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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