Download OOPS! - Amy E. Hammerstedt

Nutrition & the Human Body
Benchmark Exam
REVIEW
2nd MP
What are these by name and use/definition?
1.
EAR
ESTIMATED AVERAGE REQUIREMENT
2.
UL
TOLERABLE UPPER INTAKE LEVEL
3.
EER
ESTIMATED ENERGY REQUIREMENT
4.
RDA
RECOMMENDED DIETARY ALLOWANCE
5.
DRIs
DIETARY REFERENCE INTAKES
6. A qualified health v. based on authoritative statements v. authorized health claim.
7. Phytochemical (plant source) v. zoochemical (animal source)
8.
Portion sizes and eating habits…larger portion offered usually eat most/all of it =eating more
9.
Fats and flavor fat tends to enhance the flavor of foods
10. Bile, what is it, where is it made, where is it stored? Made in the liver, stored in the
gallbladder and breaks down fat into small droplets
11. Nervous system’s role in eating and drinking responds to need food or water; fullness; taste &
smell affect appetite
12. Simple carbohydrates include the monosaccharides and disaccharides…know the three types of
mono-; names and components of di- glucose, fructose, galactose; sucrose (g + f), lactose ( g +
gal), maltose (g + g)
13. Refine grains v. whole grains-Refined grains have had the bran & germ removed-lacking fiber
and many vitamins (B’s) and minerals; whole grain has all three components and more
nutrient dense
14. nutrition message(s) from ChooseMyPlate.gov
15. baked potato v. potato chips…statements that can be made-baked is more nutrient dense while
chips may be considered more energy dense
16. Why were the Dietary Guidelines for Americans, 2010 including prevention information whereas
previous guidelines provided “maintenance” information?
Concern for the increased incidence of overnutrition (problems with weight management);
older guidelines were about maintaining good health not preventing chronic illnesses
17. describe MyPlate?
Nutrition & the Human Body
Benchmark Exam
REVIEW
2nd MP
18. One half of the "plate" in the MyPlate eating plan consists of: Fruits & Veggies
19. The ________ Values listed on the Nutrition Facts panel of a product are general reference
levels for the nutrients listed on the food label. Daily
20. The Daily Values on a food label are based on how many dietary calories? Diet of 2000 cal.
21. What information must be listed on a food label Name, ingredients, net wt., “manufacturers”
info
22. How are the ingredients on a food label organized? By mass, descending order
23. If one cup of reduced-fat milk provides 8 percent of your Daily Value for fat, this means that –
you’ve consumed 8% of the amount of that particular nutrient recommended for the day in a
2000 cal based diet
24. List forms of mechanical digestion (“technical” names, too) chewing & grinding (mastication),
peristalsis, churning, pendular motion, segmentation
25. The majority of digestion occurs in the SMALL INTESTINE
26. What does occur in the colon? Water is absorbed, some vitamins are made
27. What can you say about the function & structure of the small intestine? Longer and more
narrow than LI; “folds” or crypts, lining has finger-like villi that have even smaller microvilli, all
to help increase the surface area to increase absorption
28. The ___Liver_____ produces bile and the __gall bladder___ stores it.
29. All of the following belong to the five basic categories of taste are sweet, salty, sour, __bitter_,
and savory (umani).
30. What is the role of intestinal villi? Increase rate of absorption of nutrients into the blood
stream
31. The stool is stored in the final part of the large intestine, called the ___rectum_____.
32. The process that converts whole foods into simple nutrients is called DIGESTION
33. ______CARBOHYDRATES______ provide immediate energy to the cells of the body.
34. _______OOPS!___________ provide immediate energy to the cells of the body.
35. What is the function of glycogen? STORES GLUCOSE IN THE LIVER TO PROVIDE SOURCE OF
CARB BASED ENERGY FOR LATER (endurance activities or skipping a meal)
36. After the release of insulin, what three things can happen to the glucose?
Nutrition & the Human Body
Benchmark Exam
REVIEW
2nd MP
Glucose is absorbed from blood stream as it passes through the cell membrane so it may used
by cell for cellular work; form limited amounts of glycogen to store the glucose or it may be
converted into fat
37. Which hormones will increase your blood glucose level? Glucogan & epinephrine
Given the diagram above identify clockwise from upper right- esophagus, stomach, pancreas, small
intestine, rectum, anus, (appendix…not required), large intestine, gall bladder, liver and mouth
Essay:
Explain how a person can be obese and malnourished at the same time.
A person can be obese due to an excessive intake of calories but still not be getting the required
amounts of nutrients and can therefore be malnourished. Malnourishment is the long-term outcome
of consuming a diet that doesn’t meet nutrient needs.
Why is whole grain bread a better choice than enriched bread?
Whole grain bread has more phytochemicals and fiber than enriched bread, and has some vitamins
and minerals at higher levels than in enriched bread.
Nutrition & the Human Body
Benchmark Exam
REVIEW
2nd MP
List strategies that you can use at home, when eating out, and when shopping to control your portion
sizes.
At home, measure food to develop an "eye" for correct sizes, use smaller plates, keep serving dishes
off the table, store leftovers in measured portions, avoid eating snacks directly from the bag or box,
and cook smaller portions. When eating out, ask for half orders, choose an appetizer as the entrée,
and take part of the meal home. When shopping, read food labels, buy pre-portioned servings, and
divide packages of snacks into individual portions.
What is a functional food? Describe how both naturally-occurring and packaged functional foods can be
part of a healthy, well-balanced diet.
A functional food is a food that has a positive effect on health beyond providing basic nutrients.
Naturally occurring phytochemicals and zoochemicals are found in whole grains, fruits, vegetables,
fish, dairy products, and healthy vegetable oils. These foods can be part of a healthy diet. Packaged
functional foods can be consumed with attention to avoiding overconsumption of one compound. A
registered dietitian (RD) can provide advice on the benefits of functional foods in the diet and how to
balance them with food intake.
What is celiac disease and how is it managed?
Celiac disease occurs when the lining of the small intestine flattens out due to an abnormal
reaction to gluten, a protein found in wheat and other grains, such as barley and rye.
Symptoms include reoccurring abdominal bloating, cramping, diarrhea, gas, fatty and foulsmelling stools, weight loss, anemia, fatigue, bone or joint pain, and even a painful skin rash.
Untreated, it can lead to osteoporosis, diminished growth, and even seizures due to
inadequate folate absorption. Treatment is a gluten-free diet.
What is the difference between insoluble and soluble fiber?
Insoluble fiber does not dissolve in water, while soluble fiber does dissolve in water. Insoluble fiber
holds water in the stool and helps with constipation. Soluble fiber binds bile salts and can help to
lower cholesterol as well as slow the digestion of carbohydrates, thereby helping to lower blood
glucose levels after meals in people with diabetes.
What is IBS? What causes it and what can be done to treat it?
IBS is a functional disorder that involves changes in colon rhythm. There is no tissue damage,
inflammation, or immunologic involvement of the colon. People suffering from IBS over-respond to
colon stimuli. Stress and low-fiber diets are among the suspected factors in development of the
disorder. Medical management includes dietary modification, stress management, and occasional use
of prescription drugs.
Discuss the importance of portion control in a healthful diet and describe the difficulties in determining
proper portion size. Describe how MyPlate encourages portion control.
Portion control encourages moderation and a balance of calories. Difficulties include the trend of
increasing portion sizes and the lack of standardization of portion sizes. MyPlate encourages portion
control by recommending serving sizes and the number of servings to choose from each food group.
Nutrition & the Human Body
Benchmark Exam
REVIEW
2nd MP