Study Guide for Final Exam Test 4 Chapter 1 1 What is nutrition Why is it important The scientific study of food and how it nourishes the body and influences health 2 Explain the different types of nutrients a organic vs inorganic Organic contains carbon and hydrogen inorganic contains neither b macronutrient vs micronutrient Macronutrients are required in large amounts and provide energy micronutrients are needed in relatively small amounts and facilitate the release of energy fat soluble vs water soluble vitamins Fat soluble A D E K are soluble in fat stored in the human body as adipose tissue and absorbed through dietary fat water soluble C and B vitamins are soluble in water not stored in the human body and absorbed directly into bloodstream energy yielding nutrients kcal g for each Carbs 4kcal g Fat 9kcal g Protein 4kcal g Alcohol not considered a nutrient but a drug and toxin 7kcal g c d 3 DRI s apply to which population of people Explain the components of the DRI EAR RDA AI UL EER AMDR A nutritional reference values for US and Canada that applies to healthy people a EAR average daily requirement for 50 of healthy adults b RDA average daily nutrient level that meets the nutrient requirement of 98 of healthy c AI recommended average daily intake based on observed group of healthy people UL highest average daily nutrient intake level likely to pose no risk of adverse effects d EER average dietary energy intake that is predicted to maintain energy balance in a people healthy individual e AMDR range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients Chapter 2 1 What are the useful tools for designing a healthful diet Food labels 2010 dietary guidelines for Americans and MyPlate 2 Define nutrient density The relative amount of nutrients per amount of energy 3 What are the recommendations of the Dietary Guidelines for Americans and MyPlate Make half your plate fruits and veggies 2 and half cups your veggies half a cup on fruits make at least half your grains whole grains switch to low fat or fat free dairy and vary your protein choices 4 What is a chronic disease A disease characterized by a gradual onset and long duration with signs and symptoms that are difficult to interpret and that respond poorly to medical treatment Chapter 13 1 How to evaluate if a person s body weight is healthful BMI measure representing the ratio of a person s body weight to his or her height Underweight 18 5 kg m 2 Normal 18 5 24 9 kg m 2 Obesity 30 39 9 kg m 2 Morbid Obesity 40 kg m 2 weight lbs height in 2 x 703 2 What are the components of energy expenditure Basal metabolic rate BMR energy the body expends to maintain its fundamental physiologic functions 60 75 thermic effect of food TEF energy expended as a result of processing food consumed 5 10 and physical activity 15 35 1 Know the different eating disorders Chapter 13 5 a Anorexia nervosa serious potentially life threatening eating disorder characterized by self starvation which eventually leads to a deficiency in the energy and essentail nutrients required by the body to function normally b Bulimia nervosa characterized by recurrent episodes of binge eating and recurrent inappropriate compensatory behaviors in order to prevent weight gain such as self induced vomiting fasting excessive exercise or misuse of laxatives diuretics enemas or other medications c Binge eating disorder binge eating an average of twice a week or more typically without compensatory purging d Night Eating Disorder intake of the majority of the day s energy between 8 PM and 6 am also may experience mood and sleep disorders e Female Athlete Triad menstrual dysfunction amenorrhea low bone density and low energy availability Chapter 4 5 7 alcohol 1 What are the problems associated with alcohol abuse Can lead to alcoholism results in distress danger or harm to one s health functioning or interpersonal relationships 2 What are the steps in alcohol oxidation What does ADH alcohol dehydrogenase do Absorbed directly from both the stomach and the small intestine mainly oxidized in the liver ADH first step in alcohol degradation an enzyme that converts ethanol to acetaldehyde ALDH takes the break down further 3 Define moderate alcohol consumption alcohol consumption of up to one drink per day for women and up to two drinks per day per men 4 Define Metabolic Tolerance liver becomes more efficient in its breakdown of alcohol BAC rises more slowly after consuming a certain number of drinks Functional Tolerance show few if any signs of impairment or intoxication even at high BACs 1 Define hunger physiologic drive for food nonspecific appetite psychological desire to Chapter 3 consume specific foods 2 How do hormones regulate appetite Act as regulators of physiologic processes at sites remote from the glands that secreted them insulin and glucagon 3 What does CCK cholecystokinin do Stimulates secretion of pancreatic bicarbonate which neutralizes acidic chyme decreases gastric motility 4 List the accessory organs of digestion Salivary glands produce saliva liver produces bile to digest fats gallbladder stores bile before release into the small intestine through the bile duct pancreas produces digestive enzymes and bicarbonate which are released into small intestine via pancreatic duct 5 Define absorption physiologic process by which molecules of food are taken from the gastrointestinal tract into circulation digestion process by which foods are broken down into their component molecules mechanically or chemically elimination process by which the undigested portions of food and waste products are removed from the body and segmentation rhythmic contraction of the circular muscles of the small intestine which squeezes chyme mixes it and enhances the digestion and absorption of nutrients from the chyme 6 What are the differences between the 4 types of absorption a Passive diffusion nutrients cross into the enterocytes without the use of a carrier protein or the requirement of energy b Facilitated diffusion nutrients are shuttles across the enterocytes with the help of a carrier protein carrier protein c Active Transport requires the use of energy to transport nutrients in combination with a d Endocytosis form of active transport by which a small amount of the intestinal contents is engulfed by the enterocyte s cell membrane and incorporated into the cell Chapter 4 1 The smallest molecules
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