NUTR 2030 Introduction to Principles of Human NutritionClemson University – Fall 2016Module 1 Exam Study Guide: Nutrition Concepts & MacronutrientsTotal Questions on Exam: 60 Questions (primarily multiple choice, matching, T/F) Exam Grade Value: 120 Points (12% overall course grade) – 2 points per questionTextbook Chapters Covered: Chapters 1 through 7Module Terminology – Nutrition Concepts and Credibility of Nutrition InformationAcceptable Macronutrient Distribution Range (AMDR)- acceptable range amount of macronutrients needed for individuals Adequate Intake (AI)- a formal reference value that is estimated based on the judgement of the members of the FNB, according to the latest research (observational research)Calorie- amount of energy in food Dietary Reference Intakes (DRI)- specific values for each nutrient issued by the Food and Nutrition of the National Academy of Sciences Insisted of MedicineEmpty-Calorie- basically made of just fat and/or sugar; little amount of nutrients Energy-Density- measurement of the kilocalories in a food compared with the weight of the foodEstimated Average Requirement (EAR)- average daily intake level estimated to meet the needs of half thepeople in a certain groupEstimated Energy Requirement (EER)- method used to determine the amount of energy you need, or your _____, is calculated based on age, gender, height, weight, and activity levelHealth; 200-300 calorie margin of errorMacronutrient- needed in much larger amounts to support normal functioningMicronutrient- required in smaller amounts to perform their key rolesNutrition- the study of food and nutrients we need to sustain life and reproduceNutrient- provide the building blocks needed to replace cells lostNutrient-Density- a measurement of the nutrients in a food compared with the kilocalorie contentRecommended Dietary Allowance (RDA)- average daily intake level estimated to meet the needs of nearly all people in a certain groupTolerable Upper Intake Level (UL)- highest average intake level likely to pose no health risksRandomized Controlled Trial (RCT)- assign participants to intervention and control groups and observe the outcomes after a pre-defined period of time; highest form of evidenceObservational Research- observe dietary or other exposures and correlate them with outcomes of interestEpidemiological Research- looks at health incidence of populations of peopleExperimental ResearchPeer-ReviewCausation- something caused something to happenCorrelation- relationshipBias- any factor, recognized or not, that distorts the findings of a study Module Concepts – Nutrition Concepts and Credibility of Nutrition Information- What are the five elements of health?Physical, intellectual, emotional, social, spiritual- What are the six basic dietary nutrients?Carbohydrates, fats, protein, water, vitamins, minerals- What are differences between the macronutrients and micronutrients?Macro-needed in larger amounts and support normal functioningMicro- required in smaller amounts for important roles- What is the purpose of the Dietary Reference Intakes (DRIs)? Who is their intended audience (i.e., who should use them)? How do they relate to planning and assessing one’s diet?Suggest an intake level for each nutrient; healthy individuals; prevent decencies, chronic disease and over consumption- What is the relationship between the EAR, RDA, AI, and UL?These four have to do with our micronutrients- What are the five food groups?Fruits, grains, dairy, vegetables, protein- What is the difference between a nutrient-dense food, an energy-dense food, and empty-kcal food? Be able to identify/classify foods according to these categories.Nutrient dense- a lot of nutrients for a small amount of calories; appleEnergy dense- started out being nutrient dense but something was added to them, like fat and sugar; applesauce with added sugarEmpty calorie foods- pure sugar and fat, minor amounts of nutrients; candy, doughnuts - What is the leading cause of death in the U.S.?Heart disease- Be able to determine sources of credible nutrition information. What are some of the key items to evaluate to determine credibility (i.e., CARS checklist)?C: credentials of author, publicationA: accuracy: info current, factual, comprehensive (recent, based on how many reports, observation v experimentation) R: reasonable: fairness, balance, consistency (who does is tapply to, how many subjects used, supporters, bais, funding agencies, is someone trying to make a profit)S: support: supporting documentation - What can we do about false claims?Report advertising to FDC, FDA- Know what type of studies provide the most versus the least strength when it comes to nutrition research.In vitro  animal  observational  randomized, controlled trails - What is the difference between a Registered Dietitian Nutritionist and a Nutritionist?Registered dietitian is more specialized; anyone can call themselves a nutritionist-Registered dietician: holds bachelor, completes accreditation council for education in Nutrition and Dietetics (ACEND); completes ACEND- accredited internship (1200 hours- 20% protein, 30% fat, and 50% carbsModule Concepts – Macronutrients (All)- What is the AMDR for each of the macronutrients? Be able to calculate the number of calories and grams from each macronutrient if given a total daily calorie amount.- How many kcal/g is provided by each macronutrient (and alcohol)? Be able to calculate the number of calories and grams for each macronutrient if given a gram amount or given a calorie amount.Module Terminology -- CarbohydratesCarbohydrate- most easily obtained and most redily digest fuel for the body; primary function is to provide energy; three main categories are sugar, starch, and fiberSimple Carbohydrate- consist of either a monosaccharide or disaccharideComplex Carbohydrate- made of polysaccharidesMonosaccharides- carbohydrate made of one simple sugar unit; glucose, galactose, fructoseDisaccharides- consists of two units of sugar bonded together; sucrose, lactose, maltose Oligosaccharides- slightly longer and contain three to ten units; found in legumes, beans, cabbage, Brussel sprouts, broccoli; aren’t digested as easily Polysaccharides- include more than ten and up to hundreds or thousands of connected units; includes starch, cellulose (fiber), glycogen Glucose- most abundant monosaccharide in foods and most abundant in the body; brain relies on this for main source of ATP; charges cells with