Module 1 - The Food on Your PlateModule 2 -Think Before You Eat: Developing a Nutrition Plan for HealthModule 3 – Digestion and AbsorptionModule 4 - CarbohydratesEXAM 1 STUDY GUIDERebecca A Creasy, PhD, NSCA-CPT NUTR 202Module 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?EXAM 1 STUDY GUIDERebecca A Creasy, PhD, NSCA-CPT NUTR 202Module 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 thatcontain empty calories.3. Describe the purpose of DRIs and the different sets of values that comprise theDRIs.4. What evidence-based resource(s)/guidance document(s) can be used byconsumers as aids to make decisions about nutritious food choices and patterns?5. What evidence-based resource(s)/guidance document(s) are intended tobe used by policymakers and nutrition and health professionals to helpindividuals and their families consume a healthy, nutritionally adequate dietarypattern?6. In your own words, describe the 4 primary guidelines and 3 keydietary principles of the 2020-2025 Dietary Guidelines for Americans? Towhich 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 indigestion?3.Describe the functions of the 5 gastric secretions.4.Identify the components of the small intestine. In what portion(s) of the smallintestine does most absorption occur?EXAM 1 STUDY GUIDERebecca A Creasy, PhD, NSCA-CPT NUTR 2025. 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