FCS 102 Study Guide - Quiz Guide: Cellulose, Chymotrypsin, Starch
29 May 2018
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FCS 102 Study Guide Exam 1
1. What is Nutrition?
a. The science that deals with food and the nutrients it contains; relationship to
health/disease; processes within the body; social, economic, cultural, and
psychological implications of eating
2. What are the six main categories of nutrients?
a. Carbs: provide energy (preferred source of energy)
b. Fats: provide energy
c. Proteins: build and repair body tissue/provide energy (contains nitrogen)
d. Vitamins: regulate body processes
e. Minerals: regulates body processes
f. Water: regulates body processes
g. Discuss the different ways to group nutrients.
h. List the main roles of each macronutrient in the body.
i. Macronutrients: nutrients that are needed in relatively large amounts in
the diet (Examples: carbs, proteins, and lipids
3. What and who determines if a food is organic?
a. Organic: any compound that contains carbon
4. Define phytochemicals, zoonutrients, functional foods and organic foods.
a. Phytochemicals: any of various biologically active compounds found in plants
b. Zoonutrients: health-promoting compound that is found in animal-based food
c. Functional foods: (nutraceutical); a food containing health-giving additives and
having medicinal benefit
d. Organic foods: self regulated with government oversight, special certification of
farmers; need careful attention to building and maintaining soil fertility,
avoidance of toxic/synthetic methods for pest and weed control
5. What is the name for chemical energy our body derives from foods?
6. What is a calorie?
a. The amount of energy required to raise the temperature of water by 1 degrees
Celsius; a easureet of a food’s total eerg aailale for use i the od
b. Describe the energy contribution (per gram) of each of the macronutrients.
i. Carbohydrates: 4 calories/gram
ii. Fat: 9 calories/gram
iii. Protein: 4 calories/gram
c. How are Calories and ATP related?
i. ATP is the main molecule the body uses as a means to use chemical
energy to perform cellular work. The energy released from the
breakdown of ATP fuels the contraction of skeletal muscle, thereby
adding to the energy demands of the body and raising caloric
expenditure.
7. Be able to determine how many Calories are contributed by a meal as a whole or its
individual macronutrients, given grams of each macronutrient provided. Be able to
describe the relative percentage contribution of each macronutrient in a food item,
given grams or Calories provided by each macronutrient. Example problems are
included at the end of the study guide.
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FCS 102 Study Guide Exam 1
8. What are AMDRs? What are the recommended percent contributions of each
macronutrient for a healthy diet?
a. AMDRs are Acceptable Macronutrient Distribution Range; ranges for adults are:
10-35% protein; 20-35% fat; carbohydrate is 45-65%
9. What is malnutrition? Discuss the development primary malnutrition and secondary
malnutrition.
a. Lack of proper nutrition, caused by not having enough to eat, not eating enough
of the right things, or being unable to use the food that one does eat;
i. Primary Malnutrition: Caused by over consumption or under
consumption; can result from lack of knowledge, over eating, insufficient
exercise, or supplementation
ii. Secondary Malnutrition: Occurs when a person has either a disease or
condition that prevents proper digestion/absorption of food (Celiac’s
disease/eating disorders/ diabetes/HIV & AIDS/Diarrhea/Intestinal
Disease)
10. Discuss the ABCD methods of assessing nutritional status.
a. Provide examples of each
i. A: Anthropometric: skin folds, height, weight, muscle
ii. B: Biochemical: urine and blood
iii. C: Clinical Assessment: General appearance of body structures
iv. D: Dietary Assessment: previous days meals
v. E: Economic: availability of foods
b. Be able to distinguish different methods of dietary assessment.
i. 24 Hour Recall: Meal-based method, recall all foods/beverages
consumed in the past 24 hours (quantity also)
ii. Food Record/Diary: Meal-based method, client records foods/beverages
consumed on a daily basis
iii. Food Frequency Questionnaire: List-based, subject recalls frequency of
consumption of specific foods over a specified period of time (usually a
year)
11. What are DRIs? (Ch. 2 slides 9-14)
a. Dietary Reference Intake; encompass nutrient recommendations made by the
Food & Nutrition Board of the National Academy of Sciences
b. Name and describe the 4 sets of reference values.
i. RDA: Recommended Dietary Allowances- daily nutrient intake amounts
sufficient to meet the needs of nearly all individuals in a life stage
ii. EAR: Estimated Average Requirement are estimated to meet the needs of
half the people in a certain life stage (set for 17 nutrients)
iii. AI: Adequate Intake: Daily intake amounts set for nutrients for which
there are insufficient research data to establish an EAR; essential fatty
acids, 9 vitamins and minerals including B-Vitamins, Vitamin D & Calcium
iv. EER: Estimated Energy Requirement: estimates of energy requirements
for individual life groups; unlike most vitamins/minerals, carbs, fats, and
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Be able to describe the relative percentage contribution of each macronutrient in a food item, given grams or calories provided by each macronutrient. Example problems are included at the end of the study guide. What are the recommended percent contributions of each macronutrient for a healthy diet: amdrs are acceptable macronutrient distribution range; ranges for adults are: 2 slides 9-14: dietary reference intake; encompass nutrient recommendations made by the. Be sure to include all major organs and segments. Exam 1: what do their secretions do, what are enzymes, substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction, describe the tissue layers of the digestive tract. How does it happen: physiologic process of effortless movement of the gastric contents into the esophagus. The juices help to digest food and allow the body to absorb nutrients; the pancreas makes juices that help the body digest fats and protein.
