Final Exam Study Guide Test 4 Chapter 1 1 What is nutrition Why is it important Nutrition is the science that studies food how it nourishes the body and influences health Relationship between nutrition and health is important 2 Explain the different types of nutrients organic vs inorganic Organic nutrients contain carbon carbohydrates lipids proteins vitamins Inorganic nutrients do not contain carbon water and minerals a b macronutrient vs micronutrient Macronutrients are required in relatively large amounts and provide energy carbohydrates lipids proteins Micronutrients are required in smaller amounts and don t contain or supply energy water vitamins minerals c fat soluble vs water soluble vitamins Vitamins A D E and K are fat soluble dissolve in fats while vitamins C and B group are water soluble dissolve in water Excess water soluble vitamins are excreted in urine while fat soluble vitamins are stored in the body d energy yielding nutrients kcal g for each Carbohydrates contain 4kcal of energy per gram Lipids 9kcal g Protein 4kcal g Alcohol 7kcal g 3 DRI s apply to which population of people Explain the components of the DRI EAR RDA AI UL EER AMDR DRI s Dietary Reference Intakes identify a healthy person s nutrient needs Estimated Average Requirement average daily nutrient intake level estimated to meet requirement for 50 of healthy individuals in a certain group age gender etc group Recommended Dietary Allowance same as EAR except applies to 97 98 of the people Adequate Intake used when RDA cannot be established Upper Limit highest level of intake without risk Estimated Energy Requirement average energy intake predicted to maintain energy balance Acceptable Macronutrient Distribution Range a 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 MyPlate 2010 Dietary Guidelines for Americans 2 Define nutrient density Nutrient density is the proportion of nutrients in foods For example junk food would not be very nutrient dense 3 What are the recommendations of the Dietary Guidelines for Americans and MyPlate 2010 Guidelines for Americans balance calories to maintain weight consume fewer foods of concern consume more healthful foods and nutrients follow healthy eating patterns MyPlate eat in moderation eat a variety of foods eat in good proportions personalize your eating plan increase physical activity improve food choices and lifestyle 4 What is a chronic disease A chronic disease lasts 3 months or more generally cannot be healed by medication or prevented through vaccination and doesn t just disappear 1 How to evaluate if a person s body weight is healthful Healthful weight is maintained without constant dieting results in normal blood pressure and glucose tolerance A healthful weight is acceptable to you 2 What are the components of energy expenditure Energy is expended to maintain basic body functions and perform activity Basal metabolic rate thermic effect of food and the cost of physical activity are energy expenditures Chapter 13 Chapter 13 5 1 Know the different eating disorders Anorexia nervosa no appetite person does not eat Bulimia nervosa binge eating followed by purging of food Binge eating eating large amounts of food at once Night eating syndrome person does not feel hungry during the day but consumes most of their calories at night Female athlete triad low energy available osteoporosis amenorrhea aka low body fat Chapter 4 5 7 alcohol 1 What are the problems associated with alcohol abuse Alcohol causes a depressed nervous system toxicity to the liver and other body functions and other health social problems 2 What are the steps in alcohol oxidation What does ADH alcohol dehydrogenase do Liver typically oxidizes alcohol at a constant rate 1 drink hour Alcohol is directly absorbed from the stomach and small intestine into the blood and transported to be metabolized by the liver Alcohol dehydrogenase converts alcohol to a non toxic substance primarily through reduction 3 Define moderate alcohol consumption Moderate alcohol consumption is less than or equal to 1 drink day for women and 2 drinks day for men 4 Define Metabolic Tolerance Functional Tolerance Metabolic tolerance increased blood levels of alcohol makes liver increase production of alcohol dehydrogenase Functional tolerance brain adapts to regular doses of alcohol Slows response to alcohol person doesn t get the same effect unless the dose is increased Chapter 3 1 Define hunger Define appetite What is the difference between the two Hunger is a non specific physiological drive for food Appetite is a psychological desire to consume specific foods 2 How do hormones regulate appetite Hypothalamus triggers feelings of hunger or satiety Pancreatic hormones insulin and glucagon regulate blood glucose levels Signals from the stomach triggered by increased blood glucose levels triggers satiety 3 What does CCK cholecystokinin do Cholecytokinin CCK is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein 4 List the accessory organs of digestion Gallbladder pancreas liver and mouth teeth 5 Define absorption digestion elimination and segmentation Absorption is the process of taking molecules across a cell membrane into body cells Digestion is when large food molecules are broken down to smaller molecules mechanically and chemically Elimination is when undigested portions of food and waste products are removed from the body Segmentation is the rhythmic contraction of circular muscles in the intestinal wall to mix chyme and enhance its contact with digestive enzymes 6 What are the differences between the 4 types of absorption Passive diffusion nutrients pass through without use of a carrier protein or energy Facilitated diffusion requires the use of a carrier protein Active transport requires the use of a carrier protein and energy Endocytosis active transport by which a small amount of intestinal contents is engulfed by the cell membrane and taken into the cell Chapter 4 1 The smallest molecules that make up carbohydrates are called monosaccharides simple carbs 2 Where does carbohydrate digestion occur and what enzymes are involved The majority of carb digestion occurs in the small intestine Salivary amylase in the mouth and pancreatic amylase produced by the pancreas and
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