Study Guide for Final Exam Test 4 Chapter 1 1 What is nutrition Why is it important Nutrition The science that studies food How food nourishes the body and influences health deals with foods and nourishment 2 Explain the different types of nutrients a organic vs inorganic Organic Contain carbon Carbohydrates lipids proteins vitamins Inorganic Do NOT contain carbon minerals water b macronutrient vs micronutrient Macronutrients Required in large amounts provide energy for our bodies Carbohydrates lipids and proteins Micronutrients Vitamins and Minerals Vitamins Building and maintaining healthy bones and tissues immune support healthy vision do NOT supply energy helps utilize energy from macronutrients Minerals Regulate fluid and energy production bone and blood health remove harmful Metabolic by products can t be broken down further simplest form Major Need 100mg day Present in body 5g Calcium Phosphorus Sodium Potassium Chloride Magnesium Sulfur Trace Need 100mg day Present in body 5g Iron Zinc Copper Manganese Fluoride Chromium Molybdenum Selenium Iodine c fat soluble vs water soluble vitamins Fat Soluble A D E K Stored in the body Toxicity can occur from excess intake which accumulate in Water Soluble C B Vitamins Not stored in body excess excreted in urine toxicity can occur by the body vitamin supplementation d energy yielding nutrients kcal g for each Carbs 4 kcal g Fat 9 kcal g Protein 4 kcal g Alcohol 7 kcal g 3 DRI s apply to which population of people Explain the components of the DRI EAR RDA AI UL EER AMDR EAR Estimated Average Requirement 50 of health population RDA Recommended Daily Allowance 98 of healthy population AI Adequate Intake Average daily amount of a nutrient that healthy people consume UL Tolerable Upper Intake Level Maximum daily amount that is considered healthy EER Estimated Energy Requirement Average daily energy intake to maintain good health AMDR Acceptable Macronutrient Distribution Range Range of intakes that provide adequate energy Carbs 45 65 Fat 20 35 Protein 10 35 Chapter 2 1 What are the useful tools for designing a healthful diet Adequate Moderate Balanced Varied Food Labels 2010 Dietary Guidelines for Americans MyPlate 2 Define nutrient density A ratio of nutrient content to the total energy content 3 What are the recommendations of the Dietary Guidelines for Americans and MyPlate a Balance calories to maintain weight b Consume more healthful foods and nutrients c Consume fewer foods of concern d Follow healthy eating patterns 4 What is a chronic disease Human health condition or disease that is persistent or otherwise long lasting in its effects 1 How to evaluate if a person s body weight is healthful Chapter 13 a Determining BMI Body Mass Index b Asses the pattern of fat distribution c Measure body composition 2 What are the components of energy expenditure Three Parts 1 Basal Metabolic Rate 60 75 2 Thermic Effect of Food 5 10 3 Energy cost of physical activity 15 35 Chapter 13 5 1 Know the different eating disorders Anorexia Nervosa Refusal to eat Bulimia Nervosa Binge eating and purging Night Eating Syndrome Pretty self explanatory Female Athlete Triad Low energy availability Amenorrhea osteoporosis Chapter 4 5 7 alcohol 1 What are the problems associated with alcohol abuse Reduced Brain Function Alcohol poisoning 2 What are the steps in alcohol oxidation What does ADH alcohol dehydrogenase do First Pass Metabolism Small amount of alcohol is oxidized in the stomach before getting absorbed in the blood stream Oxidized in the liver ADH breaks down alcohol compounds for metabolism into ALDH Hormones are secreted by endocrine glands that enter bloodstream and tell us we are full hungry 3 Define moderate alcohol consumption 1 drink per day for females 2 drinks per day for males 4 Define Metabolic Tolerance Functional Tolerance MT Liver becomes more efficient at breaking down alcohol BAC rises slower FT Showing fewer signs of impairment with a higher BAC Chapter 3 1 Define hunger Define appetite What is the difference between the two Hunger Physiological drive for food Appetite Psychological desire to consume specific foods 2 How do hormones regulate appetite 3 What does CCK cholecystokinin do Pancreas Stimulates secretion of pancreatic digestive enzymes Gallbladder Stimulates contraction Stomach Slows gastric emptying 4 List the accessory organs of digestion Gallbladder Pancreas Liver 5 Define absorption digestion elimination and segmentation Absorption Process of taking molecules across a cell Digestion Removal of nutrients out of food to provide energy Elimination Excretion of waste that is not of use to the body Segmentation Rhythmic contractions of circular muscles in the intestinal wall 6 What are the differences between the 4 types of absorption Passive Diffusion Simply passes through cell membranes Facilitated Diffusion Requires carrier protein Active Transport requires energy and protein carrier Endocytosis folds in on itself to go inside the cell membrane Chapter 4 1 The smallest molecules that make up carbohydrates are called Monosaccharides 2 Where does carbohydrate digestion occur and what enzymes are involved Mouth Salivary Amylase Small Intestine most carb digestion occurs here Pancreatic Amylase Digests carbs into maltose Maltase Sucrase Lactase reduces disaccharides into monosaccharides Glucose and other monosaccharides transported to liver to be stored as glycogen 3 What type of diet causes ketosis Low carb diet breakdown of fat to create ketones increasing blood acidity 4 Define hyperglycemia hypoglycemia Hyperglycemia High blood glucose Hypoglycemia Low blood glucose 5 What dose insulin do What does glucagon do Insulin Secreted by beta cells takes up glucose and converts it into glycogen REDUCES blood glucose level Glucagon Secreted by alpha cells stimulates liver to convert glycogen to glucose and stimulates gluconeogenesis the production of glucose from amino acids 6 What are the differences between type I and type II diabetes Type I Body does not produce enough insulin requires injections Type II Insulin insensitivity cells become less responsive to insulin Chapter 5 1 Name some foods sources of saturated fats polyunsaturated fats monounsaturated fats and trans fats Saturated Fats Butter Whole Milk Polyunsaturated Fats Safflower Oil Walnuts Monounsaturated Fats Olive Oil Cashews Trans Fats 2 Trans fats are not good for health Why Increase risk of cardiovascular disease 3 Name to two essential fatty acids EFAs 6 Linoleic
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