Download Examine One – Nutrition Course, Biol 1322, Dr. Jennifer Davis The

Examine One – Nutrition Course, Biol 1322, Dr. Jennifer Davis
The exam covers chapters 1 through 6 in Personal Nutrition, Sixth Edition, Boyle and Long. I have given
the highlights below by general subject category. Please know all the material presented on the slides
as well and any pages presented from your text. There will be about 20 questions per chapter and 2
bonus questions (short paragraph answers) per chapter. You can choose 100 multiple choice questions
to answer (from any of the questions presented) and up to 6 bonus questions (one from each chapter).
Good luck to all of you, study conscientiously and make me proud!
Chapter 1







Lifestyle factors associated with disease
Role diet plays in disease prevention and which diseases can be prevented by diet.
Characteristics of a legitimate and qualified dietician versus a person who claims to be a
nutritionist
Things to look for in nutrition research studies
Calories in macronutrients
Strategies for eating out
Healthy People 2010 Dietary and Lifestyle Guidelines
Chapter 2










ABCMV diet-planning principles
Concept of nutrient density and how it helps to guide food choices
What nutrients contribute to weight gain, and what should be the relative percentage of caloric
energy from macronutrients in an adult diet
Concept of adequacy in the diet; concept of Daily Recommended Intake, Recommended Daily
Allowance and Upper Tolerable Intake, how they differ, what they mean and how they are used
to make nutritional recommendations
What claims are regulated by the FDA and which are not; what is wrong with taking a megadose?
Activity recommendations to prevent disease
Nutrition Fact Panel and what information it contains
Types of sugars common in foods
Healthy snacking – what is it?
What is a lifestyle disease?
Chapter 3



Hormones that regulate blood glucose
Names for disorders associated with imbalance in blood glucose levels
What to eat when blood glucose levels are low









The types of carbohydrates (3) and how the body processes them
The parts of wheat and which are nutrient rich and which are fiber rich
Conditions related to food intolerance versus food allergies
Why the body needs carbohydrates, and how they are used, what foods contain what types of
carbohydrates
Fiber rich foods
Disaccharides, polysaccharides
Which organs secrete insulin, which organs secrete glucagon?
The actions of the hormones insulin and glucagon and the relationship between the two
hormones in the regulation of blood glucose.
What levels of consumption are safe for artificial sweeteners – does this differ in adults and
children?
Chapter 4










Benefits of lipids in the diet – provide satiety, other functions in nutrient distribution, vitamins
What are PUFA?
What is an essential fatty acid and what food sources are they available from?
What is the significance of cholesterol in the diet? What hormones are made from cholesterol?
Types of lipids in the diet and types of essential lipids
American Heart Association recommendations to reduce heart disease risk
Fat replacers – the risks and benefits
Foods rich in polyunsaturated fats
Fat soluble vitamins, what foods contain these, and how they aid in disease prevention
The five functions for lipids in the body
Chapter 5











The basics of proteins: what they do in our bodies, what happens to them when they are
exposed to high temperatures, acids, bases or other denaturing agents
What is an antigen and what is its function
How many amino acids are found in nature and how many are essential (i.e. humans cannot
synthesize them de novo)
What is an enzyme, what is its role in body function?
What are hormones, what are the made from?
What is a buffer, what is an emulsifier, what is plaque (related to heart disease)
What are diseases of protein over-consumption?
What are diseases of protein deficiency?
Sources rich in amino acids and what defines the quality of a protein
What is Kwashiorkor? Marasmus? Diabetes? Hypertension?
How can vegetarians ensure they have adequate protein and meet all their essential amino acid
needs?




What is protein complementing? Combinations of foods that complement each other
What is protein sparing
Why is soy good for you at some stages of life?
What is urea, ketone bodies and where do these come from – i.e. are they a bi-product of a
chemical process?
Chapter 6















What is a water-soluble vitamin? What is a fat soluble vitamin?
What is a mega-dose? What is toxicity, and how can it be avoided?
What diseases are associated with vitamin over-doses? With vitamin deficiencies?
What is a phytonutrient?
What are some natural compounds that aid in disease prevention and which diseases to they
reduce the risk of?
What vitamins should pregnant women consume high doses of (and those women of childbearing age)?
Which vitamin is actually a hormone? Which vitamin is synthesized by bacteria in the intestine?
Function of vitamins in health, metabolism, and body homeostasis
Concept of free radicals and anti-oxidants
Which food groups are rich in what vitamins?
What is vitamin K?
What substances in tomato, broccoli or other vegetables and fruits are thought to be beneficial
to health (be specific hear, and it is in the book and on slides)
What is a functional food?
What herbs are known to be helpful in treating diseases
What herbs are thought to be dangerous and why