Nutrition Exam Study Guide

What Drives Our Food Choices (Ch-1)

• Taste and Enjoyment
• Culture and Environment
• Nutrition Knowledge
• Advertising
• Time, convenience, cost
• Habits and Emotions
• Health
  • The body and effect of food on health.
  • Liver: processes all nutrients and stores them.

Macronutrients and Micronutrients

• Macronutrients: Carbohydrates, Lipids, Proteins
• Micronutrients: Vitamins and Minerals
• Organic nutrients: made up of carbon, hydrogen, and oxygen.

Carbohydrates

• Primary source of energy
• 4
  ewline kcal/grams of energy
• Composition: Carbon, Hydrogen, Oxygen

Proteins

• Important for amino acids, metabolism, and antibodies.
• Important for tissue synthesis.
• 4
  ewline kcal/grams of energy
• Composition: Carbon, Hydrogen, Oxygen

Lipids

• Insulates the body and regulates temperature; also provides energy.
• 9
  ewline kcal/gram of energy

Vitamins

• Coenzymes that help enzymes catalyze reactions in the body.
• Examples: A, B, C, D, E, K

Minerals

• Needed for the body to function.

Phytochemicals

• Chemicals that occur naturally in plants.

Zoochemicals

• Naturally occurring, health-enhancing chemicals found in animal-based food.

Tools for Healthy Eating (Ch2)

• Key Principles:
  • Balance: need more or less of a specific nutrient.
  • Variety: ensure we are eating from all food groups.
  • Carbs 45-65%
  • Lipids 25-35%
  • Proteins 10-35%
• Undernutrition: Inadequate energy intake.
• Overnutrition: Excessive intake of energy nutrients.
• Dietary Reference Intake: started by the FNB.
  • Estimated Average Requirement: 50% of healthy Americans have enough nutrition, 50% don't.
  • Recommended Dietary Allowances: Goal to have 97%-98%.
  • Adequate Intake: Value based on judgment.
  • Tolerable Upper Intake Level: Highest amount of nutrients someone could have before toxicity.

Dietary Guidelines for Americans

• Promote health.
• Prevent chronic diseases.
• Help people reach and maintain a healthy weight.

Food Guidance System: MyPlate

• Women:
  • Sedentary: 1,800
    ewline cal
  • Moderate: 2,000
    ewline cal
  • Vigorous: 2,400
    ewline cal
• Men:
  • Sedentary: 2,400
    ewline cal
  • Moderate: 2,600
    ewline cal
  • Vigorous: 3,000
    ewline cal
• Calories needed based on gender, age, activity levels.
• Serving size
• Food groups
• Discretionary Calories
• Combination foods
• Exchange List

Food Label

• Food Panel - name of food
• Nutrition Labeling and Education Act.
• Need to notify people of possible allergens:
  • Net weight
  • Milk, eggs, peanuts, tree nuts, wheat, fish, shellfish, soy beans.
• List ingredients in descending order.

Labeling Claims

• Nutrition context claims
• Health claims
• Structure-Function claims
• Enriched vs. Fortified foods: Whatever was taken out, it's put back in; lost nutrients then add more nutrients before.

Basics of Digestion (Chp3)

• Digestion: Chemical; starts with smell, cephalic phase of digestion.
• Absorption
• Elimination
• GI Tract
• Lumen
• Propulsion
• Sphincters

Enjoyable Eating

• Hunger and thirst
• Appetite
• Taste, aromas, and flavors: Sweet, salt, sour, bitter, savory.
• Mechanically / Chemically

Enzymes (Chapter 3)

• Found in saliva; catalysts that speed up hydrolysis.
• Made from protein amino acids.
• Hydrolysis: Water breaks down carbs, fats, proteins, and alcohol.
• pH of the environment must fall between acidity and alkalinity.
• Temperature average is 98.6
  ewline °F

Hormones

• Chemical messengers made with protein.

