EXAM 1 STUDY GUIDE Module 1 The Food on Your Plate 1 In your own words define the following terms nutrition nutrient essential nutrient non essential nutrient calorie macronutrient micronutrient metabolism phytochemicals and nutrigenomics 2 What are 3 broad functions of nutrients 3 Which nutrients contain energy 4 List the general functions of carbohydrates lipids protein vitamins and minerals 5 Calculate the total calories in a food item using the macronutrient composition of that food item 6 Compare and contrast fat soluble and water soluble vitamins 7 Identify factors that influence food choices 8 Distinguish between undernutrition and overnutrition 9 List diseases that are strongly linked to nutrition Which of these diseases are top leading causes of death in the U S 10 Briefly explain in 1 2 sentences the Expanded Food and Nutrition Education Program and Special Supplemental Nutrition Program for Women Infants and Children 11 List regions in the world where undernutrition is most prominent 12 What are societal causes of undernutrition What population groups are at greatest risk of undernutrition 13 Describe what may qualify an individual to be an expert in nutrition 14 In addition to nutrition experts what is another source of reputable dietary advice Rebecca A Creasy PhD NSCA CPT NUTR 202 EXAM 1 STUDY GUIDE Module 2 Think Before You Eat Developing a Nutrition Plan for Health 1 Describe the 3 components of a healthy eating plan 2 Distinguish between examples of nutrient dense foods and foods that contain empty calories 3 Describe the purpose of DRIs and the different sets of values that comprise the DRIs 4 What evidence based resource s guidance document s can be used by consumers as aids to make decisions about nutritious food choices and patterns 5 What evidence based resource s guidance document s are intended to be used by policymakers and nutrition and health professionals to help individuals and their families consume a healthy nutritionally adequate dietary pattern 6 In your own words describe the 4 primary guidelines and 3 key dietary principles of the 2020 2025 Dietary Guidelines for Americans To which segment s of the U S population do these guidelines apply 7 List differences between the current nutrition facts label and the proposed nutrition facts label 8 Be able to evaluate the DV on a nutrition facts label to determine if a food is high or low in nutrients 9 What are the 3 basic types of label claims allowed on food products Module 3 Digestion and Absorption 1 Define digestion and absorption 2 What are the locations of each of the 3 primary sphincters involved in digestion 3 Describe the functions of the 5 gastric secretions 4 Identify the components of the small intestine In what portion s of the small intestine does most absorption occur Rebecca A Creasy PhD NSCA CPT NUTR 202 EXAM 1 STUDY GUIDE 5 What is the most common primary cause of peptic ulcers 6 Describe constipation GERD and lactose intolerance and reasons why the conditions develop 7 Briefly describe the process of digestion starting in the mouth and ending at the large intestine 8 In your own words define the terms probiotic prebiotic and synbiotic List at least one food source of each Module 4 Carbohydrates 1 What are the primary monosaccharides and disaccharides in foods List dietary sources of each 2 Define nutritive and non nutritive sweeteners and provide examples of each 3 What are the roles of insulin and glucagon in regulating blood glucose 4 Describe the three categories of diabetes mellitus and associated complications 5 List food sources and benefits of 1 soluble and 2 insoluble fiber 6 Define celiac disease and list foods appropriate for those with the disease 7 What are the potential negative effects of low carbohydrate diets 8 What is lactose intolerance What foods can be included in the diet of a lactose intolerant individual to help them obtain calcium without gastrointestinal symptoms Rebecca A Creasy PhD NSCA CPT NUTR 202