SCI228 Week 4 Midterm Exam

The midterm will be comprised of 50 multiple choice questions and you will have 3 hours and 30 minutes to complete it. Information from week one through 3 will be included only. Please use the outline below to guide your preparation of the material and for the midterm exam. Week One (Includes chapters 1-3, 12 and 12A) Chapter 1 • What is nutrition? • Why is the study of nutrition so important? • Nutritional deficiency • Be familiar with professionals in the field of nutrition (nutritionist, licensed nutritionist, registered dietitian) • Healthy People 2010 (what is the agenda?) • Six things are essential for life (carbohydrates, proteins, lipids, vitamins, minerals, water) • Macronutrients and their main roles (carbohydrates, proteins and lipids) • Micronutrients (vitamins, minerals); also recognize that vitamins are available in two forms, water-soluble and fat soluble • Water • Organic and inorganic (with regard to its carbon content; vitamins are organic, minerals are inorganic) • What is a calorie? • Review the following parameters: o DRI o RDA o EAR o AI o UL o AMDR o EER • Understand the role of the following government agencies o USDA o FDA o CDC • Review chapter 1 pages 30-33 and understand the relevance of the scientific method, hypothesis, theory, experiment, epidemiological studies, case control studies, clinical trials, double blind, random selection, placebo controlled studies as well as the NHANES study Chapter 2 • What is a healthful diet? • What is an adequate diet? • What is a balanced diet? • Concept of moderation • Components of a food label o Statement of identity o Net contents o Ingredient list o Info on manufacturer, distributor or packer o Nutrition Facts Panel • Elements of Nutrition Facts Panel o Serving size o Servings per container o Calories o Calories from fat per serving o List of nutrients (know which ones are required) o Percent daily values • Label calculations (must know value of each macronutrient per gram and be able to calculate calories and grams from a scenario) • Daily Reference Values and Reference Daily Intakes • Dietary Guidelines • Healthy Eating Pyramid (also known as My Pyramid) o Limitations of pyramid (serving sizes are not standard and all fats are grouped together) • Sin tax • Challenges of eating out in restaurants Chapter 3 • Distinguish between hunger, appetite and satiety • “You are what you eat” concept • Organization of human body o Atoms o Molecules o Cells (and cell membranes) o Tissues o Organs o Body systems • The entire process of digestion (understand exactly what happens to food once it enters the mouth, how it is processed, what organs and enzymes are involved with regard to various macronutrients, absorption and elimination) • Digestive disorders • Symptoms of dehydration in adults and children (page 107 in text) • Pro-biotics Chapter 12 • Difference between physical activity, exercise and physical fitness • Sound fitness program (FITT principle) • Be able to create a sound fitness program • Aerobic and anaerobic • Breakdown of carbohydrates for short and long term energy • What kind of diet supports physical activity? • Breakdown of diet and how many carbohydrates should be consumed • Dietary needs of athletes with regard to protein and fat • Concept of carbohydrate loading • Functions of water • Heat illnesses Chapter 12A • Role of stress and relationship with chronic disease Week Two (Includes chapters 2, 4 and 14) Chapter 4 • What is a carbohydrate (know the difference between simple and complex) • Carbohydrate containing foods • Concept of photosynthesis and glucose • Simple sugars • Complex carbohydrates • Glycogen (storage form of glucose-stored in muscle and liver) • Fiber o Dietary fiber o Functional fiber o Total fiber • Breakdown (digestion) of carbohydrates (enzymes and organs involved in breakdown) • Regulation of blood glucose (insulin and glucagon) • Glycemic Index • Role of carbohydrates in the body • Health benefits of carbohydrates • Added sugars and tooth decay • Alternative sweeteners (know them!) • Diabetes (understand what the disease is and the forms, Type 1, Type 11 and gestational) • Lactose intolerance Chapter 14 • Food safety-why is it important? • Pesticides • Government agencies that regulate food safety (USDA, FDA, CDC, EPA) • Causes of food borne illness (be familiar with common bacterial causes of illness) • Toxins • Food allergies (should know what happens in an allergic reaction and the types of foods where most food allergies occur) • Prevention of food borne illness (must know 4 basic rules on page 614) • Natural preservation techniques • Canning • Pasteurization • Preservatives and additives • Delaney Clause • GRAS List • Persistent organic pollutants (POP’s) (should understand how they enter the food supply and what foods they are typically found in) • Irradiated food • Organic Farming (should know definition of organic as it relates to farming and what is truly means) Week Three (Includes chapters 5 and 6) Chapter 5 • What is a lipid? (three types of lipids found in foods) • What does solubility mean? • What does the level of saturation mean and chain length? • Role of fat (or lipids) in the body and in food • Process of hydrogenation • Trans fats (what are they and what is their relationship with heart disease?) • Fat digestion (should know enzymes and organs involved) • Fat storage • Fats and physical activity • Essential fatty acids • Fat soluble vitamins (A, D E and K) • Dietary Reference Intake for total fat • Disease and fat intake Chapter 6 • What is a protein? • Describe how protein differs from carbohydrates and lipids (nitrogen!) • Amino acids as the building blocks of protein o Essential o Non essential • Concept of transanimation • Gene expression (transcription and translation) • Complete proteins (along with incomplete, mutual supplementation and complementary proteins) • Protein digestion (should know enzymes and organs involved) • Protein digestibility (know the concept) • Role of protein in the body • Protein intake and RDA • Too much protein intake o High cholesterol o Bone loss o Kidney disease • Sources of protein • Vegetarianism • Types of vegetarianism • Reasons why one becomes a vegetarian o Spiritual o Ethical o Food safety o Health o Ecological • Challenges of a vegetarian diet (may not get enough protein, Vitamin B12, iron, calcium, vitamin D, or zinc) • Familiarize yourself with the Vegetarian Food Guide Pyramid • What is a vegan? • Not enough protein (be familiar with conditions associated with low protein intake or not enough calories in the diet)