Digestive Fluids

• Bile: helps with digesting and absorption of fat.
• Billie Rubin: breaking down of red blood cells; reason why grin is yellow.

Cephalic Phase

• Digestion starts in the brain, triggers smell, salivary flow, and releases hormones.
  • Ex. gastrin
• Mouth: food is masticated, saliva containing enzymes mix with food and mixes with mucous to make it easier to swallow.
• Esophagus: food moves here because of the flap (epiglottis) covers the trachea and goes to the stomach.
• Stomach:
  • Peristalsis: mouth, esophagus, stomach
  • Segmentation: back and forth movement
• Small intestine: 3 parts
  • Duodenum: Upper part
  • Jejunum: Middle part
  • Ileum: Lower part; majority of nutrients are absorbed here.
• Sodium Bicarbonate
• Large intestine: reabsorbs water.
  • Vitamin K is made here, helps in blood clotting; makes bla, biotin, Vitamin B

Systems

• Nervous System: tells brain to start/stop eating, secreting hormones.
• Circulatory System: moves nutrients to cells.
• Lymphatic System: network of capillaries, small vessels, rods, ducts.

Organs

• Salivary glands: under the tongue and behind the jaw.
• Liver: stores vitamins, makes bile, essential for carbohydrate metabolization, produces proteins, makes bile salt, and metabolizing alcohol.
• Gallbladder: Receives bile from the Liver, concentrates bile.
• Pancreas: enzymes and hormones as an endocrine organ - regulates glucose in blood.

Absorption (4 ways)

• Passive Diffusion: concentration gradient.
• Facilitated diffusion: carrier protein.
• Active diffusion
• ENDocytosis

Disorders

• Mouth: gingivitis, Periodontal, GERD, etc.
• Stomach: ulcers, belching, foodborne illnesses.
• Gallbladder: gallstones.

Carbohydrates

• Digestion / Absorption / Transport / Utilization / Excretion
• How we use carbohydrates:
  • Provides energy.
  • Spare protein.
  • Prevents Ketosis
• Regulates blood glucose levels:
  • Homeostasis
  • Insulin
  • Glucagon
  • Epinephrine hormone to speed up metabolism; regulates glucose, happens in the Liver.
  • Pancreas makes insulin from the beta cells.
  • Glucagon made by the alpha-cells.
  • Liver, Kidneys, and Brain can't use glucagon without insulin.
• Cortisol - stress hormone
• Dietary Guidelines: 130
  ewline g of carbs; 45% - 65% of calories should come from carbs

Sugars

• Natural vs. Added sugars
  • Natural is high density in nutrients
  • Added is low density in nutrients

Sugar Substitutes

• Sugar Alcohols, Nutri-sweet, Aspartame, Neotame, Saccharine

Fiber

• Prevents constipation, Diverticulosis, Cardiovascular Disease, Diabetes, and cancer.

Diabetes

• Type 1:
  • No insulin
  • Autoimmune - body kills the pancreas
  • Genetically predisposed
• Type 2:
  • Lack of insulin/doesn't work properly
• Gestational Diabetes: occurs during Pregnancy; the baby can potentially be born with hypoglycemia.
• Hypoglycemia: too much insulin.
• Lactose intolerance: body can't process lactic acid; doesn't have the enzyme Cactase.
• Celiac Disease: Can't have any gluten.
• Dietary: 130
  ewline g a day, 4-5% - 65% Cal should come from carbs.

