HUN1201

Study Guide for Final Exam (Test 4)
Chapter 1
1. What is nutrition? Why is it important?

The science that studies food; and how food nourishes the body and helps to maintain our health.

2. Explain the different types of nutrients
a. organic vs. inorganic
Organic – contains carbon
Inorganic- do not contain carbon
b. macronutrient vs. micronutrient
Macronutrient- “large” provide E/ fuel to our bodies
Carbs, lipids, and protein
Micronutrient- regulate body processes; supports immune system, facilitates the release of E
Vitamins, minerals and water
-can be destroyed by light, heat, air, etc.
c. fat soluble vs. water soluble vitamins
Water soluble = B, C (Vitamins that are soluble in water)
Fat-soluble vitamins= A,D,E,K (soluble in fat & not water)
d. energy yielding nutrients ‒ kcal/g for each
Protein – 4kcal/g
Carbs – 4kcal/g
Lipids- 9kcal/g

3. DRI’s apply to which population of people? Explain the components of the DRI (EAR, RDA, AI, UL, EER, AMDR).
DRI: (Dietary reference intake) updated nutritional standards
Only for healthy populations; prevent deficiencies

EAR: (estimated average requirement) supports a specific function in the body for half of the pop. (50%) of a healthy pop.

RDA: (recommended daily allowance) daily amounts of nutrients to meet the known nutrient needs for all healthy populations (98%)

AI: (Adequate Intake) average daily amount of nutrients needed a healthy group of people.
Used when EAR & RDA is unknown

UL: (Upper Intake Level) max. daily amount of nutrient that is deemed SAFE

EER: (Estimate Energy Requirement) avg. daily energy intake to maintain energy/balance and good health for pop. groups
Defined by age, gender, group, weight, height, and level of physical activity

AMDR: (Acceptable Macronutrient Distribution Range) Represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease

Chapter 2
1. What are the useful tools for designing a healthful diet?
Adequate- a diet that provides enough E, nutrients, and fiber to maintain a person’s health
Balanced- contains the combination of foods that provide the proper proportions of nutrients.
Varied- eating many diff. foods from diff. food groups on a regular basis.
Moderate- not too much and not too little of a given nutrient

2. Define nutrient density
Foods that provide the highest level of nutrients for the least amount of calories.

3. What are the recommendations of the Dietary Guidelines for Americans and MyPlate?

4. What is a chronic disease?

Chapter 13
1. How to evaluate if a person’s body weight is healthful?

2. What are the components of energy expenditure?

Chapter 13.5
1. Know the different eating disorders.
Anorexia nervosa, bulimia, night-eating syndrome, and binge-eating disorder. ANOREXIA NERVOSA
Signs and Symptoms:
Extremely restrictive eating practice intense fear of gaining weight
Amenorrhea- no menstrual periods for at least 3 months
Occurs with insufficient energy to maintain normal body
Signs may be diff. in males
Health risks:  energy and nutrient deficiency
Electrolyte imbalance
Cardiovascular problems
Gastrointestinal problems
Bone problems

BULIMIA
Symptoms:
Recurrent episodes of binge eating and inappropriate compensatory behavior to prevent weight gain.
Occurs on average at least twice a week for 3 months body shape and weight unduly influence self-evaluation
Signs:
Chronically inflamed and sore throat swollen glands in the neck and below the jaw
Health risks:
Electrolyte imbalance (dehydration, loss of sodium and potassium ions from vomiting (irregular heartbeat))
Gastrointestinal problems
Dental problems

NIGHT-EATING SYNDROME
Signs:
depressed mood and insomnia
Symptoms:
Combinations of eating disorder, sleep disorder, and mood disorder

BINGE-EATING DISORDER
Feelings/ loss of self-control, provides a sense of euphoria, “a drug-induced high”
Low self-esteem, avoidance of social contact, depression, and negative thoughts.

Chapter 4.5, 7‒alcohol
1. What are the problems associated with alcohol abuse?

2. What are the steps in alcohol oxidation? What does ADH (alcohol dehydrogenase) do?

3. Define moderate alcohol consumption

4. Define Metabolic Tolerance, Functional Tolerance

Chapter 3
1. Define hunger. Define appetite. What is the difference between the two?
Hunger – physiological drive for food
Can be nonspecific meaning a variety of foods can satisfy you
Appetite- a psychological desire to consume specific foods
Aroused by environmental cues

2. How do hormones regulate appetite?

3. What does CCK (cholecystokinin) do?
4. CCK (cholecystokinin) signals the gallbladder (located beneath the liver) to contract and release bile (a greenish fluid produce by the liver).
Bile emulsifies the lipids; meaning it breaks the lipids into smaller globules and disperses them, so that they are more accessible to digestive enzymes

