Download BIOL 103 Chapter 1-11 Review

Final Review
Chapters 1-11
Chapter 1: Nutrients
• Functions of nutrients
• 5 Factors that influence food choices:
– Sensory (flavors/taste/texture), Cognitive (food
habits, advertising, beliefs), Genetics,
Environmental (economics, lifestyle, availability,
cultural influences, religion), Health status
• Nutrient
– Essential vs. Non-essential nutrient?
Chapter 1: Nutrients
• 6 classes of nutrients: carbs, proteins, lipids,
vitamins, minerals, water
– Macronutrient (carbs, proteins, lipids, water) or
micronutrient (vitamins, minerals, water)?
• Energy in Food
– We use calorie as a general term for energy, and
kcal as a specific measurement or unit of that
energy.
Chapter 1: Nutrients
• Common Study Designs used in Nutrition
Research?
1. Animal: effects of nutrients on animals
2. Cell culture: effects of nutrients on cells
3. Epidemiological: study of disease/death rates in
population to identify factors that may be related to
cause of disease
• Correlation is not always causation
4. Case Control: those with disease vs. those without
disease
5. Clinical/Intervention: experimental vs. control
groups (controlled diet, nutrient supplement, etc.)
Chapter 2: Nutrition Guidelines
• Main idea: how to access, read, interpret, and
apply nutrition guidelines
– Tools: Guidelines for Americans, 2010 and My
Plate (from USDA)
• What are the tools? What are their main goals?
– Social-ecological model: model that describes
which factors and elements of society affect
people’s own choices about food/exercise
Chapter 2: Nutrition Guidelines
• DRI = Dietary Reference Intakes
– Estimated Average Requirement (EAR): 50%
– Recommended Dietary Allowance (RDA): 97-98%
– Adequate Intake (AI): when EAR/RDA is n/a
– Tolerable Upper Intake Level: max level of
nutrient intake you can take without harmful
effects.
Chapter 2: Nutrition Guidelines
• Food labels
– FDA (all foods) vs. USDA (poultry/meat)
– 1990 NLEA: name of food, net weight, name/address
of food company, list ingredients, nutrition info
(nutrition facts panel)
• Nutrient Claims on food and dietary
supplements:
1. Nutrient content claims (fat free really means <0.5g
of fat per serving)
2. Health claim
3. Structure/function claim
Ch 3: Functional Foods and Dietary
Supplements
• Functional foods: a food that may provide
health benefit beyond basic nutrition (ex.
phytochemicals, bacteria, fiber, etc.).
– Foods can be enhanced with functional
ingredients during processing.
– Phytochemicals: plant chemicals; act as
antioxidants
Ch 3: Functional Foods and Dietary
Supplements
• Food Additives: direct (added intentionally)
vs. indirect (added unintentionally)
– Regulation by FDA: Food, Color, GRAS, Priorsanctioned substances
• Dietary/herbal supplements: products that
contain a dietary ingredient
– Regulation: supplement approval by FDA is NOT
required
• Which one needs FDA approval?
Ch 3: Functional Foods and Dietary
Supplements
• Fad diets most often eventually fail because
they do not work.
• The few that prove effective and have a scientific basis
become integrated into conventional nutrition and diet
therapy.
Ch 4: The Human Body – From Food to
Fuel
• Peristalsis vs. Segmentation
• Organization
– Parts (mouth  anus)
• Mouth, esophagus, stomach (digestion, HCl, pepsin), small
intestine (digestion, absorption), large intestine (digestion of
fiber, absorption), rectum
– Accessory organs
• Salivary glands (salivary amylase, lingual lipase), liver (bile),
gallbladder (stores bile), and pancreas (bicarbonate, insulin,
glucagon, digestive enzymes)
• High fiber diet is beneficial for which GI disorder?
Ch 5: Carbohydrates
• Main carbohydrate sources: Plants
• 2 Main Types:
– Simple (sugars): 1-2 sugar molecules
– Complex (starches and fibers): 3 or more sugar
molecules.
• Storage form: Glycogen vs. Starch
Ch 5: Carbohydrates
• Forms of diabetes mellitus:
– Type 1: lack of insulin production
– Type 2: cells are resistant to insulin
– Gestational diabetes: occurs during pregnancy
• Glycemic Index: measures effect of food on blood
glucose levels
• Describe the relationship between blood sugar
and glucagon/insulin.
• What is the difference between Nutritive vs. Nonnutritive sweeteners?
