Chapter 1 HUN1201 Final Exam Study Guide 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 body 3 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 1 What are the different components of healthful diet Adequate Moderate Balanced 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 limited in 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 2 Varied Chapter 3 1 What is the difference between hunger and appetite Hunger physiological drive for food and 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 breaks down 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 active 5 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 and Sterols 1 What are the 3 types of lipids found in food and our bodies Triglycerides Phospholipids 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 omega 3 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 capture the lipid digestion products b Chylomicrons lipoproteins produced in intestines to transport lipids from a meal composed of fatty acids surrounded by phospholipids and proteins Formed in cells of the small intestine c VLDLs very low density lipoprotien liver is the primary source and also produced in the intestines to cells with LDL receptors d LDLs low
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