Study Guide for Final Exam Chapter 1 1 Nutrition is the science that studies food 2 Different types of nutrients a Organic contain carbon carbs lipids proteins vitamins Inorganic do not contain carbon minerals water b Macronutrients provide us with energy required in large amounts c Micronutrients do not provide energy facilitate release of energy do not need large amounts Fat soluble vitamins stored in body toxicity can occur when excess amounts consumed Water soluble vitamins not stored in body excess excreted in urine toxicity occurs with consumption of supplements d Energy yielding nutrients 3 Dietary Reference Intakes DRIs are dietary standards for healthy people a Estimated Average Requirement EAR supports specific function in the body for 50 of healthy pop b Recommended Dietary Allowances RDA use EAR as base and include sufficient daily amounts of nutrients to meet known nutrient needs of all healthy pop c Adequate Intakes AI if insufficient scientific evidence to determine EAR reflect average daily amount of nutrient that group of healthy people consume d Tolerable Upper Intake Level UL max daily amount of a nutrient that appears safe for most healthy people e Estimated Energy Requirement EER average daily energy intake to maintain energy balance and good health for population defined by age gender weight height physical activity f Acceptable Macronutrient Distribution Range AMDR represents range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease Chapter 2 1 Tools for creating healthful diet a Read food label and understand what it should contain i Five components statement of identity net contents of the package ingredient list name and address of food manufacturer packer distributor ii Know how to read food labels serving size calories list of nutrients percent daily values footnote 2 Nutrient density food and beverages that supply highest levels of nutrients for the least amount of calories 3 Recommendations of Dietary Guidelines for Americans a Balance calories to maintain weight b Consume fewer foods and food components of concern c Consume more healthful foods and nutrients d Follow healthy eating patterns MyPlate e Eat in moderation f Eat variety of foods g Consume right proportion of each recommended food group h Personalize their eating plan i j Increase their physical activity Set goals for improving their food choices and lifestyle 4 Chronic disease long lasting condition that can be controlled but not cured Chapter 13 1 Healthful body weight determined by age and physical development 2 Energy expenditure a Basal metabolic rate b Thermic effect of food c Energy cost of physical activity Chapter 13 5 1 Eating disorders a Anorexia nervosa self starvation leading to severe nutrient deficiency b Bulimia nervosa recurrent episodes of extreme overeating and compensatory behaviors to prevent weight gain mood and insomnia c Night eating syndrome not hungry during day but eat in evening or night depressed d Female Athlete Triad low energy availability amenorrhea low body fat osteoporosis Chapter 4 5 7 1 Problems associated with alcohol abuse a Damage or destroy cell membranes and internal cell structures b Risk of death increases c Hangovers fluid imbalance irritation and inflammation in stomach metabolic disturbances biological disturbances similar to jet lag feeling 2 Alcohol oxidation Oxidation begins in stomach before absorbed in bloodstream first pass metabolism Most alcohol is oxidized in liver ADH pathway dominates at low to moderate intake of alc Alcohol dehydrogenase converts ethanol to acetaldehyde in the first step of alcohol oxidation 3 Moderate alcohol intake based on a maximum daily intake 4 Metabolic tolerance liver becomes more efficient in its breakdown of alcohol Functional tolerance show few if any signs of impairment or intoxication even at high BACs Chapter 3 1 Hunger physiologic drive for food that occurs when the body senses that we need to eat Appetite psychological desire to consume specific foods 2 Hypothalamus prompts us to seek out foods Hormones are chemical messengers that secreted into bloodstream by endocrine glands of body Glucose when level in blood falls become hungry therefore changing levels of insulin and glucagon Chemical messages relayed to hypothalamus 3 CCK 4 Accessory organs of digestion Liver a Salivary glands b c Gallbladder d Pancreas 5 Absorption process of taking these products of digestion through the wall of the intestine Digestion process by which foods are broken down into their component molecules Elimination process by which undigested portions of food and waste products are removed from the body Segmentation contractions of circular muscles of small intestine which squeezes chime mixes it and enhances digestion 6 Difference between four types of absorption one breaks down one digests one take undigested foods and the other enhances digestion Chapter 4 1 The smallest molecules that make up carbohydrates are called monosaccrides 2 Carbohydrate digest occurs in the mouth by salivary amylase Small intestine by pancreatic amylase 3 Ketosis happens when we do not eat enough carbohydrates and the body seeks alternative source of fuel for the brain and begins to breakdown stored fat alternative fuel called ketone 4 Hyperglycemia condition in which blood glucose levels are higher than normal 5 Hypoglycemia blood glucose levels that are below normal fasting levels Insulin a hormone that is secreted by the pancreas stimulates glucose transporters to go to surface of the cells where it is used as energy Glucagon causes liver to convert its stored glycogen into glucose which is used by cells for energy 6 Type I diabetes body cells cannot produce insulin Type II diabetes body cells become resistant to insulin Chapter 5 1 Saturated fats butter Polyunsaturated fats safflower oil Monounsaturated fats olive oil Trans fat and more hydrogen is added 2 Trans fat are not good for health because they are more saturated double bonds are broken 3 Two essential fatty acids Linoleic acid Alpha Linoleic acid 4 Bile is released to emulsify fats during digestion made by pancreas stored in gallbladder 5 Phospholipid type of lipid in which fatty acid is combined with another compound that contains phosphate unlike other lipids it is soluble in water 6 Micelle transports fat into enterocyte during digestion Micelle transports fats into intestine tract chylomicron transports them out 7
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