Ch 6: Lipids
• Storage form: Triglycerides
• Saturation:
– Saturated (all single bonds) vs. Unsaturated (1 or
more double bonds)
– Fats with more double bonds are generally more
liquidy.
• How is Trans fat made?
Ch. 6 Lipids
• Apple/visceral vs. Pear/subcutaneous shape
• To travel in your blood stream, lipids are
packaged into lipoprotein carriers:
– Chylomicron (releases TG)  VLDL (TG)  IDL
returns to liver and converted to LDL (delivers
cholesterol)  Liver
– HDL (picks up cholesterol)
• Which chronic diseases are related to intake of
saturated fat and trans fat?
Ch 7. Proteins
• Made up of: Amino Acids
• Protein Synthesis: (Fig 7.9)
– When cells make proteins, they use AA from
Amino Acid pool and dietary proteins.
• Cells in your body constantly build and breakdown
proteins  Protein turnover (“protein recycling”)
– Proteins can also be precursors of non-protein
molecules (DNA/RNA/NT)
– Breakdown of amino acids  Urea  Urine 
Kidney
Ch. 7 Proteins
• What are some basic functions of body
proteins?
• Complete proteins vs. incomplete proteins
• Vegan vs. Vegetarian
– Diet and Lifestyle vs. Diet
• What are factors that increase our need for
more dietary proteins?
Ch. 8 Energy Balance and Weight
Management
• Correct order of body’s energy usage:
– Carbs  Fat  Proteins
• Define the following: hunger, satiation, satiety,
appetite
• _______ of American children are
overweight/obese.
Ch. 8 Energy Balance and Weight
Management
• Know how to calculate your BMI
• BMI
– Be able to interpret BMI to
underweight/normal/overweight/obese
– Tools to measure potential health risks associated
to body fat vs. total body fat
• Internal vs. External factors that influence our
food/energy intake
Ch. 9 Vitamins
• Enrichment vs. Fortification
• Vitamins – organic, not an energy source,
needed in small amounts
• Fat-soluble vs. water-soluble
– Vitamins A/D/E/K vs. B-vitamins, vitamin C
– Food preparation and vitamin content
– General functions/deficiencies/toxicities
• Topics: Homocysteine
Ch. 9 Vitamins
• Example of the level of detail:
1. Vitamin A/Beta-carotene:
• Function: Vision, Immune System, Cell development
• Toxicity: Teratogen
2. Thiamin/B1
• Function: Energy metabolism
• Deficiency: Beriberi
• Toxicity: None
Ch. 10 Water and Minerals
• Thirst as source of body’s hydration
• Water
1. Excretion: insensible water losses (evaporation
from lungs and diffusion through skin), urine,
illness
• External factors that contribute to water losses: low
humidity, high altitude, high protein/salt foods
2. Water balance: hormonal effects
(ADH/Aldosterone  water reabsorption) +
thirst
Ch. 10 Water and Minerals
• Minerals: inorganic, micronutrients
• Minerals
– General functions
• Topic: Thyroid metabolism
Ch. 11 Sports Nutrition
• Energy Systems:
1. ATP-CP: anaerobic, fuel 3-15 sec, quick source of
ATP from creatine phosphate
2. Lactic acid: anaerobic, glucose  ATP + lactic
acid; muscle fatigue
3. Oxygen: aerobic, endurance stage, breakdown of
carb + fat for energy in mitochondria
• Slow-twitch fibers (low-intensity/marathon)
vs. Fast-twitch fibers (high intensity/sprint)
Ch. 11 Sports Nutrition
• Carbohydrate loading (beneficial if aerobic activity
lasts less than 60-90 min)
• Carbohydrate Intake and Exercise
– Pre-exercise meals should consist primarily of
carbohydrates (small portions of easily digestible
carbs)/During (Sports drinks with carbs,
salt/minerals)/After (carbs + protein)
– Fat as major fuel source for endurance/aerobic activities
– Proteins intake after exercise to replenish glycogen more
efficiently.
• Muscles and strength are built with exercise, not high protein diet
 diuresis (loss of body water  dehydration + mineral losses)
Ch. 11 Sports Nutrition
• Table 11.10 Types of Ergogenic Aids:
– Nutritional (supplement), Physiological (blood
doping: increasing RBC to improve aerobic
capacity), Psychological (pep talk/music),
Biomechanical (body suits in swimming),
Pharmacological (hormones)