Download Nutrition Test review sheet

Unit One Test: Nutrition and Health
Canada’s Food Guide: (text pg.8-11, and handouts: Macro and Micronutrients)
1. Identify the recommendations in the food guide
2. How can you make each serving count?
3. What is a critique of Canada’s food guide?
4. What is an example of a difference in another country’s food guide?
Nutrition: (text pg.8-11, and handouts: Macro and Micronutrients)
5. Identify the 6 groups of nutrients
6. What are the main functions of nutrients?
7. Explain the difference between macro and micro nutrients.
8. What is a Dietary Reference Intake and why is it useful?
Carbohydrates: (PowerPoint and text pg. 12-15)
9. Define the three types of carbohydrate: Monosaccharide, Disaccharide, and Polysaccharides and provide examples of each.
10. Identify and explain the three main functions of carbohydrates
11. What is fibre? Why is it important to the diet? What is the difference between insoluble and soluble fibre?
12. What happens when there are not enough carbohydrates in the diet?
13. Explain the difference between simple and complex carbohydrates and provide examples of each
14. What is the difference between whole and refined grains? Which is the healthier choice and why?
15. What is the glycemic index? Explain the relation between different types of carbohydrates and blood sugar levels. Why
should you choose foods low on the glycemic index more often?
Fats: (PowerPoint and text pg. 16-18)
16. What are the main functions of fat in the body?
17. Identify sources of animal and vegetable fat
18. What is cholesterol? What is the difference between LDL and HDL cholesterol?
19. Identify and explain each type of fat (saturated, trans, and unsaturated: monounsaturated, polyunsaturated). Provide
examples of each and explain the effects the type of fat has on the body.
20. What are the omega essential fatty acids and why are they important to the diet? Provide an example and explain the effects
they have on the body.
21. What happens if you get too little fat? What happens if you get too much?
22. Identify ways to reduce fat in your diet
Protein: (PowerPoint and text pg. 19-20)
23. Identify and explain the main functions of protein in the body
24. What are amino acids? What is the difference between essential and non-essential amino acids?
25. Explain the difference between complete and incomplete protein. Provide examples of each.
26. What are complementary proteins? What types of food do you need to eat to complete your protein?
27. What happens if you get too little protein? What happens if you get too much protein? What group of people are most likely
to get too little protein? What group of people get too much? Why?
Micronutrients
28. What are micronutrients?
29. What is the difference between water soluble and fat soluble vitamins? Which vitamins are in which group?
30. What are the role of the different vitamins and what functions do they perform in the body? What happens if you get too
much or too little?
31. What are the major and trace minerals? What are the electrolytes and phytochemicals? What functions do they perform in
the body? What foods are they found in? What happens if you get too much or too little?
Digestion: (Handouts: The Digestive System organizer and The Digestive System summary page, Food Into Fuel video questions and
text pgs.68-72)
32. Identify the parts of the digestive system, label their location on the body and explain how they function and aid in digestion.
33. What happens to the food that you eat during digestion?
Diet Related Disorder/Disease
Diet Related
Disorder
What is it? How does it affect diet?
Diet Related
Disease
Celiac
disease
Osteoporosis
Crohn’s
disease
Type 2
Diabetes
Anemia
Heart Disease
What is it? How does it affect diet?