Lipids, Fats, and Oils (Chapter 5)

• Most lipids are fatty acids
• 9
  ewline kcal/gram
• Hydrophobic, Flavor enhancer, meat tenderizer
• Fatty acids, Triglycerides, and Phospholipids.
• Longer FA = higher degree of saturation at room temperature
• Short FA = Lower degree of saturation
• Fewer than 8 Carbon = short
• Medium 8-10 carbon
• Long more than 12 Carbon
• Higher saturation - higher chance of being a solid.
• Saturated fats don't have a double bond.
• Unsaturated fats doesn't have hydrogen = higher LDL.
• Stability: FA can become unstable when Oxygen is exposed = Rancidity / Biter or Pungent taste
• Shape:
  • Cis. fat : HH tri C C H
  • Trans fat : c = C H -C -H + 3 fA'

Types of Lipids

• Glyceral
• Triglycerides: Last Longer Carried in Blood increase for heart disease
• Phospholipids: Has a hydrophilic side (inside) and hydrophobic outside; Bilayer, Emulsifiers help to disease fat acids.
• Sterols: no fa, it's cholesterol testation and estrogen is made from Cholesterol.
• Digestion: glypaste enzyme to Break down fatty acids. gastric glypaste will be released.
• Absorption: small and large intent
• Transport: they go through the Blood and Lymph notes
• Utilization: helps with temper regulation
• Excretion: Store it and not excreting it.
• Schlomicrons: help move the fat around.
• Micelles: help defect and help with movement through the body.
• Osmoticaddress: can kill a type two, mass urination with sugar inside Leading to dehydration.
• You can't get rid of fat cells, but we can shrink them.
• Dietary fat aids the absorption of Lipid compounds.
• Triglycerides stored in Adipose tissue insulate the body and protect vital organs.
• Essential Fatty acids manufacture Eicoscroids and maintain cell membranes.
• Cholesterol is used to make hormones, Bile, and Vitamins.
• Phospholipids and cholesterol make up cell membranes.
• AMDR: 20% -35% of fat's.
• Heart health: no more than 10% of KiloCalories saturated fat, trans fat Limited Less than 1%, LinoLEic acids 1 grams/day men choose mono and poly-unsaturates fats over saturated fat's
• Liver makes cholesterol.
• Unsaturated fats - healthy fruits/vegetables
• Saturated fats: meat, dairy
• Trans fats: meat's and dairy.
• Low-fat Diets:
  • Carbohydrate-Based
  • Protein-Based
  • Fat-Based
• Reduced-Fat Diets
• Heart Disease - High LDL, Low hidL Bad Cholesterol, good cholesterol 10 in men, 35 in women.
• Metabolic Syndrome abdomen obesity, Blood press or higher, fasting B. G. 100 +,
• Plake Builds because of Let same on your teeth = higher risk for heart attack.
• Askimia - Lak of Oxygen in the Brain = increase in Omega 3 fatty acids, decrease in structure/trans fat , alcohol in moderation, to Lower cholesterol.
• Chemical structure of Proteins is similar to that of carbohydrates and lipids
• Large molecules
• Made up of chains of amino acids
• Are found in every cell in the body
• Are involved in most of the body’s functions and life processes
• The sequence of amino acids is determined by DNA chapter 6 notes

What are proteins

• Building blocks ofProteins are amino acids
• Amino Acids: Amine group Nitrogen + acid group + unique side chain
• 20 Amino acids:
  • 9 essential amino acids
  • 11 nonessential amino acids
• Stucture of the protein 300 At are necessary to makeI Protein organization and shape of protein affects their function
• DNA determines which AA goes in which order
• Four levels of structure
  • Primary structure
  • Secondary structureTertiary structure
  • Quaternary structure
• Denaturing: Alteration of the Protein's shape and thus functions through the use of:
  • Heat
  • Acids
  • Bases salts
  • Mechanical agitation
• Primary Structure is unchanged by Denctoring.

What Happens to the Proteins We Eat

• Degrades and Synthesizes protein
• DNA is a blueprint of the Body
• Gene a DNASegment that codes for a specific protein; Transcription; Translation
• Structural and mechanical support and helps maintain body tissues Proteins build most enzymes catalysts and many hormone chemical messengers
• Maintain acid-base balance Transport substances through out body
• Needed for antibodies and immune response / Provide energy / Improves satiety and appetite control.
• Dietary recommendations of proteins: Dietary Protein is needed daily-limited stores in the body
• Protein Quality among food sources Digestiability U.S. amino acid content personal protein needs where to find protein.

