IN DEPTH NUTRITION STUDY GUIDE

Exam I Study Guide – Questions & Answers

Chapter 1: Chemical, Biological, and Physiological Aspects of Nutrition

1. What is peristalsis?

   • Wave-like muscle contractions that move food through the digestive tract.

2. What is the function of gastric acid?

   • Aids in digestion by breaking down food and killing harmful bacteria.

3. What are the causes of diarrhea?

   • Rapid movement of food through the colon, nutrient deficiencies, infections, and lack of immunizations.

4. What are the functions of the digestive organs?

   • Mouth: Chews food (mastication), mixes with saliva.

   • Salivary glands: Produce saliva, which contains enzymes.

   • Esophagus: Moves food to the stomach via peristalsis.

   • Stomach: Breaks down food with gastric acid and enzymes.

   • Small intestine: Absorbs nutrients.

   • Large intestine: Absorbs water, forms stool.

   • Pancreas: Produces digestive enzymes and insulin.

   • Liver: Produces bile to digest fats.

   • Gallbladder: Stores and releases bile.

   • Pharynx: Directs food to the esophagus.

5. What are the causes of constipation?

   • Low fiber intake, dehydration, inactivity, ignoring the urge to go, medications.

6. What is mastication?

   • The process of chewing food.

7. What is dysphagia?

   • Difficulty swallowing.

8. Which digestive organs release digestive enzymes?

   • Mouth (salivary glands), stomach, pancreas, small intestine.

9. What is the gastric mucosal barrier?

   • A protective layer in the stomach that prevents damage from gastric acid.

10. What is saliva?

    • A liquid in the mouth that contains enzymes to begin digestion.

11. What are the enzymes for digestion?

    • Amylase (carbs), lipase (fats), protease (proteins).

12. What are digestive disorders?

    • IBD (Inflammatory Bowel Disease): Chronic inflammation of the digestive tract.

    • IBS (Irritable Bowel Syndrome): Affects bowel function, causing discomfort.

13. Define passive and active transport.

    • Passive transport: No energy required (diffusion, osmosis).

    • Active transport: Requires energy to move nutrients.

14. What is the importance of the gastroesophageal and pyloric sphincters?

    • Gastroesophageal sphincter: Prevents acid reflux.

    • Pyloric sphincter: Controls food movement from stomach to intestine.

15. What is the importance of the kidney in nutrient circulation?

    • Filters waste and regulates nutrient balance.

16. Define bioavailability.

    • The extent to which the body absorbs and uses a nutrient.

17. What is the importance of villi in absorption?

    • Increase surface area in the small intestine to absorb nutrients efficiently.

Chapter 2: Key Nutrition Concepts and Terms

18. What is nutrient-dense, empty-calorie, and energy-dense food?

    • Nutrient-dense: High in nutrients, low in calories (e.g., vegetables).

    • Empty-calorie: High in calories, low in nutrients (e.g., soda).

    • Energy-dense: High in calories, may or may not be nutrient-rich (e.g., nuts).

19. Define adequacy, variety, and balance.

    • Adequacy: Getting enough nutrients.

    • Variety: Eating different foods for diverse nutrients.

    • Balance: Proper proportions of nutrients.

20. Define food security, food insecurity, and food terrorism.

    • Food security: Reliable access to nutritious food.

    • Food insecurity: Lack of stable access to food.

    • Food terrorism: Intentional contamination of food supplies.

21. Define malnutrition.

    • Poor nutrition due to deficiencies, excesses, or imbalances.

22. What are the essential nutrients?

    • Carbohydrates, proteins, fats, water, vitamins, and minerals.

23. What are calories?

    • A measure of energy from food.

24. What is the adequate daily water intake?

    • Men: ~3.7 liters, Women: ~2.7 liters.

25. Define antioxidants.

    • Compounds that prevent cell damage from free radicals.

26. Define phytochemicals.

    • Natural compounds in plants that promote health.

27. What are nonessential vs. essential nutrients?

    • Essential: Must be obtained from diet.

    • Nonessential: Body can make them.

28. What is the Dietary Reference Intake (DRI)?

    • A set of guidelines for daily nutrient intake.

29. Key Calculations

    • Calories per gram:

      • Carbs & Protein = 4 kcal/g

      • Fat = 9 kcal/g

    • Weight Conversions:

      • lbs → kg: Divide by 2.2

      • kg → lbs: Multiply by 2.2

Chapter 3: Nutrition & Disease

30. What are the conditions that cause death?

    • Heart disease, cancer, diabetes, stroke.

31. What is oxidative stress?

    • Damage caused by free radicals.

32. Define inflammation and chronic inflammation.

    • Inflammation: Body’s response to injury/infection.

    • Chronic inflammation: Long-term inflammation linked to disease.

33. What are free radicals?

    • Unstable molecules that damage cells.

Chapter 4: Food Labels & Safety

34. Why do we add additives to food?

    • To enhance taste, appearance, or shelf life.

35. What are unintentional additives?

    • Contaminants like pesticide residue.

36. What is required on nutrition labels?

    • Calories, serving size, macronutrients, allergens.

37. What are the 9 major allergens?

    • Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame.

38. What is the GRAS list?

    • "Generally Recognized As Safe" food additives.

39. What dye is being phased out by 2027?

    • Red Dye No. 3

40. What does the FDA say Red Dye No. 3 causes in high doses?

    • Cancer in animals.

Chapter 6 & 7: Dietary Guidelines

41. What are the characteristics of a healthy diet?

    • Balance, variety, moderation, nutrient-dense foods.

42. Key points of the Dietary Guidelines for Americans (2020-2025)?

    • Limit added sugars, saturated fats, sodium; eat more whole foods.

43. How often are the Dietary Guidelines updated?

    • Every 5 years.

44. What is ChooseMyPlate?

    • A guide to portioning different food groups.

45. What are the Social Determinants of Health?

    • Factors like income, education, environment that affect health.