New version page

FSU HUN 1201 - Final Exam Study Guide

Documents in this Course
Chapter 1

Chapter 1

54 pages

Chapter 1

Chapter 1

30 pages

Chapter 1

Chapter 1

35 pages

Chapter 1

Chapter 1

41 pages

Test 4

Test 4

7 pages

Exam 3

Exam 3

3 pages

Test 3

Test 3

29 pages

Chapter 1

Chapter 1

12 pages

Exam 2

Exam 2

14 pages

Exam 1

Exam 1

27 pages

Exam 2

Exam 2

16 pages

Notes

Notes

24 pages

Load more
Upgrade to remove ads

This preview shows page 1-2-3 out of 9 pages.

Save
View Full Document
Premium Document
Do you want full access? Go Premium and unlock all 9 pages.
Access to all documents
Download any document
Ad free experience
Premium Document
Do you want full access? Go Premium and unlock all 9 pages.
Access to all documents
Download any document
Ad free experience
Premium Document
Do you want full access? Go Premium and unlock all 9 pages.
Access to all documents
Download any document
Ad free experience

Upgrade to remove ads
Unformatted text preview:

HUN1201 Final Exam Study GuideChapter 1:1. What is Nutrition? The scientific study of food and how food nourished the body and influences health.2. Explain and know the different types of nutrients.a. Organic vs. inorganic – Organic nutrients contain carbon and inorganic don’t b. Macronutrient vs. micronutrient- Macro = nutrients that the body requires relatively large amounts to support normal functions and health. (Carbs, lipids, and proteins). – Micro = nutrients needed in small amounts to support normal function and health. (Vitamins and minerals).c. Fat soluble vs. water-soluble vitamins – Fat-soluble vitamins are not soluble in water but in fat (Vit. A,D,E,K). Water-soluble vitamins are soluble in water (Vit. C and B).d. Energy yielding nutrients – kcal/g for each = Carb: 4 kcal/g, Fat: 9 kcal/g, Protein – 4 kcal/g, Alcohol isn’t a nutrient but it contributes 7 kcal/g.i. Know their major functions in the body3. Be able to calculate energy contributions of nutrients. 4. Explain the components of the DRI. (Healthy people!!!)a. Estimated Average Requirement (EAR) = average daily nutrient intake level to meet the requirements of half of the healthy individuals.b. Recommended Dietary Allowance (RDA) = average daily nutrient intake level to meet the requirement of 97 to 98 % of healthy individuals.c. Adequate Intake (AI) = average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake.d. Tolerable Upper Limit Intake (UL) = highest average daily nutrient intake level likely to pose risk of adverse health effects.e. Estimated Energy Requirement (EER) = average dietary energy intake predicted to maintain energy balance.f. Acceptable Macronutrient Distribution Range (AMDR) = range of intakes for a particular energy source associated with reduced risk of chronic disease and providing adequate intake of nutrients. Chapter 2:1. What are the different components of healthful diet? – Adequate, Moderate, Balanced, Varied.2. What are the key recommendations of the dietary and physical activity guidelines for Americans? – Consume a variety of nutrient-dense food and choose foods that are limitedin sat. fat and trans fat, cholesterol, added sugar, salt, and alcohol. Moderate exercise daily ( 30 min a day). 3. Know which organization regulates food labels – FDA (food and drug administration).Chapter 3:1. What is the difference between hunger and appetite? – Hunger = physiological drive for foodand appetite is the psychological desire to consume food (can be a social thing). Hunger is our actual body telling us we need to eat and appetite stimulates what foods look good to eat.2. What are the components of gastric juice? What role does each play? – Gastric juice = HCL denatures proteins and activates pepsin. Pepsin is the enzyme that digests protein. Gastric lipase is an enzyme that digests fat. Intrinsic factor is a protein that absorbs vitamin B12. 3. What are the functions of chyme, mucus, and bicarbonate in the stomach? – Chyme = liquid product of mechanical and chemical digestion in the stomach. Mucus = layer that protects the stomach lining from the acid in gastric juices. Bicarbonate = neutralizes the acid (secreted by pancreas).4. Review the digestive enzymes and hormones of the GIT and their function. HORMONES= Gastrin which stimulates the stomach to secrete HCL ( released after you eat). CCK signals the gallbladder to release bile. Ghrelin is for appetite. Secretin is the secretion of pancreatic bicarbonate. GIP inhibits gastric acid secretion, slow gastric emptying and stimulates insulin( pancreas). ENZYMES = amalyse (mouth) breakdown starch and carbs. Lysozyme inhibits bacteria and prevents tooth decay (mouth). Pepsin breaks down protein (stomach). Lipase breaks down lipids (stomach). Protease breaks down protein (sm. Intestine). Elastase breaksdown fibrous protein ( sm. Intestine). Pancreatic lipase breaks down lipids (sm. Intestine). Other small intestine enzymes are lipase, sucrase, maltase, and lactase. a. Know where they are active5. What are the three accessory organs and their functions? Gallbladder – stores bile(liver), which emulsifies lipids. Pancreas manufactures, holds, and secretes inactive digestive enzymes and the bicarbonate neutralizes chyme. Liver (most important) synthesizes chemicals, produces bile, and receives products of digestion from the portal vein, releases glucose, stores vitamins, and manufactures blood protein. Chapter4:1. Know functions of muscle and liver glycogen (when are they used?) Liver = can be broken down into glucose and circulated through the blood and is used as a primary source of blood glucose to be used by the rest of the body for fuel. Muscle = the glucose produced cannot pass into the blood and can only be used locally and is used in endurance exercise for energy.2. Know the different fates of pyruvate. Acetyl CoA ( krebs) under aerobic conditions and Lactate during anaerobic conditions.Chapter 5:1. What are the 3 types of lipids found in food and our bodies? Triglycerides, Phospholipids, and Sterols. 2. Explain the different classifications of fatty acids. Know their basic structures. – Carbon chain length is short, medium, and long (unsat = at least one double bond and sat no double bonds), saturation level (hydrogen atoms surround every carbon in the chain when saturated),and shape is determined by the saturation of carbon (sat = packed tightly and solid at room temp, and unsat = don’t stack well and more liquid at room temp.). 3. Know sources of unsaturated and saturated fatty acids. Saturated = derived from animal products (meat, dairy, eggs). Unsaturated = derived from vegetables and plants.4. What are the 2 types of EFAs (know their names)? What are some dietary sources of each? Linoleic acid (omega 6) is found in vegetables, nuts, and meats. Alpha-linolenic acid (omega3) is found in fish, flaxseeds, and walnuts.5. Where does fat digestion occur? What hormones are involved and where? – Fat digestion occurs in the small intestine. Hormones = CCK and secretin induce gallbladder contractions to release bile, bile is produced by liver and stored in gallbladder. Pancreatic enzyme breaks down fat into 2 fatty acids and a monoglyceride.6. Define the following and know where they are produced, and their role in lipid transport:a. Micelles – spherical compound made up of bile salts and biliary phospholipids that can


View Full Document
Download Final Exam Study Guide
Our administrator received your request to download this document. We will send you the file to your email shortly.
Loading Unlocking...
Login

Join to view Final Exam Study Guide and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Final Exam Study Guide 2 2 and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?