NUTR 202 1st Edition Exam 4 Study Guide NUTRITION FINAL EXAM STUDY GUIDE Chapter 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 protiens o Water vitamins minerals Identify the 3 functions of nutrients in the body and identify which essential nutrients perform each function o Energy carbohydrates proteins lipids o Structure carbohydrates proteins lipids water minerals o 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 calories o 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 Osteoporosis o Diabetes o Heart disease and stroke o 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 all needed 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 Observation o Hypothesis based on observation o 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 same o Experimental group the group that is being tested o Placebo a substance that is given to the control group that does not do anything to the people in the control group o 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 population o Recommended daily allowance RDAs based on EAR but set higher average amount of nutrient that meets the needs of nearly all individuals 97 98 of same age and sex o 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 reduce the prevalence of overweight obesity and the risk of chronic disease o 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 healthrelated condition Must have Vitamin A C protein calcium iron fiber and must be low daily value Supported by scientific evidence and reviewed by FDA o Structure function claim does not require FDA approval but must be notified and has to say that the FDA has not evaluated the claim Chapter 3 Define the following terms digestion absorption mucus hormones enzymes epiglottis o Digestion the breaking down of nutrients to be absorbed o Absorption the process of nutrients being brought into the body o Mucus secreted from mucosal cells lining the digestive tract to moisten lubricate and protect o Hormones chemicals secreted from cells which travel through bloodstream to signal cells in another part of the body o Enzymes speed up reactions for digestion and help break down larger molecules into smaller ones o 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 begins o Pharynx prevents food from entering the trachea and lungs o Salivary glands secretes saliva which contains lubricants enzymes and other substances o Esophagus propels food down to the stomach by opening the sphincter o Liver releases bile o Stomach temporary storage of food o Pancreas secretes pancreatic juices containing bicarbonate pancreatic amylase pancreatic proteases and pancreatic lipases o Gallbladder stores bile o Small intestine main site for digestion and absorption o Large intestine forms feces o 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 stomach and small intestine o Ileocecal sphincter in between small intestine and large intestine Explain the roles of saliva mucus enzymes bicarbonate hormones and hydrochloric acid in digestion o Saliva