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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