Download McCafferty NFSC 123 Review for Final Exam Fall 2003

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
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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.