Final Exam Study Guide

Chapter 1 LOs, terms & definitions, key concepts

<<name the six classes of nutrients<<

carbohydrates, proteins, lipids, vitamins, minerals, water

<<list the calories per gram for each of the following nutrients<<

1. carbohydrates: 4 kcals/g
2. protein: 4 kcals/g
3. alcohol: 7 kcals/g
4. fat/lipids: 9 kcals/g

<<list the components of a healthy diet (5)<<

1. Adequacy
2. Balance
3. Mindful/Intuitive eating
4. Moderation
5. Variety

<<factors that drive food choices<<

cost, location, prep work/time, comfort foods, social norms, cultural norms, personal taste

<<stages of behavior change (6)<<

1. precontemplation
2. contemplation
3. preparation
4. action
5. maintenance
6. adoption/moving on

Chapter 2 LOs, terms & definitions, key concepts

• Daily Values: nutrient standards used on food labels and on grocery store and restaurant signs
• Dietary Reference Intakes (DRI): a set of five lists of values for measuring the nutrient intakes of healthy people in the United States and Canada
  • Recommended Dietary Allowances (RDA): adequacy; expected to meet the needs of nearly all healthy people
  • Estimated Average Requirements (EAR): research & policy
  • Adequate Intakes (AI): adequacy; nutrient intake goals for individuals set when scientific data are insufficient to allow establishment of an RDA value and assumed to be adequate for healthy people
• Chronic Disease Risk Reduction Intakes (CDRR): risk reduction; levels of nutrients associated with low risks of chronic diseases
• Tolerable Upper Intake Levels (UL): safety; the highest average daily nutrient levels that are likely to pose no risk of toxicity to almost all healthy individuals
• Acceptable Macronutrient Distribution Ranges (AMDR): healthful ranges for energy-yielding nutrients; values for carbohydrate, protein, and fat expressed as percentages of total daily caloric intake

<<list the AMDRs for each of the macronutrients<<

1. carbohydrates: 45-65%
2. fat/lipids: 20-35%
3. protein: 10-35%

<<chronically undersupplied nutrients<<

vitamin A, vitamin D, folate, calcium, iron, iodine, fiber, potassium

<<chronically oversupplied nutrients<<

saturated fat, sodium, added sugars

<<list the food groups & their subgroups, and the nutrients provided by each group<<

1. vegetables: fiber and potassium

   1. red/orange: vitamin A
   2. dark green leafy: folate
   3. starchy: carbohydrates
   4. legumes: iron & protein

2. protein foods: protein and iron

   1. meats: high in saturated fats
   2. seafood: low in saturated fats, provide essential fats
   3. nuts/seeds/soy products: low in saturated fats, provide essential fats

3. grains:

   1. whole: fiber and variety of nutrients
   2. refined: energy

4. fruits: various nutrients

5. dairy/milk products: vitamin D

<<miscellaneous terms & concepts<<

• nutrient claims: FDA-approved food label statements that describe the nutrient levels in food (ex: “fat free” or “less sodium”)
• health claims: FDA-approved food label statements that link food constituents with disease or health-related conditions (ex: “a diet low in total fat may reduce the risk of some cancers”)
• structure-function claims: unregulated statements allowed on food label describing the effect of a substance on the structure or function of the body but omit references to diseases

Chapter 3 LOs, terms & definitions, key concepts

<<rates of cell death<<

skin cells (10 days), RBCs (120 days), digestive tract cells (3 days), muscle cells (every few years)

<<the two circulating fluids of the body<<

blood and lymph

<<list the five basic chemical tastes<<

1. sweet
2. sour
3. bitter
4. salty
5. umami (savory)

<<name the two major hormones involved in the fight-or-flight response<<

epinephrine and norepinephrine

<<describe how the body stores excess nutrients<<carbohydrates: as glycogen in muscle and liver cells (limited)

lipids: as fats in fat cells (unlimited)

proteins: not stored

vitamins: stored by the liver and fat cells

minerals: stored by the bones

<<miscellaneous terms & concepts<<

• inborn error of metabolism: a genetic variation present from birth that may result in disease
  • phenylketonuria (PKU): interferes with the body’s handling of phenylalanine (from dietary protein) which may result in serious harm to the brain & nervous system if left untreated
• hormones: chemicals that are secreted by glands into the blood in response to conditions in the body that require regulation and serve as messengers
• peristalsis: the wavelike muscular squeezing of the esophagus, stomach, and small intestine that pushes their contents along

Chapter 4 LOs, terms & definitions, key concepts

<<list the monosaccharides (single sugar units)<<

1. fructose (fruit sugar)
2. glucose (blood sugar, dextrose)
3. galactose (part of lactose)

<<list the disaccharides (double sugar units)<<

1. sucrose (table sugar) glucose + fructose
2. maltose (malt sugar) glucose + glucose
3. lactose (milk sugar) glucose + galactose

<<list the polysaccharides (complex carbohydrates)<<

1. starch (found in grains, potatoes) multiple glucose units
2. glycogen (made & storied in liver and muscle tissues) storage form of glucose
3. fiber (indigestible parts of plant foods)

<<DRI for carbohydrates<<

130 g/day minimum

<<where does carbohydrate digestion begin?<<

in the mouth

<<list & describe the four parts of a grain kernel<<

1. husk/chaff: the outer inedible part of a grain
2. bran: the protective fibrous coating around a grain, the chief fiber constituent of a grain
3. germ: the nutrient-rich inner part of a grain
4. endosperm: the bulk of the edible part of a grain

