Week 13 - exam info and revision final PDF

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summaries for exam revision...

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30/05/2021

MEDI150 exam information and revision Dr Anne McMahon PhD APD and Lauren Houston BSc (Hons) ANutr

Exam revision lecture outline • Information from Exams team • • • •

Exam structure General advice for answering questions Confusing content revision Practice questions and revision activities

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Final Exam TIMETABLE

You can access your Final Exam timetable through SOLS.

— To find out when your exam timetable will be released, go to the Key Dates page on the UOW website.

Take note of the time and make sure you have a calculator on hand.

— Check your timetable before each exam.

STATIONERY

— Assessments Assessment 4 (final examination) time and date has now been released. Your Personalised exam timetables for Autumn Session 2021 will be published in SOLS (under Timetable > Exam Timetable) on 14 May 2021. Click the 'Access Exam Timetable' button in the Exam Timetable menu item in SOLS above and click through to view your personalised exam timetable.

You should have any pens/ pencils and paper on hand for working things out. Check your timetable carefully. Extra time will not be given for failure to start the exam on time in moodle.

Exam Day HOW TO REDUCE STRESS ON EXAM DAY You can access your personalised timetable through SOLS.

ON EXAM DAY, REMEMBER: — Give yourself plenty of time and a quiet place to sit the online exam through moodle aim to be ready 10 minutes before the start of your exam — Any required stationery – check you have a calculator or any extra scribble materials and pens

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As per subject outline, to pass this subject… • You need to: – attempt all assessment tasks – achieve satisfactory in Assessment 2 – attend at least 80% of tutorials (unless suitable documentation is provided) – achieve at least 40% in the final exam – achieve ≥ 50% in total marks

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Exam information • 2 hours • 80 multiple choice questions (1 mark per question) • 10 short answer questions (2 marks per question) • Have a calculator and scribble paper and pens or pencil

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Exam tips • Multiple choice – Only one correct answer per question

• Short answer: – Do NOT assume the exam marker knows what you are thinking – If it is not written down, you won’t get any mark for it – Dot points are fine

What might come up in exam?

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Learning outcomes (in Subject Outline)

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Remember: • Content from lectures, tutorials, readings may appear in the exam • Use subject/lecture/tutorial learning outcomes as a guide – This is your guide to what you need to know

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Confusing content revision

Food composition (week 5)

Why do we need food composition databases?

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Food composition – AUSNUT vs NUTTAB • NUTTAB: – Reference database – Analysed data – Incomplete dataset for each food • AUSNUT: – Survey database – Data can be analysed, borrowed, calculated… – Complete dataset for each food

Food composition – AUSNUT vs NUTTAB • NUTTAB: – Reference database – Analysed data – Incomplete dataset for each food • AUSNUT: – Survey database – Data can be analysed, borrowed, calculated… – Complete dataset for each food

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Macronutrient digestion • Learning outcomes (confirmed on Moodle forum) – Describe the key organs involved in digestion and their roles – Identify the actions of secretions and hormones in digestion

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THE GASTROINTESTINAL TRACT

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Secretions of Digestion

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Carbohydrate • Carbohydrates made up of: – Carbon – – • Simple carbohydrates: – Monosaccharides: – Disaccharides: • Complex carbohydrates: – Polysaccharides: g

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Dietary fat • The predominant lipids in foods and the body are • Fatty acids vary in: – Length of carbon chain – Degree of unsaturation (double bonds) – Location of double bonds

• Fatty acids with double bonds are

fatty acids

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Protein • Proteins are made of amino acids, linked by peptide bonds • Protein synthesis: – Step 1: • DNA -> messenger RNA (mRNA) • mRNA: carries code to body of cell • mRNA attaches to ribosome (protein making machinery)

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Protein • Protein synthesis: – Step 2: • Transfer RNA (tRNA) collects amino acids from cell fluid and brings to mRNA • mRNA “requests” specific AA, tRNA moves into position • AA line up in order, bound together by enzymes

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Vitamins and minerals What are they/what do they do?

Where do they appear in our diet?

What happens if we don’t get enough? Deficiency

Do not need to know individual NRV values for vitamins/ minerals

What happens if we get too much? Toxicity

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Revision and practice questions • We will put up some practice questions and the related content • The following is some revision material • Not a list of everything covered in the exam – ie you still need to revise all material

Food components •

List the Atwater Factors for each macronutrient – Protein: – Carbohydrate: – Fat: – Alcohol: 2

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Obesity Mr X has a height of 180cm and a weight of 86kg. Calculate his BMI

Identify two limitations of using BMI

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Finding reliable nutrition information Small group activity: You are a nutrition professional working in public health. A friend shares an article with you claiming that food X causes type 2 diabetes in children. 1. How might you go about exploring if this is trustworthy? 2. If you found it was not, how could you address this?

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Match the dietary assessment method

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Food record

Is dependent on the skill of the interviewer

Diet history

Gives good information on short term intake, and is fast to complete

24 hr recall

Inexpensive (tends to be used in large studies)

Food frequency questionnaire

Does not rely on memory

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Dietary detective…solve the mystery •

Mr X does not each much fresh fruit and vegetables. When he cooks vegetables, he boils them for a long time. He has recently noticed his gums are bleeding. Which nutrient is Mr X likely to be deficient in, and what is the name of the deficiency disease?

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Ms Y is following a plant-based diet (excluding most animal foods). She does not take any supplements or eat any fortified foods. List three micronutrients that might be at risk for Ms Y.

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Mr Z is a chronically ill 90 year old man who is house-bound. He eats a balanced diet. Which nutrient is most likely to be at risk for Mr Z? Why?

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List two strategies that can be used to reduce the risk of food-borne illness

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Thank you for all your hard work in MEDI150 and DHMS150 Good luck in your exam!

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