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Final Review
Final Test will be Held on Class Day in Regular Class Room
No Cell phone will be allowed during Exam, not even as Calculator, so turn you cell phone off.
Bring Scantron, lead pencils, eraser, and Calculator.
NO one will be allowed to leave room until Scantron and the test paper are turned in.
Chapter 1
What is Nutrition?
What is essential nutrient?
What are phytochemicals?
What is organic and Inorganic?
How many nutrients provide energy? And how many calories each of them provide per gram?
How many classes in which nutrients are divided?
Which sources may provides reliable information?
understand how to calculate calories in food.
What is the percentage of water in average healthy person?.
Check smart shopping tips
Chapter 2
Which factors may increase Estimated Energy Requirement?
Understand AMDR, RDA, EER.
When a food label shows, High , Low, Reduce, good source etc what do they mean?
What is the best way to loose body fat?
What is DRI ? Understand it.
What are ABCMV? Why they are inportant. Understand the concept.
Chapter 3
What is enzyme? Why it is important?
What is endocrine system?
What are the different parts of GI track? And what are their functions?
How the pH in stomach and small intestine are maintained?
What are the different transport systems are used to deliver nutrients inside the body?
What is Peyer’s patch? What is their function?
What is food allergy? What caused food allergy? How body reacts when and allergen first time enters in the
body?
What is Helicobacter pylori infection? What does it causes?
Chapter 4
What are the different groups of carbohydrates? And which carbohydrates fall in each group?
Why fiber is important in food? How does it effect on the absorption of cholesterol and sugar?
What is Glycemic index? How does it is measured?
What are the different metabolic pathways for energy production in body cells ( anaerobic and aerobic)?
What are Ketones? In which conditions ketones are produced in the body?
Why fatty acids cannot be sued to produce glucose in our body?
What is normal blood glucose level? Which level is considered as diabetes?
What are the two most common types of diabetes? What are the major causes of those?
What is fiber? What are their main types? What are their roles? What are the major sources of each type?
Which type of carbohydrates source considered most healthy?
What is glycogen? Where it is stored? And how much is stored?
What is the best way to maintain blood glucose?
Chapter 5
What is phospholipid? What are its major roles in our body? Which one is the best known phospholipid
used in food industry and why?
What is cholesterol? What are its functions in our body? Read book and find out its uses in body and where
it is found?
Which fat is most healthy? And which is dangerous and why?
What are the healthy blood cholesterol levels? And what are considered not healthy blood level?
What is essential Fatty acids and what are their characteristic?
Which is the most common lips in our food and body?
Which factors contribute in heart disease (CVD) in men and women?
What are the roles of LDL and HDL in our body? What levels are considered healthy?
High homocysteine levels are associated with heart attacks and strokes. Which vitamins deficiency may
cause that?
Traditionally how much fat is considered healthy for men and women? And what percentages is considered
unhealthy and obese?
Chapter 6
Why protein is considered vital for life?
What are its major functions in our body?
How it differ from other macronutrients?
What is an amino acid? Normally, how many types of total amino acid make proteins? How many amino acids are
essential amino acids?
What is Marasmus? How it effects child’s development?
What is kwashiorkor? What causes it? what are its main symptoms?
Why stomach has strong acid? What is its role?
Which factors determine the shape of protein?
What is limiting amino acid? How it affects protein synthesis?
What is conditionally essential amino acid?
What is a complementary protein? How this concept works? Understand it.
Chapter 7
What are the characteristics of a vitamin?
What are water soluble and fat-soluble vitamins? How they differ?
What are functions of Vitamin thiamin? What disease is caused by its deficiency? What foods are good source of
thiamin?
What disease is caused by Niacin? Which foods are good source of niacin?
What are the major roles of folate in our body? What diseases it may cause if not enough is consumed?
Which two vitamins are considered toxic and should not be taken in higher doses for longer period of time?
What are the type of Vitamin A are present in out body? What are the functions of Vitamin A?
