Bio 319 Midterm Exam review sheet

Bio-319 Midterm Study guide Chapters 1-6 *If you go through each item on this study guide and read about it on in your text, you should have an excellent study guide for the Midterm Exam. * Chapter 1  Define Phytoc ...

Bio-319 Midterm Study guide Chapters 1-6 *If you go through each item on this study guide and read about it on in your text, you should have an excellent study guide for the Midterm Exam. * Chapter 1  Define Phytochemicals, zoonutrients, micronutrients and macronutrients o Phytochemicals – health promoting compound in plant based food o Zoonutrients – Health promoting compound in animal based food o Micronutrients – Vitamins and minerals o Macronutrients – Proteins, lipids, fats, and water. Anything consumed in large quantity  Explain importance of dietary fiber o Helps with movement in digestive system  Explain the steps in the scientific method o Make an observation o Proposing a hypothesis  Predict the relationship between variables  Causual relationship  correlation o Experiment  Epidemiologic studies- no intervention  Correlation- determine if one variable is correlated to another  Intervention studies  Control group, Placebo, blinded studies, and random assignment  Review questions to ask to determine scientific basis of nutritional claim o Where was it published? o Who conducted the study? o Who paid for the research? o Did the researcher use the right study design? o Do public health organizations concur?  Define essential, nonessential and conditionally essential nutrients o Essential – Must be obtained through diet o Nonessential – body can produce o Conditional essential – circumstances such as because of an illness  Be able to complete calculations similar to the “practice with calculations worksheet” assignment. (You may bring a calculator to class for the exam as long as it is JUST a calculator. Tablets and smart phones are NOT allowed.)  APPLY your understanding of research studies including terminology Epidemiologic, Control, Blinded, Intervention, Random, and Placebo. o Epidemiologic Control – o Blinded – blinding the participants so they don’t know if they get the placebo or the actual treatment o Random- random assignment to an experimental group  ( Control vs. treatment) o Placebo – not the actual treatment … usually a fake treatment  Know current trends in Infant Mortality Rates and Life Expectancy in the United States. o Infant mortality rates have decreased and life expectancy has increased  DEFINE and APPLY characteristics of Chronic Degenerative Diseases. o Chronic Degenerative Diseases: a non infectious disease that develops slowly, persists over a long period of time, and tends to result in progressive breakdown of tissues and loss of function  Leading cause of death  Risk factors  Tobacco use, physical activity, dietary habits  Causes  DNA, what is put in your body, what a person is exposed to , and physical activity Chapter 2  Describe the tools for assessment of nutritional status o ABCD methods of nutritional assessment  Anthropometric measurement  Physical dimensions and composition  Biochemical measurement  Lab analysis of biological samle  Clinical assessment  Medical history  Dietary assessment  Diet record or food record  Define Malnutrition, Overnutrition, and Undernutrition. o Undernutrition  Inadequte intake of nutrient or energy o Overnutrition  Nutritional toxicity o Malnutrition  Nutritional status  Inadequate diet  Define Dietary Reference Intakes (DRI). o a set of four dietary assessment stan-dards used to assess and plan dietary intake. The four reference values that comprise the DRIs are:  Define Recommended Dietary Allowance (RDA). o RDA: Recommended Dietary Allowances  Meets 97% healthy individuals needs  Not available for all nutrients  DEFINE and APPLY Primary and Secondary Malnutrition. o Primary Malnutrition  A condition by which poor nutritional status is caused strictly by inadequate diet. o Secondary  A condition by which poor nutritional status is caused by factors other than diet, such as illness.  Define nutrient density o The ratio of amount of nutrients a food gives to its calories  APPLY recommendations (EAR, RDA, AI, and UL) to recommend corrective actions when a client is outside of these limits.  KNOW the recommended AMDR percentages, and based on a specific EER, be able to CALCULATE the appropriate amount of carbs, proteins, and fats of a person’s diet. o Carbohydrates o 45 to 65 % total energy o Proteins o 10 to 35 %total energy o Fats o 20 to 35 %total energy o Take the percentage and multiply it by the EER  Know the 2010 Dietary Guidelines for Americans and their suggestions for balancing calories and managing weight. o Balancing calories to manage weight o Foods and food components to reduce o Foods and nutrients increase o Build healthy patterns  APPLY principles of best practices when tracking food intake with programs associated with your text or the government MyPlate website.  Know the requirements found on a Nutrition Facts panel o Food serving size o Amount of iron o Total calories o Total carbs o Sugar o Protein o Total fat o Cholesterol o sodium Chapter 3  Define Digestion. o The physical and chemical breakdown of food that allows the nutrients to be absorbed  Identify the organs of the digestive system and the accessory organs of the digestive system o Organs  Mouth, Esophagus, Stomach, Small intestine, Large intestine o Accessory organ  Salivary Glands, Liver, Pancreas, Gallbladder  Describe the functions of the accessory organs of the digestive system o Salivary Glands: Aids in chemical digestion by releasing a mixture of water, mucus, and enzymes o Liver: produces bile which is important for lipid digestion o Pancreas: releases pancreatic juice that neutralizes chime and contains enzymes needed for carbohydrate, protein, and lipid digestion o Gallbladder: stores and releases bile  Describe the molecular formula o Represents the number and types of atoms present in a molecule  2+ atoms joined by a chemical bond  Understand the advantage of bacteria in the large intestine.  Compare and Contrast Simple and Facilitated Diffusion. o Simple  Substance moves from higher concentration to a lower concentration without the use of energy or assistance of a transport protein o Facilitated  Substance moves from a higher concentration to a lower concentration with the use of energy and assistance of a carrier molecule  Know the Definition and Cause and treatment of Gastroesophageal Reflux Disease (GERD). o A condition caused by chronic reflux of the stomach content into the esophagus, irritating the lining o Can be treated by changing lifestyle by avoiding large meals and certain types of food  Define Nutrient Absorption and factors affecting bioavailability. o Nutrient Absorption o Bioavailability  The extent to which a nutrient is absorbed into the blood or lymphatic system  For example vitamin C can enhance the absorption of certain irons  Describe prebiotic and probiotic foods