NUSC 1165 Final Exam Review Sheets with Complete Solutions.

NUSC 1165 Final Exam Review Sheets with Complete Solutions. NUSC 1165 – Final Exam Review Sheets Chapter 1: Nutrition – Food for Health Leading causes of death attributed to nutrition 1. Heart disease 2. Cancer 3. Stroke 4. Diabetes Nutrient Classification: ● Energy-Yielding Nutrients: carbs, protein, fats ● Macronutrients: carb, protein, lipids, water ● Micronutrients: B vitamins, vitamin C, A, D, E, K, calcium, and iron ● Inorganic: minerals, water ● Organic: carbs, lipids, proteins, vitamins Amount of Energy each of the following provides: ● Carbohydrates: 4 kcals ● Protein: 4 kcals ● Fat: 9 kcals ● Alcohol: 7 kcals Nutrient Density: a measure of nutrient a food provides compared to its energy content Nutrient Dense Foods: low-fat milk, fruit/nut trail mix, fresh fruit, baked chips, oatmeal raisin cookie. Epidemiological Study: observing relationships between diet, health, and disease patternsin different food populations Depletion-Repletion Study: the nutrient is eliminated in the diet until deficiency symptoms appear. Then the nutrient is added back to the diet to a level which may eliminate the symptoms Balance Study: The type of nutrition study that focuses on the amount of nutrient consumed (entering the body), compared to the nutrient leaving the body Variety: involves selecting foods from each food group and within each group Balance: if one food is lacking in a nutrient, balance with a food that does Moderation: everything is okay, just don't overdo it The Scientific Method Steps ● General approach of science that is used to explain observations about the world around us ● Offers a systematic, unbiased approach of evaluating the relationships among food, nutrients, and health ○ Observation ○ Hypothesis ○ Experiment ○ Theory Single Blind: an experiment in which either the study participants or the researchers are unaware of who is in a control group or an experimental group vs. Double Blind Studies: an experiment in which neither the study nor the researchers know who is in a control or an experimental group Sources of Reliable Information ● Advice from health professional ● Government recommendation ● Research study ● Educational institutions ● Nonprofit Chapter 2: Nutrition Guidelines Estimated Average Requirements (EARs): intakes that meet the estimated nutrient needs of 50% of individuals in a gender and life-stage group Recommended Dietary Allowances (RDA): intakes that are sufficient to meet the nutrient needs of almost all healthy people in a specific life-stage and gender group Adequate Intakes (AI): intakes that should be used as a goal when no RDA exists. These values are an approximation of the average nutrient intake that appears to sustain a desired indicator of health Tolerable Upper Intake Levels (UL): maximum daily intakes that are unlikely to pose a risk of adverse health effects to almost all individuals in the specified life-stage and gender group Differences between the energy recommendations AMDR and EER: ● EER: estimated energy requirements; average energy intakes predicted to maintain body weight in healthy individuals ● AMDRs: acceptable macronutrient distribution ranges; ranges of intake for energy-yielding nutrients, expressed as a percentage of total energy intake, that are associated with reduced risk of chronic disease while providing adequate intake of essential nutrients Recommendations/Guidelines: ● Dietary Guidelines: ○ Nutrition/Lifestyle recommendations published by the U.S. Department of Health and Human Services. Only recommendation with major emphasis on Food Safety. ● Exchange Lists: Based on food groups to determine overall energy and macronutrient intake. ● Healthy People Initiative: National health promotion and disease prevention objectives for the U.S. Food Labels: ● Food and Drug Administration: (FDA) – Regulate all foods except meats and poultry. ● United States Department of Agriculture (USDA) – Meats and Poultry only.