NUFS 8 Exam 1 Study Guide PDF

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I condensed my actual written study guide for the first midterm to what you basically need to focus more on, as some things on the study guide never show up on the test....

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EXAM #1 STUDY GUIDE MODULE 1: Science of Nutrition 1. Chemical elements found in various dietary nutrients –  Carbs  Fat  Protein  Vitamins  Minerals  H2O 2. H2O-soluble (polar) or fat-soluble (nonpolar) Amphipathic = both hydrophilic& hydrophobic 3. Difference between inorganic and organic compounds –  Inorganic compounds contain no Carbon atoms, while organic compounds are carbon-containing 4. Carbs, proteins, lipids/fats = organic chemical compounds Vitamins, minerals = inorganic chemical compounds 5. Macronutrients – (needed in large amounts)  Carbs  Lipids  Proteins 6. Micronutrients – (needed in small amounts)  Vitamins  Minerals 7. Carbs, lipids, and proteins all provide energy. 8. Essential nutrients are = carbs, protein, fat, vitamins, minerals, and H2O. Removing any of them will lead to a decline in health. Essential nutrients must have a specific biological function. 9. All macronutrients are composed of hydrogen, oxygen, and carbon. They supply energy. 10. Phytochemicals: biologically active compounds in plants Zoochemicals: biologically active compounds in animals. 11. Calorie = amount of heat energy required to raise the temperature of 1 g of water by 1 degree Celsius.  Difference between calorie, Calorie, kcal i. Kcal = 1000 calories ii. Calorie = kcal 12. A bomb calorimeter works by multiplying the amount of carbs, proteins, lipids, and alcohol in a food by their physiological fuel values. 13. Fat: 9kcal/g Carbs: 4kcal/g Proteins: 4kcal/g Alcohol: 7kcal/g 14. Nutrition Care Process – i. Assessment ii. Diagnosis iii. Intervention iv. Monitoring & Evaluation 15. ABCDE’s of nutritional assessment -

A = anthropometrics B = biochemical C = clinical D = dietary E = environmental 16. Health professionals determine reliable sources of nutrition info by  Is claim evidence-based?  Is endorsed by RD’s/RDN’s  Testimonials NOT evidence  If its too good to be true, then it probably is MODULE 2: Dietary Guidelines for Americans 1. (DRI) – “umbrella term”; average dietary intake intended to be used in planning and assessing diets of individuals (EAR) – nutrient intake amounts estimated to meet need of 50% of population specific life-stage (RDA) – recommended daily allowance sufficient to meet needs of 97-98% of individual in specific life stage (UL) – maximum chronic intake level of a nutrient that UNLIKELY to cause adverse health effects (AI) – set for any nutrient for which insufficient research is available to estimate an RDA (EER) – estimated kcal intake needed = energy use of specific individual (AMDR) – range of intake for particular energy source that will decrease risk of chronic disease while providing essential nutrients 2. Types of populations DRIs should be used for are: newborns, children, females, males, and pregnant women. 3. DRI is specific to female and male and at what life-stage. 4. DVs are used on Nutrition Facts Panels; they’re more generic standards. 5. AMDR - “Acceptable Macronutrient Distribution Range” 6. AMDR = Carbs 45-65% Lipids 20-35% Proteins 10-35% 7. Energy density vs. nutrient density  Example of energy dense food – soda i. More calories = more energy ii. No nutrients  Example of nutrient dense food – milk i. Less calories ii. Abundant in nutrients 8. Example of low-energy-density foods = fruits and veggies Example of high-energy-density foods = ice cream, junk food 9. The DGA:  Intended for two year olds & up  Focus on eating patterns  Nutrient needs should be met by foods