Too Much Protein:

• May contribute to chronic diseases:
  • Heart disease / Kidney stones / Osteoporosis /Cancer

Too Little Protein

• Can lead to protein energy malnutrition (PEM): Kwashiorkor / Marasmus

Energy Metabolism (Chapter 8)

• Weight management: metabolism is a chemic process to processes food
• Aerobic and Aerobic, Note: With Both reactions that we release as heat. autophagy Anabolic reaction; Catabolic reaction!
• Metabolism is located in the cells: the Liver is the most metabolic active organ in our body.
• Hormones that control metabolism! Enzymes and hormones regulate metabolism. theiroid hormone: controls the speed of metabolism.
• How does Atp fuel metabolism: Atp is cell's energy source
• We have to use Atp to make Atp. AtP regeneration from ADP and creative Phosphate. Glycolysis is located in the cystophasm: pyruvate:
• Anaerobic atp is faster then Aerobic Atp. end product or the starting product. How do macronutrients provide Atp Glycolysis transforms pyruvate
• Glucose to pyruvate Metabolism of Fructose Galactose Fructose would have a phosphate added to it enzymes guild glycolysis, Lactose and amino acids: pyruvate is the first Step can Lactate prevents builds Of hydrogen Ion build up and makes the acidic Lactiacid.
• Glycerol to pyruvate 6X more AtP compared to proteins, and carbohydrates
• Amino Acids, fatty acids, pyruvate Acetyl COA. Needs Oxygen. 2 are Karagenic Leucine, Lysine go through trachamation transfer of an amino group acids to a letoacid new nonessential amino-acid
• Cycle: cycle axoixe the seto cola, tch cycle happens in the mitochondria. Electron transport chain: need ribocyariven , cyctochromes contains copper and iron.

Absorptive State

• Metabolism favors energy storage
  • Carbohydrates stored as glycogen
  • Excess Carbs and AA's stores as triglycerides
  • FA's stored as triglycerides

Post-Absorptive State

• Metabolism favors energy production Stores are depleted during fasting; Ketogenesis generates energy during prolonged fasting

Alcohol and Metabolization

• Alcohol is metabolized 3 ways:
  • Oxidation of ethanol via enzyme alcohol dehydrogenase
  • Microsomal ethanol oxidizing system Oxidized to acetaldeldenyde via the enzyme Catalase - takes place in the Brain.
  • Excess alcohol is stored as fat.

Genetic Disorders of Metabolism

• Phenylketonuria - Broin damage, behavior issues
• Maple Syrup Urine Disease - excise build up of 3 amino acids, urine smelling like maple syrup , can lead to comma
• Homocystinuria - cystathionine bate-cinthase is not working or lacking it leading to needing for B6Or12 Vitims Galactosemia - inableity to convert galactose to Lactose and can lead to issues With rivers and eyes
• Glycogen storage disease - Liver can't take glycogen and turn into glycose body can't maintain blood sugar Levels, would be breaking amino acids, Blood Lipid panels
• Fat-soluble Vitamins, water-soluble: Fat-soluble is harder to absorbed and need fatty-acids to break it down. it was first found out about it because of Cervey. Lack of Vitamin C. needed for collagen production
• Vitamin D helps us absorb calcium all Vitamins are organic but doesn't give you energy. Vitamins we are going over: A, D, E, K (fatSoluble A is stored in the Liver. Vitamin DE, K, are stored in fat and muscle. water: B complex, and Vitamin C Antioxidants : Vitamin E (fat-soluble), Vitamin C (water ( the stabilize the environment when your cells are breaking down . Siliniams, fitochemicals, zochemicals , Oxidative stress : is when free reticules and the body can't neutralize them,

