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FSU HUN 1201 - Study Guide Exam 1

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HUN 1201 Study Guide Exam 1Due: Before Exam on January 30, 2013Name: ____________________________________________________________________HUN 1201 Study Guide Exam 1Due: Before Exam on January 30, 2013Chapters 1, 2, 13, in depth: Disordered Eating and Alcohol (including some of Alcohol metabolism in Chapter 7)Please handwrite your answers . This study guide is worth 0.5% increase in total weighted grade1. What does nutrition study?The science that studies food and how it nourishes the body2. What is a Registered Dietitian? 3. How do macronutrients differ from micronutrients?Macronutrients provide energy, micronutrients do not4. List the 6 essential nutrients in life:1.carbs2.lipids3.protiens4.water5.vitamins6.minerals5. Compare the chemical composition of protein, carbohydrates and fats.Proteins contain nitrogen, oxygen, hydrogen, and carbonCarbs and fats contain oxygen, Hydrogen, and carbon6. Why is alcohol not a nutrient?It does not support the regulation of body functions or the building or repairing of tissues. 7. Calculate the total kilocalories in a meal containing 20g of carbohydrates, 10g of protein, and 5g of fat? Show work, no calculator.20*4 + 10*4 + 5*9 =175 kcal/g8. Define and list the water-soluble and the fat-soluble vitamins.Fat soluble-vitamins D,E,A, and K, soluble in fatWater soluble- C and B vitamins. Soluble in water. 9. What are two differences between macronutrients and micronutrients?Macronutrients are needed in larger amounts; help regulate fluid and energy production. 10. Describe the difference between a primary nutrient deficiency and a secondary nutrient deficiency.Primary nutrient deficiency- a direct consequence of inadequate intakeSecondary nutrient deficiency – a person cannot absorb a nutrient properly. Or too much of a nutrient is excrete. 11. What is the difference between covert and overt symptoms?Covert- hidden symptoms that require lab tests or invasive proceduresOvert- obvious symptoms 12. What is the AMDR for each of the macronutrients?Protein: _______10-35%______Fat: _________20-35%_______Carbohydrate: __________45-65%______13. Define the following terms:DRI: ______________________dietary reference intake_____________________________EAR: _______________________estimated average requirement____________________________RDA: __________________recommended daily allowance_________________________AI: ________________adequate intake_____________________________________UL: ______________________upper level__________________________________________EER: ____estimated energy requirement_________________________________________________AMDR:___________acceptable macronutrient distribution range______________________________14. What are the four characteristics of a healthy diet?Adequate, moderate, balanced, varied15. Define malnutrition. What are two examples of malnutrition?Too much or too little have a particular nutrient or energy over a significant period of time. Examples are under nutrition and over nutrition16. Name the 4 tools that dietitians often use to assess dietary intake. List at least one limitation to each of these tools: a. Diet history i. Person can lieb. 24 hour dietary recalli. May not be typical intakec. Food frequency questionnairei. Person can lie on questionnaired. Diet recordsi. It is hard to make accurate and sufficient details. 17. What are the five components FDA requires on all food labels? 1. Statement of identity2. Net contents3. Ingredient list4. Manufacturer’s name and address5. Nutrition info. (Facts)18. The nutrition facts panel assumes people eat a ____2000___ calorie diet.19. Define High % DV ____greater than or equal to 20%_____.20. Define Low % DV _____less than or equal to 5%______.21. What is the minimum recommended daily amount of physical activity according to the Dietary Guidelines for Americans?30 minutes daily minimum. 22. List a few general sources of saturated fat and unsaturated fat. How much saturated fat should be consumed in a day? Saturated- added sugars, salts, and alcohol. Less than 10% should be consumedUnsaturated-lean protein, fish, nuts, oils. 23. Name 3 tools that can be used to design a healthful diet:Food labelsDietary guidelines for Americansmyplate24. What are the food groups represented in MyPlate? Grains, fruits, veggies, protein, dairy25. Explain what “empty calories” are.Calories from solid fats and sugars, They are extra calories with few nutrients. 26. MyPlate focuses on:Make ______half_______ your plate fruits and veggies.________vary______ your veggies._______focus_______ on fruits .Make at least half your grains ________whole_____ grains.Switch to low fat or fat-free _______milk______.Vary your ______protein______ choices.27. Define phytochemicals and list 2 examples of food sources with phytochemicals.Naturally occurring plant chemicals such as pigments that enhance health. Soy and garlic are great sources. 28. Sodium and Potassium are minerals that influence blood pressure. Explain the role of both these minerals in regards to blood pressure.Sodium is linked to high blood pressure.Potassium is linked to healthy blood pressure. 29. List four body composition assessment tools. Underwater weighing, skin fold, bod pod, near-infrared reactance30. Which fat distribution pattern is associated with a higher risk for the development of chronic diseases?Android (apple shaped) more prominent in males. 31. What is BMI? How do we calculate it and what are the cutoff values for BMI? List some limitations of BMI.Body Mass index. Weight(kg) / height (m)^2 The normal cutoff is a BMI of 25Limitations include; how much fat? Difference in bone mass. Ethnic backgrounds tend to vary in body fat.32. What is BMR? What is the largest determinant of BMR?Basal Metabolic Rate. The largest determinant is lean body mass33. What is TEF?Thermic effect of foodThe energy expended to process food. 34. Theo is 22 years old male, weighs 220 pounds and is 6 feet tall. He runs 45 minutes 3 times per week (activity factor = 1.55). Calculate his basal metabolic rate (BMR) using the Harris-Benedict Equation (listed below) AND his total energy expenditure (TEE). Men = 66 + (13.7 x wt kg) + (5 x ht cm) – (6.76 x age)66 +(13.7 * 100kg) + (5*183 cm) – (6.76*22) =2202.5 *1.55=3413.87535. Define Metabolic Syndrome. List the 5 risk factors for Metabolic Syndrome.A cluster of factors increases risk for heart disease, type 2 diabetes, and stroke. (abdominal obesity, triglyceride levels, blood


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