Exam 1 Review Nutrition PDF

Learning Objectives – Exam 1 Nutrition for a Healthy Lifestyle HNTR 1153 Chapter 1: The Science and Scope of Nutrition 1. What is malnutrition? Malnutrition is inadequate, excessive, or unbalanced nutrient intake. (Bad nutrition) 2...

Learning Objectives – Exam 1 Nutrition for a Healthy Lifestyle HNTR 1153 Chapter 1: The Science and Scope of Nutrition 1. What is malnutrition? Malnutrition is inadequate, excessive, or unbalanced nutrient intake. (Bad nutrition) 2. What are the Healthy People 2030 Objectives? -consume a variety of nutrient dense foods -emphasize whole grains, fruits, vegetables, low fat dairy products, lean meats, and other sources of protein -eat only as many calories as needed -limit intake of saturated fats, trans fats, cholesterol, added sugars, sodium, alcohol a. How often are these objectives revamped or renewed? every decade 3. List the 6 classes of nutrients and their functions. - carbs - energy - fats - energy - proteins - energy - vitamins - provide energy - no calories - serve as regulators - minerals - provide energy - no calories - serve as regulators - water - required to utilize energy - no calories 4. Which nutrients are considered organic? -carbs, fats, proteins and vitamins bc they contain carbon 5. What are the 3 energy-yielding nutrients and their caloric value. - carbs - 4kcal/g - proteins - 4kcal/g - fats - 9kcal/g 6. Define the terms macronutrient and micronutrient. - micronutrients are nutrients needed in small amounts - macronutrients are nutrients needed in large amounts 7. Define the term essential nutrient. Essential nutrients cannot be synthesized by the body and must be supplied by foods. 8. What are the Dietary Reference Intakes (DRIs)? - estimated avg requirements - rec dietary allowances - adequate intake - tolerable upper intake levels - chronic disease risk reduction 9. How are the DRIs established? 10. Describe the DRI values of: a. RDA: recommended dietary allowances - EAR + a safety factor which meets or exceeds requirements of 98% of people b. AI: adequate intake - used when insufficient evidence to generate EAR c. UL: upper tolerable intake levels - highest amount safe of a specific nutrient/day 1 Revised 9/23 LN  d. EAR: estimated average requirements - avg amount of required intake (meets 50% of requirements of its specific group) e. How are each of the values used? 11. What does it mean if a UL does not exist for a nutrient? no sufficient info/evidaence 12. What information do you need in order to look up the DRIs for a specific person? bmi, estimated daily calorie needs, recommended levels of macronutrients (based on DRI data) 13. List and describe the Acceptable Macronutrient Distribution Ranges (AMDR) of the energy-yielding nutrients. - carbs- 45-65% - proteins - 10-35% - fat - 20-35% 14. What is Estimated Energy Requirement (EER)? avg energy intake predicted to maintain current body weight in a healthy individual 15. Calculate the caloric value for a food item when given the grams of each nutrient. a. Example: A donut that is 57g of carbohydrates, 9g of fat, and 2g of protein: 16. Describe the scientific method. -observation -questions -hypothesis - compare results -accept or reject hypothesis -peer review/retest -publish 17. Describe the types of research designs: a. Experimental model: animal experiments, subculture studies, biochemical models. Performed when human studies are not possible. b. Epidemiological: observe the population. cannot determine cause and effect. c. Randomized controlled trial: randomly assigning subjects; experimental and control group. Benefits=directly applicable 18. Define the letters NHANES. nhanes= national health and nutrition examination survey a. What data is provided by NHANES? prevalence of health conditions (diabetes, heart + kidney diseases, infectious conditions) b. What is the main purpose of NHANES? asses the nutrition of children and adults in the US 19. List characteristics of credible sources of nutrition information. 20. What types of organizations/websites provide credible information? -nonprofit health organizations -government organizations -registered dieticians -scientific organizations 21. Who are the nutrition experts? Define RDN and DTR. -rdn: registered dietician nutritionist -dtr:dietician technician, registered 22. What is the Academy of Nutrition and Dietetics (AND)? 2 Revised 9/23 LN  us based organization of dieticians and nutritionists Chapter 2: Healthy Diets 1. What is a food desert? - a neighborhood with little access to a variety of affordable healthy foods - overfilled with processed/ultra processed foods - urban areas: 1+ miles away from grocery store 10+ for urban areas 2. Describe the terms nutrient density and energy density. Nutrient dense: high proportion of nutrients relative to number of calories Energy dense: High number of calories for weight 3. What are the recommended limits for the intake of sugars and solid fats? 15% total calories a. Give some examples of sugars and solid fats. sugars: soda, desserts solid fats: butter, margarine 4. Describe the Dietary Guidelines for Americans, 2020-2025. a. Who creates the guidelines? The U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA b. How often are the guidelines revised? Every 5 years c. What ages are the guidelines for? all americans ages 2+ d. What are the key messages? -maintain a healthy weight -low saturated fat + cholesterol -lots of veg fruit and grain -sugars in moderation 5. A nutritious diet has adequacy, balance, moderation, and variety. Define these terms. a. Adequacy: b. Balance: c. Moderation: d. Variety: 6. What is ChooseMyPlate? the current nutrition guide published by the United States Department of Agriculture's Center for Nutrition Policy and Promotion, and serves as a recommendation based on the Dietary Guidelines for Americans. a. List the food groups: fruits, vegetables, grains, protein, dairy 7. What quantity of each food group is recommended for the 2000 calorie MyPlate plan? - fruits: 2cups 3 Revised 9/23 LN  - veg: 2.5cups - grains: 6oz - protein: 5.5oz - dairy: 3cups 8. Identify the serving sizes for typical food items in the food groups of the MyPlate. (last page) 9. Evaluate a sample food intake using the MyPlate. 10. What information is on the current Food Label? -servings -calories -fats -added sugars -nutrients -footnote 11. Describe the nutrients to limit and to strive for. Limit: saturated fats, added sugars, sodium Strive: Lean meats, whole grains, veg, protein, fruit 12. Why is the order of ingredients listed on a food label important? 13. Describe Daily Values. Recommended amounts to consume or not exceed each day a. What is the best use of Daily Values? to make trade offs with other foods 14. Define nutrient claims. nutrient claims describe the level of a nutrient in a product (free, high or low) or compare to levels to that of another food (more, reduced, lite) 15. What % Daily Value is considered a: a. Low source: 5% or less b. High-in or excellent source: 20% or above 16. What is a health claim on a food label? relationship between food and reduced risk of a disease/health related condition 17. How are structure-function claims different from health claims? refer to how a nutrient impacts the function/structure of the body 18. Describe the FDA menu labeling regulation for restaurant chains. Provide calorie content on menus + nutrition info in writing available upon request Chapter 3: Digestion 4 Revised 9/23 LN 1. What are the two circulating fluids of the body? blood and lymph 2. Describe the digestive functions of each of the GI tract and accessory organs. -mouth-breaks up food and mixes with saliva -esophogus-carries food from mouth to stomach -stomach-grinds into semiliquid, adds gastric juices, acids + enzymes -small intestine-breaks down food with help from enzymes produced by SI and pancreas. nutrients absorbed into blood + lymph -lg intestine-absorbs water, some minerals, and some vitamins; passes waste material to rectum -rectum+ anus-excrete waste accessory organs: - salivary glands-excrete lipase and amylase (digest carbs + fats) - liver-produces bile - gallbladder-stores bile (bile emulsifies fat) - pancreas- releases bicarbonate (neutralizes acid) 3. Describe the processes of mechanical and chemical digestion. a. Mechanical digestion: physical breakdown of food which begins in mouth b. Chemical digestion: -breaks chemical bonds to create smaller molecules -involves enzymes 4. What is peristalsis? process where the esophagus squeezes to create wave like movements which pass bolus along 5. What is segmentation? circular muscles in the small intestine that contract to mix contents 6. What is the lower esophageal sphincter? connects stomach to esophagus and allows food to only pass into stomach 7. What is the pyloric sphincter? guides passage of food from stomach to small intestine (squeezes tight and only allows passage down) 8. What does an enzyme do? enzymes are protein molecules that speed up chemical reactions (digestion) a. Describe the enzymes that are part of chemical digestion. -amylase (carbs) -lipase(lipids) -protease(proteins) b. What suffix do enzymes end in? i. –ase 9. Identify the end products of carbohydrate, protein, and fat digestion (lecture). -carbs—> sugars -proteins—>amino acids 5 Revised 9/23 LN  -fats—> fatty acids + glycol 10. Describe the processes of absorption and transport of nutrients. -small intestine absorbs most nutrients -colon/large intestine breaks down fibers (bacteria ferment it) -blood absorbs and transports: carbs, amino acids, minerals, water soluble vitamins -lymphatic absorbs transports: fats and some vitamins 11. Describe the effect of severe undernutrition on the absorptive surface of the small intestine. reduces size of absorptive surface and makes absorption even more difficult 12. Define the condition & treatment for: a. Ulcer: irritation/perforation of stomach or small intestinal wall (caused by bacteria) b. Constipation: difficulty or reduced frequency of bowel movements c. Gastroesophageal reflux disease (GERD): stomach acids regurgitated back into esophagus 13. Describe Celiac Disease. autoimmune disease a. What types of foods are avoided on a gluten free diet? 14. Describe diverticular disease. pockets that develop in the lining of the small intestine that become inflamed/infected a. What type of diet is recommended for diverticular disease? high fiber diet 15. What is Inflammatory Bowel Disease (IBD)? abnormal response to the body’s immune system (ulcerative colitis, chrons). can affect colon and lower small intestine. 16. What is the difference between a prebiotic and a probiotic? probiotics: good bacteria Prebiotics: food for the good bactria a. What type of diet maintains healthy probiotics? Portion Sizes 6 Revised 9/23 LN 7 Revised 9/23 LN