HUN1201 Final Exam Study GuideChapter 1:1. What is Nutrition?a. Nutrition is the scientific study of food and how it nourishes the body and influences health. 2. Explain and know the different types of nutrients.a. Organic vs. inorganici. Organic: substance or nutrient that contains the element carbonii. Inorganic: substance or nutrient that does not contain carbon. 1. Both are equally important for sustaining life, but differ in structure, function, and basic chemistry. b. Macronutrient vs. micronutrienti. Macronutrient: nutrients that the body requires in relatively large amounts to support normal function and health (carbs, lipids and proteins)ii. Micronutrient: nutrients needed in relatively small amounts to support normal health and body functions. (Vitamins and minerals)1. Can be destroyed by heat, light, excessive cooking, exposure to air,and basic environment. c. Fat soluble vs. water soluble vitaminsi. Fat-soluble: vitamins that are not soluble in water but in fat (vitamins A, D, E, and K)ii. Water-soluble: vitamins that are soluble in water (Vitamins C and B)d. Energy yielding nutrients – kcal/g for eachi. Know their major functions in the bodyii. Carbohydrates: 1. 4 kcal/gram2. Primary fuel source for the body, particularly for the brain and for physical exercise. iii. Proteins: 1. 4 kcal/gram2. Support tissue growth, repair, and maintenance3. Contain nitrogen; basic building blocks of proteins are amino acids. 4. Build new cells and tissues, maintaining the structure and strength of bone, repairing damaged structures, and assisting in regulating metabolism and fluid balance. iv. Alcohol: 1. 7 kcal/gramv. Lipids: 1. 9 kcal/gram2. Insoluble in water 3. Include triglycerides, phospholipids, and sterols4. Energy source during rest or low- to moderate- intensity exercise5. Stored as adipose tissue (body fat)6. Provide fat-soluble vitamins. 3. Be able to calculate energy contributions of nutrients.4. Explain the components of the DRI. (dietary reference intakes)a. Estimated Average Requirement (EAR)i. Average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group. b. Recommended Dietary Allowance (RDA)i. The average daily nutrient intake level that meets the nutrient requirements of 97% to 98% of healthy individuals in a particular life stage, and gender group. 1. EAR used to establish the RDA. Without one you cant have the other. c. Adequate Intake (AI)i. Insufficient evidence to determine EARii. Reflect the average daily amount of a nutrient that a group of healthy people consumesd. Tolerable Upper Limit Intake (UL)i. Maximum daily amount of a nutrient that appears to be safe for most healthy peopleii. Beyond which there is an increased risk of adverse health effects. e. Estimated Energy Requirement (EER)i. The average daily energy intake to maintain energy balance and good health for population groupsii. Defined by age, gender, weight, height, and level of physical activity. f. Acceptable Macronutrient Distribution Range (AMDR)i. Represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease. ii. CHO: 45-65%iii. Fat: 20-35%iv. Protein: 10-35%v. Assessing nutritional status. Chapter 2:1. What are the different components of healthful diet?a. Provides the proper combination of energy and nutrientsi. Adequate: 1. Sufficient energy and nutrients to maintain a person’s health (adequate for me may not = adequate for you)ii. Moderate: 1. Not too much and not too little of any of the foodsiii. Balanced: 1. Proper proportions of nutrientsiv. Diverse (varied)1. Many different foods from the different food groups on a regular basis.2. What are the key recommendations of the dietary and physical activity guidelines for Americans?a. Dietary guidelines:i. Consume a variety of nutrient-dense foods or “efficient foods” (dry beans)ii. Choose foods that are limited in saturated and trans fats, cholesterol, added sugars, salt and alcohol. iii. Balanced eating patternsiv. USDA Food Guide (MyPyramid or MyPlate)b. Physical activity guidelines: i. Regular physical activities promote health, psychological well-being, and healthful weight. ii. Physical fitness includes cardiovascular conditioning, stretching exercises for flexibility, and resistance exercise. iii. 30 minutes daily minimum of moderate activity most days of the week. iv. 60-90 min/day on most days of the week to prevent weight gain or promote weight loss. 3. Know which organization regulates food labelsa. The FDA requires food labels on most products that include: i. Description of identity (like Pringles vs. chips)ii. Net contents of the package (weight, volume, or number)iii. Ingredient list (descending by weight)iv. Manufacturer’s name and addressv. Nutrition information (nutrition facts panel)Chapter 3:1. What is the difference between hunger and appetite? a. Hunger: i. Physiological drive for foodii. Nonspecific (I’m so hungry I could eat a horse)b. Appetite: i. Psychological desire for foodii. Specific (I want Thai tonight baby)iii. Aroused by environmental cues2. What are the components of gastric juice? What role does each play?a. Hydrochloric acid (HCl): denatures proteins and activates pepsin. b. Pepsin: further breaks down proteinsi. Yielding: amino acid- amino acid. c. Gastric lipase: enzyme to digest fat d. Intrinsic factor: protein to absorb vitamin B12. 3. What are the functions of chyme, mucus, and bicarbonate in the stomach?a. Chyme: a liquid product of mechanical and chemical digestion in the stomach. b. Mucus and bicarbonate: protect the stomach lining from the acid in gastric juices. 4. Review the digestive enzymes and hormones of the GIT and their function.a. Know where they are activei. Enzymes: guide digestion through hydrolosis, a chemical reaction that breaks down substances by addition of water. ii. Specific to carbs, proteins, and fat digestion. iii. Enzymes:Organ whereproducedEnzyme Site ofactionPrimary actionMouth Salivary amylase Mouth Digestscarbohydrates Stomach Pepsin Stomach DigestsproteinsGastric lipase Digests lipidsPancreas Proteases (trypsin,chymotrypsin,carboxypolypeptidase)SmallintestineDigestsproteinsElastase Digest fibrousproteinsPancreatic lipase Digests lipidsCholesterol esterase DigestscholesterolPancreatic amylase(amylase)Digests carbsSmall intestine
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