Study Guide for Final Exam Test 4 Chapter 1 1 What is nutrition Why is it important a Science that studies food and how it nourished the body and influences health b Nutrition is important because it can Improve health i ii Prevent certain diseases iii Achieve and maintain a healthy body weight iv Maintain energy and vitality v Longer life 2 Explain the different types of nutrients a organic vs inorganic i Organic ii Inorganic 1 Vitamins 1 Minerals a Do not contain carbon b macronutrient vs micronutrient i Macronutrients compared to micronutrients ii Micronutrients c fat soluble vs water soluble vitamins compared to macronutrients i Fat soluble A D E K 1 Stored in the body ii Water soluble C B Complex 1 Excreted in urine d energy yielding nutrients kcal g for each i Carbohydrates provide energy 4 kcal g ii Lipids provide energy 9 kcal g iii Proteins provide energy 4 ckal g 1 Vitamins and minerals that are needed in much larger amounts 1 Vitamins and minerals that are needed in much smaller amounts 3 DRI s apply to which population of people Explain the components of the DRI EAR RDA AI UL EER AMDR a DRI Dietary Reference Intakes as set of nutritional reference values for the US and Canada that applies to healthy people b RDA Recommended Dietary Allowance the average daily nutrient intake level that meets the nutrient requirements of 97 98 of healthy individuals in a particular life stage and gender group c EAR Estimated Average Requirement the average daily nutrient intake level estimated to meet the requirement of HALF of the healthy individuals in a particular life stage or gender group d UL Tolerable Upper Level Intake the highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group e EER Estimated Energy Requirement the average dietary energy intake that is predicted to maintain energy balance in a healthy individual f AMDR 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 a Food labels b 2010 Dietary Guidelines for Americans c USDA Food Patterns MyPlate 2 Define nutrient density Calories a Foods that provide the highest level of nutrients for the least amount of energy 4 What are the recommendations of the Dietary Guidelines for Americans and MyPlate a Balance Calories to Maintain Weight b Consume Fewer Foods Food Components of Concern c Consume More Healthful Foods and Nutrients d Follow Healthy Eating Patterns 5 What is a chronic disease a Long lasting condition that can be controlled but not cured Chapter 13 1 How to evaluate if a person s body weight is healthful a Normal weight range 18 5 24 9 kg m 2 b Underweight 18 5 kg m 2 c Overweight 25 29 9 kg m 2 d Obesity 30 39 9 kg m 2 e Morbid obesity 40 kg m 2 2 What are the components of energy expenditure a Basal Metabolic Rate BMR energy the body expends to maintain its fundamental physiologic functions b Thermic Effect of Foot TEF energy we expend to digest absorb transport metabolize and store the nutrients we need c Energy cost of physical activity energy we expend in any movement or work above basal levels 1 Know the different eating disorders Chapter 13 5 a Anorexia nervosa self starvation which eventually leads to a deficiency in the energy and essential nutrients required by the body to function normally b Bulimia nervosa 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 Chapter 4 5 7 alcohol 1 What are the problems associated with alcohol abuse a Reduced brain function b Teens Young Adults and function c Alcohol Poisoning respiratory d Binge Drinking i Chronic excessive consumption can permanently damage brain structure i Reduces oxygen levels and can result in death from cardiac failure i Consuming 4 5 more drinks on one occasion 2 What are the steps in alcohol oxidation What does ADH alcohol dehydrogenase do a First pass metabolism small amount of alcohol is oxidized in the stomach before being absorbed into the bloodstream b ADH breaks down some alcohol in the stomach nut the rest gets broken down in i Liver doesn t reach higher BAC Blood Alcohol Content the liver 3 Define moderate alcohol consumption a Up to one drink day for women b Up to two drinks day for men 4 Define Metabolic Tolerance Functional Tolerance a Metabolic Tolerance b Functional Tolerance i Function at high BAC Chapter 3 a Hunger b Appetite i Physiological drive for food 1 Define hunger Define appetite What is the difference between the two i Psychological desire to consume specific food c Hunger is the body s need for food while appetite is likes and dislikes 2 How do hormones regulate appetite a Gastrin a hormone secreted by stomach lining cells that stimulates the gastric juice i Stimulated by Hydrochloric acid HCl b Secretin hormone that slows down the production of gastric juice and helps to stimulate the release of pancreatic juice 3 What does CCK cholecystokinin do a Stimulates secretion of pancreatic digestive enzymes 4 List the accessory organs of digestion a Gallbladder b Pancreas c Liver 5 Define absorption digestion elimination and segmentation a Absorption process of taking these products through the intestinal wall b Digestion large food molecules are broken down to smaller molecules c Elimination undigested portions of food and waste products are removed from mechanically and chemically the body d Segmentation is back and forth smooth muscle contraction in the small intestine 6 What are the differences between the 4 types of absorption a Passive diffusion nutrients simply pass through the enterocytes and into the bloodstream without the use of a carrier protein b Facilitated diffusion need a carrier protein c Active transport need a carrier protein and energy d Endocytosis pinocytosis active transport by which a small amount of intestinal contents are engulfed by cell membrane into cell Chapter 4 1 The smallest molecules that make up carbohydrates are called a Monosaccharides 2 Where does carbohydrate digestion occur and what enzymes are involved a Small intestine b Pancreatic amylase digests carbohydrates to maltose c
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