HUN1201-11 EXAM 1 Study Guide:Chapter 1:1. Be able to explain nutrition and wellness.2. Know goals of Healthy people 2010.3. Explain the different types of nutrients.a. Organic vs. inorganicb. Macronutrient vs. micronutrientc. Fat soluble vs. water soluble vitaminsd. Energy yielding nutrients – kcal/g for each4. Be able to calculate energy contributions of nutrients. 5. Explain the components of the DRI.a. Estimated Average Requirement (EAR)b. Recommended Dietary Allowance (RDA)c. Adequate Intake (AI)d. Tolerable Upper Limit Intake (UL)e. Estimated Energy Requirement (EER)f. Acceptable Macronutrient Distribution Range (AMDR)6. How do we assess and classify nutritional status and deficiencies?Chapter 2:1. What are the different components of healthful diet?2. What are the components of a food label? 3. What does the %Daily Value represent?4. What are the key recommendations of the dietary guidelines for Americans?5. What are the key recommendations addressed by MyPlate? Chapter 13 and 13.5:1. Be able to explain the different ways we assess body weight. 2. Know how to calculate BMI and waist-to-hip ratios. 3. Know the factors that influence body weight and be able to explain each.a. Energy balanceb. Energy intakec. Energy expenditured. Genetic factorse. Composition of the dietf. Physiologic factors4. What types of weight loss diets and treatments are available for obesity? 5. What classifies a person as overweight, obese, or morbid obese?6. What are the components of metabolic syndrome?7. Be able to explain disordered eating and eating disorders.Chapter 11. Nutrition is the scientific study of food and how it nourishes the body while influencing our health. Wellness is supported by proper nutrition. Wellness includes physical, emotional, and spiritual health.2. Healthy people 2010 goal is to increase quality and years of healthy life and eliminate health disparities. 3. Six nutrients: carbohydrates, proteins, lipids, vitamins, minerals, and water.A. Organic nutrients contain carbon and include carbohydrates, lipids, proteins, and vitamins. Inorganic nutrients do not contain carbon and include minerals and water.B. Macronutrients include carbohydrates, lipids, and proteins and provide direct fuel and energy for the boy. Micronutrients include minerals- required for body processes, and vitamins-which assist in regulating body processes. C. Fat Soluble- A, D, E, and K. stored in the human body. Water soluble- C and B. not stored to any extent in the human body.D. Carbohydrates: 4kcal/g Fat: 9 kcal/g Protein: 4kcal/gAlcohol: 7 kcal/g4. To calculate the energy contributions of nutrients you first multiple the grams of the nutrient by its equating factor in kcal. Example 6 grams of protein are equal to 24 kcalories. Then to get the percentage from that nutrient you take the total of all kcal and divide by 100 for percentage. Example 24 kcals of protein out of a total of 242 kcals means there is about 10% kcal from protein. 5. DRI- consist of Estimated average requirement (EAR), recommended dietary allowance (RDA), adequate intake (AI), and Tolerable upper intake level (UL)a. EAR: estimated average requirement supports a specific function in the body for half of the healthy populationb. RDA: recommended dietary allowances use EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations. 98%c. AI: Adequate intake results from insufficient scientific evidence to determine the EAR. It reflects the average daily amount of a nutrient that a group of healthy people consumes.d. UL: Tolerable upper intake level is the maximum daily amount of a nutrient that appears safe for most healthy people. If you exceed the UL there is an increased risk of adverse health affects.e. EER: estimated energy requirement is the average daily energy intake to maintain energy balance and good health for population groups. This is defined by many factors including- age, gender, weight, height, and level of physical activity.f. AMDR: acceptable macronutrient distribution range represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease. CHO (carbohydrates)45-65% Fat 20-35% and Protein 10-35%6. We assess nutritional status and deficiencies by the levels- malnutrition, undernutrition, and overnutition. Malnutrition is too much or too little of a particular nutrient or energy over a significant period of time. Undernutrition is too little energy or too few nutrients over time and can be shown by weight loss or a nutrient deficiency disease. Overnutition is too much energy or too much of a given nutrient over time and can be shown by obesity, heart disease, or nutrient toxicity.Chapter 21. The four components of a healthful diet are adequate, moderate, balanced, and diverse.Adequate means sufficient energy and nutrients to maintain a person’s health. Moderate is not too much and not too little of any of the foods. Balanced means a proper proportion of nutrients. And diverse refers to the many different foods from different food groups on a regular basis. 2. The components of a food label are a. A statement of identityb. Net contents of the packagec. Ingredient listd. Manufacturer’s name and addresse. Nutrition information (facts panel)3. The percent daily values are the estimate of individuals foods’ contribution to total diet based on a 2,000 calorie intake.4. The US departments of agriculture and health and human services developed dietary guidelines for Americans. It lists general advice for a healthful diet and lifestyle. The dietary guidelines are updated every five years with the most recent update being in 2010. This recent update emphasizes calorie intake and increasing physical activity. 5. MyPlate is designed to remind Americans to eat healthfully; it is not intended to change consumer behavior alone. MyPlate is the revised version of MyPyramid and illustrates the five food groups using a familiar mealtime visual~ a place setting. The recommendations focus on 3 main areas- balancing calories, foods to increase, and foods to reduce. Chapter 13 and 13.51. The different ways we assess body weight are BMI, measuring body composition andassessing the patterns of fat distribution. BMI expresses the ratio of a person’s weight to the square of his or her height. It is not a good indicator of body composition. Measuring body composition is the measure of body
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