5. List the accessory organs of digestion.
Gallbladder- CCK (cholecystokinin) signals the gallbladder (located beneath the liver) to contract and release bile (a greenish fluid produce by the liver).
Bile emulsifies the lipids; meaning it breaks the lipids into smaller globules and disperses them, so that they are more accessible to digestive enzymes.
Pancreas-(located behind the stomach) manufactures, holds, and secretes digestive enzymes. The pancreas stores these enzymes in their inactive forms, and they are activated in the small intestine.
Pancreatic amylase digests carbohydrates
 Pancreatic lipase digests fats
 Protease digests proteins
Insulin and glucagon hormones are produced to regulate blood glucose
Bicarbonate is secreted to neutralize chyme
Liver- the most important organ in the body
Synthesizes chemicals for metabolism (Bile for emulsification of fats)
Receives the products of digestion via the portal vein
Releases glucose for glycogen stores
Stores vitamins
Manufactures blood proteins
Filters the blood, removing wastes and toxins

6. Define absorption, digestion, elimination, and segmentation.
Digestion- large molecules are broken down into smaller molecules, mechanically and chemically.
Absorption- process of taking these products through the intestinal wall (small intestine)
Elimination- undigested portions of food and waste products are removed from the body (large intestine)
Segmentation- rhythmic contraction of circular muscles in the intestinal wall; mixes the chime and enhances its contact with digestive enzymes and enterocytes.

7. What are the differences between the 4 types of absorption?

Chapter 4
1. The smallest molecules that make up carbohydrates are called ________.

2. Where does carbohydrate digestion occur, and what enzymes are involved?
Carb digestion occurs in the mouth and the enzyme involved in carb digestion include salivary amylase.
3. What type of diet causes ketosis?
Ketosis is an important mechanism for providing energy to the brain during situations of fasting, low carbohydrate intake, or vigorous exercise.
4. Define hyperglycemia, hypoglycemia.
Hyperglycemia- the term referring to higher-than-normal levels of blood glucose.
Hypoglycemia- fasting blood sugar falls to lower-than-normal levels.

5. What dose insulin do? What does glucagon do?
Insulin- lowers blood glucose levels by facilitating the entry of glucose into cells
Glucagon- rise blood glucose; secretes glucose into the bloodstream and transported to the cells for energy.
6. What are the differences between type I and type II diabetes?
TYPE1 Body does not produce enough insulin. Autoimmune disease. 5%-10% affected. Cause is genetics. Treatment- administration of insulin by injection or pump several times daily.
TYPE2 Cells become less responsive to insulin. 90%-95% affected. Causes: genetics and physical inactivity. Treatments: weight loss, healthy eating, regular exercise, meds.

Chapter 5
1. Name some foods sources of saturated fats, polyunsaturated fats, monounsaturated fats, and trans fats.
Saturated fats – Solid fats
Polyunsaturated fats – olive oil, vegetable oil
Monounsaturated fats – corn oil, cotton seeds
Trans fats -

2. Trans fats are not good for health. Why?

3. Name to two essential fatty acids (EFAs).

4. What compound secreted during digestion emulsifies fats? What organs make and store this?

5. What is a phospholipid?

6. What transports fats into the enterocyte during digestion? What is the difference between a micelle and a chylomicron?

7. What is the difference between a monoacylglyceride and a triglyceride?

Chapter 6
1. The smallest molecules that make up proteins are called ________.

2. What are the essential amino acids? Define limiting amino acid.
These essential amino acids must be consumed in the diet
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine

Limiting amino acid- essential amino acid that is missing or in the smallest supply
Slows down or halts protein synthesis

3. What is complete protein?
Sufficient amounts of all nine essential amino acids
Derived from animal and soy protein
Soy protein sufficient for adults, not for infants.
Ex: egg whites, meat, poultry, fish, and milk
4. What are the functions of mucus in the stomach?

5. What does HCl activate in the stomach?
HCL keeps the stomach very acidic; it denatures protein (breaks the bonds that maintain their structure)

