NFSC100 Exam 3 Study Guide Fall 2024 PDF

Exam 3 Study Guide Fall 2024 NFSC100 Energy Balance, Obesity and Weight Management 1. What are the components of the energy balance equation? 2. What constitutes “energy in” and how is it measured? 3. What are the three...

Exam 3 Study Guide Fall 2024 NFSC100 Energy Balance, Obesity and Weight Management 1. What are the components of the energy balance equation? 2. What constitutes “energy in” and how is it measured? 3. What are the three components of “energy out”? Roughly, what proportion of overall energy expenditure is accounted for by each component? 4. What factors impact a person’s BMR? 5. What is the BMI? Be able to interpret the BMI in terms of weight status. 6. What are some limitations of using BMI to assess health status? 7. What are the health risks associated with obesity? What are the health risks of being underweight? 8. What is the difference between fat mass and fat free mass? We discussed several ways to determine % body fat such as skinfold measurements, bioelectrical impedance and DEXA. How are each of these methods used to assess percent body fat? 9. What has been the trend in the prevalence of obesity in the U.S. in recent decades? 10. What is the difference between visceral fat and subcutaneous fat? What is the difference between central (android) obesity and gynoid obesity? Which of these is more dangerous in terms of cardiovascular risk? 11. What consequences and risks are associated with obesity? 12. What are some physiological (inside-the-body) theories about the cause of obesity? 13. What are some environmental (outside-the-body) theories about the cause of obesity? 14. What is the difference between hunger and appetite? Which is generally perceived as a stronger sensation: hunger/appetite or satiation? 15. What are the three components of a successful weight loss program? Provide details on the dietary recommendations for weight loss. How much of a calorie deficit must one create to lose a pound of body fat? 16. What are some components of fad diets? 17. What are the risks/benefits of alternative treatments for obesity such as drugs, surgery and very low calorie diets? What is different about the new class of anti-obesity drugs (GLP1’s) as compared to older weight loss drugs? Diet as a Risk Factor for Chronic Disease 1. What are human chronic diseases? What distinguishes a chronic disease from an infectious disease? 2. What are the leading causes of death in the US? 3. What is a risk factor? What is the difference between a modifiable and a non-  modifiable risk factor? Can one chronic disease be a risk factor for another chronic disease? 4. What are the levels of disease prevention? 5. What are the risk factors for cardiovascular diseases and hypertension? 6. Be prepared to identify the general steps of how to reduce individual risk for a chronic disease, especially cardiovascular disease. 7. What is atherosclerosis? What contributes to atherosclerosis? 8. What are the nutritional strategies to reduce risk for cardiovascular disease and hypertension? 9. What is the TLC eating pattern? (What dietary changes does it recommend and why?) Food Safety 1. What types of organisms generally cause food-borne illnesses? What are the most common foodborne illnesses? What are their causes? 2. Which groups of people are most susceptible to food-borne illnesses? 3. Which foods are mostly likely to cause food-borne illnesses? 4. How/where can food become contaminated with a microbe? 5. What are the growth requirements of disease-causing bacteria? 6. What are the safety precautions for handling foods from farm to table? 7. What is the temperature danger zone? Why? 8. What does the Food Safety Modernization Act do? 9. What U.S. agencies are responsible for protecting the U.S. food supply? 10. What are the four main ways to prevent food-borne illness in your own home? Describe each and explain why it is important. 11. Be prepared to read a chart to identify what internal temperature each of the following foods should be cooked to: eggs, poultry, steak, ground beef, leftovers?