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McCafferty NFSC 303 Review for Final Exam Fall 2006 You may use a calculator during the exam. Cell phone calculators, PDA’s or other datastoring devices will not be allowed. Please do not plan on sharing calculators for the final exam Part I: Comprehensive Material Overview of Nutrition: Understand the basics (from Nutrition Intro lecture notes) of the micronutrients and macronutrients. Be sure to review the overviews I gave you on protein, CHO and fat. Terms: chronic disease, health, nutrition, macronutrient, micronutrient, kcalorie, essential nutrient, phytochemicals, nutrient density, digestion, and absorption. MyPyramid.gov – understand basic concepts and “serving” sizes (What counts as a cup of milk? What counts as an ounce of grain? Etc.). Remember, you can refer to your notes OR to mypyramid.gov inside the pyramid click on the food group you want to look at “what counts as an ounce?” (or a cup, or whatever). Basics on using exchanges. I’ll give you very basic calculations, so be sure you know what a serving of bread or pasta is, a serving of fruit/fruit juice, a serving of milk, a serving of meat, etc. If you’ve completed the practice sheets, you should be fine. Be sure you can estimate the number of PROTEIN OR CARBOHYDRATE grams in a meal and tell me if the meal meets the protein and carbohydrate needs of a particular athlete. This is where you’ll apply what you know. Dietary Guidelines For Americans (and % kcals recommended from each macronutrient). Example: the Dietary Guideline for saturated fat is less than 10% of kcals. What are the dietary guidelines for physical activity? (There are three guidelines; one for decreasing risk for chronic disease, one for preventing gradual body weight gain, and one for sustaining weight loss.) Food labels: Be able to completely interpret the food label. Be able to do all calculations and compare % kcals to macronutrients. Label all units. Be careful and practice! Students lose a lot of points here because they forget how careful they need to be!! (Remember grams to kcals to % kcals, as well as kcals to grams). What does “good source” mean? Etc. Supplements: Who has burden of proof for their safety and efficacy? What’s the difference between a “dietary supplement” and a drug? Metabolism: Here’s where you put it all together: Understand how CHO, fat and protein enter the metabolic pathways. Use the metabolism (“tying it all together”) practice sheet as a guide. Human Energy Systems: Understand the three components of energy expenditure, as well as the factors that influence them (example: BMR is most greatly influenced by thyroxine and LBM). Part II: New material Protein: Review vegetarianism: classifications, potential health impact, protein combining, and nutrients of concern. Water Balance Water balance, including major electrolytes (sodium and potassium) and their functions Factors affecting water balance: Diuretics, ADH, thirst, etc. Water RDA, as well as specific recommendations before, during, and after exercise Implications of dehydration Weight Control: Use your notes as your guide, as I’m not sure how much we’ll get to before we run out of lecture time.