Study Guide for Final Exam Test 4 Chapter 1 1 What is nutrition Why is it important a Nutrition is the science that studies food b Includes identifying how we consume digest metabolize and store c Includes studying our eating patterns and making recommendations a organic vs inorganic 2 Explain the different types of nutrients nutrients b macronutrient vs micronutrient c fat soluble vs water soluble vitamins i Organic Nutrients Vitamins ii Inorganic Nutrients Minerals i Macronutrient Carbohydrates Lipids Proteins Vitamins ii Micronutrient Vitamins and Minerals i Fat Soluble stored in adipose tissue can overdose Vitamins A D E K ii Water soluble not stored B and C Vitamins B12 can be stored in the liver i Lipid 9 ii Carbohydrate 4 iii Protein 4 iv Alcohol 7 d energy yielding nutrients kcal g for each 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 DRI s apply to healthy people b Consist of i Estimated Average Requirement EAR 1 The average daily intake level of a nutrient to meet the needs of half of the healthy people in a particular life stage or gender group ii Recommended Dietary Allowance RDA 2 Used to define the RDA 1 The average daily nutrient level that meets the needs of 97 98 of healthy people in a particular life stage and gender group iii Adequate Intake AI 1 Recommended average daily nutrient intake level 2 Observed and experimentally determined 3 Used when RDA is unavailable 1 The highest average daily nutrient intake level likely to pose iv Tolerable Upper Intake Level UL c Not DRIs no risk of adverse health effects i Estimated Energy Requirement EER 1 Average dietary energy intake to maintain energy balance ii Acceptable Macronutrient Distribution Ranges AMDR defined by age gender weight height physical activity 1 Ranges of energy intakes from macronutrients that are associated with reduced risk of chronic disease while providing adequate intake of essential nutrients a Carbohydrates 45 65 b Fat 20 35 c Protein 10 35 Chapter 2 1 What are the useful tools for designing a healthful diet a Food labels b Dietary Guidelines for Americans c USDA Food Patterns MyPlate a Foods that provide the highest level of nutrients for the least amount of 2 Define nutrient density 3 What are the recommendations of the Dietary Guidelines for Americans and MyPlate calories a Limit saturated fat less than 10 of total calories b Reduced intake of sodium sugar alcohol as well c Eat varied and balanced meals a A long lasting disease that usually cannot be cured 4 What is a chronic disease i Heart Disease ii Osteoporosis iii Diabetes b Pear Shape fat around belly is better than Apple Shape fat around chest less risk for heart and other chronic diseases 1 How to evaluate if a person s body weight is healthful Chapter 13 a BMI i Normal 18 5 24 9 ii Over Weight 25 29 9 iii Obese 30 2 What are the components of energy expenditure Energy Output of total a Basal Metabolic Rate BMR energy used during metabolic functions 60 75 b Thermic Effect of Food TEF energy used during digestion 5 10 of total c Energy Cost of Physical Activity energy used during movement 15 35 of total Chapter 13 5 1 Know the different eating disorders a Anorexia restricting food intake b Bulimia purging c Binge Eating eating a lot at once with no purging d Night eating alcohol Chapter 4 5 7 1 What are the problems associated with alcohol abuse a Hangovers b Reduced brain function c Alcohol poisoning d Reduced liver function fatty liver hepatitis disease e Increased risk for chronic f Malnutrition g Fetal health problems 2 What are the steps in alcohol oxidation What does ADH alcohol dehydrogenase do a Oxidation of alcohol begins in the stomach b Oxidation of alcohol continues in the liver i Gastric ADH Alcohol dehydrogenase reduces absorption i Most of the alcohol is absorbed in the blood stream and transported c Ethanol ADH in stomach and liver Acetaldehyde ALDH Acetate to the liver which is the primary site of oxidation CoA Acetyl CoA 3 Define moderate alcohol consumption d Final Product of alcohol metabolism Acetyl CoA a Men 2 drinks b Women 1 drink 4 Define Metabolic Tolerance Functional Tolerance a Metabolic Tolerance the liver becomes more efficient in breaking down alcohol b Functional Tolerance Chronic drinkers show few if any signs of impairment or intoxication even at high BACs Chapter 3 1 Define hunger Define appetite What is the difference between the two 2 How do hormones regulate appetite 3 What does CCK cholecystokinin do In stomach slows gastric emptying a Hunger the physiological drive for food b Appetite psychological craving for specific food a Leptin made by adipose tissue decreases appetite b Ghrelin increases appetite a In pancreas Stimulates secretion of pancreatic digestive enzymes b In gallbladder Stimulate gallbladder contraction c a Pancreas makes and stores digestive enzymes b Liver produces bile and regulates blood nutrients c Gallbladder stores bile a Digestion breaking down of large food molecules into smaller food molecules b Absorption process of taking products through intestinal wall c Elimination waste removed from the body d Segmentation Rhythmic contraction of circular muscles in the intestinal wall 5 Define absorption digestion elimination and segmentation 4 List the accessory organs of digestion i Mixes the chime and enhances contact with enzymes and enterocytes 6 What are the differences between the 4 types of absorption In small intestine a Passive Diffusion nutrient is permeable to wall of intestine b Facilitated Diffusion nutrients shuttled with carrier protein c Active Transport needs energy and carrier protein d Endocytosis small amount of intestinal contents engulfed by enterocyte s cell membrane Chapter 4 1 The smallest molecules that make up carbohydrates are called monosaccharides 2 Where does carbohydrate digestion occur and what enzymes are involved a Begins in the mouth with salivary amylase Starch broken down into b No real digestion in the stomach c d Specific enzymes break down disaccharides into monosaccharides which shorter chains In small intestine pancreatic amylase breaks down starch into maltose are absorbed Low carb diet 3 What type of diet causes ketosis 4 Define hyperglycemia hypoglycemia a b Uncontrolled diabetes c Starvation a Hyperglycemia High blood glucose levels b Hypoglycemia Low blood glucose levels 5 What dose insulin do What does glucagon do a Insulin lowers blood
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