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Final Exam Study Guide

by: Donnetta Shanklin

Final Exam Study Guide nutrition 109

Donnetta Shanklin
GPA 3.7

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I went in a lot of detail on the study guide. Now we were never told how many questions would be on the final exam, however if you study this, you should be good!
Nutrition 109
Mr. Gurzell
Study Guide
nutrition, 109
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This 3 page Study Guide was uploaded by Donnetta Shanklin on Friday May 6, 2016. The Study Guide belongs to nutrition 109 at Western Illinois University taught by Mr. Gurzell in Winter 2016. Since its upload, it has received 21 views.


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Date Created: 05/06/16
Nutrition Final Exam Study Guide Chapter 1:Questions  1. What is nutrition?  2. What are the nutritional considerations?  3. True or false: Your body continually renews itself?  4. What is Malnutrition?  5. What are the fields within Nutrition?  6. What are the basics for nutrition?  7. What does Diet mean? Where does it come from  8. What is included in a diet?  9. What is the goal of a healthy diet  10. What are the four major healthy behaviors?  11. What are the top 10 causes of death in the US?  12. Which are linked with improper nutrition?  13. What diseases are exclusively influenced by genetics?  14. How do we choose food?  15. What factors influence choice?  16. What are the two primary food categories?  17. What consists of the two primary food groups?  18. Which is better for you?  19. How exactly can one recognize a nutritious diet?  20. How often are food objectives reviewed?  21. How does the Mediterranean Pyramid look?  22. How does the Asian Pyramid look?  23. How does the Latin American Pyramid look?  24. What is considered a healthy diet pattern?  25. What is food?  26. What are the 6 things we call nutrients?  27. How many calories per gram are their in carbs, fat, proteins, alcohol, and water?  28. What are micronutrients?                  Chapter 1:Answers  1. The science of how food nourishes the body  2. Biological, Social, and Environmental  3. True: Your body does continually renew itself  4. Inappropriate nutrition: deficient or excessive  5. 1). Biochemistry, 2).Immunology, 3). Informatics, 4).Epidemiology, 5).Community,  6).Clinical and Dietetics   6. Eat your fruits and veggies  7. Comes from the greek word “​ diaita” ​eaning ‘way of life’  8. Food, physical activity, social interactions, behaviors: Smoking, drinking (alcohol),  sleeping  9. Minimize the risk of heart disease  10. 1). Eat healthy, 2).Be active, 3). Don’t smoke, 4). Don’t drink excessively  11. 1). Heart Disease, 2).Cancers, 3).Chronic Lung Disease, 4).Strokes, 5).Accidents,  6).Alzheimer’s Disease, 7).Diabetes Mellitus, 8).Pneumonia or Influenza, 9).Kidney  Disease, 10). Suicide  12. Heart disease, cancer, strokes, diabetes mellitus   13. Down Syndrome, Osteoporosis, Diabetes, poor resistance to diseases  14. Eating is an intentional act  15. Cultural significance, societal cues, holidays and events, taste preference, availability,  cost  16. Whole­unprocessed foods, and processed­prepared foods  17. Whole­ unprocessed: mostly raw at the time of purchase, nutrient dense, lots of nutrients  and fewer calories. Processed­prepared foods:heavily altered from raw form, calorie  dense, lots of calories, and fewer nutrients  18. Unprocessed  19. 5 characteristics: 1). Adequacy, 2). Balance, 3). Calorie control, 4). Moderation,  5)Variety   20. Every 10 years  21. Breads, pasta, rice, and other grains and potatoes are more consumed.  22. Rice, noodles, and bread are more consumed  23. Beans, veggies, and fruits and more consumed  24. High in fruits and veggies, low in meat. Also low in high­processed foods, sweets  sparingly.  25. Any nutritious substance that people or animals eat or drink, or that plants absorb, in  order to maintain life and growth.  26. Carbs,fat,protein, vitamins, minerals, water  27. Carbs:4,fat:9,protein:4,alcohol:7,water:0  28. Vitamins and minerals. They provide no energy, however they are essential for biological  functioning.  Chapter 2: Questions  1. What are the dietary reference intakes (DRI’s)?  2. What is your daily value based off of?  3. What are the dietary reference intakes?  4. What are the Estimated Average Requirements?  5. What is the Recommended Daily Allowance?   6. What are the Adequate Intakes?  7. What are the Tolerable Upper Level Intakes  8. What is the Acceptable Macronutrient Distribution Range  9. What is the estimated energy requirement?  10. What are the Daily Values based on?  11. What is the Daily Value used for?  12. What are the reasons for food labels? Are all foods required to have a food label? What  are the restaurant labels?      1. Estimated Average Requirement (EAR), Recommended Dietary Allowance  (RDA),Adequate Intake (AI), Tolerable Upper Level (TUL), Acceptable Macronutrient  Distribution Range (AMDR), Estimated Energy Requirement (EER),  2. RDA  3. A set of standards used to inform different groups about their estimated nutrient needs,  distribution, and level of toxicity  4. Average amount sufficient for half of the population  5. Recommendations to meet needs of most healthy people .About 98% of the population  6. Sufficient scientific evidence, Al value set instead of RDA, expected to exceed average  requirements  7. Point where nutrient is likely to be toxic, helps protect against over consumption   8. Adequate energy and nutrients, reduce risk of chronic diseases, wide range, 45­65%  kcalories from carbohydrates, 20­30% kcalories from fat, 10­35% kcalories from protein  9. Average dietary energy intake to maintain energy balance. Healthy body weight, physical  activity.  10. Based on 2,000 kcalories per day per any healthy adult.  11. The Daily Value is used for the entire population, despite differences in age, sex,  etc...Found on food label  12. The reasons for food label use are for nutritional facts, and ingredient lists. Not all  products require a food label. 


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