Vitamins

• Fat/water Pt2 : Vitamins can be destroyed: water soluble can easily destroyed when cooked withwater, air can destroy water soluble: and cooking time , and UV. Light ex . milk, and Vitamin D

Fat Soluble

• A: vision, reproduction, protein Synthesis, male: ass micro grams, females: Too micro toxicity: cause bone damage, birth defects, even death if you don't have enough night blinds, and increase rate for infection
• D: N/F: 300 micro grams , to much: high per caliuma, light sensitivity, E: Hearth health M/F : 15mg a day . toxicity: uncontrolled movements , muscles weakness . Killing red blood cells
• K: Blood clotting M: 120 micro grams F: go micro grams toxicity: no known toxicity symptoms. to Little: blood isn't able to clot. fig = micro grams

Water Soluble

• 9 Water soluble 8 b's and C not stored in the body non-toxic and easily destroyed, they are a coemzime, health of nervous system, B1 Thiamin 1 .2 my for men 1 .1mg for women . Derryberry could happen if you don't have enough .
• B2 1 .3mg (m) 1 . 1 (f) their is no toxicity their would be mouth intimation if you don't have enough B3C (16mg (m) 14 (F) toxicity: flushing of skin, blurry Vision . 35mg or more a day deficiency:
• B6 (puridoxine) 1 .3my both mandF. Toxicity: soar tongue, depression , not enough: imimic. 1312 Helps with nerve tissue . MandF 2. 4 Mg a day . No none toxicity deficiency: imimic , nerve damage, B5C & mant 5mg no know toxicity . deficiency: Muscle cramping
• B9( S mandF 100g F (if Pregnent) 600 my . Toxicity : fatigue, nerve damage, same as b12.
• BTC C Manda 30 Mg produced in the g: track . no know toxicity , diffiency: Brittle nails , hair loss , eat. VitaminC M : 90 mg F : TOmg toxicity : nausy and depression difficiency: Pin point hemperages, joint pain. supplements : supplements aren't nessecary unless their is a systemic issue.

Water Major Minerals and Trace Minerals

• Why is water important: What does it do! regulation of body temp , tubericant, Hydration, transport, sweat, all water comes through foods and drinks
• Lose of water is Lost through Kidneys , respectory, sweat, thirst is a mechanism that signal dehydration. only Last 2 days without water.
• Hyponatremia: Low in salt. to much water 0 .9 % salt. Brain Swelling because of Hyponatremia. tap v .S. bottle water: tap water is best for you on average. bottle water has less minerals .
• Major minerals are needed in large amounts 100mg Plus trace minerals small amounts needed 20 my 17 essential minerals. a day

Minerals (in Depth)

• Sodium : regulate body water , blood press 1 , 500 my m/F toxicity: adema, 2, 300 to Little: fatigue, dissness.
• Potassium! regulate water, bp, 470mg aday toxicity: irregular heart beat to little: muscle weakness. calcium : helps blood noting, heart and nerve faction 1, 00 my toxicity : impaired Kidney function. to Little : weaker bones .
• Phosphorus: DNA, RNA, 700 my toxicity: decrease bone mass , over 4, 000 my a day. magnesium! regular heartbeat, fislomg m: young without enough irregular rhythms toxicity: diarrhea, dehydrated. deficiency: irreslucre he.
• Chloride: acid base balance 2, 300 my aday toxicity: vomiting, deficiency: profile as sodium deficiency. Sulfur/sulfate: Protein found in Kristen helps with collagen acid basebalence no day requirement no toxicity their is no know deficiency.
• Trace minerals: Iron ! Carries D2 , Carbondyoxide, most abundant 8mg (m) 18mg (F) toxicity: organ damage, nausea, vomiting deficiency: anemic, tried, Poor immune. copper: metabolize Iron, anit-ofidence going, toxicity: nausea, diarrhea deffency: anemic
• Zinc: helps with RNA f(8mg) MClImg) toxicity: navia, reminting, etc deficiency: hair Loss, skin rashes. Selenium: antioxident both m/F need 55Mg deficiency: Cardio myoPothey
• Fluoride: 4mg (m) 3my(f) toxicity: fluoresces lomy , deffeiry: dental decay chromium: insulin response 20-251g(f) 30-35 /g (m) , deficiency: might not
• Iodine :toing a day helps with the thyroid glahed. toxicity: thyriodatises, thyroid deffencey ; Creationism manganese: 1 .8mg(f) 3 .8 mg (m) deffency unknown molybdenum: 15 Ng toxicity/deficiency

