Final exam tips - Exam tips PDF

Title Final exam tips - Exam tips
Course Nutrition for Health
Institution Athabasca University
Pages 3
File Size 47.5 KB
File Type PDF
Total Downloads 82
Total Views 189

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Exam tips...


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Here are the final exam tips: 3 hours; 80 points overall 20 points: multiple choice 10 points: true/false - explanation required for both true and false statements 20 points: diet evaluation 30 points: short answers (choose 3 of 4) Recommended bringing a “plain” calculator. The Diet Evaluation question is similar to the Assignment – compare a diet to Canada’s Food Guide, calculate BMI, assess weight, identify nutrients that are in excess or deficiencies. It allows you to apply and integrate information learned over the entire course. This exam covers all of the Nutrition Course. While about 25% of the questions are clearly on the first half of the course, the knowledge you gained in the first half of the course is important for answering some questions. (E.g. comment on the role of soluble fibre in the risks of developing heart

disease.). About 50% of exam points are clearly from Units 9 to 15. The balance of the exam includes questions which could be considered from either the first half or the second half of the course (e.g. discuss impact of viscous fibre on blood LDL levels). I am finding students are overlooking the AMDR’s for the energy nutrients including saturated fat. You never know, it might be worth a few points on the exam. See text p. 30 and 152. What about all those vitamins and minerals, you ask? Start with what you know about vitamin and minerals. I bet you knew about carrots, eyes and vitamin A and oranges, scurvy and vitamin C before this course! Think of vitamins and minerals in this way: * Roles in the body * deficiency symptoms (the major symptoms – like scurvy and pernicious anemia) * Toxicity symptoms (again the major symptoms)

*Dietary sources: Use the Key Nutrients (see Study Guide, page 30) to help remember what foods might have the nutrient – it’s far easier to remember food groups rather than a list of foods. Know about 3 to 5 foods that are the best sources of the nutrient. *factors affecting absorption for fat soluble vitamins, calcium and iron. I know this is a lot of information – so use good memorization strategies Vit A Vit C Study Guide quiz questions that are typical of the final True/False or Short Answer are Unit 9, Q20; Unit 10, Q21; Unit 11, Q20, Q23; Unit 12, Q14; Unit 13, Q 8; Unit 14, Q13; Unit 15 Q6 to 13....


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