1 What is nutrition Why is it important Study Guide for Final Exam Test 4 Chapter 1 Nutrition is the science and study of food and how it nourishes our bodies and influences our health o It identifies the processes by which we consume digest metabolize and store nutrients in food and how these nutrients affect our bodies o It also involves studying the factors that influence our eating patterns making recommendations about the amount we should eat of each type of food maintaining food safety and addressing issues related to global food supply It is important because there is direct link between diet and illness 2 Explain the different types of nutrients organic vs inorganic o Organic Vitamins Nutrients containing carbon o Inorganic Minerals Nutrients that do not contain carbon macronutrient vs micronutrient o Macronutrient Macro means large o Micronutrient Proteins carbohydrates and lipids Vitamins and minerals fat soluble vs water soluble vitamins o fat soluble vitamins are not soluble in water only in fat KADE o Water soluble vitamns Soluble in water C and B vitamins energy yielding nutrients kcal g for each o Proteins o Carbs o Lipids 4 kcal g 4 kcal g 9 kcal g Nutrients that are needed in very small amounts and do not directly supply energy o Alcohol is not considered a nutrient 3 DRI s apply to which population of people Explain the components of the DRI EAR RDA AI UL EER AMDR DRI s dietary reference intakes apply to healthy people only o EAR o RDA Estimated Average Requirement Average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group Recommended Dietary Allowance RDA represents average daily nutrient intake level that meets nutrient requirement of 97 98 of healthy people in an individual life stage and gender group o AI Adequate intake Recommended average daily nutrient intake level based on observed or experimentally determined estimates of a nutrient by a group of healthy people o UL o EER Tolerable Upper Intake Level The highest average daily nutrient intake likely to pose no risk of adverse health effects to people in a particular life stage or gender Estimated Energy Requirement Average dietary intake that is predicted to maintain energy balance in a healthy adult o Based off of age gender weight height and activity level o AMDR Acceptable Macronutrient Distribution Ranges Ranges of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients Expressed as total energy or of total kcal 1 What are the useful tools for designing a healthful diet Food labels Dietary guidelines for Americans Chapter 2 o Written by the US department of health and human services Updated every 5 years USDA food guide o MyPryamid 2 Define nutrient density Foods that supply the highest amount of nutrients for the least amount of calories 3 What are the recommendations of the Dietary Guidelines for Americans and MyPlate Eat in moderation Eat a variety of foods Consume the right proportion of each recommended food group Personalize their eating plan Increase physical activity Set goals to improve diet and lifestyle 4 What is a chronic disease Diseases that gradually increase in severity from excess or lack of proper nutrients o i e heart disease type 2 diabetes stroke and some types of cancer Chapter 13 1 How to evaluate if a person s body weight is healthful BMI body mass index o Body weight x height 2 Body composition test o Skin fold measurements etc 2 What are the components of energy expenditure Energy expenditure is the energy the body uses to maintain critical function Three components o Basal metabolic rate BMR energy needed to maintain body function o Thermic effect of food TEF energy used to digest food o Energy cost of physical activity physical activy 60 75 5 10 15 35 1 Know the different eating disorders Chapter 13 5 Anorexia nervosa o Self starvation o characterized by OCD behaviors and perfectionism o 90 95 are young women and 5 10 of these people will die from this disease within 10 years of initial diagnosis o Amenorrhea no menstrual periods for at least 3 months Bulimia nervosa o Binging and then purging o people are usually impulsive have low self esteem and demonstrate extroverted and erratic personality that seeks attention and admiration o Prevalent in athletes who need to maintain a low weight jockeys crew gymnasts Night eating syndrome Female athlete triad o Eats between 8 PM and 6 AM o Considered a unique combination of an eating disorder a sleep disorder and a mood disorder o Term used to describe a syndrome that consists of three clinical conditions in physically active females Low energy availability Amenorrhea Osteoporosis o Sports that emphasize leanness or a thin body tend to promote this 1 What are the problems associated with alcohol abuse Chapter 4 5 7 alcohol Can increase blood pressure Higher rate of bleeding in brain Weight gain Tough on liver o Fatty liver o Alcoholic hepatitis o Cirrhosis of the liver irreversible Fetal Alcohol Syndrome FAS o Characterized by malformations of face limbs heart and nervous system 2 What are the steps in alcohol oxidation What does ADH alcohol dehydrogenase do Oxidation begins in the stomach before it as absorbed into the blood stream o This is called first pass metabolism and occurs via the ADH pathway Liver is main site of oxidation o ADH pathway dominates low to moderate intakes of alcohol ADH triggers the first alcohol degradation 3 Define moderate alcohol consumption 1 drink per day for women and 2 for men 4 Define Metabolic Tolerance Functional Tolerance Metabolic Tolerance o When ADH pathways become less efficient and MEOS pathway becomes more active due to This causes liver to process alcohol more efficiently and blood alcohol levels rise more excessive drinking Functional tolerance slowly o Caused by body s decreased response to alcohol o Means that person shows few to no signs of being drunk even when blood alcohol levels are high 1 Define hunger Define appetite What is the difference between the two Hunger Chapter 3 o The physiologic drive for food that occurs when the body senses that we need to eat Hormones are chemical messengers that are secreted into the bloodstream by endocrine glands Insulin and glucagon are produced in the pancreas Non specific Appetite o The psychological desire to consume a specific food o Aroused by social and
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