Human Nutrition Exam 1 Study Guide This is a guide and not a comprehensive list. Please make sure you understand the concepts covered in class and in

Transcription

1 Human Nutrition Exam 1 Study Guide This is a guide and not a comprehensive list. Please make sure you understand the concepts covered in class and in the assigned chapter readings. Good luck!! Exam 1 will be multiple choice questions worth up to 2 points each, plus short answer or essay questions worth points each. Please bring a scantron to the exam with you. A scantron will not be provided. Chapter 1 What is nutrition? o What effects our food choices o What we eat o How food is used in our bodies o How food effects our long-term health What is a nutrient? What is an essential nutrient? o Chemical substance essential to function o Essential nutrients from diet Describe how nutrition & lifestyle choices affect long-term health. o Good nutrition promotes long-term health What does it mean to have a chronic disease? Which common diseases are chronic? o Long-term, slow progression o Heart disease and diabetes What are the six basic nutrients? What is a micronutrient, and which nutrients are micronutrients? What is a macronutrient, and which nutrients are macronutrients? o Carbs, Fats, Proteins, Vitamins, Minerals, and Water o Micronutrient Need small amount Vitamins Minerals o Macronutrient Need large amount Carbs Fats Proteins What is a phytochemical (or phytonutrient)? o Chemicals in plants that are beneficial to humans Which nutrients are the energy yielding nutrients? o Macronutrients What is a calorie? How many kcals per gram are in each type of nutrient? o The amount of energy in a food o Carbs 4, Protein 4, Fat 9 Is alcohol considered a nutrient? Why or why not? o No, because it is a toxin What are the Dietary Reference Intakes, and what is their purpose? o Quantitative estimates of nutrient intakes to be used to plan and assess diets for healthy people Describe the RDAs, AIs, ULs, and AMDRs (be sure to know their full names and abbreviations). o Recommended Dietary Allowance An average amount of a nutrient we need daily o Adequate Intake The minimal amount we need daily o Tolerable Upper Intake Levels The highest amount we can consume without causing harm o Acceptable Macronutrient Distribution Ranges The range of energy intakes that should come from each macronutrient What are the differences between RDAs and AIs? o RDAs have much research, AIs have very little and are changing o Excessive amounts of RDAs can be harmful

2 In what circumstances do the RDAs and AIs vary? o Age o Gender Is it a good idea to eat 2000% of the RDA for a nutrient? Why or why not? o No, because it can be harmful What percent of calorie intake is recommended to come from carbohydrates, proteins and fats? Carbs 45%-65% Protein 10%-35% Fat 20%-35% What is malnutrition? o A state of inadequate or unbalanced nutrition What is the Scientific method and why is it useful in nutrition? What are the steps to the scientific method? o A specific series of steps that involves a hypothesis, measurements and data gathering, and interpretation of results o To help us understand what we should intake and how much, or what not to intake o Scientific Method Observation Question Hypothesis Experiment Results/publication Be able to explain the following research terminology o Hypothesis Proposed explanation of an observation o Randomized controlled trial (or study) A specific experiment that that compares experimental interventions with controls, and randomly assigns groups of people o Epidemiological trial (or study) Compares two groups of people, one that has been exposed to an environmental factor and one that has not o Experimental group The group that has a changed variable o Control group The group that has an unchanged variable o Placebo A treatment that contains no active properties o Placebo effect Apparent effect experienced by a patient in response to a fake treatment due to the patients expectation of an effect What is nutrition quackery? What are some red flags that can alert you that a source of information might be unreliable? o Promotion of unproven or disproven methods with a lack of research, or over promotion o No published results, profit motive, testimonials,.com, no professional credentials Where are the best sources for nutrition information? o Pubmed.gov o Scholar.google.com What is the difference between a Registered Dietitian and a nutritionist? o A RD is registered with the CDR Chapter 2 What is a processed food? o Altered from its raw form, usually in cans or boxes What are the four components of a healthy diet? o Moderation o Balance o Adequacy o Variety If a food or food group is eliminated, what are the potential nutrient concerns and how should they be addressed?

