Nfs Exam 1 Review (1-3) - Fall 2018 Nutritional Study Guide PDF

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Summary

Chapters 1-3. Dr Karen Davis.
Chapter 1 - An Overview of Nutrition
Chapter 2 - Planning a Healthy Diet
Chapter 3 - Digestion, Absorption, Transport...

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NFS 2323-01 and 90 Fall 2018

Exam 1 Study Guide – Chapters 1-3 (100 points total) For this exam you will have about 42 multiple choice questions and about 4 fill-in-the blank, matching, and short answer questions. The questions add up to 100 points to be applied toward your final grade of 1000 points or 10% of your final grade. Chapter 1 An Overview of Nutrition Define and give examples of each (where applicable):  Nutrient: a chemical substance that is obtained through diet  Organic: (in nutrition/chemistry) contains carbon  Inorganic: (in nutrition/chemistry) does not contain carbon  Essential nutrient: must acquire through food; body doesn’t make enough  Energy: capacity to do work  Energy-yielding nutrients: nutrients that provide energy; macronutrients  Calories: unit of measurement of energy  Phytochemicals: nonnutrient chemicals derived from plants  Energy density: ratio of energy to weight of food  Nutrient density: ratio of nutrient to weight of food  Micronutrients (define and list them) small nutrients; vitamin water mineral  Macronutrient (define and list them) large nutrients; carbs fats proteins  Vitamins: chemical substances facilitate energy  Minerals: indestructible; chemical elements  Science of nutrition how scientific methods are used to understand nutrition  Control group used for comparison; not given treatment; acts as baseline  Correlation: two variables simultaneously increasing/decreasing  Double-blind experiment: neither researcher nor participant know who is control/experimental  Experimental group: group given treatment to test effect  Placebo effect experienced due to mindset and belief rather than pharmaceutical effect  Randomization: each participant has equal bias  Variables: factors that are changed throughout an experiment  Experimental studies: o Three types: cross sectional, cohort, case study  Epidemiological studies: o Three types: lab based animal study, in vitro study, clinical trial  Dietary Reference Intake: standards set by experts that determine energy, nutrients, and other dietary components  Estimated Average Requirement (EAR): average amount of nutrient half the population needs  Recommended Dietary Allowance (RDA): recommended amount of nutrients required to meet nutrient needs of known healthy people  Adequate Intake (AI): not enough evidence...average amount of nutrients a group of healthy people consume  Tolerable Upper Intake Level (UL): maximum amount of nutrient that appears to be safe  Estimated Energy Requirement (EER): average amount of caloric intake that will maintain energy balance  Acceptable Macronutrient Distribution Ranges: (AMDR) ranges for intakes that provide adequate energy 1 of 5

NFS 2323-01 and 90 Fall 2018 o Carbohydrates 45-65 o Fats 20 – 35 o Protein 10 – 35  Nutrition Assessment: ways to assess nutrition; history, lab test, drug history, physical assessment  Anthropometric: height and weight help to determine overall health  Deficiency: lack of adequate nutrients  Healthy People 2020 goals have been met in terms of physical activity; not met for dietary intake  Registered Dietitian Nutritionist (RDN): List the areas that influence our food choices, and give an example of at least 4 of them. Which of these is MOST influential in the food choices we make? Ethnic/Cultural, preference, habit, nutrition, body image/health, values, social interactions, emotions, pos/neg association most influential: preference/taste

Fill in the following chart using Table 1-2 on pg 8 as a guide. You should be prepared to do the calculations shown in the Calculation Corner on page 10. Nutrient Organic or Inorganic? Energy Macronutrient or Yielding? (Y/N) Micronutrient? 1. carbohydrates O Y Macro 2. fats O Y Macro 3. proteins O Y Macro 4. vitamins I N Micro 5. minerals I N Micro 6. water I n Micro How many calories per gram does fat provide? 9kcal/g How many calories per gram does protein provide? 4kcal/g How many calories per gram does carbohydrate provide? 4kcal/g Which of the energy-yielding or macronutrients is the MOST energy-dense? fat

Know how to calculate the total and percent calories from each macronutrient if given the grams of each nutrient in a serving. (as in the TBL assignment 2 or the How To 1-2 on pg 10)

DRIs – you will need to know this term and how to distinguish between the different DRI components. The following chart will help. 2 of 5

NFS 2323-01 and 90 Fall 2018 DRI Component EAR

Definition Estimated average requirement

RDA

Recommended dietary allowance

AI

Adequate intake

UL

Tolerable upper intake levels

AMDR* (know the ranges, how to calculate)

