Nutrition Exam Preparation

Exam Information

• Exam Date: Thursday, October 16th from 9:40-11 a.m.

• Attendance: Arrive on time!

• Format: Approximately 75 questions, including multiple choice and true/false.

• Material Covered: Exam will focus on lecture content, required readings, and lab activities.

• Required Items:

  • Two #2 pencils

  • UNH student ID number

  • PHOTO ID

• Prohibited Items:

  • Calculators

  • Phones

  • Watches

• Important Note: Students MUST memorize and record their own Student ID.

• Exam Locations: Based on last name initials:

  • A-K → SLS 145

  • L-Z → Ham Smith 210

Previous Lecture Review Overview

Quiz Questions

Complete Protein Source

• Question: Which of the following foods is a complete protein source?

• Options:

  • A. Milk

  • B. Apples

  • C. Beans

  • D. Nuts

Amino Acids Statement

• Question: Which of the following is NOT true of amino acids?

• Options:

  • A. All amino acids contain nitrogen

  • B. Amino acids differ by their side chain

  • C. Amino acids have a glycerol backbone

  • D. 9 amino acids must be provided by our diet

Chemical Digestion of Proteins

• True or False: Chemical digestion of proteins begins in the mouth.

  • A. True

  • B. False

Weightlifter's Protein Intake

• Question: If a weightlifter consumes adequate calories but more protein than they need, what will happen to the extra protein consumed?

• Options:

  • A. It will cause edema and fatty liver

  • B. It will increase bone density

  • C. It will be stored as fat

  • D. It will be stored as amino acids in the muscle

Water and Alcohol Module 2, Lecture 6

Lecture Objectives (Water)

• By the end of this lecture, you will be able to:

  1. State the basic properties of water

  2. Identify various roles of water in the human body

  3. Describe how water balance is regulated

  4. Identify water recommendations

Global Water Scarcity

• Nearly two-thirds of the world’s population lives in regions that experience water scarcity for at least one month per year.

• A secure and sustainable food system requires a safe and sufficient supply of water.

• Less than 3% of Earth’s water is available for human use.

• Approximately 3 in 10 people worldwide lack access to safe, drinkable water.

• Lack of clean water and sanitation results in millions of deaths annually.

• Water scarcity is defined as a condition when freshwater demands exceed renewable supply.

Importance of Water as a Nutrient

• Water Basics:

  • Composed of hydrogen (H) and oxygen (O).

  • Does NOT yield energy.

  • Constitutes approximately 60-70% of adult body composition.

  • Adult males typically have more total body water than females.

  • Water content ratio varies among body organs:

  • Muscle: 75% water

  • Heart and Brain: 73% water

  • Adipose Tissue: 15% water

  • Bone: 10% water

Roles of Water in the Body

• Regulates body temperature.

• Transports nutrients and oxygen throughout the body.

• Present in mucus and salivary juices.

• Supports delicate tissues.

• Lubricates joints.

• Acts as a solvent for various substances.

• Helps remove waste products from the body.

• Participates in chemical reactions.

Water Balance in the Body

• Intracellular Water:

  • Accounts for 2/3 of total body water.

  • Major Electrolyte: Potassium (K+).

• Extracellular Water:

  • Accounts for 1/3 of total body water.

  • Includes interstitial and intravascular fluids.

  • Major Electrolytes: Sodium (Na+), Chloride (Cl-).

• Water Movement:

  • Direction depends on the concentration of solutes present.

Water Balance: Osmosis

• Osmosis occurs when solutions with different solute concentrations are separated by a selectively permeable membrane.

• Example: Water will move to equalize concentrations of solute particles across the membrane, drawing water into the cell with higher solute concentrations.

Water Balance: Input Must Equal Output

• Water Intake:

  • Beverages: 3000 ml (~13 cups)

  • Food: 700 ml (~3 cups)

  • Byproduct of Metabolism: 300 ml

• Water Output:

  • Sweat: 1500 ml (~6 1/3 cups)

  • Urine: 2000 ml (~7 1/2 cups)

  • Lungs: 350 ml (~1 1/4 cups)

  • Feces: 150 ml (~2/3 cup)

• Increases in activity, altitude, and humidity greatly increase water loss via skin and lungs.

Water Regulation: Antidiuretic Hormone (ADH)

• The hypothalamus detects increased solute concentration and decreased blood volume/pressure.

• In response, it stimulates the pituitary gland to release ADH.

• ADH works on the kidneys to retain more water, increasing blood volume and suppressing ADH release when solute concentrations decrease.

Water Intake Recommendations for Ages 19 to 30 Years

• These recommendations include total water from beverages, food, and other sources.

Determinants for Daily Water Needs

• Question: Which of the following is a determinant for our daily water needs?

• Options:

  • A. Illness

  • B. Fiber content in diet

  • C. Alcohol consumption

  • D. All of the above

Foods Contributing to Water Intake

Water Content of Selected Foods by Percentage

• Grains:

  • Plain Bagel: 33%

  • Spaghetti: 62%

  • Brown Rice (cooked): 73%

• Vegetables:

  • Baked Potato: 47%

  • Brussels Sprouts (cooked): 89%

  • Cauliflower: 93%

• Fruits:

  • Raisins: 15%

  • Avocado: 73%

  • Banana: 75%

  • Orange: 87%

  • Cantaloupe: 90%

• Protein Foods:

  • Sirloin Steak (grilled): 37%

  • Black Beans (boiled): 63%

  • Haddock (baked): 66%

• Dairy:

  • Cheddar Cheese: 80%

  • Nonfat Milk: 91%

Risk of Dehydration

• Question: Who is most at risk for dehydration?

• Options:

  • A. 8-month