Unformatted text preview:

N231 Study Guide Online 55 Points Exam 1 Chapters 1 3 18 Online 70 points 85 minutes Q MC TF Matching Multiple Matching In Canvas between Friday 9 am 2 14 Monday 2 17 11 59pm Exam Instructions There will be no intention of tricking you You will need to thoroughly know the material in this study guide and be able to apply the information Please don t hesitate to ask questions before the exam if something is not clear You can email me your questions from this Study Guide just cut and paste or set up an in person or Zoom office appointment Topics covered on the exam include material from lecture slides so be sure to have read the textbook and other articles and resources cell video homework and reviewed the lecture PPt notes There will be four types of questions multiple choice questions matching multiple matching multiple answers and True False The exam will be worth 70 points and you will have 85 minutes to complete it You can get 7 extra credit points for submitting a completed Study Guide in the Assignments tab Study Guide Instructions I encourage you to review and complete this Study Guide both as a foundational scaffolding in reviewing what you need to know to understand and to make the most use of later chapters and future courses in nutrition but also for the 7 extra credit points you will earn Remember that you must understand concepts from these early chapters because they will be used throughout the semester and you may see these same questions in a slightly different form or application in future exams so it really is worth taking the time to fill out this particular Study Guide As you prepare for this exam focus your study on the following Chapter 1 An Overview of Nutrition NOTE questions in yellow highlights are covered in greater detail in Chapter 2 lectures What is nutrition and why is it important Both internal and external factors impact a person s food choices What are some of these Which two factors seem most important for the majority of Americans What factors impact taste Under what situations might a person not be able to taste their food Why is this important What populations might be vulnerable to undernutrition due to chronic inability to taste The two natural drives that influence our desire to eat include hunger and appetite What is satiety What creates satiety Understand definitions of nutrition diet food nutrient essential nutrient non essential nutrient nutrient requirement upper limit Internationally undernutrition in the form of inadequate energy or protein intake and micronutrient deficiencies are the most common nutrition problems The most common chronic diseases morbidity and causes of death mortality in the US however seem associated with overconsumption of energy nutrients in US What are those diseases and what are the energy nutrients What are non nutrient components of food such as fiber phytonutrients phytochemicals zoonutrients zoochemicals and bioactive compounds What are functional foods chapter 2 discusses it in greater detail Are they important for health Why Know some examples o What are the categories of fiber and what does each do to help the gi tract function well What are the 6 classes of nutrients Why are they important What are the major functions of each class of nutrient Of the 6 classes of nutrients which are macronutrients and which are micronutrients which are organic and inorganic Which are water soluble vs fat soluble Why is water so important Food energy is measured in calories Which of the six classes of nutrients can yield energy when metabolized in the body Which classes cannot What non nutrient beverage also provides energy hint alcohol How many calories grams does each provide Be able to calculate total calories provided by a snack or meal if you are given the grams of each You can use a calculator to do the calculations so be sure to have a calculator Be able to read a nutrition facts label and ingredient list What is the difference between an anecdote and the scientific method What are the 7 key steps of the scientific method Where do theories come from What is a hypothesis Can scientific theories and hypotheses change What is a healthy lifestyle What is the issue with obesity and calories Why are health professionals concerned about the rate of obesity in the US Why does a nutrition course talk about exercise How does nutrition impact one s ability to exercise and how does exercise impact improved nutritional wellbeing Chapter 2 Planning a Healthy Diet What is a healthy eating pattern What does it mean to eat a variety of foods balanced by a moderate intake of each food hint don t overconsume any one food or food group no matter how much you like the food and don t leave out a food group no matter how much you dislike it Eat multiple types of food from each category and try to even eat 35 different foods every week to ensure your body and gut bacteria are getting all of the nutrients needed Are there any particular foods that are always good or always bad What are some food categories that you might want to reduce minimize but not necessarily eliminate hint see section 2 1 don t overload your diet with fatty meats fried foods sugar sweetened beverages including soft drinks and other beverages like iced tea preserved meats and refined grains and minimize ultra processed food intake What are some foods food categories that you might want to increase Know the food groups as summarized in the Dietary Guidelines USDA Food Patterns ChooseMyPlate and the primary nutrients found in each food group as well as what a serving size of that food would be See Table 2 6 in text and below What are some commonly eaten foods in each food group Understand that most meals consist of mixed dishes with a combination of vegetables grains and meat etc What are categories of foods that people commonly consume but are not considered a food group according to the Dietary Guidelines hint alcohol fats oils sauces and sweets candy sugary foods deserts etc These foods ingredients can and do add hidden calories to foods and make food more energy dense Nonetheless they can be acceptable in the diet in moderation and can be used as part of a person s discretionary food allowance What is a nutrient requirement What is a nutrient deficiency Nutrient toxicity Why is it important to get nutrients phytochemicals and fiber from whole foods What is the difference between enrichment and fortification of nutrients in a food What common foods are enriched


View Full Document

IUB SPH-N 231 - Study Guide - Exam 1

Download Study Guide - Exam 1
Our administrator received your request to download this document. We will send you the file to your email shortly.
Loading Unlocking...
Login

Join to view Study Guide - Exam 1 and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Study Guide - Exam 1 and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?