Rules. Final Review. Chapter 1: Nutrients. Chapter 1: Nutrients 7/20/16

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1 Rules Final Review 1. No restroom breaks must use restroom BEFORE exam. 2. Once student leaves the exam room, students who arrive late may not take the exam. 5 Factors that influence food choices: Sensory (flavors/taste/texture), Cogni+ve (food habits, advermsing, beliefs), Gene+cs, Environmental (economics, lifestyle, availability, cultural influences, religion), Health status Nutrient Essen+al vs. Non- essen+al nutrient? 6 classes of nutrients: carbs, proteins, lipids, vitamins, minerals, water Macronutrient (carbs, proteins, lipids, water) or micronutrient (vitamins, minerals, water)? Organic vs. Non- organic (science definimon) Energy in Food We use calorie as a general term for energy, and kcal as a specific measurement or unit of that energy. Fad diets 1

2 Common Study Designs used in NutriMon Research? 1. Animal: effects of nutrients on animals 2. Cell culture: effects of nutrients on cells 3. Epidemiological: study of disease/death rates in populamon to idenmfy factors that may be related to cause of disease Correla+on is not always causa+on 4. Case Control: those with disease vs. those without disease 5. Clinical/Interven+on: experimental vs. control groups (controlled diet, nutrient supplement, etc.) Ch. 2: NutriMonal Guidelines Diet- planning concepts: Calorie control, nutrient density, adequacy, balance, moderamon, variety Empty- calorie foods vs. Nutrient- dense foods Tools: Dietary Guidelines for Americans, 2016 and MyPlate (from USDA) What are their main goals and messages? Social- ecological model Chapter 2: NutriMon Guidelines DRI = Dietary Reference Intakes Es+mated Average Requirement (EAR): 50% Recommended Dietary Allowance (RDA): 97-98% Adequate Intake (AI): when EAR/RDA is n/a Tolerable Upper Intake Level: max level of nutrient intake you can take without harmful effects. AMDR: How much carbs, fats, protein should you balance? EER: What is the right number of calories for you? Daily Values are based on? Chapter 2: NutriMon Guidelines Nutrient Claims on food and dietary supplements: 1. Nutrient content claims (fat free really means <0.5g of fat per serving) 2. Health claim 3. Structure/func+on claim 2

3 The Human Body and NutriMon Ch 4: Carbohydrates Main carbohydrate sources: Plants 2 Main Types: Simple (sugars): 1-2 sugar molecules Complex (starches and fibers): 3 or more sugar molecules. Storage form: Glycogen vs. Starch Bonds: Glycosidic bonds (alpha/beta) Fermentable vs. Non- fermentable Fiber Water- Insoluble vs. Water- Soluble Ch 4: Carbohydrates Forms of diabetes mellitus: Type 1: lack of insulin producmon Type 2: cells are resistant to insulin GestaMonal diabetes: occurs during pregnancy Blood glucose: Insulin vs. Glucagon Glycemic Index: measures effect of food on blood glucose levels NutriMve Sweeteners vs. Non- nutrimve sweeteners Ch 5: Lipids Storage form: Triglycerides EssenMal vs. Non- essenmal faiy acids SaturaMon: Saturated (all single bonds) vs. Unsaturated (1 or more double bonds) Fats with more double bonds are generally more liquidy. Trans fat vs. Cis fat Animal vs. Plant sources 3

4 Ch. 5 Lipids Lipoprotein Pathway Summary Apple/visceral vs. Pear/subcutaneous shape AHA fat intake recommendamons Lipids and Health Metabolic syndrome, CVD, Hypertension, Obesity, Cancer Ch 6. Proteins FuncMons of Body Proteins Made up of: Amino Acids EssenMal, Non- essenmal, condimonally- essenmal Bond: PepMde bond DigesMon: HCl (protease) vs. pepsin (proenzymes/inacmve) Protein Synthesis: (Fig 7.9) Amino Acid Pool, Protein Turnover Nitrogen excremon à kidney/urea 4

5 Ch. 6 Proteins Nitrogen balance: (Nitrogen intake vs. output) PosiMve/NegaMve/Equilibrium Vegan vs. Vegetarian Diet and Lifestyle vs. Diet Consequences of too much protein vs. too liile protein Ch. 7 Vitamins Vitamins organic, not an energy source, needed in small amounts Fat- soluble vs. water- soluble Vitamins A/D/E/K vs. B- vitamins, vitamin C Food preparamon and vitamin content General funcmons/deficiencies/toxicimes Topics: Homocysteine Ch. 8 Water and Minerals Minerals: inorganic, micronutrients AbsorpMon limited by: needs, compemng minerals, high- fiber diet (phytates) Minerals General funcmons Ch. 8 Water and Minerals Water Balance ExcreMon: insensible water losses (evaporamon from lungs and diffusion through skin), urine, illness External factors that contribute to water losses: high almtude, high protein/salt foods, illness DehydraMon vs. Over- hydramon 5