Name:_____________________________HUN1201 Final Exam Study GuideThanks for a great semester!Chapter 1:1.What is Nutrition and why is it an important science?- nutrition: the science that studies food- how food nourishes the body and influences health- deals with foods and nourishment- stages: ingestion, digestion, absorption, transport, metabolism, and excretion- important: proper nutrition supports wellness- more than the absence of disease - physical, emotional, and spiritual 2. Explain and know the different types of nutrients.a. Organic vs. inorganic- organic: contain carbon such as carbohydrates, lipids, proteins, and vitamins- inorganic: do not contain carbon such as minerals and waterb. Macronutrient vs. micronutrient- macronutrient: - carbohydrates: fuel for the body, especially for neurologic functioning and exer-cise- lipids: insoluble in water; triglycerides, phospholipids, and sterols- energy during rest or low-to moderate-intensity exercise- stored as adipose tissue- provide fat-soluble vitamins- proteins: primarily in meat, dairy, sees, nuts, and legumes- small amounts found in vegetables and whole grains- micronutrient:- vitamins: assist in regulating body processes- required in smaller amounts- critical in building and maintaining healthy bones and tissues- support immune system- ensure healthy vision- do not supply energy to our bodies- minerals: required for body processes- regulate fluid and energy production- essential for bone and blood health- remove harmful metabolic by-products- major mineral and trace minerals- water: inorganic essential nutrient- fluid balance and nutrient transport- nerve impulses- body temperature- muscle contractions- nutrient transport- excretion of waste productsi. Energy yielding nutrients – know kcal/g for each- carbs: 4 kcal/g- fat: 9 kcal/g- protein: 4 kcal/g- alcohol: 7 kcal/g3. Explain the components of the DRI. Who do these apply to?- DRI: dietary standards for healthy people only- aim to prevent deficiency diseases and reduce chronic diseasesa. Estimated Average Requirement (EAR)- supports a specific function in the body for half (50%) of the healthy populationName:_____________________________- used to define the RDA of a nutrientb. Recommended Dietary Allowance (RDA) What is required first in order to es-tablish this?- use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations (98%)c. Adequate Intake (AI)- insufficient scientific evidence to determine EAR- reflect the average daily amount of a nutrient that a group of healthy people cosumesd. Tolerable Upper Limit Intake (UL)- maximum daily amount of a nutrient that appears safe for most healthy people- beyond which there is an increased risk of adverse health effectse. Acceptable Macronutrient Distribution Range (AMDR)4. Know the definition of chronic disease. - characterized by a gradual onset and long duration, with signs and symptoms that are difficult to interpret, and which respond poorly to medical treatmentChapter 2:1. Know the 4 characteristics of a healthful diet.- adequate: sufficient energy and nutrients to maintain a persons health- moderate: not too much and not too little of any of the foods- balanced: proper proportions of nutrients- varied: many different foods from the different food groups on a regular basis2. Know Myplate recommendations and general format of the plate.- includes fruits, grains, dairy, protein, vegetables- help eat in moderation and a variety of foods- consume the right proportion of each recommended food group- personalize eating plan- increase physical activity- set goals for gradually improving food choices and lifestyles- make half your grains whole: eat at least 3 oz/servings of whole-grain breads, cereal, crackers, rice, or pasta each day- provide fiber-rich carbs and are good sources of riboflavin, thiamin, niacin, iron, folate, zinc, protein, and magnesium- vary veggies: eat more dark green and orange vegetable, and more dry beans and peas- focus on fruits and not fruit juices- fruits and vegetables are good sources of carbs, fiber, vitamin a and c, folate, potassium, and magnesium- phytochemical: naturally occurring plant chemicals such as pigments that en-hance health- encourage selection of health-promoting form of fats: fat from fish, nuts, and vegetableoils- omega-3 fatty acids (sources of vitamin e and essential fatty acids)- milk: low-fat or fat-free dairy products- sources of calcium, phosphorus, riboflavin, protein, and vitamin b12- lean meats: poultry, fish, dry beans, eggs, nuts- baking, broiling, grilling- sources of protein, phosphorus, vitamin b6 and b12, magnesium, iron, zinc, etc3. Know the components of BMR and TEE (total energy expenditure)- basal metabolic rate (BMR): energy the body expends to maintain its fundamental physiologic functions (60-75% of TEE)4. Know the different categories and values of BMI underweight, healthy, over-weight, obese. Know the units for BMI.- underweight: too little body fat to maintain healthName:_____________________________- overweight: a moderate amount of excess body fat- obese: an excess of body fat that adversely affects health- morbid obesity: body weight exceeding 100% of norma- very high risk for serious health consequences- normal BMI: 18.5-25 kg/m2- below or above = increased health risks5. Give two (2) examples of how body fat distribution/patterning can predict health outcomes.- apple-shaped:- increased risk for chronic diseases- more prevalent in men- pear-shaped:- no significant increased chronic disease risk- more prevalent in womenChapter 3:1. What is the difference between hunger and appetite? - hunger: physiological drive for food- nonspecific- can be satisfied by a variety of different foods- appetite: psychological desire to consume specific foods- aroused by environmental cues2. What are the components of gastric juice? What hormone causes gastric juice to be released?- hydrochloric acid (HCL) denatures proteins and activates pepsin- pepsin: enzyme to digest protein- gastric lipase: enzyme to digest fat- intrinsic factor: protein to absorb vitamin b12- gastrin: hormone secreted by stomach lining cells that stimulate the gastricc glands to produce gastric juice3. What are the three accessory organs in digestion and their functions?- gallbladder- stores bile, a greenish fluid, produced by the liver- CCK signals the gallbladder to release bile- bile emulsifies the
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