HUN 1201 Study Guide Exam 1 Chapters 1 2 13 In depth Disordered Eating and Alcohol including some of Alcohol metabolism in Chapter 7 1 What does nutrition study Food How it nourishes the body and influences health Deals with food and nourishment Stages ingestion digestion absorption transport metabolism excretion 2 What is a Registered Dietitian Bachelors degree supervised clinical expert passing grade on examination maintenance of registration w the Academy of nutrition of Dietetic Healthy people 2020 3 List the 6 essential nutrients 1 carbohydrates 2 lipids fats 3 proteins 4 vitamins 5 minerals 6 Water work no calculator 20 x 4kcal 80 10g x 4kcal 40 5g x 9kcal 45 165kcal 4 Compare the chemical composition of protein carbohydrates and fats Proteins CHON Carbs CHO Fats CHO more condensed in carbon hydrogen 5 Why is alcohol not a nutrient Drug toxin does not support the regulation of the body functions or the building or repairing of tissues 6 Calculate the total kilocalories in a meal containing 20g of carbohydrates 10g of protein and 5g of fat Show 7 Define and list the water soluble and the fat soluble vitamins Water soluble vitamin c b Fat soluble a d e k can be stored in adipose tissues and liver 8 What are two differences between macronutrients and micronutrients Macronutrient provide more nutrients required in large amounts Micronutrient no energy facilitate the release of energy Difference amount of required 9 Describe the difference between a primary nutrient deficiency and a secondary nutrient deficiency Primary inadequate intake of nutrients Secondary poor absorption and or utilization 10 What is the difference between covert and overt symptoms Covert hidden Overt obvious 11 What is the AMDR for each of the macronutrients 10 35 Protein 20 35 Fat Carbohydrate 45 65 12 Define the following terms DRI an updated set amount of nutritional reference values that apply to healthy people EAR average intake level that meets the need of half of all healthy individuals RDA average intake level that meets or exceeds the needs of 97 98 of all healthy individuals recommended adequate intake level highest intake level of a nutrient thought to be safe AI UL individual EER the average dietary energy intake that is predicted to maintain energy balance in a healthy AMDR recommended range of calorie intake for the energy yielding nutrients 13 What are the four characteristics of a healthy diet Adequate moderate balanced diverse 14 Define malnutrition What are two examples of malnutrition Too much too little of a part nutrient or energy over a significant period of time undernutrition overnutirition 15 Name the 4 tools that dietitians often use to assess dietary intake List at least one limitation to each of these tools Diet history 24 hour recall food frequency diet records 16 What are the five components FDA requires on all food labels 1 a statement of identity 2 net contents of a package 3 4 manufactures name and address 5 nutrition info nutrition facts ingredient list 17 The nutrition facts panel assumes people eat a 2 000 calorie diet 18 Define High DV 10 19 19 Define Low DV 5 or less Excellent source is equal to or greater than 20 20 What is the minimum recommended daily amount of physical activity according to the Dietary Guidelines for Americans 30 minutes 21 List a few general sources of saturated fat and unsaturated fat How much saturated fat should be consumed in a day Saturated fats butter shortening lard 10 calories Unsaturated fat vegetable oils nuts fish 22 Name 3 tools that can be used to design a healthful diet Food label 2010 dietary guidelines for Americans USDA myplate 23 What are the food groups represented in MyPlate Grains Veggies Fruits Dairy Proteins and oils 24 Explain what empty calories are Calories from solid fat sugar that provide few or no nutrients 25 MyPlate focuses on Make half your plate fruits and veggies vary your veggies focus on fruits Make at least half your grains whole grains Switch to low fat or fat free dairy products Vary your fruit choices 26 Define phytochemicals and list 2 examples of food sources with phytochemicals Naturally occurring plant chemicals such as pigments that enhance health Soy garlic onions tea coffee 27 Sodium and Potassium are minerals that influence blood pressure Explain the role of both these minerals in regards to blood pressure Sodium high blood pressure Potassium healthy blood pressure 28 List four body composition assessment tools Underwater weighting skin fold measurements bioelectric impedance analysis bod pod 29 Which fat distribution pattern is associated with a higher risk for the development of chronic diseases Waist circle apple shape 30 What is BMI How do we calculate it and what are the cutoff values for BMI List some limitations of BMI Body mass index express the ratio of a persons weight to the square of his her height Underweight 18 5kg m 2 Normal 18 5 25kg m 2 Overweight 25 30kg m 2 Obesity greater than or equal to 30kg m 2 Morbidly obese 40kg m 2 Not accurate with muscular people 31 What is BMR What is the largest determinant of BMR Energy expended to maintain basal functions of the body Lean body mass 32 What is TEF Thermal effect of food Energy expended to process food 33 Theo is 22 years old male weighs 220 pounds and is 6 feet tall He runs 45 minutes 3 times per week activity factor 1 55 Calculate his basal metabolic rate BMR using the Harris Benedict Equation listed below AND his total energy expenditure TEE Men 66 13 7 x wt kg 5 x ht cm 6 76 x age 34 Define Metabolic Syndrome List the 5 risk factors for Metabolic Syndrome A cluster of factors increase risk for heart disease type 2 diabetes and stroke 1 abdominal obesity 2 high triglycerides low HDL cholestorl 3 4 high blood pressure 5 high blood glucose 35 List and briefly describe 2 physiological factors that are associated with increased satiety Hormones increase blood glucose level stomach expansion nutrient absorption from small intestine Low energy availability Amenorrhea osteoperosis 36 List the characteristics of the Female Athlete Triad and describe why it is detrimental to health Low energy availability Amenorrhea osteoperosis 37 Describe signs symptoms and health risks of the different eating disorders mentioned in class anorexia nervosa bulimia night eating syndrome and binge eating disorder Anorexia Bulimia Night eating Binge eatinG 38 Where is alcohol absorbed Where is alcohol metabolized and by which enzymes Liver stomach and small
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