3 o The nutrients that come from that food group are not meeting their intake needs, and need to be found in another source Describe nutrition density and energy density? What factors determine energy density and nutrient density o Nutrition density Amount of nutrients compared to calories o Energy density Amount of calories compared to weight What are the Dietary Guidelines for Americans? Why are they important? Where do they come from? o National health guidelines that provide information and advice on having a healthy diet o They help us maintain our health o The USDA, updated every five years Name the major messages from the Dietary Guidelines for Americans. o Physical activity o Calorie balance o More nutrient-dense foods o Limiting fat, sugar, and sodium o Increase Fiber How do the Dietary Guidelines for Americans benefit you as a consumer? o To know what to buy and eat When the 2010 Dietary Guidelines for Americans were released, what happened to the Food Guide Pyramid? o It was replaced by the plate Describe the features of MyPlate o > ¼ vegetables o > ¼ grains o < ¼ protein o < ¼ fruits o 1 serving of dairy What five pieces of information must be included on every food label? o Nutrition facts panel o Name of product o Amount of product in the package o Manufacturer s name and address o All ingredients In what order are ingredients listed on food labels? o Descending order by weight What does DV stand for? Where are DVs used? o Daily Values o Nutrition facts panel The DVs are based on a kcal diet. How are the %DVs intended to be used for nutrients that are potentially harmful if consumed in excess (such as saturated fat and sodium) verses nutrients that are good for us (such as fiber, vitamins and minerals) o 2000 What is the 5/20 rule on a food label o < 5% DV is low o > 20% DV is high What are the differences between nutrient claims, health claims, and structure/function claims o Nutrient claims Amount of nutrients in a product o Health claims Amount of nutrient AND disease o Structure/function claims Sound like health claims, but are not supported by research Be able to read the different parts of a food label. Chapter 3

4 Describe how the body is organized from cells to organ systems. o Cells, tissues, organs, organ systems What are the organs of the digestive system? Which of these are gastrointestinal tract organs? o Mouth o Esophagus o Stomach o Small intestine o Large intestine Which of these are accessory organs? o Salivary glands o Liver o Gallbladder o Pancreas What are the steps of the digestive process? o Ingestion o Digestion o Absorption o Excretion What are the differences between mechanical and chemical digestion? o Mechanical Physical breakdown o Chemical Breaks chemical bonds to convert large molecules to smaller ones What are the types of mechanical digestion, and where do they occur? o Mastication Chewing, in the mouth o Peristalsis Wavelike contractions to move food o Segmentation Slosh food back and forth Describe enzymes and hormones, including their functions and generally how they work. o Enzymes Proteins that speed up reactions o Hormones Regulate body processes What is the role of sphincter muscles? What are the names of the sphincter muscles? o Allow food to pass to the next organ and keep it from returning Upper esophageal sphincter Lower esophageal sphincter Pyloric sphincter Illeocecal valve What is saliva? What enzymes are present in the mouth? o Fluids secreted from the salivary glands to moisten and lubricate food Salivary amylase Lingual lipase What is gastric juice? What does it contain? What happens to food in the stomach? o Gastric Juice HCl Protease Gastric lipase Mucus o Physical and chemical digestoin Why doesn t the acidity of gastric juice harm the lining of the stomach? o Mucus coats the stomach What is chyme? o Partially digested liquefied food Describe the purpose of bile, where it comes from and where it is stored. o Emulsifies lipids o Produced in the liver