 Developed by USDA and Department of Health and Human Services 10. MyPlate emphasizes your plate should be –  ½ fruit/veggies, ¼ protein, ¼ grains  Eat a variety of foods  Be mindful of portions  Limit “empty calories” 11. Western/American Diet = low in fruits, veggies, grains, dairy, seafood and oil. High in added sugars, saturated fats, sodium, refined grains, meats, and poultry  Young children and older adults are closer to their recommendations MODUELE 3: The Food Supply 1. Food Insecurity: not having enough food to lead a healthy life; no money = poverty, associated with micronutrient deficiencies, stunted growth, osteoporosis, weak immune system Food Security: access to sufficient quantity of affordable, nutritious foods 2. Food insecurity and health in less-developed countries relates to a lack of food access and deficiencies in vitamin A, iodide, iron, zinc, and folate. Food insecurity and health in the US relates to nutrient-dense & poor-quality diets… overeating and poverty linked to obesity. 3. Government Programs that increase food security – (SNAP)  Many eligible  Must meet work requirements  Average benefit = $124/person/mo. o Via Electronic Benefit Transfer Card (WIC)  Aids low-income pregnant women, post-partum  Infants & children 5 y/o  Have to be seen by dietician if healthy enough 4. The National School Lunch Program and School Breakfast Program serves children. 5. On Nutrition Facts Panels, serving size, calories, fat, and carbs are of most concern. 6. Changes made to Nutrition Facts Panels = serving size and calories in larger text, added sugars now included, updated DVs, nutrients & actual amounts declared 7. All ingredients on food labels listed in descending order by weight. 8. Nutrition Claims in Labels – i. Relationship disease + food ingredient ii. MUST use “may/might” iii. A disclaimer = “not conclusive” Ex. Of health Claim “Diet low in sodium may decrease the risk of…” Ex. Of Nutrient Content Claim “low-sodium” Ex. Of Structure/Function Claim “Iron builds strong blood” 9. Potential benefits of organic food production include protecting the environment, lower pesticide intake, and improve nutritional quality in a diet. 10. Organic produce has no =  Pesticides

 Synthetic fertilizers  Use of sewage sludge  Genetic engineering Organic livestock has no =  Hormones  Antibiotics 11. GM allows faster more accurate transfer of genes for desired trait, increase yield and nutrients, resistant to pathogens. 12. GM primarily used to improve control of pests, weeds, plant diseases (main use of GM crops). 13. GM foods are regulated in the US by  Food & Drug Admin. (ensures no toxins or allergens)  USDA (ensures crops are safe to grow)  Environmental Protection Agency (regulates use of pesticides) 14. Different methods of food preservation  Drying, sugaring, smoking, salting = decrease in H2O-content  Pasteurization, sterilization, canning = use heat to decrease microbial #  Fermentation, pickling = by increasing acidity/alcohol content  Freezing, refrigeration = slow microbial growth  Irradiation, additives = inhibit microbial growth 15. Pathogenic bacteria, viruses, parasites, toxins, and prions are all causes of foodbourne illnesses. 16. 41-135 degrees F = DANGER ZONE 32-40 degrees F for storing cold foods 135-140 degrees F for storing hot foods 17. Environmental contaminants likely to be found in fish are mercury. Look at map of yellow & red zones in area to determine if an animal (i.e. a fish you caught in a pond) is safe to eat. MODULE 5: Digestion & Absorption 1. GI Tract  Upper GI Tract i. Mouth ii. Esophagus iii. Stomach iv. Small & large intestine  Lower GI Tract i. Circulatory system ii. Large intestine 2. Digestion – chewing = enzymes in stomach breakdown starch with amylase Absorption – digested things absorbed in the bloodstream & transported to cells and tissues Metabolism – how cells use energy absorbed from food during digestion 3. Enzymes aid in digestion by breaking down proteins, carbs, and fats into smaller components.

4. Most digestive enzymes are produced in the pancreas 5. Saliva = mostly H2O (99.5%), mucus, electrolytes, various enzymes, antibacterial compounds 6. Gastric juice = hydrochloric acid Bolus to chime Pepsinogen to pepsin 7. 5 sphinctors in GI Tract – i. Upper esophageal between mouth and esophagus ii. Lower esophageal between esophagus & stomach iii. Pyloric between stomach & duodenum iv. Ileocecal between small intestine cecum v. Anal at end of rectum 8. The role of the pancreas in digestion: pancreatic amylase (starch), lipase (fats), proteases (proteins). 9. Key digestion regulatory hormones are CCK, motilin, secretin, and gastrin. 10. Passive diffusion –  Nutrients move up or down concentration  No energy required Facilitated diffusion –  Nutrients move up and down concentration with the help of a carrier protein  No energy required Active transport –  Nutrients move up and down concentration with the help of a carrier protein  Energy required Endocytosis –  Cells form vesicles to engulf nutrient, then the nutrient is dissolved in H2O inside vesicle & absorbed intact  Energy required 11. Beneficial bacteria in the large intestine keep bad bacteria from growing, synthesize vitamins, and aids in lactose digestion....