Download Study Guide for Midterm

Study Guide for Biochemistry 2300 Midterm
Summer Session I
Spring 20044
Note: this summary may not include everything covered to date but it does summarize the bulk of
the material. Do not rely solely on this summary as there may be question asked on the midterm
that have been omitted from the guide.
You should be able to:
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Compare current diet trends to historical diets
Identify factors that affect food choices.
List the major classes of nutrients.
Know the amount of energy contained in each of the nutrients and perform calculations based
on that.
Explain the 3 basic functions of nutrients in the body.
Describe how consuming too much or too little of a nutrient can affect health.
Identify reliable versus questionable nutrition information
Explain what dietary standards, such as the DRI, NRI, DRV, UL, etc are and how they are
used.
Explain the goals of Dietary Guidelines
Describe the Food Pyramid and the Canada Food Guide for Healthy Living and know the
differences between the two.
Know the recommendations for the nutrient groups of the Canada Food Guide for Healthy
Living
Differentiate between Healthy People 2000, Healthy People 2010 and Vitality
Explain what the Exchange Lists are and how they can be used to plan diets
List and explain the types of information provided on food labels.
Know the components of nutritional assessment.
Know what metabolism is and how it can be affected by either and excess or a deficiency in
nutrients.
Describe the path of a meal as it travels through the digestive tract.
Know the components of the digestive tract.
List the nutrients that provide energy.
List and explain the components of energy output (RMR, Thermogenesis, physical activity,
T.E.F. etc.) and be able to do calculations based on these
Describe the methods of assessing body weight and body composition.
Describe the health risks associated with excess body fat.
Explain the role of genetics and environment in determining body weight.
Differentiate between unrealistic ad legitimate claims for weight loss products or programs.
Recognize the hazards of fad diets.
Describe the eating disorders anorexia nervosa and bulimia nervosa.
List the health benefits of exercise.
Describe the difference between saturated and unsaturated fatty acids.
Describe the functions of lipids in the body.
Explain the recommendations for fat intake for the general population.
 Know, generally, how nutritional state can be assessed in the eyes.
 Know what holistic medicine is and how it can be interrelated to traditional medicine.
 Know what herbalism is and the controversy behind herbalism and the concept of using
herbalism as a nutritional supplement.
 Differentiate between the RDI/RNI for nutrients and energy nutrients (American vs Canadian
recommendations)
 10 Commandments of Good Nutrition
 Health messages on food labels and their implications
 Definitions
 Be able to do calculations to determine:
 caloric content and nutrient composition of a meal or a food
 nutrient density of foods
 a persons RMR
 a persons required energy intake based on their activity and their stature
 a persons energy expenditure
 a persons % IBW and BMI
 a persons allotment of grams of carbohydrate, fats and proteins based on their kcalorie
intake
 converting from grams of nutrient to kcal of a nutrient and back again
Readings pertaining to the material covered to date.