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HE325 Nutrition
Mid-term Study Guide
 Be able to list 3 reasons why we eat the way we do and which ones influence you
 Know the 6 classes of essential nutrients
 Know the definition of a kilocalorie
 Know what balance, variety, and moderation are
 Know what nutrient density means and be able to list examples
 Be able to draw the new “Choose My Plate” food guide, including labeling each
section in the correct place
 Know the definition for digestion
 Know how many calories per gram carbohydrates contain
 Be able to determine which foods are a source of fiber, complex carbohydrates, and
simple sugars
 Know what the four functions of glucose are in the body
 Know what the functions of glycogen are
 Be able to give examples of simple sugars
 Be able to give examples of alternative sweeteners
 Be able to list three ways to decrease simple sugars in the diet
 Know the difference between soluble and insoluble fiber and foods which contain
each of these
 Be aware of the health benefits of fiber
 Know how much fiber we need if taking in 2000-2500kcal/day
 Know how many calories per gram protein contains
 Know the roles of protein in the body
 Know the difference between essential and non-essential amino acids
 Know the difference between complete and incomplete proteins and be able to list an
example of each
 Know what the term “complimentary proteins” means
Hammermeister 2015
 Know what the three groups of complimentary proteins are and be able to list foods in
each group as well as combinations that would fulfill the definition of a
complimentary protein
 Be able to distinguish whether soy is similar in quality to animal protein
 Be able to distinguish between the variety of vegetarian styles
 Know how many calories per gram fats/lipids contain
 Know the “other name” for omega-3 fatty acids and omega-6 fatty acids
 Know what the functions of omega-3 and omega-6 fatty acids are
 Know what the benefits of omega-3 fatty acids are
 Be able to list some food sources high in omega-3 fatty acids
 Know the difference in saturated fats in foods (firmness, melting point, etc.)
 Be able to list five ways to lower the amount of saturated fat in a person’s diet
 Know the functions of triglycerides
 Know the functions of cholesterol
 Know what foods cholesterol is found in
 Know the difference between LDL and HDL and what each stands for as well as the
difference between the two (the function of each)
 Know what hydrogenation does to liquid oils
 Know how trans fatty acids effect cholesterol levels
 Be able to make out a daily menu/diet for someone who wants to cut some of the
saturated fat out of their diet and increase the amount of fiber they are taking in
Hammermeister 2015