BIOL 1322 Exam 1 Review Guide PDF
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Summary
This study guide covers key concepts for the BIOL 1322 Exam 1, including nutrition, human digestion and food safety. The document also includes questions relating to these subjects.
Full Transcript
- - - Preview of What to Expect for an Exam: - - - - - ### Test-Taking Tips: - - - - - [Chapter 1 Introduction to Nutrition] ================================================= The importance of nutrition (Section 1.1) -...
- - - Preview of What to Expect for an Exam: - - - - - ### Test-Taking Tips: - - - - - [Chapter 1 Introduction to Nutrition] ================================================= The importance of nutrition (Section 1.1) - - The Nutrients (Section 1.2) - - - - - - - - - Food as Fuel (Section 1.3) - - - - - - - - - Does Diet Matter (Section 1.4) - - - Factors that influence eating habits (Section 1.5) - - - - Key Nutrition Concepts (Section 1.6) - - - - - - - [Chapter 2 Evaluating Nutrition Information] ======================================================== Understanding the scientific method (Section 2.2) - - - - - - - - - - - Nutrition information (Section 2.3) - - [Chapter 3 Basis of a Healthy Diet] =============================================== Dietary Reference Intakes (DRIs) (Section 3.2) - - - - - - - - - - - - Major Food Groups (Section 3.3, 3.5) - - - - - - - - - - - - Food Labels (Section 3.7) - - - - - - - - - - - Describe several ways to practice moderation and make healthful choices when eating out. (Refer to Lecture Notes) [Chapter 4 Human Digestion, Absorption, and Transport] ================================================================== Overview of the Digestive System (Section 4.1) - - - - - - - - The Mouth and The Esophagus (Sections 4.2 & 4.3) - - - - - - - The Stomach (Section 4.4) - - - - - - The Small Intestine (Section 4.5) - - - - - - - - - - - - - - - - The Large Intestine (Section 4.6) - - - Review Figure 4.17 Summary of the primary and accessory organs of the GI tract and their functions. Microbes in the Digestive Tract (Section 4.7) - - - - - Common Digestive Disorders (Section 4.8) - - - - - - - - - - - [Chapter 19: Food and Water Safety] =============================================== Food Supply (Section 19.1) - Pathogens in Foods (Section 19.2) - - - Food-Borne Illness (Section 19.3) - Common Food-Borne Pathogens (Section 19.4) - - - - - - - Preventing Food-Borne Illness (Section 19.5) - - - - - - - - - - - -
