FINAL EXAM STUDY GUIDE HUN 1201 MAIER CHAPTER 1 What does nutrition study Nutrition is the study of the plants and animals we eat and how they nourish the body create energy deliver nutrients and influence an individual s health The food process within the body is as follows Ingestion Digestion Absorption Transport Metabolism Excretion What is a Registered Dietitian A Registered Dietitian or RD is a professional nutritionist that has a MS masters or PhD doctoral in nutrition RDs are also classified as a physician that has met the license requirements for their state How do macronutrients differ from micronutrients Macronutrients include carbohydrates lipids fats and proteins These nutrients provide energy to the body Micronutrients do not provide energy but rather aid in the release of energy These nutrients include vitamins minerals and water List the 6 essential nutrients in life a nutrient is a chemical in food that is necessary for human growth 1 carbohydrates acts as the body s fuel specifically with exercise and neurological processes 2 lipids fats water insoluble stored as fat energy for times of rest ex triglycerides phospholipids 3 proteins found in meat nuts and beans supports growth and maintenance of body 4 vitamins builds and maintains bones tissue immune system and vision small amounts required 5 minerals regulates fluid and energy production needed for bone and blood health 6 water transports nutrients regulates nerves body temp muscle contractions and excretion Compare the chemical composition of protein carbohydrates and fats Carbohydrates Fats Protein C H O stores large amounts of energy from food C H O N some contain S not a primary energy source used for tissue growth C H O primary energy sources Why is alcohol not a nutrient Alcohol is not a nutrient because it is a toxic drug that does not aid in the regulation of normal bodily functions nor does it restore tissue Calculate the total kilocalories in a meal containing 20g of carbohydrates 10g of protein and 5g of fat Show work no calculator Protein Carbs Fat Total 4 kcal per gram 4 kcal per gram 9 kcal per gram 40 kcal 80 kcal 45 kcal 165 kcal 4 x 10 4 x 20 9 x 5 Define and list the water soluble and fat soluble vitamins vitamins assist with the regulation of body processes Water soluble C B excess excreted in urine Fat soluble A D E K stored in the human body Describe the difference between a primary nutrient deficiency and a secondary nutrient deficiency A primary nutrient deficiency results directly from a poor dietary intake A secondary nutrient deficiency results from too little absorption of a nutrient For example when someone doesn t absorb the necessary amount of a nutrient or when too much of the needed nutrient is excreted from the body This results in the nutrient not being used the way it was intended What is the difference between covert and overt symptoms Both covert and over symptoms are symptoms of nutrition deficiency A covert symptom is one that is associated with subclinical deficiency or the early stages of deficiency where few symptoms can be seen Covert symptoms are unseen symptoms that need to be discovered and studied in a laboratory or revealed through invasive procedures Overt symptoms of nutrition deficiency are ones that are visibly and easily observed What is the AMDR for each of the macronutrients AMDR Acceptable Macronutrient Distribution Range percentage ranges needed to deliver sufficient amounts of energy and nutrients to the body Protein 10 35 Fat 20 35 Carbohydrate 45 65 Define the following terms DRI Dietary Reference Intake Dietary standards needed to be considered healthy EAR Estimated Average Requirement average nutrient intake to reach of 50 of age gender RDA Recommended Dietary Allowances avg daily nutrient intake to reach 97 98 of age gdr AI Adequate Intakes avg daily nutrient intake determined by healthy people UL Tolerable Upper Intake Level highest avg daily nutrient intake to stay healthy EER Estimated Energy Requirement avg dietary intake predicted to maintain energy balance AMDR Acceptable Macronutrient Distribution Range intake range for a certain energy source CHAPTER 2 What are the four characteristics of a healthy diet 1 Adequate provides enough energy and nutrients to preserve one s health 2 Moderate balanced amount of food not too much or too little of one thing 3 Balanced incorporating combinations of food to obtain essential nutrients 4 Varied a variety of foods from different food groups Define malnutrition Give two examples of malnutrition Malnutrition is the lack of a moderate diet see above question Overnutrition is when someone eats too much of a food nutrient and they become obese or develop heart disease or nutrient toxicity Undernutriton is when someone eats too little of a food nutrient and weight loss occurs or a nutrient deficiency disease develops Name the 4 tools that dietitians use to assess dietary intake List at least one limitation to each 1 diet history weight eating patterns behaviors education economic status living exercise meds 2 24 hour dietary recall recording of serving sizes prep brands of last 24 hours 3 food frequency questionnaire qualitative information and pattern of eating over time 4 diet records accurate and detailed list of all foods drinks consumed over 3 to 7 days What are the five components FDA requires on all food labels 1 A statement of identity 2 Net contents of the package 3 Ingredients list 4 Manufacturer s name and address 5 Nutrition information The nutrition facts panel assumes people eat a 2000 calorie diet greater than 20 Define High DV Define Low DV less than 5 What is the minimum recommended daily amount of physical activity according to the Dietary Guidelines for Americans The Dietary Guidelines for Americans or DGA provides basic information on maintaining and healthy diet and lifestyle and is updated every 5 years The DGA encouraged people to lower the number of calories they consume and to increase the amount of time they engage in physical activity They recommend 30 minutes of moderate exercise per day at minimum In order to loss weight or maintain a current weight they recommend 60 to 90 minutes a day List a few general sources of saturated fat and unsaturated fat How much saturated fat should be consumed in a day The DGA recommends that less than 10 of and individuals daily calories should be from saturated fats found in foods such as pizza or cheeses Trans fats found in practically all fried
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