GNUR 297 EXAM 1 STUDY GUIDE | 100% SATISFACTION

GNUR 297 EXAM 1 STUDY GUIDE | 100% SATISFACTIONGNUR 297 EXAM 1 STUDY GUIDE Chapter 01: Wellness Nutrition Review Questions 1. What are the six dimensions of health? Define each. 2. What is the role of nutrition in relation to the holistic view of health described in the text? 3. From a nursing perspective, what is the goal of health promotion? Describe the function of knowledge, techniques, and community support in achieving this goal. 4. Describe the purpose and application of . 5. What are the three classifications of disease prevention? Give an example of each. 6. What are the three forms of education used to develop health literacy? 7. What is the difference between essential and nonessential nutrients? 8. How are Dietary Reference Intakes (DRIs) determined? Explain the differences among estimated average requirements (EARs), Recommended Dietary Allowances (RDAs), adequate intakes (AIs), upper intake levels (ULs), and Acceptable Macronutrient Distribution Ranges (AMDRs). 9. Differentiate undernutrition, overnutrition, and malnutrition. 10. Define self-efficacy in the context of nutrition behavior. Chapter 02: Personal and Community Nutrition Review Questions 1. Discuss how food preferences, food choices, and food likes affect food selection. 2. Consider foods that contain the nutrients of which Americans need more (e.g., vitamin D, calcium, potassium, dietary fiber), along with foods that contain the nutrients Americans eat in excess (e.g., solid fats, added sugars, refined grains, sodium and saturated fats). How do the address these issues? 3. Discuss the basic premise of . 4. List other food guides developed for Americans, and compare these with . What are the similarities and differences? 5. Study Table 2-1: Exchange Group Nutrient Values. What are exchange groups? What type of patients could use exchange groups while making a meal plan? 6. What are the criteria for determining whether newly published nutrition information and recommendations should be taught to patients? 7. Describe the implications of food consumption trends for the nutritional status of Americans. 8. How might the Nutrition Facts food label affect the food choices of consumers? 9. Identify the food descriptors from Box 2-4. On what kind of foods would you find these descriptors? • o 10. Describe what means when found on a food package. · 11. Define and how it relates to food choices. Chapter 04 Review Questions 1. Describe the classifications and structures of monosaccharides, disaccharides, polysaccharides, and dietary fiber. List two food sources for each. 2. How do carbohydrates “spare” protein? 3. Summarize carbohydrate digestion. List the enzymes involved. 4. What are the two major storage sites for glycogen in the body? 5. What are the advantages and disadvantages of using alternative sweeteners? 6. Explain three health benefits of dietary fiber. 7. Why does fiber not provide energy? 8. Explain carbohydrate metabolism through blood glucose regulation. 9. What is the difference between glycemic index and glycemic load? 10. Describe the process of grain refining. List foods that contain mostly refined grains and foods that contain mostly unrefined grains. Chapter 05: Fats Review Questions 1. List three functions of fats (triglycerides) in food and three physiologic functions of fats (triglycerides). 2. Identify the essential fatty acids (EFAs). Why are they essential? 3. Describe the structures and functions of phospholipids and sterols. 4. What is the distinguishing characteristic between saturated, monounsaturated, and polyunsaturated fatty acids? 5. Summarize fat digestion. P79 6. What is the function of bile in fat digestion? Which hormone signals bile release? 7. How do fats aid in food preservation? Discuss the roles of hydrogenation and antioxidants. 8. Differentiate between food cholesterol and blood cholesterol. 9. Explain the functions of very low–density lipoprotein cholesterol (VLDLc), low-density lipoprotein cholesterol (LDLc), and high-density lipoprotein cholesterol (HDLc) and their relationships to the development of plaque formation. 10. Name four synthetic fats or fat replacers. 11. Describe how a patient could be counseled to decrease fat consumption over time rather than all at once. Chapter 06: Protein Review Questions 1. What element is found in protein that is not present in other nutrients? nitrogen (not in any other nutrient) 2. Differentiate between essential and nonessential amino acids. 3. What is the amino acid pool? 4. Describe protein digestion and absorption. P93 5. What happens when protein from the diet is excessive? 6. How can nitrogen-balance studies be used to determine protein requirements? 7. List the four functions of protein in the body. 8. Describe the difference between complete and incomplete proteins. Discuss the concept of complementary proteins. 9. Describe three methods used to analyze protein quality. 10. Calculate the Recommended Dietary Allowance (RDA) of protein for a person weighing 165 pounds. 11. What are some of the benefits of vegetarianism? What are some of the drawbacks? 12. Distinguish among protein-energy malnutrition (PEM), marasmus, and kwashiorkor. Chapter 07: Vitamins 1. Describe the difference between primary and secondary vitamin deficiency. 2. Discuss the subgroups of Americans who are at risk for vitamin deficiencies. 3. List two distinguishing characteristics of water-soluble and fat-soluble vitamins. 4. List the vitamins needed for blood health, bone health, energy metabolism, and fluid and electrolyte balance. 5. Merge Tables 7-3 and 7-6 to include both water and fat-soluble vitamins. List the alternative names, primary functions, and food sources for each vitamin. 6. Name the main deficiency diseases associated with inadequate intake of the following water-soluble vitamins: thiamine, riboflavin, niacin, B , folate, B , and vitamin C. 7. Name the deficiency diseases or symptoms associated with inadequate intake of the fat-soluble vitamins A, D, E, and K. Chapter 08: Water and Minerals Review Questions 1. Identify at least three functions of water. 2. What is an electrolyte? Which minerals are considered nutritional electrolytes? 3. Describe fluid volume deficit (FVD) and fluid volume excess (FVE). 4. List three factors that may affect the bioavailability of minerals. 5. Do minerals provide energy? Why or why not? 6. What is the most abundant mineral in the body? 7. How are blood calcium levels regulated? 8. List several non-dairy sources of calcium. 9. Name several factors that favor calcium absorption. 10. Name several factors that hinder calcium absorption. 11. List three risk factors for osteoporosis. 12. Name the seven major minerals, and list one good food source of each. 13. Name the nine trace minerals, and describe one function of each. 14. Which vitamin enhances the absorption of iron? 15. Name three life cycle stages that have an increased risk for anemia. 16. Explain two possible reasons for hemosiderosis. There’s not anything on here for the last section, so for those last minute studiers like myself- here’s some key points from the Sakai quiz. (I also included some dumb hints that help me remember, in case anyone needs them.)