Average macronutrient distribution range

EER

Estimated energy requirement

What is it used for? Determine what most people need set a guideline for the amount of nutrients that will meet the needs of most healthy people not enough info to establish RDA; average amount of nutrient healthy people consume Maximum amount of nutrients considered safe to consume 45-65 carb 20-35 fat 10-35 protein Average amount of caloric intake required to maintain energy balance in healthy person

Compare and contrast experimental studies and epidemiological studies. Name some types of studies that belong in each category. What are the advantages and disadvantages of each type of study? (Figure1-4). Experimental – testing - Animal lab based – animals - In vitro lab based – cells - Human intervention/clinical trials – human participants Epidemiological – study of incidence, distribution, and diseases - Cohort – group of people over time - Case study – follows a group of people with a certain disease - Cross sectional – sample of population at a certain time Tell which of the DRIs you would use to assess your own diet for adequacy. (probably more than one of them) I would use the RDA because it is the recommended amount of nutrients for all healthy people (people are individual in nutrition) I would also use the AMDR because it tells the distribution range for macronutrients and makes it more customizable or flexible What do we use to calculate the EER for someone? Height, weight, age, physical exercise, health For each of the components of nutrition assessment, tell what it is, what it is used for, and give an example. Assessment Type Anthropometric Laboratory Tests Historical Information

What is it? Height and weigh Invasive testing; lab History; determined through questions

What do we use it for? Overall health Deficiencies Determine health risks

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Examples Urine/blood Family history

NFS 2323-01 and 90 Fall 2018

What is malnutrition? What does it include? How are over and undernutrition different? When the body faces symptoms due to a severe lack in nutrition - Fatigue, diarrhea, rash, depression, hair loss Overnutrition is when you have too many nutrients; undernutrition is not enough nutrients Name the top 3 causes of death in the United States. Which of those 3 are strongly related to nutrition? Heart disease, cancer, chronic lung disease Heart disease and cancers How does nutrition rank in preventable contributors to death? Very high Give at least 3 tips for evaluating whether an article or website with nutrition information in it is a reliable source of information. Give at least 3 tips. Look at who has written it (are they reliable), why was it written (advertisement?), what is being written (is it overly generalized) Chapter 2 Planning a Healthy Diet Define and give examples (where applicable): Eating pattern: the combination of many different foods and beverages over time Calorie control: balancing caloric intake with amount of energy that should be used Adequacy: diet that provides enough energy and nutrients to meet the needs for a healthy person Balance: involves consuming enough but not too much of different types of food in proportion to one another Moderation: contributes to adequacy, balance, and kcalorie control Solid fats: fats that are solid at room temperature Added sugars: extra sugar added in food processing Empty calorie foods: foods that have lots of calories but very little nutrients Variety: improves nutrient adequacy Dietary Guidelines for Americans: evidence based document used to develop federal food, nutrition, and health policies and programs Sustainable diets: controversial – removed; promoted diets that put in consideration for future generations Food group plans: builds diets from clusters of foods that are similar in nutrient content Legumes: beans/grain; rich in iron and protein MyPlate: What is it, what do we use it for? Website used to illustrate the five food groups and portion size Healthy Eating Index: used to measure how well a diet meets the recommendation of dietary guidelines Serving: standard quantity of food Portion: quantity of food served or eaten at one meal/snack Fortified: addition of nutrients to a food because it was not originally present or was not sufficient Enriched: some nutrients added back Whole grain: have all nutrients and fiber found in original grain Refined: lost many nutrients during processing 4 of 5

NFS 2323-01 and 90 Fall 2018 Bran: protective coating around the kernel of grain Germ: seed that grows in mature plant Daily Value: nutrients as percentage of recommended values 2000 calorie diets should include Percent Daily Value: percentage of daily value based on 2000 calorie diet Nutrition Facts Panel: provides valuable information; must identify serving Nutrient Claims: statements that characterize quantity of nutrients; must meet FDA definitions Health Claims: describes relationship between nutrient and disease/health-related condition Structure-Function Claims: can be made without FDA approval Free: food does not contain said nutrient High/Rich: at least 20% of daily value Good source of: provides between 10-19% of daily value List and briefly describe the key principles of healthy eating: Eat a variety of different foods. Make sure your proportions sizes are balanced and adequate in the nutrients that you need. Moderation is the key. Control caloric intake through nutrient dense foods. What are the parts of My Plate? What are some of the key recommendations for intake associated with My Plate or the USDA Food Patterns? Dairy, fruits, vegetables, grains, proteins Follow the proportion sizes but do look out for what is considered healthy and unhealthy Ex: grains – fries vs whole grain bread Name some foods that fit in each group. What are the five types of vegetables in the vegetable group? Dark green Red/orange Legumes Starchy Other vegetables Name types of foods that are encouraged in each group. Name types of foods that are limited in each group.