6. What compound neutralizes stomach acid? What organ secretes this?

7. Intrinsic factor is needed to absorb which nutrient? Vitamin B12
Which cells in the stomach secret this?

8. Which hormone triggers the stomach to release digestive juices?
What is this digestive juice called?

9. What is nitrogen balance?
Nitrogen balance describes the relationship between how much nitrogen we consume and how much we excrete each day
10. Define marasumus, kwashiorkor, and sickle cell anemia.
Kwashiorkor- deficiency disease typically in children 1-3 years of age who no longer drink breast milk. Kwashiorkor often develops quickly and causes the person to look swollen, particularly in the belly. This is because low protein content of the blood is inadequate to keep fluids from seeping into the tissue spaces.
Some weight loss and muscle wasting (w/ retention of body fat)
Retarded growth and development but less severe than that seen with marasmus
Edema, results over time in extreme distension of the belly and is cause by fluid an electrolyte imbalance
Fatty degeneration of the liver
Loss of appetite, sadness, irritability, and apathy
Development of sores and other skin problems (skin pigmentation changes)
Dry, brittle hair that changes color, straightens, and falls out easily.
Marasmus- most common in children 6-18 months living in impoverished conditions who are severely undernourished. Marasmus is a disease that results from grossly inadequate intakes of protein, energy, and other nutrients.
Wasting and weakening of muscles (heart)
Stunned brain development and learning
Depressed metabolism
Stunned physical growth
Deterioration of the intestinal lining (anemia- abnormally low levels of hemoglobin in the blood)
Severely weakened immune system
Fluid and electrolyte imbalances
Sickle Cell Anemia – inherited disorder of the RBCs in people who inherit the gene from both parents.
Cells become crescent shape causing them to become hard and sticky; restricted blood flow damages organs, particularly the spleen.
Symptoms: impaired vision, headaches, convulsions, bone degeneration

11. Define denaturation, transamination, and deamination.

Chapter 7
1. Describe a hydrolysis reaction. Describe a condensation reaction. Give an example of one.
2. What is the starting molecule in the TCA cycle? What two compounds combine to form citrate?
3. Define anabolism and catabolism.
4. Aerobic environment means that pyruvate will be converted to what molecule?
5. In the anaerobic environment, pyruvate will be converted into what molecule?
6. What is the difference between a ketogenic amino acid and a glucogenic amino acid? What is their destination?

Chapter 14
1. Can glycogen released from the muscle raise your blood glucose?
2. How can you restore glycogen in muscle?
3. How do you determine protein requirement?

Chapter 7.5, 8
1. What is the primary role of B-complex vitamins?
2. Which vitamins are parts of TPP? PLP? NADP?
3. What is ariboflavinosis?
4. Pellagra is a deficiency of what nutrient? What are the symptoms?
5. Beriberi is a deficiency of what nutrient? What are the symptoms?
6. Which of the B-vitamins are involved in metabolism of homocysteine?
7. What is choline? Is it a vitamin?
8. Chromium is involved in the cellular uptake of which molecule?
9. What hormones require iodine to be produced?

Chapter 9
1. What are the two common extracellular ions and the two common intracellular ions?
2. What function does ADH have? What organ secretes it?
3. What function does aldosterone have? What organ secretes it?
4. Chloride is sourced mostly from what food product in our diet?
5. Processed foods typically contain what mineral to help preserve it?
6. What is Hypokalemia? Hyperkalemia? Hyponatremia? Hypernatrimia?
7. Where is phosphorus stored? What can enhance the absorption of phosphorus?
8. What populations are most likely to become easily dehydrated?
9. Is the major cause of hypertension known? What is it?

Chapter 10
1 How are free radicals formed? How do antioxidants stabilize free radicals? a What are the 4 main antioxidant micronutrients? b What are some examples of enzyme systems involved in this process? c Which food groups provide the majority of antioxidants in the diet?
2 What are the functions of vitamin E? a Where is it stored? b What function does it have in the cellular membrane? c In what forms is Vitamin E present in food?
3 What are some major functions of Vitamin C? a How does vitamin C influence Vitamin E? b What are toxicity and deficiency symptoms for vitamin C? c What circumstances increase your need for vitamin C? d What is collagen?
4 Vitamin A has precursor, what is this called? a What process helps increase beta carotene bioavailability in food? b What biological functions is Vitamin A involved in?
5 What does glutathione peroxidase require as a cofactor? a What does this enzyme system do?

Chapter 11
1 Explain the components of bone. a Include both trabecular bone and compact bone, and characteristics of each.
2 Explain the different processes involved in bone development a Bone growth, bone modeling, bone remodeling. b What cells are involved in these processes, and what is their function?
3 Define bone density, and list factors influence peak bone density.
4 How does the body regulate calcium levels in the blood? Understand the hormones involved in this process, and all of the functions of vitamin D. See flowchart on this topic in Chapter 11.
5 Know dietary sources and how vitamin K is produced in the body, as well as any conditions where Vitamin K status is compromised.
6 Know what factors influence magnesium absorption, both increasing and decreasing.
7 Know what fluorosis is, and what happens to teeth in the condition.
8 What are the possible skeletal health issues associated with Vitamin D deficiency? a How is vitamin D produced? b What are some food sources of Vitamin D?
9 Define osteoporosis, what are its characteristics, risk factors, and treatments?

Chapter 12
1 What are the components of blood? a What do each of the components of blood do?
2 Describe the process of Iron and Vitamin B12 absorption. a What are food sources of Vitamin B12? b What are food sources of Iron (heme/non-heme)? c What digestive conditions cause greater absorption of iron? d What are the storage (2) and transport (1) molecules for iron?
3 How is zinc absorbed and transported?
4 Describe deficiency and toxicity symptoms of copper, folate, iron, Vitamin B12
5 What cells function as part of the immune system? a Specify between non-specific and specific immune cells
6 Describe immunocompetence and how it relates to diet.