NR228 FINAL EXAM STUDY GUIDE

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CHAPTER 1 (2 left to answer) How many calories are provided by protein, carbohydrates, fat and alcohol? Protein/Carbs: 4 kcal/gram Fat: 9 kcal/gram Alcohol: 7 kcal/gram What does “nutrient dens ... ity” mean? Nutrient density assigns the value to a food on the basis of a comparison of its nutrient content with the kcal the food contains. The more nutrients and the fewer kcal a food provides, the higher its nutrient density. Know the basics of the six categories of nutrients. The six categories of Nutrients; Carbohydrates, Proteins, Lipids (fats), Vitamins, Minerals, Water. (**Pages 9-10 on the book goes into a lot of detail about each one***) CHAPTER 2 (1 left to answer) What are the five food groups of MyPlate? Veggies: 2 1⁄2 cups Fruits: 2 cups Grains: 6 oz. Protein: 5 1⁄2 oz. Dairy: 3 cups What is “fortification”? Enrichment of nutrients What nutrients are required on a food label? Calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, Vitamin A, Vitamin C, Calcium & Iron Know how to read a food label (Page 30-32, page 32 shows an actual label**) The Daily Values is a system for food labeling composed of two sets of reference values: daily intakes (RDIs) and daily reference values. The percent of Daily Values information (%DV), based on a 2000 kcal diet, is intended to show consumers how much of a day’s ideal intake of a particular nutrient they are eating. DVs for selected nutrients and food components based on a 2500-calorie diet are also given at the bottom of the label. CHAPTER 3 In what order does food pass through the G.I. tract? The mouth the esophagus the stomach small intestine large intestine Know chemical versus mechanical digestion. Mechanical Digestion: Chewing, peristalsis, segmentation, action of sphincter muscles Chemical Digestion: Actual breakdown of substances from the production and/or storage of gastric and digestive secretions. Know the physiological function of the stomach, small intestine, pancreas, liver, gallbladder, and large intestine as it relates to digestion. Stomach: Holding food for partial digestion, producing gastric juice, providing muscular action, secreting the intrinsic factor for Vitamin b12, releasing gastrin, and assisting in the destruction. Small Intestine: Absorption of nutrients. Duodenum jejunum ileum Pancreas: Releases digestive enzymes. Liver: Releases glycogen. Breaks down RBCs. Breaks down fats and produces energy/bile. Gallbladder: Stores bile Large Intestine: Absorption of water. Consists of cecum, colon and rectum. CHAPTER 4 (1 left to answer) What are the three sizes of carbohydrates? Name examples of each size. Carbohydrates are classified according to the number of saccharide units making up their structure. • Monosaccharides: simple carbohydrates (glucose-corn syrup, fructose-fruits, galactose-found in milk) • Disacchardies: simple carbohydrates (sucrose-table sugar, lactose-milk sugar, maltose-malt sugar) • Polysaccharides: complex carbohydrates(starches-grains, legumes, and root vegetables, Fiber-whole grains, fruits, and veggies!) What is the normal blood glucose range? 70-100 What is the function of insulin? Bring down blood sugar. What are the health benefits of a high fiber diet? Prevents obesity, formation of diverticula, prevents cancer, prevents heart disease [Show More]

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