NFS 100 Exam 1 Review - Study guide and practice for exam 1 PDF

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Study guide and practice for exam 1...

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Exam Overview: - 30 Questions - 40 minutes - Thursday during class time - Predominantly review chapter 2-3 - Go over slides - Read chapters Key Points from Chapter 2 Lecture: - Models and definitions - Adequate diet - Moderation in a healthy diet - Eating right amount of foods to maintain a healthy weight - What is nutrient dense - Diet made of food and beverages, with the highest amount of nutrients with lowest amount of nutrients - Balanced diet - Right combination of food that provide proper proportion of nutrients - Comparing nutrient density - Variety - Eating many different things from different food groups - Hunger vs. Appetite - Hunger: biological urge - Appetite: physiological urge - Factors that impact it - What influences it - Sensory data influences on food choices - How do we design - Tools for designing a healthful diet - My plate (not my pyramid anymore) - Know five components of food labels - FDA goals/job - Dietary guidelines - Revised every 5 years - 2015 is most recent one - For Americans - My plate is visual representation of USDA food patterns - Limitation

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Serving sizes don’t always represent standard amount of foods people buy, prepare, and serve Know what empty calories are Know what the DASH diet is - Dietary approach to reduce hypertension Know that recommended that sodium intake is less than 2300 milligrams of sodium per day - With exception of high risk groups, the 2010 guideline for Americans recommend this Eating out - Tips Mediteranen diet - Olive oil as primary fat - For people with diabetes Limit excess sodium intake - Excess sodium is linked to things like hypertension

Key Points from Chapter 3 Lecture: - Goals of digestions - Break down the larger molecule - Cells of body - Cell membrane - Hunger vs Appetite - Hypothalamus - Feeding center - Nerve receptors that trigger - Insulin and glucagon - Hunger hormones - Gastrotract - GI includes Sphincters - Muscles that control the passage of material from one organ to the next - Review slide 18 - Digestion starts in mouth - Peristalsis is the muscular contractions moving food through the GI tract - Stomach is very acidic when food is it in - Chyme is mixture of - Small intestines - Chemical digestion continues in small intestine

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Undigested food components move through a sphincter called the ileocecal valve Remember the order of organs - Mouth → esophagus → stomach → small intestines → large intestines Accessory organs - Salivary glands - Liver -- makes bile - Pancreas -- neutralizes chyme - Gallbladder -- stores bile - All work together for things like emulsifying fats - *review slide 32 Absorption - Most action occurs in small intestines - Lining of GI tract has structures - Villi and Brush Border Lymphatic vessels important to know - Slide 37 Slide 38 Slide 40 Neuromuscular system - Two components of neuromuscular system Slide 42 - Peristalsis - Like waves of moving particles through GI tract disorders - Heartburn - Gastroesophageal reflux disease (GERD) - Common symptom -- persistent heartburn - Also referred to as GER (Gastroesophageal reflux) Ulcers - Peptic ulcers Signs and symptoms of dehydration Irritable bowel syndrome Food intolerance - Immune system is not involved 8 foods that account for 90% of all food allergies Celiac disease is autoimmune disease - Complete intolerance for gluten - Can damage small intestines Non-Celiac gluten sensitivity - Negative GI reaction when consuming gluten...