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ii. Look like "skin and bones."b. Kwashiorkor: occurs in developing countries when infants are weaned early due to the arrival of a subsequent baby.i. Develops quickly causing a person to look swollen, particularly in the belly.ii. low protein content of the blood is inadequate to keep fluids from seeping into tissue spacesStudy Guide for Final Exam (Test 4)Chapter 11. What is nutrition? Why is it important?- science that studies food- Can prevent some diseases and reduce risk for others- One of several factors supporting wellness- Poor nutrition causes deficiency diseases such as scurvy and pellagra- Is associated with chronic diseases including heart disease, stroke, and type 2 diabetes- Plays a role in the development of osteoporosis and cancer- Nutrition is part of the U.S. national health promotion and disease prevention plan: o Healthy People (updated every 10 years)2. Explain the different types of nutrientsa. organic vs. inorganic- Organic (contain carbon and hydrogen): - Carbohydrates- Lipids (fats and oils)- Proteins- Vitamins- Inorganic (do not contain carbon and hydrogen): - Minerals- Waterb. macronutrient vs. micronutrient- Macronutrients are required in relatively large amounts- Provide fuel/energy to our bodies- Carbohydrates, lipids, and proteins- Micronutrients are required in smaller amount- Don not provide energy, but facilitate the release of energy- Vitamins, minerals, waterc. fat soluble vs. water soluble vitamins- Fat soluble: A,D,E,K- Water soluble: B,Cd. energy yielding nutrients ‒ kcal/g for each.- Carbohydrates and proteins: 4kcal/gram food- Lipids: 9 kcal/gram- Alcohol: 7 kcal/gram3. DRI’s apply to which population of people? Explain the components of the DRI (EAR, RDA, AI, UL, EER, AMDR).- DRI’S: Healthy People only- EAR: meet the needs of ~½ of healthy individuals- RDA: 97% to 98% of healthy people in a particular life stage and gender group- AI: average daily nutrient intake level; observed and experimentally determined estimates of nutrient intake by a group of healthy people. Used when RDA is not available- UL: increases the potential for toxic effects and health risks increases; highest intake that will notbe toxic- EER: maintain energy balance in a healthy adult; Defined by age, gender, weight, height, and level of physical activity- AMDR: macronutrients that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrientsChapter 21. What are the useful tools for designing a healthful diet?- Balance, Adequate, Moderate, Diverse (variety)- TOOLS:- 1. Food labelso A statement of identityo Net contents of the packageo Ingredient listo Manufacturer’s name and address o Nutrition information (Nutrition Facts Panel)- 2. The 2010 Dietary Guidelines for Americanso Updated every 5 yearso Four Key Recommendationso Balance Calories to maintain weighto Consume fewer foods "of concern"o Consume more healthful foods and nutrientso Follow healthy eating patternso Active for at least 30 mins a day every week- 3. USDA Food Patterns: MyPlateo Based on 2010 Dietary Guidelineso Eat in moderation & variety of foodso Consume the right portion of each recommended food groupo Increase their physical activityo Set goals for gradually improving their food choices and lifestyle o Grains, Veggies, Fruits, Dairy, Protein & Oils2. Define nutrient density.a. foods and beverages; they supply the most nutrients for the least amount of calories3. What are the recommendations of the Dietary Guidelines for Americans and MyPlate?a. D guidelines: Increased recommendation for Vitamin Db. Myplate:i. Make ½ your grains wholeii. Vary Veggiesiii. Focus on Fruitsiv. Know your fats1. Less than 10% fat from trans fat2. Less than 300 mg of cholesterol4. What is a chronic disease?a. Cancer, type 2 diabetes, heart disease, obesityb. Gradual onset and long durationChapter 131. How to evaluate if a person’s body weight is healthful?a. Depends on age and physical developmentb. Maintained without constant dietingc. Determined by genetics and family historyd. Results (most likely) in normal blood pressure, lipid levels, and glucose tolerancee. Is achieved by good eating habits and regular physical activityf. Normal BMI: 18.5-25 kg/m22. What are the components of energy expenditure?a. Energy is expended to maintain basic body functions and to perform activitiesb. Total 24-hour energy expenditure is composed of three components: c. Basal metabolic rate (BMR)i. Energy expended to maintain basal (resting) functions of the bodyii. Amount of Lean body mass (muscle)d. Thermic effect of food (TEF)i. Energy expended to process foodii. About 5−10% of the energy content of a meale. Energy cost of physical activityi. About 15−35% of total daily energy outputii. Energy expended on body movement and work above basal levelsChapter 13.51. Know the different eating disorders.a. Anorexia nervosa: i. self-starvation leading to a severe nutrient deficiencyii. Extremely restrictive eating practicesiii. Intense fear of gaining weight iv. Extreme drive to be thinb. Amenorrheai. No menstrual periods for at least 3 monthsii. Occurs with insufficient energy to maintain normal body functions c. Bulimia nervosa: i. recurrent episodes of extreme overeating and compensatory behaviors to prevent weight gainii. Characterized by repeated binge eating followed by purgingiii. feels a loss of self-control, a sense of euphoria, “a drug-induced high”d. Female Athlete Triadi. Serious syndrome in some active females: ii. Low energy availability (not eating much food, with or without eating disorders)iii. Amenorrhea – low body fativ. Osteoporosis – stress fracturesv. Early warning signs: vi. excessive dieting and/or weight loss, excessive exercise, stress fractures, and self-esteem dictated by body weight/shapeChapter 4.5, 7‒alcohol1. What are the problems associated with alcohol abuse?Reduced liver function a. Fatty liver (= alcoholic steatosis)i. An early and reversible stage of liver diseaseb. Alcoholic hepatitis i. Inflammation of the liver caused by alcohol (more severe)c. Cirrhosis of the liveri. End-stage liver disease ii. Having significant abnormalities in liver structure and function d. Fetal Alcohol Syndrome (permanent)i. causes malformations of developing fetus's face, limbs, heart, and nervous systemii. child will suffer from emotional, social, learning, and developmental disabilities2. What are the steps in alcohol oxidation? What does ADH (alcohol


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FSU HUN 1201 - Study Guide for Final Exam

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