HUN1201 Final Exam Study Guide Chapter 1 1 What is Nutrition Nutrition the science that studies food How food nourishes the body and influences health Deals with foods and nourishment The stages ingestion digestion absorption transport metabolism and excretion 2 Explain and know the different types of nutrients There are six classes of nutrients carbohydrates CHO lipids fats proteins vitamins minerals and water H2O Contains carbon such as carbohydrates lipids proteins and vitamins Do not contain carbon such as minerals and water a Organic vs inorganic Organic nutrients Inorganic nutrients b Macronutrient vs micronutrient Macronutrients Provide energy Examples o Carbohydrates CHO physical exercise Primary energy source o Lipids Fuel for the body especially for neurologic functioning and Insoluble in water Include triglycerides phospholipids and sterols Energy source during rest or low to moderate intensity exercise Stored as adipose tissue body fat Provide fat soluble vitamins o Proteins Primarily in meat dairy seeds nuts and legumes Small amounts are found in vegetables and whole grains Building new cells and tissues Assists in regulating fluid balance and metabolism Micronutrients Do not provide energy but facilitates the release of energy Examples o Vitamins assist in regulating body processes Required in smaller amounts Critical in building and maintaining healthy bones and tissues Support immune system Ensure healthy vision Do not supply energy to our bodies o Minerals required for body processes Regulate fluid and energy production Essential for bone and blood health Remove harmful metabolic by products Major minerals and trace minerals o Water H2O inorganic essential nutrient Fluid balance and nutrient transport Nerve impulses Body temperature Muscle contractions Nutrient transport Excretion of waste products c Fat soluble vs water soluble vitamins Fat Soluble Soluble in fat Stored in the human body Toxicity can occur from consuming excess amounts which accumulate in the body Examples Water Soluble Vitamins A D E and K Soluble in water Not stored to any extent in the human body Excess excreted in urine Toxicity generally only occurs as a result of vitamin supplementation Examples C B vitamins Thiamin Riboflavin Niacin Vitamin B6 Vitamin B12 Pantothenic Acid Biotin and Folate d Energy yielding nutrients kcal g for each i Know their major functions in the body Carbohydrate 4 kcal g Fuel for the body especially for neurologic functioning and physical exercise Fat 9 kcal g Insoluble in water Include triglycerides phospholipids and sterols Energy source during rest or low to moderate intensity exercise Stored as adipose tissue body fat Provide fat soluble vitamins Protein 4 kcal g Primarily in meat dairy seeds nuts and legumes Small amounts are found in vegetables and whole grains Does NOT primarily provide energy 3 Explain the components of the DRI a Estimated Average Requirement EAR Alcohol 7 kcal g Can be used for energy but it is not considered a nutrient Does not support the regulation of body functions or the building or repairing of tissues A drug and a toxin e Be able to calculate energy contributions of nutrients Example Problem A cup of pasta contains 6 g protein 32 g CHO and 10 g fat How many kcal does the pasta provide from each energy nutrients What of the energy comes from each of the energy yielding nutrients Protein 24 kcal CHO 128 kcal Fat 90 kcal Total 242 kcal kcal from CHO 52 89 kcal from Fat 37 19 Total 100 kcal from protein 9 92 Supports a specific function in the body for half 50 of the healthy population Intake that will meet the needs of of healthy individuals Used to define the RDA of a nutrient b Recommended Dietary Allowance RDA Use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations 98 Intake that will meet the need of 97 98 of healthy people c Adequate Intake AI Insufficient scientific evidence to determine EAR Reflects the average daily amount of a nutrient that a group of healthy people consumes d Tolerable Upper Limit Intake UL Maximum daily amount of a nutrient that appears safe for most healthy people Beyond which there is an increased risk of adverse health effects Highest intake that will not be toxic e Estimated Energy Requirement EER The average daily energy intake to maintain energy balance and good health for population groups Defined by age gender weight height and level of physical activity f Acceptable Macronutrient Distribution Range AMDR Represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease CHO 45 65 Fat 20 35 Protein 10 35 Chapter 2 1 What are the different components of healthful diet Provides the proper combination of energy and nutrients Adequate Moderate Balanced Diverse o Sufficient energy and nutrients to maintain a person s health o Not too much and not too little of any of the foods o Proper proportions of nutrients o Many different foods from the different food groups on a regular basis 2 What are the key recommendations of the dietary and physical activity guidelines for Americans Dietary Maintain body weight Prevent weight gain Physical Activity healthful weight o Balancing calories from foods and beverages with calories expended o Make small decreases in calorie intake and increase physical activity Regular physical activities promote health psychological well being and Physical fitness includes cardiovascular conditioning stretching exercises for flexibility and resistance exercise 30 minutes daily of the week minimum of moderate activity most days o 60 90 min day on most days of the week to prevent weight gain or promote weight loss 3 Know which organization regulates food labels The FDA requires food labels on most products These labels must include A statement of identity Net contents of the package Manufacturer s name and address Nutrition information Nutrition Facts Panel Ingredient list Chapter 3 1 What is the difference between hunger and appetite Hunger physiological drive for food Nonspecific Can be satisfied by a variety of different foods Appetite psychological desire to consume specific foods Aroused by environmental cues 2 What are the components of gastric juice What role does each play Hydrochloric acid HCl Denatures proteins and activates pepsin Pepsin Enzyme to digest protein Gastric lipase Enzyme to digest fat Intrinsic factor Protein to
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