NUTR 221CS STUDY GUIDE FOR EXAM 1

Chapters 1,2,3,4,5,6,9
Chapter 1
What influences our decision making in food choices?

Nutrition- definition

Classes of Nutrients
Macronutrients
Carbohydrates
Protein
Lipids (fats)
Micronutrients
Vitamins
Minerals

Calories – definition/How do we measure?

Scientific method definitions:

Basic Steps

Control and treatment groups

Placebo

Hawthorne effect

Single-blind study

Double-blind study

Peer reviewed research/sources

Epidemiology study

Chapter 2

Dietary Reference Intakes: know each of the following terms:

EAR

RDA

AI

TUL

Acceptable Macronutrient Distribution Ranges

 Carbohydrates
Lipids
Proteins

Dietary Guidelines for Americans (2020-2025)

Choose My Plate icon

Food labels

Basic label format required on all labels

Daily values

List of ingredients on label

Health claims vs. Structure-function claims

Whole grains vs. Enriched grains

Fortified

Organic labeling requirements/gov. agency

GM-definition

ABCDs of Nutritional Assessment-what is each of the following

Anthropometric
Biochemical
Clinical
Dietary

Digestion & Metabolism (Chapter 3)

Anatomy of digestive tract (familiar with order of tract)
 Digestive stages: cephalic, gastric, intestinal

Definitions: Bolus

Chyme

Peristalsis

Role of:
salivary glands

gastric juice

small intestine

Digestive hormones- gastrin, ghrelin, secretin, CCK, GIP

pancreas

liver

Absorption- Villi; bioavailability

Blood and lymphatic transport of nutrients

Gut Health- Microbiome, Prebiotics and Probiotics

GI Problems: Dysphagia

GERD

Peptic Ulcer
 Celiac Disease

Metabolism-

anabolic reactions

catabolic reactions

Role of ATP

CHO (chapter 4)
Types of simple CHO
Monosaccharides-Glucose, Fructose, Galactose

Disaccharides-Sucrose, Maltose, Lactose

Lactose intolerance- definition & safe foods to eat

Types of complex CHO-

Oligosaccharides

Polysaccharides –Starch, Glycogen

Dietary Fiber – general health benefits & main food sources

Blood glucose regulation- role of insulin

role of glucagon

Glycemic Index versus Glycemic Load

“What makes food stay with you”- meal choices

Basic types of Diabetes (cause of each, concerns, treatment)

Type I

Type II
Gestational diabetes

Added Sugars- sources and concerns

Sugar Substitutes:
Saccharin

Aspartame

Sucralose

Sugar alcohols

LIPIDS (Chapter 5)
Functions

Triglycerides- glycerol + fatty acids

Saturated

Monounsaturated

Polyunsaturated
Essential fatty acids (omega 3 & 6) –Linolenic, Linoleic

Trans fats: Purpose of hydrogenation and concerns

Phospholipids- lecithin

Sterols – Functions of Cholesterol and food sources

Cardiovascular health & Heart Disease: Understand role of risk factors

Lipoproteins- (role in body, relationship to health)

HDL

LDL

Healthy dietary recommendations

Limit: total fat, saturated fat, trans fats

Adequate: monounsaturated and polyunsaturated fatty acids, plant foods, fiber,

B vitamins

Mediterranean Diet
Fat Soluble Vitamins (Chapter 9)-refer to Matching Sheet
Function(s), deficiency, toxicity & food sources-ADEK
Vitamin Function(s) Deficiency Toxicity Food sources
A

Proteins (Chapter 6)
Amino Acids- essential aa’s, protein structure

Denaturation: definition and causes:

Protein Synthesis

Protein Functions

Nitrogen balance, Positive balance, Negative balance

Protein Quality - Complete versus Incomplete

Vegetarian diets-Protein complementation, health benefits

Protein Energy Malnutrition- Kwashiorkor and Marasmas