Minerals (Other Studies)

• Studies on animals; might play a role usenic: in organic form is non toxic Boron' no know adverse effects high levels reproductive long aday Nickle: high exposure in ratsregular Breathing upper Limit 1 my a day
• Silicon : no known risk for toxicity in animals VanaDirm! increase risk for miscarriage in Large amounts and Liver damage 1 . 8mg. Anemia: Iron deficiency Hypertension: high blood pressure Osteopenia: rickets adult form
• Osteoporosis: Linked to genetic/heritage to see more common cold: deffencity in vitamins and minerals

Energy Balance and Body Composition CHP 14

• General! energy imbalance leading to weight gain or loss High energy balance gaining weight low energy balance losing weight because of low calories. Body processes and Physical activity Result in energy out. Daily Energy expenditure TPDE

Activity

• Basal metabolism 60-75% to work basic functions . BMR Thermic effect of food tef to digest/metabolize food 10 % of you energy. Thermic effect of exercise 15-30 % is used
• Measurement" Direct/indirect Calorimetry: Neat: non exercises activity thermo genesis Direct in achember measuring carbon dioxide released intrest: 02/CO2 during exercise e. simple calculations: EER average calories need for normal function
• Body combustion: most fat is stored in Adipose tissue high faty can be a tell for obesity spectrum Body composition is assessed indirectly ; Lab settings , doenergy X-ray, Dailey messorments there are needed fats and stored fats. Essential fats are higher in women compared to men. it's in Breasts and the uterus

Body Shapes

• Gionobissity common in women pear shaped abiolibissty common in men apple shaped. Height and weight tables = problematic only works in infantss. Body mass index = Useful indicator of healthy weight [for most]

Eating Disorders

• Disordered eat: Abnormal eating patterns example: I only eat green foods) Eating disorders: is a Psychiatric disorder that could be tested and defined. increase in adolescent women and white middle class males. AnorexiaNervosa: Low amount of eating so you don't gain Weight.
• Bulimia nervosa! binge eating and purge and scared of calories. average or slightly above weight. BED: constialy eating and overweight no purging evolved
• Osfed: Pattern of disorder Night Eating Syndrome: 50% calories 8Pm-12pm sleep walking or waking up to eat. Orthorexia: fear of eating unhealthy food Pica! eat, Lick, chew non food items

Weight Management (Chapter 15)

• Weight management bmi healthy weight relationship between night and weight overweight Obesity: under weight: Overweight/Obese increase heath Risks: Heart related diseases underweight increases heath risks: anima, Uhr, metaria, Lower protein stores.
• Overweight/ underweight: have social/psychologial risks: overweight Lower self assiem and drig usage Appetite triggers Eating : unnecessary reasons hunger and satiation: Desire to eat stop eating regulation satiety: Ventual Sope nucleause Regulation of hunger: Latrial hapypothalamus number of fat cells never decreases
• Fat cells can grow and shrink. LPL = Lapo Protein Lepast = grow in fat cells hcl = shrinks fat cells .

