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 Ex Carbs Lipids Fats Proteins Macronutrients Provide energy 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 1 What are the useful tools for designing a healthful diet Chapter 2 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 MyPlate Balance calories to maintain weight Consume fewer foods of concern Consume more healthful foods Follow healthy eating patterns 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 1 How to evaluate if a person s body weight is healthful Chapter 13 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 1 Know the different eating disorders and characteristics of each Chapter 13 5 self starvation leading to a severe nutrient deficiency extremely restrictive eating patterns intense fear of gaining weight Anorexia Bulimia Night Eating Syndrome Orthorexia recurrent episodes of extreme overeating and compensatory behaviors to prevent weight gain binge eating purging people who were not hungry during the day but eat in the evening and night an extreme occupation with avoiding food that is perceived to be unhealthy 1 What are the problems associated with alcohol abuse Chapter 4 5 7 alcohol 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 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 Chapter 3 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 1 The smallest molecules that make up carbohydrates are called Chapter 4 Glucose 2 Where does carbohydrate digestion occur and what enzymes are involved Begins in mouth with salivary amylase Most chemical digestion occurs in small intestine pancreatic amylase maltase sucrose and lactase 3 What type of diet causes ketosis Low Carb 4 Define hyperglycemia hypoglycemia Hyperglycemia High blood glucose levels Hypoglycemia Low blood glucose levels 5 What does insulin do What does glucagon do Insulin allows glucose to relocate from the bloodstream to the cells Glucagon stimulates the liver to break down glycogen and stimulates gluconeogensis 6 What are the differences between type I and type II diabetes Type 1 body does not produce enough insulin requires insulin injections Type 2 cells become less responsive to insulin 1 Name some foods sources of saturated fats polyunsaturated fats monounsaturated fats and trans
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