BPK 110 - Cumulative Final Exam Review Questions

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Department
Biomedical Physio & Kines
Course
BPK 110
Professor
Diana Bedoya
Semester
Spring

Description
BPK110FinalExamReviewBPK110FinalExamReviewQuestionsChapterOneNutritionandEverydayChoices1DefineandgiveexamplesofthefollowingtermsnutrientdensityorganicandmalnutritionNutrientDensityAmeasureofthenutrientsprovidedbyafoodrelativetoitscalorieintakeEgChickennuggetsarelessnutrientdensethanaskinlesschickenbreastlesscaloriesbuthigherinproteinOrganicCompoundsSubstancesthatcontaincarbonbondedtohydrogenintheirmolecularstructureEgCarbohydratesMalnutritionAconditionresultingfromanenergyornutrientintakeeitheraboveorbelowthatofwhichisoptimalEgUndernutritionintakedoesntmeetthebodysneedscanleadtodeprivationandOvernutritionintakeisinexcessofcaloriesornutrientscanleadtotoxicity2WhatsensoryqualitiesoffoodaremostlikelytoinfluencefoodchoicesSensoryqualitiesoffoodTasteSmellTouchTextureVisualAppeal3HowmanykilocaloriesofeachofthenutrientsprovidepergramCarbohydrates4KcalgramLipids9KcalgramProteins4Kcalgram4WhichnutrientscontributetobodystructureBodyprocessregulationFuellingcellularprocessesBodyStructureWater62CarbohydratesMineralsandOtherSubstances6Proteins16Fats16FuellingCellularProcessesEnergyYieldingNutrientsBPK110FinalExamReviewCarbohydratesLipidsProteins5Whatisthetop3causesofdeathinCanadaCancersHeartDiseasesStrokes6WhatisthedifferencebetweenfunctionalfoodsandneutraceuticalsGiveaspecificexampleforeachFunctionalFoodsFoodsthathavehealthpromotingandordiseasepreventingpropertiesbeyondbasicnutritionalfactorsEgBlueberriesareantioxidantandcanreducetheriskoflungcancerNeutraceuticalsDesignerFoodsFoodsthatarefortifiedwithnutrientsorenhancedwithphytochemicalsEgVitaminWaterOmega3eggs7WhatarethedifferenttypesofnutritionalstudiesHowdoweevaluatenutritionalinformationNutritionalStudiesExperimentalStudiesScientificMethodEpidemiologicalStudiesBiochemistryMolecularBiologyandComputerModelingHowtoevaluatenutritioninformationEvidencefromstudiesDoesitmakesenseWhatsthesourceWhatevidenceisbeingpresentedIsitsellingsomethingHasisstoodthetestoftimeChapterTwoGuidelinesforaHealthyDietBPK110FinalExamReview1Howdoyouassessnutritionalstatus1Determinetypicalfoodintakefoodjournal2AnalyzenutrientintakeiProfileDRIAIULRDA3Evaluatephysicalhealth4Considermedicalhistorygenetichereditary5Assesswithlaboratorytests2Whatarethe4DRIsandhowaretheydeterminedRecommendedDailyAllowanceRDAConsumptionofthisamountofthenutrientmeetstheneedsof97ofthepopulationsetto2standarddeviationsabovetheEAREstimatedAverageRequirementEARConsumptionofthisamountofthenutrientmeetstheneedsof50ofthepopulationAdequateIntakeAINutrientintakesthatareusedasagoalwhennoRDAexistsAIvaluesapproximatetheamountofnutrientthatsustainshealthUpperLimitULThehighestamountofthatnutrientthatwillnotpromotesymptomsoftoxicityinthemajorityofhealthindividualsIntakeshouldnotexceedthisvalue3WhataretheAMDRsforeachenergyyieldingnutrientCarbohydrates4565Lipids2035Proteins10354WhichfoodsarefoundineachgroupofeatingWellwithCanadasfoodguideEatingWellwithCanadasFoodGuideVegetablesandFruitsGrainProductsMilkAlternativesMeatAlternatives5WhatnewfeaturesarefoundinthelatestCanadianfoodguideNewFeaturesSpecificexamplesofwhatcountsasaservingfromeachfoodgroupGivestipsonhowincorporateoilsandfastintothedietMorespecificrecommendationsonhowtochoosefoodswiselyfromeachgroup
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