Theories

• Epigenetics: is the way the genetic marks change. Some foods. nutrigenomics and epigenetics = weight control Nutrigenomics! How the body creats to nutrients and why
• Genetic variants = Body weight 40 genetic Variants that can Lead to obesity. Gene theories = explanation of body weight theories Scientist came up with. Set point body weight to staying range.
• Environmental factors = increase appetite and decrease physical activity Lack of time abundant supply and portion distortion Lack of physical activity.
• Losing weight maintaining weight loss: Avid FAD dietS Diet and exercise can aid in maintaining weight Loss strive for reasonable weight Loss self-weighing can be positive kilocalories count Eat more vegetables, fruits and fiber add protein and fat to meals increase physical activity modify eating behaviors.

Nutrition and Fitness (Chapter 16)

• Physical activity is anything Exercise

5 Components

• Cardiorespiratory endurance muscle strength max amount of force. muscle endurance force for Long period of time Flexibility: joints ability to move freely fitness program
• Cardiorespiratory Exercise: improvement cardionspiratory endurance and body composition weight training: improvement in strength, endurance, body composition. stretching: improvement in flexibility
• F. I. T.T Force, intensity, time, Type Program : is used to make a fitness Program. Achieving weight goal maintain 60min ; Lose 60-120 min Enjoying activities, If you do something you don't like or you would stop doing it Carbohydrates are the primary energy source for high intensity exercise
• Total amount ofCho's stored as energy stored Glycogen intensity and glucose us glycogen how muchtho's are necessary for exercise cho loading: if you are doing actives for long period of time. chocolate milk is good for carb loading and after work out
• Fats: Primary source for low to moderate activity. Fats stores longer than fats. Fat burning zone is base of of hr. 20/30 % is from fat only.
• Proteins: to help build and repair muscles. muscle is damage during exercise body can use protein as energy. what to eat before exercise: protein shake, simple carbs during exercise: eletrolights, simple carbs after: eletrolights, vitamins and minerals Antioxidants and cellular damage caused by exercise Iron and calcium.

Pregnancy and infants

• Increase calcum, WaterSoluble Vitas. presenta: how the baby gets food before conception sperm is made everyal l hours so both need to be healthy. folic acid is needed can Lead to genetic disorders chronic Pain needs to fixed or reduces because Less medications they can take
• Morning sickness is the first Semester some don't have it. It can be bad and need is food. cravings: Wanting secretion food because of hormone imbalance Pregnancy pica': 25 - 35 LB prenatal vitamins food Born in illnesses!
• Second trimmest gaining healthy weight might decrease morning sicknesss If you don't excessive then baby would be to big. body can reject insulin. third trimmest end of pregnancy small more frequent meals.
• Older mom's: high cholesterol, high bp, ect. younger mom's: they don't have enough support. proper development starts inNotora. it's the parents responsibility to provide right food right times childWhat and how much massive change in night and weight growth charts are more on point.
• Infants need lots of iron. O-6 months only formula/Brest milk. 0-3 months sucking reflex 1-2 months Lick Lips. Brest milk give baby passive immunity Less Obesity With Breastmilk and bio available. people might have higher in according to statistics. Brest feed baby's feed more. mothers needs to be more carful with food and needs Lots of water.
• If you have hir- or hep-c it's better for baby to use formula. don't feed Cow's milk 0-6 months. everything has to be sterile: formula is ment to be used immmunity. no juice in the bottle or anything with sugar. G months for starting solid food. foods that Can't be paraded would be dangerous.

