Exam 2 Study Guide (Ch 5-7) PDF

**Exam 2 Study Guide** Number of exam questions related to learning outcome are found in parentheses. Unless otherwise noted, exam questions are multiple choice. **Chapter 5: Lipids** 1. Describe functions of fat in the body and in foods. (2) a. Provides energy to cells b. Energy sto...

**Exam 2 Study Guide** Number of exam questions related to learning outcome are found in parentheses. Unless otherwise noted, exam questions are multiple choice. **Chapter 5: Lipids** 1. Describe functions of fat in the body and in foods. (2) a. Provides energy to cells b. Energy storage in the body c. Insulates body organs d. Transports fat soluble vitamins A, D, E, and K in the body e. Creates cell membrane structures (phospholipids) f. Forms hormones, vitamin D, and bile acids that digest triglycerides (cholesterol) 2. Describe the different types, structures, and functions of lipids including fatty acids. (2 multiple choice and 7 matching) 3. Identify food sources of different types of lipids including saturated -, monounsaturated-, and polyunsaturated- fatty acids, and cholesterol. (7) 4. Describe lipid digestion, absorption, and transport in the body. (5 multiple choice and 4 matching) g. Digestion: i. Very little in mouth and stomach ii. Small intestine: triglycerides must be broken apart from fatty acid and glycerol backbone, BUT fat doesn't like water and since triglycerides are in water in the small intestine, enzymes can't get to fatty acid. BUT bile from the liver/gallbladder had one end that likes water and one end that doesn't so bile goes into small intestine, emulsifies fat, then allows for enzymes to work to break it down iii. Large intestine: only 5% of fat is excreted h. Absorption iv. Short/medium chain (10-12 carbon) go from small intestine to blood and then liver v. Long chain (16+) must be repackaged as triglyceride in small intestine 1. Package w/ cholesterol, protein, phospholipids which creates chylomicron 2. Chylomicron is transported through lymphatic system, then cardiovascular system, then liver 3. 98% is RECYCLED, rest is excreted i. Transportation: vi. Lipoproteins: a vehicle to transport lipids from small intestine and liver to body tissues 5. Describe the development of atherosclerosis. Identify risk factors for and recommendations to prevent cardiovascular disease. (4) j. Atherosclerosis: hardening of arteries from cholesterol and fatty material plaque k. Risk Factors: vii. Smoking, hypertension, diabetes, age 65+ l. Enhancers viii. Genetic history ix. Elevated LDL of \>160 mg/dL x. Chronic kidney disease xi. Inflammatory diseases xii. Elevated triglycerides \>175 mg/dL m. Contributing Factors xiii. Diets high in calories, saturated fat, sodium, and added sugars xiv. Diets low in fruits and vegetables xv. Inactivity xvi. Excess body fat xvii. Being a MAN HAHAHAHAHAHAHAHAHA n. Recommendations: xviii. Eating lots of plant-based foods (they are rich in antioxidants). xix. Limit refined grains and added sugars xx. Eat a diet low in saturated and trans fats. xxi. Consume a high omega 3:omga 6 ratio to get the health benefits of omega-3 fatty acids (lowers blood pressure, prevents blood clots, reduces inflammation, and reduces triglycerides). People who eat 8 oz fish/week have lower risk for heart disease. If you don\'t like fish, get your omega-3 fatty acids from canola oil, flaxseeds, and walnuts. 6. Identify the recommendations for fat intake from the Food and Nutrition Board (Acceptable Macronutrient Distribution Range) and the American Heart Association. (2) o. ADMR is 20-35% of calories xxii. 2000 cal diet- 400-700 kcals p. Essecial fatty acid AI is 5% q. Saturated Fat is less than 10% xxiii. 5-6% if you're unhealthy **Chapter 6: Proteins** 1. Describe the structure of proteins and explain why adequate amounts of all the essential amino acids are required for protein synthesis. (3) a. Proteins contain nitrogen which are the building block of protein. without these essential nutrients, our bodies can\'t make the proteins needed to do work. 2. Describe protein digestion, absorption, and metabolism. (7) 3. List and describe the functions of protein in the body. (2) b. Supporting growth& maintanance c. building enzymes, hormones, and other compounds d. building antibodies e. mainting fluid & electrolyte balance f. maintaining acid-base balance g. prevent blood clotting h. provide energy & glucose 4. Explain protein balance. (3) i. If the phrase \"protein balance\" confuses you, try substituting \"protein\" with \"muscle and/or lean tissue.\" For example, people in positive protein balance are gaining muscle and/or lean tissue (e.g. growth, weight lifting, or being pregnant). People in negative protein balance are losing muscle and/or lean tissue (e.g. someone sick in the hospital). 5. Characterize foods in terms of protein amount and quality and also identify proteins that are complementary. (4) j. High quality: animal products (high in amino acids) k. Medium quality: vegetables (mid amino acids) l. Low quality: grains (low in amino acids)  6. State the AMDR for protein. Calculate an individual's recommended protein intake (RDA). (3) m. 10-35% of total calories i. For 2000 total calories, 200-700 kcal, 50-175 g per day, ii..8 g per kilogram of body weight is recommended ammount 7. Describe characteristics and consequences of protein-calorie malnutrition. (2) 8. Describe how genes and nutrition interact and the current reality of using genetic testing to assess an individual's disease risk. (1) n. Nutrigenomics: Nutrients interact with genes and change how genes are expressed o. Nutrigenetics: How genes determine the effects of the diet 9. Identify the strengths and limitations of vegetarian and meat-containing diets. (3) p. Strengths: high in fiber, fruits, vegetables, low in saturated fats, reduced risk of obesity and chronic diseases. q. Weakness: low in calcium, iron, zinc, vitamin B12 and D. r. Omnivore has the same benefits of decreased risk of obesity and chronic diseases if they consume a diet that meets MyPlate recommendations. **Chapter 7: Energy Balance** 1. Describe the components of energy expenditure and the factors that affect BMR. (3 multiple choice and 4 matching) 2. Describe BMI and other ways to assess weight, body composition, and fat distribution, and identify their limitations. Calculate and interpret BMI & interpret waist measurements to assess chronic disease risks. (6 multiple choice and 3 matching) a. BMI= body weight in kilos divided by height in meters squared i. Underweight: \25 iv. Obese: \>35 b. Body composition: v. 18-24% fat for men vi. 25-31% fat for women vii. Density 1. Underwater (hydrostatic), air displacement, skinfold measures, bioelectrical impedance analysis, dural energy x ray absorptiometry c. Waist circumference: viii. Men: \>40 inches is concerning ix. Women: \>35 inches is concerning d. Red flags: x. Hypernestion (highblood pressure) xi. Hypercholosteraltemia xii. Family history of obesity and obesity related diseases xiii. Upperbody (apple shape) andriot fat distribution xiv. Hyperglycemia (high blood pressure) 3. Summarize healthy strategies for achieving and maintaining healthy body weight. (7) e. No more than 2 punds a week over 6 months f. Weight loss maintentence g. Follow my plate and principles of a healthy diet h. Healthy relationship with food i. Increase physical activity j. Specific realsistic goals k. Intuitive eating