Study Guide for Final Exam (Test 4) Chapter 1 1. What is nutrition? Why is it important? - Nutrition is the science that studies food. - It is important because it allows us to establish a relationship between poor nutrition and disease. 2. Explain 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 water b. macronutrient vs. micronutrient - Macronutrients – Provide energy. Ex. Carbs, Lipids/Fats, Proteins - Micronutrients – Do not provide energy but facilitate the release of energy. Ex. Vitamins, Minerals, Water c. fat soluble vs. water soluble vitamins - Fat Soluble – A D E K - stored in the body - Water Soluble – B & C – not stored in the body d. energy yielding nutrients ‒ kcal/g for each. - Carbohydrates – 4 kcal/g - Proteins – 4 kcal/g - Fat – 9 kcal/g - Alcohol – 7 kcal/g 3. DRI’s apply to which population of people? - Apply to healthy people only 4. Explain the components of DRIs (EAR, RDA, AI, UL, EER, AMDR). -EAR (Estimated Average Requirement): supports a specific function in the body for 50% of the population - RDA (Recommended Dietary Allowance): amount of nutrients to meet the know nutrient needs of 97- 98% of healthy people - AI (Adequate Intake): the average daily amount of a nutrient that a group of healthy people consume - UL (Tolerable Upper Intake Level): maximum daily amount of a nutrient that appears safe, highest intake will not be toxic - EER (Estimated Energy Requirement): the average daily energy intake to maintain energy balance and good health for population groups - AMDR (Acceptable Macronutrient Distribution Range): the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk for chronic diseases Chapter 2 1. What are the useful tools for designing a healthful diet? - Food Labels - Dietary Guidelines - MyPlate 2. Define nutrient density. - Foods and Beverages that supply the most nutrients for the least amount of calories 3. What are the recommendations of the Dietary Guidelines for Americans and MyPlate? - Dietary Guidelines: - Balance calories to maintain weight - Consume fewer foods of concern - Consume more healthful foods - Follow healthy eating patterns - MyPlate:- Make half your grains whole - Vary your veggies - Focus on Fruits - Know your fats - Get your calcium rich foods - Go lean with protein 4. What is a chronic disease? - A disease that is develops slowly over time Chapter 13 1. How to evaluate if a person’s body weight is healthful? - Determine the BMI - Assess pattern of fat distribution - Measure body composition 2. What are the components of energy expenditure? - BMR – Basal metabolic rate – Energy expended to maintain resting functions of body (60-75%) - TEF – Thermic Effect of Food – Energy expended to process food (5-10%) - Energy cost of physical activity – Energy expended on body movement and muscular work (15-35%) Chapter 13.5 1. Know the different eating disorders, and characteristics of each. - Anorexia: - self-starvation leading to a severe nutrient deficiency - extremely restrictive eating patterns - intense fear of gaining weight - Bulimia: - recurrent episodes of extreme overeating and compensatory behaviors to prevent weight gain - binge eating & purging - Night Eating Syndrome: - people who were not hungry during the day but eat in the evening and night - Orthorexia: - an extreme occupation with avoiding food that is perceived to be unhealthy Chapter 4.5, 7‒alcohol 1. What are the problems associated with alcohol abuse? - Reduced brain function - Alcohol poisoning - Reduced liver function: - Fatty Liver – Alcoholic steatosis - Alcoholic Hepatitis – Inflammation of the liver - Cirrhosis of the Liver – Scaring of the liver 2. What are the steps in alcohol oxidation? What does ADH (alcohol dehydrogenase) do? - First pass metabolism: small amount is oxidized in the stomach before being absorbed into the bloodstream - Next liver is oxidized in the liver by ADH & ALDH - ADH breaks down alcohol 3. Define moderate alcohol consumption. - One drink or less per day for females - Two drinks or less per day for males 4. Define Metabolic Tolerance, Functional Tolerance.- Metabolic Tolerance: The liver becomes more efficient its breakdown of alcohol, BAC rises more slowly - Functional Tolerance: Individuals show few signs of impairment intoxication, even at high BAC Chapter 3 1. Define hunger. Define appetite. What is the difference between the two? - Hunger: physiological drive for food (nonspecific) - Appetite: Psychological desire to consume specific foods 2. How do hormones regulate appetite? - Hormones such as insulin and glucagon help maintain glucose levels - feeling full results from signals from the stomach 3. What does CCK (cholecystokinin) do? - Signals the gallbladder to releases bile 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 membrane and into cells of the body - Digestion – Large food molecules are broken down to smaller molecules, mechanically and chemically - Elimination – undigested portions of food and waste products are removed from the body - Segmentation – rhythmic contraction of circular muscles in th intestinal wall, mixes chyme and enhances its contact with digestive enzymes and enterocytes 6. What are the differences between the 4 types of absorption? - Passive diffusion – Nutrients pass through the enterocytes into bloodstream without the use of a carrier or energy - Facilitated Diffusion – Requires a carrier protein - Active Diffusion – Requires energy and a protein carrier to transport nutrients - Endocytosis – active transport by which a small amount of intestinal contents is engulfed by the cell membrane into the cell Chapter 4 1. The smallest molecules that make up carbohydrates are called ________. - Glucose 2. Where does carbohydrate digestion occur, and what enzymes are involved? - Begins in mouth with salivary amylase -
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