Children and Adults

• Small Children only need 1 , 000 1,400 5-6 small meals/snakes a day . folders is ' of an adult. kids 2 Cups a day fuit Prek 1 .5Cops a day , 4 servings of grain , 3-402 vegetables young children need Calcium and iron . Vitamin D, E nutrient rich drinks
• Picky eating: common in small children they are made not born. They are trying to be independent. early child hood and adolescents could become malnourish school age 6-18: High rate for overweight or obesity · Less physical activity. In teen years you can see if they have eating disorders.
• FoodSafety: food Born illnesses: pesticides, Common sysmtoms narsa, vomiting , deification. norarok Virus campo factor bacteria semiannual gi tract ecoli: bloody dihrea Paracites: Gerri/bever fever Chemical agents and toxics: Bleach can be picked by food children and elderly and pregnant women: Lower immmune system Separate foods in fridge don't use same Cutting board wash you hands cook all the way through report food outbreaks
• Who protects your food: organizations: usda: food safety and inspection (meats/eggs) Ada: all other foods epa: regulates Pesticides aphis: makes sure that plants and animals are inspected and follow the guidelines. product dating is When food is best to be used boxed and can's can last one year Long food coloring was seen as safe not any more.
• Organic locally grown toxins are natural in food then we have chemical agents an example would be pesticides. no data on chemical free food being better.

Biology 125- General Nutrition- Final Exam Study Guide Concepts

• Roles of nutrients? What do they do in the body?
• What are macronutrients and what is each of their roles?
• What is enzyme’s role, regarding food?
• Lymphatic Vessels vs diffusion vs Hepatic Portal Vein: which one transports fat-soluble nutrients to the blood?
• Main source of energy? Which macronutrient?
• Hormones that regulate blood sugar levels, what are they?
• High fiber foods that would be best for high cholesterol patients- breakfast foods?
• Minimum amount of carbs recommended daily?
• Characteristics of Saturated vs unsaturated fats

Details

• Chylomicron vs Micelle
• LDL vs HDL- what raises/lowers these?
• Vitamin D vs Vitamin K vs Folic Acid vs Iron vs Calcium vs B-complex (remember B vitamins serve as co-enzymes)
• Vitamin B deficiencies- what do we see in USA with Vitamin B1 deficiencies?
• Supplements- what are they, why are they important and how/what do we need to know about them (on a bottle label for example)
• Magnesium- importance and where is it stored?
• Antioxidants- what vitamins and minerals act as antioxidants?
• Energy balance- negative vs positive energy balance vs energy requirements
• Essential body fat- men vs women
• Disordered eating vs eating disorder
• Healthy body weight vs losing/gaining weight
• What are the five components of physical fitness and what do they mean?
• Pre-workout meals vs during workout meals vs after workout meals- examples of each
• Pregnancy weight vs gestational diabetes
• Nutrients necessary in infants’ diets (HINT- there are 3 major ones)
• Benefits of breastfeeding (specifically regarding allergies)
• Toddlers- best practices for picky eaters- how should they be eating? (time, how much, what?)
• Older adults- factors contributing to longer life, decreasing the risks of osteoporosis, food insecurity, vitamin and nutrient intake recommendations

Foodborne Illnesses (2 Types)

• Infection and intoxication:
  • Bacteria- only cause of intoxication that may cause foodborne illnesses, what are other causes of foodborne illnesses (pathogens) that do not cause foodborne intoxication but rather infection?
  • Norovirus (most common pathogen) vs clostridium botulinum vs E. coli vs trichinella spiralis
  • Danger zone of temperature (range) that causes bacterial growth?

Definitions

• Nutrient Dense
• DRI’s
• AMDR- what is it and what are the recommendations regarding Macronutrients- (macro counting)
• Dietary Guidelines
• Peristalsis
• Glycogen vs Glucagon vs Glucose- which one is the storage form of glucose in humans and animals?
• Gluconeogenesis- what is it and when does it occur?
• Deaminated (think Amino Acids)
• PEM vs Kwashiorkor vs Marasmus vs Marasmic Kwashiorkor
• Adenosine triphosphate (ATP) vs Adenosine diphosphate (ADP)- which fuels metabolism? How does Creatine phosphate factor in to this?
• Catabolic vs Anabolic reactions (which one does glycolysis occur under?)
• Homocystinuria
• Hyponatremia
• Hypokalemia
• Hemoglobin
• Food Has a lot of nufrichts need: Difery Reference index How our body moves food Glycogen: Glucose Glycogen Glucagon: hormon from paneries to increase