What are the functions of Vitamin D? what disease it s deficiency may cause?
Which is The best way to ensure that you meet your nutrient needs without taking a dietary supplement?
What are the functions of Vitamin K?
Which vitamins act as antioxidants? Which body systems or organs need higher level of these vitamins?
What are the major functions of Vitamin C? What disease its deficiency may cause? How it affects iron
absorption?
Chapter 8
What are the functions of water in our body?
How sweating affect our body? Why is it necessary sometimes?
What reabsorption means?
What is a mineral?
How are major and trace minerals defined?
Which factors affect calcium absorption?
Which factors in plants alter the absorption of minerals?
Which minerals help regulate fluid balance?
Which minerals play role in keeping blood healthy and immune function strong?
How potassium and sodium play role in nerve transmission?
Which factors may increase risk of osteoporosis?
What are the symptoms of iron deficiency?
What is iron requirement for men and women?
Which factors affect the balance of Sodium and potassium?
What is major source of salt in our diet?
Why magnesium is important and what is it good source in diet?
What are the deficiency diseases caused by iodine?
What is iodine’s major role?
What are the functions of phosphorus?
What is the major function of Selenium?
What is the most reliable source of fluoride?
Chapter 9
What is BMR?
How the energy expenditure in the body is distributed? Which is the major expenditure?
What is BMI and how it can be calculated?
What BMI is considered as healthy, over weight, obese etc?
What is hunger? What is appetite?
What is the function of the hormone Peptide PYY? Where it is produced?
What is the function of the hormone ghrelin? Where it is produced?
What is satiety? What is satiation?
Which physiological signals help in satiation?
What is Leptin? Where it is produced? What are their functions?
How many calories are considered to produce 1 pound of fat?
Which factors should be kept in mind when developing a diet plan?
What is set point theory?
Chapter 11
In regard to pregnancy nutrition, what the term “let downmeans?
From where the early embryo (before 5 weeks of age) gets its nourishment?
What are the risk of gaining excess weight during her pregnancy?
What is Pre-eclampsia and eclampsia? What danger it may pose? What are their symptoms?
At what point are infants ready for solid or semi-solid foods?
Beginning in 1998, which vitamin was added to many grain products to encourage increased intake of it?
Why the breast milk is important?
How many calories a baby requires per day from mother’s milk?
Which hormone stimulates milk production in a woman?
What are the effects of oxytocin?
Why pregnant teens are at increased risk? And what are those risks?
Which is the most potent single indicator of an infant’s future health status?
Why foods should be introduced to an infant one at a time because?
What is colostrum? What it is important?
What is the placenta? What is its role?
What risk may have for an infants who born to women with diabetes?
What are the normal weight gains, based on BMI before pregnancy?
What are the effects of alcohol drinking during pregnancy?
Chapter 12
Why should be one food at a time introduced to an infant?
Till what age the recommended amounts of most micronutrients do not differ for boys and girls?
All of the following statements are true about iron as it pertains to adolescents, except:
How the requirement of older adults changes as regard to protein and energy?
What is binge drinking? How it differs for men and women?
How metabolism differs between men and women?
How alcohol level in blood affects different parts of the brain?
What are the symptoms of fetal alcohol syndrome?
How alcohol affects fat synthesis?
Which enzyme mainly responsible for detoxification of alcohol in our body? Where it located mainly?
Why women cannot consume as much alcohol as men can?
What are the major health risk of alcohol drinking?
Chapter 13
What type of food contamination causes the majority of food borne illnesses?:
What is food-borne intoxication & food-borne infection?
How do viruses in food cause sickness?
What different methods are used to protect foods from causing diseases?
What is irradiation and how it protects food from spoilage?
What is HACCP stand for? Why it is designed for?
Chapter 14
What are the major causes of world malnutrition?
Which mineral deficiency is common in China, New Zealand, and the Russian Federation?
What are the causes of malnutrition in the United States?
What are the advantages and disadvantages of organic farming?