5 o Stored in the gallbladder What is the role of the pancreas in the digestive process? What are the components of pancreatic juice? Why is bicarbonate important? o Breaks down chemical bonds and neutralizes the ph o Components Amylase Protease Pancreatic lipase Bicarbonate neutralizes the HCl What is the major organ of digestion? What is the major organ of absorption? o Stomach o Small intestine Describe the differences between passive transport and active transport? o Passive Nutrients pass through the plasma membrane on their own o Active Nutrients require energy to pass through the plasma membrane What are the differences between simple diffusion and facilitated diffusion? o Simple diffusion occurs directly across the plasma membrane, and facilitated diffusion requires a protein What nutrients are digested in the mouth? What about the stomach? Small intestine? Large intestine? o Carbs and lipids o Proteins and lipids o Proteins, lipids and carbs o Remaining nutrients What are the villi and microvilli, and where are they found in the digestive tract? o Fingerlike projections in the small intestine What is the purpose of the blood vessels and lymph vessels when it comes to absorption of nutrients? o They absorb the nutrients from the small intestine then carry them to the rest of the body What happens to nutrients and water in the small intestine? o Mixed and nutrients are absorbed What happens to nutrients and water in the large intestine? o Absorbed and form feces What are the differences between probiotics and prebiotics? o Probiotics Bacteria that help the digestive system o Prebiotics Food for bacteria What are the disorders of the digestive tract? What causes them? What are the major symptoms? o Refer to the sheet from class Chapter 20 Define food safety o The policies and practices that apply to the production, handling, preparation, and storage of food in order to prevent contamination and foodborne illness In what locations are food-borne illnesses most likely to occur? Why? o Production, processing and distribution, and preparation The food is exposed to bacteria Describe the difference between food infections and food intoxications. o Food infections Eating food contaminated with organisms o Food intoxications Eating food containing toxins What populations are most likely to be seriously impacted from food-borne illness? o Infants o Children o Elderly

6 o HIV/AIDS, cancer and diabetes o Pregnant women What are the differences between viruses, bacteria, and parasites? o Viruses - Infectious agents o Bacteria Organisms that can multiply in food o Parasites Organism that can live on food but needs a live host to reproduce What are the typical symptoms of food poisoning? o Nausea o Vomiting o Abdominal cramps o Diarrhea What are the 4 steps to Food Safety? o Clean o Separate o Cook o Chill What are the Top 5 Risk Factors contributing to foodborne illness? o Norovirus o Salmonella o Clostridium perfringens o Campylobacter o Staphylococcus aureus Describe good hand washing technique and describe the seven tips for cleaning fruits and vegetables o Hand washing With warm water and soap for 20 seconds o Cleaning produce Wash hands before and after preparation Cut away damaged areas before preparation Rinse with water Wash before peeling Use a clean vegetable brush Dry with clean cloth or paper towel Throw away the outer most leaves of cabbage or lettuce What is cross-contamination and how can it be avoided? o Transferring bacteria from one source to another o Separate raw meats and ready to eat foods What is the danger zone? (Besides a cool song from Top Gun) o 41 F F where bacteria are most likely to grow What is the temperature range that foods need to be cooked in to kill bacteria? o 140 F F Describe four safe ways to thaw frozen foods. o Fridge o Cold water o Microwave o Cook without thawing What is irradiation of foods? o Using radiation to kill bacteria What does it mean for a food to be grown organically? What are the labelling laws for organic foods? o Does not contain pesticides or synthetic fertilizers o Everything in it must be organic and can not be grown with in a certain distance of a

7 farm that does not grow organic foods What are food additives and why are they used? What is the GRAS list for food additives? o Anny substance added to a food product Safety, freshness, nutrition, taste, or appearance o Generally recognized as safe What are genetically modified organisms? What are genetically modified foods? o Living organism s genetic material has been altered through genetic engineering o Food derived from GMOs What are the Pros and Cons of Genetically Modified Organisms? o Pros Increase yield, pest resistance, and add nutrition o Cons Cause allergies, extinct an organism, and could be potentially harmful What are the labelling laws for genetically modified foods in the United States? o Not very controlled Enzymes in order of organ