upper intake level (UL): highest amount of nutrient that is unlikely ot cause harm if consumed daily, consuming amount higher than UL daily may cause toxicity- List the factors that are considered when estimating an individual’s energy needs (EERs).o Age, gender, weight, height, level of physical activity- Define the concept of the Acceptable Macronutrient Distribution Ranges (AMDRs).o Proportion of total kcal that should come from carbohydrate, protein, and fat Carbohydrates: 45-60% Fat: 20-35%  Protiens: 10-35%- Define the Dietary Guidelines for Americans and discuss the focus of the Dietary Guidelines for Americans 2010.o Definition: set of nutrition recommendations that promote health and reducethe prevalence of overweight/obesity and the risk of chronic diseaseo 2 goals: maintain calorie balance over time to achieve and sustain a healthy weight and focus on consuming nutrient-dense foods and beverages (less energy dense foods)- Determine if a nutrient is high or low in a specific food item using a food label.o > 20%  high, < 5%  low- Explain how the ingredients are listed on a food label of a particular item.o Ingredients are listed in descending order by weight from the most abundant to the least abundant- Discuss the differences between a nutrient content claim, health claim, and structure/function claim.o NCC: statements that highlight a nutrient or characteristic of a food that might be of interest to consumers (ex. Fat-free-less than 0.5g/serving)o HC: statements that refer to a relationship between nutrient, food, food component, or dietary supplement and reduced risk of a disease or health-related condition  Must have Vitamin A/C, protein, calcium, iron, fiber and must be low % daily value Supported by scientific evidence and reviewed by FDAo Structure/function claim: does not require FDA approval but must be notified and has to say that the FDA has not evaluated the claimChapter 3- Define the following terms: digestion, absorption, mucus, hormones, enzymes, epiglottiso Digestion: the breaking down of nutrients to be absorbedo Absorption: the process of nutrients being brought into the bodyo Mucus: secreted from mucosal cells lining the digestive tract to moisten, lubricate, and protecto Hormones: chemicals secreted from cells which travel through bloodstream to signal cells in another part of the bodyo Enzymes: speed up reactions for digestion and help break down larger molecules into smaller oneso Epiglottis: blocks food from entering the trachea (windpipe) and lungs- Describe how each of the organs involved with digestion system assists with digestion and absorption.o Mouth: mechanical and chemical digestion beginso Pharynx: prevents food from entering the trachea and lungso Salivary glands-secretes saliva, which contains lubricants, enzymes, and othersubstanceso Esophagus: propels food down to the stomach by opening the sphincter o Liver: releases bileo Stomach: temporary storage of foodo Pancreas: secretes pancreatic juices containing bicarbonate, pancreatic amylase, pancreatic proteases, and pancreatic lipaseso Gallbladder: stores bileo Small intestine: main site for digestion and absorptiono Large intestine: forms feceso Anus: excretes feces- List the 3 sphincters associated with the gastrointestinal tract (GIT) discussed in this lecture and describe where they are located.o Lower esophageal sphincter: between esophagus and stomach o Pyloric sphincter: in between