FINAL EXAM STUDY GUIDE
Chapters 1-11
NR228
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 density” 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 ½ cups
Fruits: 2 cups
Grains: 6 oz.
Protein: 5 ½ 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.
This study source was downloaded by 100000827506713 from CourseHero.com on 08-02-2022 08:18:57 GMT -05:00
https://www.coursehero.com/file/33225443/Nutrition-Final/
, 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
CHAPTER 5 (2 left to answer)
What foods contain cholesterol? The only food sources of cholesterol are animal
and include beef, pork (bacon), chicken, luncheon meats, eggs, fish, and dairy
products (milk, butter, and cheese); plant foods do NOT contain cholesterol!
What are good sources of omega-3 fatty acids?
Linolenic Acid. Omega 3s may reduce risk by reducing clotting process.
Fish sources for Omega 3: Salmon, mackeral, herring, tuna, trout, sardines.
Plant Sources: Canola oil, walnuts/walnut oil, Soybean/soybean oil, flaxseed
ground and oil, wheat germ and oat germ, green leafy veggies
Which lipoprotein in high levels correlates with low cardiovascular risk? HDL
Which lipoprotein in high levels correlates with a high risk of heart disease?
LDL
Be able to interpret serum cholesterol lab tests (Page 366)
HDL Levels: Normal is 35-65 mg/dL for men and 35 to 80 for women. (40 or
higher is good!)
LDL Levels: less than 100, a reading of 130-159 is borderline high and 160
189 is high
This study source was downloaded by 100000827506713 from CourseHero.com on 08-02-2022 08:18:57 GMT -05:00
https://www.coursehero.com/file/33225443/Nutrition-Final/
Chapters 1-11
NR228
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 density” 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 ½ cups
Fruits: 2 cups
Grains: 6 oz.
Protein: 5 ½ 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.
This study source was downloaded by 100000827506713 from CourseHero.com on 08-02-2022 08:18:57 GMT -05:00
https://www.coursehero.com/file/33225443/Nutrition-Final/
, 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
CHAPTER 5 (2 left to answer)
What foods contain cholesterol? The only food sources of cholesterol are animal
and include beef, pork (bacon), chicken, luncheon meats, eggs, fish, and dairy
products (milk, butter, and cheese); plant foods do NOT contain cholesterol!
What are good sources of omega-3 fatty acids?
Linolenic Acid. Omega 3s may reduce risk by reducing clotting process.
Fish sources for Omega 3: Salmon, mackeral, herring, tuna, trout, sardines.
Plant Sources: Canola oil, walnuts/walnut oil, Soybean/soybean oil, flaxseed
ground and oil, wheat germ and oat germ, green leafy veggies
Which lipoprotein in high levels correlates with low cardiovascular risk? HDL
Which lipoprotein in high levels correlates with a high risk of heart disease?
LDL
Be able to interpret serum cholesterol lab tests (Page 366)
HDL Levels: Normal is 35-65 mg/dL for men and 35 to 80 for women. (40 or
higher is good!)
LDL Levels: less than 100, a reading of 130-159 is borderline high and 160
189 is high
This study source was downloaded by 100000827506713 from CourseHero.com on 08-02-2022 08:18:57 GMT -05:00
https://www.coursehero.com/file/33225443/Nutrition-Final/
