Comprehensive Review

Review Points
Case Study: Nolan
 REVIEW POINTS
• Understand, analyze, and problem solve concepts in and related to
metabolism and homeostasis, genetics and evolution, ecological
interactions, levels of organization, the nature and integration of
science, and science in society.
• Calculate total dietary Calories when given grams of Carbohydrate,
Protein, Fat, and Alcohol.
• Calculate a person’s DRI for protein given body weight in pounds or
kilograms.
• Calculate %DRI for energy, protein, vitamins/minerals, and fiber.
• Use the MyPlate and Exchange Systems.
• Understand essential fatty acids & food sources.
• Determine grams of Carbohydrate, Protein, Fat for a diet (given
total Calories).
• Assess whether a diet meets the AMDRs.
• Determine Energy Expenditure in various activities
given a person’s REE.
• Determine state of energy balance and calculate
weight change.
• Calculate and interpret BMI.
• Determine complex carbohydrate, simple sugars, type
of fat (SFA, MUFA, PUFA), complete proteins, and
complementary proteins given foods.
• Use the DRI and Daily Value (DRV and RDI) tables
(Appendix A).
• Determine whether a diet is in compliance with U.S.
dietary guidelines, Heart and Cancer guidelines, or
meets general guidelines for a healthy diet.
• Interpret food labels (% Calories from fat, high-fat, low-fat,
moderate-fat foods, nutrient density, ingredients, health
claims, terms, etc.).
• Understand diet and chronic disease (heart disease, cancer,
diabetes, osteoporosis, obesity) including specific diets for
specific health conditions such as the DASH and TLC diets.
• Interpret and determine what disease a person is at risk for
given diet, lifestyle, BMI, waist measurement, laboratory
information, blood pressure, and nutrient intake status.
• Understand blood sugar and factors affecting and
controlling it.
• Use the Glycemic Index of foods.
• Understand metabolic reactions (anabolic versus
catabolic), enzymes and hormones
• Apply fiber facts.
• Understand how the gastrointestinal system works.
• Understand protein synthesis, types of proteins, and
protein deficiency and excess.
• Understand the functions, deficiency and toxicity
signs/symptoms, and food sources for essential
vitamins and minerals. Interpret intake levels for
deficiency, inadequacy, adequacy, or risk of toxicity.
• Understand factors affecting food choice and certain
dietary practices such as vegetarianism.
• Understand scientific methodology. Evaluate nutrition
information for fact or fallacy.
• Apply knowledge on the food industry including food
safety, sustainability, and additives.
• Determine what artificial substances are in certain
foods.
• Determine which microbial agents cause illness based
on time of onset and symptoms.
• Use your textbook effectively and efficiently.