HNF 150 Exam 1 Study Guide Introduction to Human Nutrition with Key Concepts and Sample Questions and answers verified A+ tips NEW!!!

HNF 150 Exam 1 Study Guide Introduction to Human Nutrition with Key Concepts and Sample Questions and answers verified A+ tips NEW!!!HNF 150 Exam 1 Study Guide Introduction to Human Nutrition with Key Concepts and Sample Questions and answers verified A+ tips NEW!!!HNF 150 Exam 1 Study Guide Introduction to Human Nutrition with Key Concepts and Sample Questions and answers verified A+ tips NEW!!!HNF 150 Exam 1 Study Guide Introduction to Human Nutrition with Key Concepts and Sample Questions and answers verified A+ tips NEW!!! 1. Describe the 6 key concepts Dr. Alaimo explained on the first day of class: 1. Nutrition is a science 2. Nutrition is a major cornerstone of health 3. Nutrient density 4. We are nature "human health and nutrition depends on planet health (both local and global ecosystems) 5. The massive local, national and global crises we are facing: >health. Climate. Nature. < interrelated 6. YOU ARE THE SOLUTION 2. Understand the concept of nutrient density and state how it can be used to determine healthfulness of foods.: 1. Foods rich in nutrients relative to their energy content (calories) 2. Usually whole foods 3. Lower calories Higher Nutrients = NUTRIENT DENSE 3. Identify the six classes of nutrients. Recall the energy yield (kcal/gram) for carbohydrate, protein, fat, and alcohol.: 1. Protein (4 kcal/g) 2. Carb (4kcal/g) 3. Fat (9kcal/g) 4. Water 5. Minerals 6. Vitamins Alcohol (7kcal/g) 4. Whole foods (not the supermarket!): 1. Foods that are considered to form the basis of a nutritious diet, also called basic foods ex. Milk, meats, veggies, and fruits 2. Food that has been processed or refined as little as possible and is free from additives or other artificial substances 5. Processed foods: 1. Foods subjected to any process ex. Chips, white rice, bacon 2. A food item that has had a series of mechanical or chemical operations performed on it to change or preserve it 6. Essential nutrients: The nutrients the body cannot make for itself that must be obtained from food to prevent deficiencies 7. Organic/inorganic nutrients: 1. Understand to mean food grown without syn- thetic pesticides or fertilizers 2. Organic-carbon containing; Inorganic-water and minerals 8. Calorie: 1. Unit of energy (kcal) 2. Amount of energy required to raise 1L of water by 1 degree celcius 9. Registered Dietitian Nutritionist (RDN): 1. Food and nutrition experts who have earned at least a bachelor's degree from an accredited college or university with a program approved by the Academy of Nutrition and Dietetics 2. Food and nutrition experts who can translate the science of nutrition into practical solutions for healthy living 10. Identify the steps of scientific method.: 1. Form a hypothesis 2. Ask a question 3. Experiment 4. Analyze results 5. Develop theory 11. Case studies: 1. Study of individuals 2. Offers starting point for further research 3. Does not establish cause and effect 12. Epidemiological studies: Studies of populations, usually reveal correlation ( a is associated with b), not causation 13. Migration studies: Studies that follow populations who move from one food environment to another (whole diet patterns) 14. Intervention studies: 1. Controlled/clinical trial 2. Researchers actively intervene in one group of the population (experimental group) and compared to a group that does not receive the intervention (control group) 15. Laboratory studies: Studies performed under tightly controlled situations, often involving animals 16. Cohort (Prospective) Study: 1. One or more samples are followed by outcomes and following status evaluations with respect to a certain disease 2. Prospective: A prospective study watches for outcomes, such as the development of a disease, during the study period and relates this to other factors such as suspected risk or protection factor(s) 3. Following healthy population to see how many develop the disease/condition 17. Cross sectional studies: 1. Analysis data collected from a population (a repre- sentative part/subset) of the population at a specific point in time 2. Measuring disease/condition at one time point between two or more groups 18. Anthropometry: 1. Body measures, height, weight, etc. 2. Indirect measure (body size doesn't indicate what foods they eat) 3. You can't tell a child is malnourished just by their measurement 19. Examination: 1. Physical signs associated with severe vitamin or mineral defi- ciencies 2. Has to be severe; won't see if minor 3. Ex. anemia (iron deficiency) Yellowing of eyes Pale skin Shortness of breath 20. Nutrition knowledge, attitude, and behavior test (NKAB): 1. 24-hour Recall 2. Record all food and fluid intake for the previous 24 hours 3.1 day of intake may not be typical Best practice is to take an average of 3 random 24-hour recalls (participants do not know when they will be measured 4. Strengths: shows what they eat in a shorter frequency of time so they can remember easier 5. Weaknesses: recall issues: foods/bev and portions (could have been a holiday) 21. Food Frequency questionnaire: 1. Measure the average amounts of foods commonly eaten over a time period, some ask portions 2. Strengths: food/nutrient of general diet, spans out over a long period of time 3. Weaknesses: Have to estimate what they ate, time frame is much longer than one day, may be harder to remember 22. Biomarker: Measure nutrients of metabolites in biofluids (blood, urine, saliva) of tissues (hair, nails, skin, etc.) 23. List the 5 characteristics scientists evaluate when weighing the totality of evidence about a specific nutrition question. Recognize cues within nutrition information that could be misleading in advertising and media.: 1. Follow a healthy eating pattern across your lifespan 2. Focus on variety, nutrient density, and amount 3. Limit calories from added sugars and saturated fats, reduce sodium intake 4. Shift to healthier food and beverage choices while considering cultural and personal preferences 5. Support healthy eating patterns for all Biologically plausible, consistent, correlation, dose dependent, strong, specific 24. Identify credible sources and credentials of experts in the field of nutrition who provide reliable nutrition information.: 1. Dietician 2. Doctor 25. List the health properties of garlic, and which compounds are responsible for the health benefits and odor.: 1. Antibacterial properties (antifungal, antithrom- botic) 2. Sulfur compounds that are released with garlic is crushed or cut - causes odor and has healing properties 3. Enhances absorption of iron and zinc bound up by phytate in whole grains 26. (Double) blind experiment: Experiment in which the subjects do not know whether they are members of the experimental group or the control group 27. Case Control (Retrospective) Study: 1. A retrospective study that looks back in time to find the relative risk be