Name HUN1201 Final Exam Study Guide Thanks for a great semester Chapter 1 1 What is Nutrition and why is it an important science nutrition the science that studies food how food nourishes the body and influences health deals with foods and nourishment stages ingestion digestion absorption transport metabolism and excretion more than the absence of disease physical emotional and spiritual important proper nutrition supports wellness 2 Explain and know 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 macronutrient b Macronutrient vs micronutrient carbohydrates fuel for the body especially for neurologic functioning and exer cise lipids insoluble in water triglycerides phospholipids and sterols energy during rest or low to moderate intensity exercise stored as adipose tissue provide fat soluble vitamins proteins primarily in meat dairy sees nuts and legumes small amounts found in vegetables and whole grains micronutrient vitamins assist in regulating body processes minerals required for 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 regulate fluid and energy production essential for bone and blood health remove harmful metabolic by products major mineral and trace minerals fluid balance and nutrient transport nerve impulses body temperature muscle contractions nutrient transport excretion of waste products i Energy yielding nutrients know kcal g for each water inorganic essential nutrient carbs 4 kcal g fat 9 kcal g protein 4 kcal g alcohol 7 kcal g 3 Explain the components of the DRI Who do these apply to DRI dietary standards for healthy people only aim to prevent deficiency diseases and reduce chronic diseases supports a specific function in the body for half 50 of the healthy population a Estimated Average Requirement EAR used to define the RDA of a nutrient Name tablish this b Recommended Dietary Allowance RDA What is required first in order to es c Adequate Intake AI 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 insufficient scientific evidence to determine EAR reflect the average daily amount of a nutrient that a group of healthy people cosumes maximum daily amount of a nutrient that appears safe for most healthy people beyond which there is an increased risk of adverse health effects e Acceptable Macronutrient Distribution Range AMDR d Tolerable Upper Limit Intake UL 4 Know the definition of chronic disease characterized by a gradual onset and long duration with signs and symptoms that are difficult to interpret and which respond poorly to medical treatment Chapter 2 1 Know the 4 characteristics of a healthful diet moderate not too much and not too little of any of the foods adequate sufficient energy and nutrients to maintain a persons health balanced proper proportions of nutrients varied many different foods from the different food groups on a regular basis 2 Know Myplate recommendations and general format of the plate includes fruits grains dairy protein vegetables help eat in moderation and a variety of foods consume the right proportion of each recommended food group personalize eating plan increase physical activity set goals for gradually improving food choices and lifestyles make half your grains whole eat at least 3 oz servings of whole grain breads cereal crackers rice or pasta each day provide fiber rich carbs and are good sources of riboflavin thiamin niacin iron folate zinc protein and magnesium vary veggies eat more dark green and orange vegetable and more dry beans and peas focus on fruits and not fruit juices fruits and vegetables are good sources of carbs fiber vitamin a and c folate potassium and magnesium phytochemical naturally occurring plant chemicals such as pigments that en hance health encourage selection of health promoting form of fats fat from fish nuts and vegetable oils milk low fat or fat free dairy products lean meats poultry fish dry beans eggs nuts omega 3 fatty acids sources of vitamin e and essential fatty acids sources of calcium phosphorus riboflavin protein and vitamin b12 baking broiling grilling sources of protein phosphorus vitamin b6 and b12 magnesium iron zinc etc 3 Know the components of BMR and TEE total energy expenditure basal metabolic rate BMR energy the body expends to maintain its fundamental physiologic functions 60 75 of TEE 4 Know the different categories and values of BMI underweight healthy over weight obese Know the units for BMI underweight too little body fat to maintain health Name overweight a moderate amount of excess body fat obese an excess of body fat that adversely affects health morbid obesity body weight exceeding 100 of norma normal BMI 18 5 25 kg m2 very high risk for serious health consequences below or above increased health risks outcomes apple shaped increased risk for chronic diseases more prevalent in men no significant increased chronic disease risk more prevalent in women pear shaped 5 Give two 2 examples of how body fat distribution patterning can predict health Chapter 3 1 be released 2 glands to produce gastric juice 3 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 What are the components of gastric juice What hormone causes gastric juice to hydrochloric acid HCL denatures proteins and activates pepsin pepsin enzyme to digest protein gastric lipase enzyme to digest fat intrinsic factor protein to absorb vitamin b12 gastrin hormone secreted by stomach lining cells that stimulate the gastricc What are the three accessory organs in digestion and their functions gallbladder stores bile a greenish fluid produced by the liver CCK signals the gallbladder to release bile bile emulsifies the lipids lipids are dispersed into smaller globules and become more accessible to digestive enzymes pancreas manufactures holds and secretes digestive enzymes stores enzymes in inactive form pancreatic amylase digests carbs pancreatic lipase digests fasts protease digests proteins bile emulsification of fats insulin and glucagon are produced to regulate blood
View Full Document
Unlocking...