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Transcript
FCS 21: Final Review Guide
The final in on ___________________Students will have 2 hours to complete the 50 multiple choice
questions. Students need a Scantron to mark their answers on and a pencil. Make sure to come to class
on time. You may use your book for the final.
Chapter 8
minerals
major/trace minerals
water
water balance
dehydration/water intoxication
list the benefits of the following minerals: calcium, phosphorus, magnesium, sodium, potassium,
chloride, sulfate, iodine, iron, zinc, selenium, fluoride, chromium, copper
Chapter 9
visceral fat
central obesity
risks of being overweight and underweight
BMI
ghrelin
leptin
diet strategies for weight loss
strategies for weight gain
Chapter 10
benefits of fitness
essentials of fitness
hypertrophy/atrophy
aerobic/anerobic
carbohydrate loading
heat stroke
hypothermia
Chapter 11
infectious disease/degenerative disease
atherosclerosis
risk factors for CVD
HDL/LDL
carcinogen
how cancer develops
dietary factors that influence development of cancer
Chapter 12
safety/ hazard
food borne illness
microbes
enterotoxins/neurotoxins
botulism
safe food handling
foods that make people sick
irradiation
natural toxins in foods
pesticides
bST
containment
type of food additives
Chapter 13
fetus/embryo
low birth weight
why is nutrition important before pregnancy?
Lactation
what nutrients are needed during pregnancy?
Neural tube defect
WIC
weight gain during pregnancy
teen pregnancy
cautions for pregnant women
alcohol effects
colostrum
why is breast milk beneficial for babies
solid foods
foods to omit
Chapter 14
children's preferences to food
nutrient deficiencies and thinking/behavior
lead
allergy
food intolerance
hyperactivity/learning disability
dental carries
growth spurt
PMS
body changes in teens
longevity
arthritis
senile dementia
Needs in older adults: protein, vitamin, carbs, fiber, water and minerals