HNF 150 Study Guide - Final Guide: Nutrient Density, Dietitian, Whole Food

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26 Feb 2020
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FINAL EXAM STUDY GUIDE LEARNING OBJECTIVES
1
Nutrition Basics
1. Understand the concept of nutrient density and state how it can be used to
determine the healthfulness of foods
2. Identify the six classes of nutrients. Recall the energy yield (kcal/gram) for
carbohydrate, protein, fat, and alcohol. Be able to do simple calculations using these
values.
3. Compare and contrast whole, processed, and enriched/fortified foods and recognize
examples of each.
Terms/concepts: Given the terms/concepts, be able to provide the definition of the
term according to the readings and lecture notes. Given a definition of the term/concept
and/or an example, be able to state the term.
1. Whole foods (not the
supermarket!)
2. Enriched/fortified foods
3. Processed foods
4. Six classes of nutrients
5. Essential nutrients
6. Nutrient density
7. Energy-yielding nutrients
8. Organic/inorganic nutrients
9. Calorie
10. Registered Dietitian
Nutrition Recommendations/How Do We Know What We Know?
1. State how the DRI’s (RDA and EER) for energy and other nutrients are established.
2. Identify the purposes and differences in the nutrient standards: Dietary Reference
Intakes (DRI)-Estimated Average Requirements (EAR), Recommended Dietary
Allowances (RDA), Adequate Intakes (AI), Tolerable Upper Intake Levels (UL), Daily
Value (DV) and Acceptable Macronutrient Distribution Ranges (AMDR).
3. For the following nutrition labeling terms, state the definition, know who sets them,
how, why and/or for whom: the DRI’s, Nutrition Facts Labels, DV, RDA, AI, EAR, UL,
nutrient and health claims.
4. Identify which foods the current Dietary Guidelines classify a healthy dietary pattern
as being HIGHER in and which foods a healthy dietary pattern is LOWER in.
5. Which foods in the current U.S. diet. are associated with higher and lower
environmental impacts?
6. When given the nutrient content of a food or diet in grams, calculate the percent of
calories in the food or diet from carbohydrate, protein and fat.
Terms/concepts: Given the terms/concepts, be able to provide the definition of the
term according to the readings and lecture notes. Given a definition of the term/concept
and/or an example, be able to state the term.
1. Balance Study
2. Phytochemical
3. Antioxidant
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2
Body Basics
1. List the order of the components of the digestive tract and the main digestive
actions taking place in each.
2. Compare the differences between mechanical digestion and chemical digestion
and point out where these processes occur along the digestive tract.
3. Recall the basics of digestion and absorption for carbohydrates, protein, fat and
water.
Terms/concepts: Given the terms/concepts, be able to provide the definition of the
term according to the readings and lecture notes. Given a definition of the
term/concept and/or an example, be able to state the term.
1. digestive system
2. excretory system
3. storage systems
4. enzyme
5. blood
6. lymph
7. hormone
8. insulin
9. glucagon
10. adipose
11. glycogen
12. pancreas
13. gallbladder
14. bile duct
15. digestive tract
16. kidneys
17. bile
18. gastric juices
19. mucus
20. saliva
21. chyme
22. bolus
23. villi
Carbohydrates and Diabetes
1. Describe the types of carbohydrates (3 simple sugars, 3 disaccharides,
glycogen, amylose, amylopectin, oligosaccharides, and fiber) and be able to
identify their food sources.
2. Describe the process of digestion of simple sugars, starch, and fiber, and
metabolism of glucose and fructose.
3. Identify and define the two types of fiber, explain how fiber differs from other
carbohydrates, and describe how fiber contributes to health.
4. Five Minute Foodie: Whole Grains -- Compare and contrast the nutrient
differences between whole grains and refined grains and the components of
the grain included in each type of food.
Terms/concepts: Given the terms/concepts, be able to provide the definition of
the term according to the readings and lecture notes. Given a definition of the
term/concept and/or an example, be able to state the term.
1. simple sugar (simple
carbohydrate)
2. monosaccharide
3. disaccharide
4. polysaccharide
5. glucose
6. fructose
7. sucrose
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