NDT 2043 Final Exam Review PDF

NDT 2043 Final Exam Review (NO labeling or images to identify) 70 questions Chapter 1 Definition of nutrition Food sources of all the macronutrients Calculate the calories in a meal given the...

NDT 2043 Final Exam Review (NO labeling or images to identify) 70 questions Chapter 1 Definition of nutrition Food sources of all the macronutrients Calculate the calories in a meal given the macronutrients, determine the percentage of calories that come from the different macronutrients (see pg 13 in book) Chronic Diseases that have a direct nutrition link Macronutrients vs Micronutrients Who should you obtain nutrition advice from General recommendations of the DGA’s Components of MyPlate AMDRs for macronutrients Chapter 2 Components of a healthy diet General recommendations of the dietary guidelines Identify nutrient dense foods and non nutrient dense foods Be able to read and apply nutrition information from a food label (this is an image) Chapter 3 Macronutrients related satiety Overall pathway of the GI tract/flow of food Primary role of stomach, pancreas, small intestine Hunger vs appetite Cells and tissues that rely on glucose for energy Chapter 4 Which monosaccharides make up each disaccharide Food sources of fiber Function of liver glycogen How is type 2 diabetes managed? Ketosis prevention Consequences of high sugar intake Chapter 5 Basics of lipid digestion and absorption Consequences of a diet high in total fat and a diet high in saturated fat What is an essential fatty acid? Chapter 6 Calculate protein needs for a healthy adult The different types of vegetarians Nutrient deficiencies vegetarians and vegans are at risk for  Plants sources that are compete proteins Chapter 7 & 8 Purpose of metabolism Glycolysis – what happens, does it require oxygen Define ATP and what it is used for How and why are ketones formed Examples of B vitamins, their food sources and their role in metabolism Consequences of inadequate folate in the diet Chapter 9 Fluid balance, what is considered normal (fluid consumption vs fluid excretion) Regulation of blood volume and blood pressure Consequences of a high sodium diet Processed food and sodium vs potassium content Chapter 10 and 10.5 Antioxidant food sources Dietary supplements and How betacarotene is related to Vitamin A toxicity risk. Deficiency symptoms of Vit C, Vit A Identify the carotenoids Define phytochemical Chapter 11 Deficiency and toxicity symptoms of the vitamins and minerals studied Major food sources of magnesium, phosphorus, potassium, fluoride Good sources vs poor sources of calcium, consider the impact of oxalates Minerals that make up the bone structure Purpose of bone remodeling Chapter 12 Sources of heme and non heme iron Factors that promote and inhibit iron absorption Iron deficiency, what it is and who it affects. Iron deficiency in the US vs the world Chapter 13 Definition of basal metabolic rate, factors that influence BMR Identify BMI categories when given a BMI value Heathy vs unhealthy fat distribution Characteristics of a healthy weight loss program. Red flags for identifying a fad diet Identify and understand factors that effect body weight