<<name the nutrients (4) included due to the US Enrichment Act<<

iron, thiamin, riboflavin, niacin

<<list the 3 recommendations for diabetes management<<

1. diet
2. exercise
3. medications

Chapter 5 LOs, terms & definitions, key concepts

<<list the three classes of lipids<<

1. triglycerides
2. phospholipids
3. sterols

<<where does the majority of fat digestion take place?<<

in the small intestine where bile from the gallbladder emulsifies it

<<list the essential fatty acids<<

linoleic acid (provides omega-6 fatty acids)

• arachidonic acid: acts as a starting material for the synthesis of eicosanoids

linolenic acid (provides omega-3 fatty acids)

• EPA:
• DHA:

<<discuss the Mediterranean diet<<

- abundant in vegetables, fruits, nuts & seeds, legumes, whole grains, fish & seafood, some cheese & yogurt, and olive oil

- limits red meats, added sugars, and processed foods

- found to lower risks for CVD

<<define three type of lipoproteins<<

• very-low-density lipoproteins (VLDL): transport triglycerides and other lipids made in the liver to the body cells for their use
• low-density lipoproteins (LDL): transport cholesterol and other lipids to the tissues for their use (larger, lighter, richer in cholesterol)
• high-density lipoproteins (HDL): pick up cholesterol from body cells and carry it to the liver for disposal (smaller, denser, packaged with more protein)

Chapter 6 LOs, terms & definitions, key concepts

<<list the essential amino acids<<

1. histidine
2. isoleucine
3. leucine
4. lysine
5. methionine
6. phenylalanine
7. threonine
8. tryptophan
9. valine

<<list the nonessential amino acids<<

1. alanine
2. arginine
3. asparagine
4. aspartic acid
5. cysteine
6. glutamic acid
7. glutamine
8. glycine
9. proline
   10. serine
   11. tyrosine *(conditionally essential amino acid)

<<explain the relationship between sickle-cell disease and proteins<<

sickle-cell disease is a genetic form of anemia characterized by abnormal crescent-shaped RBCS which interferes with oxygen transport and blood flow, it is caused by an altered 6th amino acid

<<where does protein digestion begin?<<

in the stomach where hydrochloric acid denatures the proteins

<<DRI for protein<<

0.8g protein/kg body weight, per day

<<distinguish between positive and negative nitrogen balance<<

• positive nitrogen balance: retaining more nitrogen than is excreted (ex: growing children and pregnant women)
• negative nitrogen balance: excreting more nitrogen than is retained (ex: astronauts, ill/injured people)

<<miscellaneous terms & concepts<<

• collagen: the chief protein of most connective tissues and the underlying matrix on which bones and teeth are built
• hemoglobin: the globular protein of RBCs whose iron atoms carry oxygen around the body via the bloodstream
• celiac disease: a disorder characterized by an abnormal immune response, nutrient malabsorption, weight loss, and intestinal inflammation on exposure to dietary gluten

Chapter 7 LOs, terms & definitions, key concepts

<<list the water-soluble vitamins, their function, and food sources<<

1. vitamin B1 (thiamin)
2. vitamin B2 (riboflavin)
3. vitamin B3 (niacin)
4. vitamin B6
5. vitamin B12
6. vitamin C
7. folate
8. biotin
9. pantothenic acid

<<list the fat-soluble vitamins, their function, and food sources<<

1. vitamin A
2. vitamin D
3. vitamin E
4. vitamin K

<<vitamin deficiency diseases<<

1. beriberi (thiamin)
2. pellagra (niacin)
3. anemia (vitamin B6, vitamin B12, folate)
4. scurvy (vitamin C)
5. xerosis & xeropthalmia (vitamin A)
6. rickets & osteomalacia & osteoporosis (vitamin D)
7. erythrocyte hemolysis (vitamin E)

<<vitamin toxicity diseases<<

1. jaundice (vitamin K)

Chapter 8 LOs, terms & definitions, key concepts

<<list the major minerals<<

1. calcium
2. phosphorus
3. magnesium
4. sodium
5. potassium
6. chloride
7. sulfate

<<list the trace minerals<<

1. iodine
2. iron
3. zinc
4. selenium
5. fluoride
6. chromium
7. copper
8. manganese
9. molybdenum

Chapter 9 LOs, terms & definitions, key concepts

• satiation: the feeling of fullness that builds throughout a meal; determines the end of a meal
• satiety: the feeling of fullness that lingers after a meal; determines the length between meals
• ghrelin: appetite-stimulating hormone
• leptin: appetite-suppressing hormone

<<inside-the-body theories of obesity<<

• set-point theory: states that the body’s regulatory controls tend to maintain a particular body weight, counteracting efforts to lose weight over time

• thermogenesis: the generation and release of body heat associated with the breakdown of body fuels

• food deserts: low-income communities where many people do not own cars and live more than 1 mile away from a supermarket or large grocery store

• food forests: areas planted with fruit or nut-bearing trees and shrubs that are freely accessible to the public

Chapter 11 LOs, terms & definitions, key concepts

• cardiovascular disease (CVD): a general term describing diseases of the heart and blood vessels
• atherosclerosis: hardening of the arteries
• thrombus: a stationary clot
• embolus: a clot that travels through the circulatory system
• aneurysm: ballooning of an artery

Chapter 12 LOs, terms & definitions, key concepts

Chapter 13 LOs, terms & definitions, key concepts

Chapter 14 LOs, terms & definitions, key concepts