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NFS 2323-01 and 90 Fall 2018 Name Guiding Principles and Key Recommendations of the Dietary Guidelines? (see table 2-1 in your textbook, pg 39) - Focus on variety, nutrient density, and amount - Limit calories from fats and sugar - Shift to healthier foods - Support healthy eating patterns for all Which group develops the Dietary Guidelines? - Department of Agriculture (USDA) How are refined, enriched, fortified, and whole grains similar? How are they different? See above

What things must be listed on a food label? Total calories, fats, cholesterol, sodium, carbohydrates, proteins, sugars, fibers, added sugars What determines the order for the ingredient list on a food label? Weight What do the numbers on the Nutrition Facts panel represent? Amount of nutrient contained What has been added to the Updated Food Label?

How can you use the Nutrition Facts Panel to make a more nutrient dense choice? Compare calories vs nutritional calue Compare and contrast nutrient, health, and structure-function claims. See above Nutrient claims FDA approved; health claims describe relationship; structure function not FDA approved List recommended methods for reducing portion sizes.

Chapter 3 Digestion, Absorption, and Transport Define and Give Examples (where applicable): Digestion: the breaking down and absorption of nutrients through consumption of food Digestive system: all the organs and glands associated with ingestion and digestion of food Absorption the uptake of nutrients by the cells of the small intestine for transport in bloodstream or lymphs Transport 2 methods; directly into blood stream or indirectly in lymph nodes GI Tract: the organs and path that food directly takes in the process of digestion Lumen: the inner space within the GI tract; continuous Bolus: when food is chewed and broke into smaller parts; after mouth, before small intestine Chyme: when the bolus has gone through the digestive secretions in the stomach and entered the small intestine 6 of 5

NFS 2323-01 and 90 Fall 2018 Catalyst: chemicals that help carry out chemical reactions without being changed itself Enzyme: proteins that facilitates a chemical reaction Peristalsis the wave like motion that occurs from the GI tract to move the food Segmentation the back and forth motion to slow movement and increase time for absorption pH the measure of acidity or hydronium ions Heartburn caused by acid reflux, lower esophageal sphincter cannot close completely Each Part of the Digestive System: Villi folds contoured into a finger like projection; contains microvilli Microvilli specialized intestinal cells that absorb nutrients; contains enzymes and pumps that recognize certain nutrients Crypt crevices between villi; tubular glands that secrete intestinal juices into the small intestine Vascular System when nutrients are deposited into the blood stream the vascular system carries these nutrients throughout the body Lymphatic System: the nutrients are moved by lymphs and collect behind the heart in the thoracic duct GI microbiota: microbes found in the GI traact Prebiotic: food components that encourage the growth and activity of bacteria Probiotic: living microbes that change the condition of the GI Homeostasis: the balance in the human body Hormones: secreted by the endocrine system; carries messages to perform certain functinos Gastrin: hormone that signals the stomach to release HCL Secretin: hormone that signals pancreas to release bicarbonate (neutralization) CCK: hormone that signals for the gallbladder to release bile Constipation: not enough water makes passing stool difficult Stool:waste

Draw figure 3-1. Label each part and tell what each part does.

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NFS 2323-01 and 90 Fall 2018

Know your digestive enzymes and their actions! Organ/gland Target Organ Salivary glands Gastric glands

Secretion

Action

Pancreas

Intestinal Glands

Look at Figure 3-7. Make up another food and tell what happens to each part of that food in your body. (Example: enchilada, pizza, vegetable, beef, and noodle soup)

What is the function of the gallbladder? What would happen if you had your gallbladder removed?

Know your gastrointestinal hormones and their actions! Organ Hormone Secreted From Stomach Small Intestine

Stimulates

Response

Describe how the intestinal cells (enterocytes) work to absorb nutrients.

Explain how nutrients are routed to the two different circulatory systems from the GI tract, and tell which nutrients enter which system and why.

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NFS 2323-01 and 90 Fall 2018 Describe how bacteria influence health and activity in the GI tract. Describe which hormones regulate GI function. Describe common GI problems and ways to help improve them with diet.

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