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KIN150 Exam 1 Study Guide

by: May Thu

KIN150 Exam 1 Study Guide KIN150

Marketplace > University of Miami > Kinesiology > KIN150 > KIN150 Exam 1 Study Guide
May Thu
GPA 3.8

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About this Document

This study guide includes everything that the professor went over during the review about carbs, lipids, proteins, and vitamins.
General Nutrition for Health and Performance
Eduard Tiozzo
Study Guide
health, nutrition, Kinesiology, Vitamins
50 ?




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This 5 page Study Guide was uploaded by May Thu on Thursday March 3, 2016. The Study Guide belongs to KIN150 at University of Miami taught by Eduard Tiozzo in Spring 2016. Since its upload, it has received 80 views. For similar materials see General Nutrition for Health and Performance in Kinesiology at University of Miami.


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Date Created: 03/03/16
Thursday, February 25, 2016 KIN150 Exam 1 Review - Name for table sugar (how it exist on label) • Sucrose - Ingredient list, guess the highest content in it • The first ingredient listed is the highest content - specific sugar that is found in diary product • Lactose - specific sugar found in fruit • Fructose - difference between enriched and fortified • Enriched: have nutrition that have been lost during process added back in • Fortified: adding nutrients that aren’t naturally found - what happens when person consumes extra calories • stored as fat if not used - BMI • Body Mass Index • Underweight = <18.5 • Normal weight = 18.5–24.9 • Overweight = 25–29.9 • Obesity = BMI of 30 or greater • high number= more health risk (except when you have higher muscle mass) - difference between USDA My Plate and Harvard Plate - know amount of calories for fat, carb, protein 1 Thursday, February 25, 2016 • Carb: 1g= 4kcal • Protein: 1g= 4kcal • Fat: 1g: 9kcal - the recommended range for protein, carb, fat (what percentage) • carb: 50-60 • protein: 10-15 • fat: 20-30 - dietary range for toxicity (upper levels) (Recommended Daily Allowance) (micronutrients) • Water soluble vitamins: excess intake is voided in urine • excess intake of fat soluable vitamins cannot be easily excreted - refined carbs • 2 parts removed: bran and germ • 1 part left: endosperm - which form carbs stored in body • glycogen is stored in liver and muscles - amino acid essential for protein synthesis (chain amino acids) - Know nutrition labels (is natural sugar and added sugar differently named) • natural sugars: glucose, fructose, lactose 2 Thursday, February 25, 2016 • added sugars: sucrose, high fructose corn syrup - hormone that is secreted from pancreas that regulates blood sugar • insulin - upper limit of added sugar that we should have in our diet • Woman: 24 grams or 6 teaspoons • Man: 36 grams or 9 teaspoons - how many essential amino acids (must consume, can’t make it ourselves) in our diet • 9 - amino acid that produces serotonin • Tryptophan - categories of amino acids • essential • nonessential • conditional - protein that exist in cow milk • 80% Casein, 20% Whey - proteins involved in muscle contractions • actin, myosin - majority of lipids in our food and how we store them • stored in fat tissue (adipose tissue) as triglycerides - different types of fat • Saturated fat • monounsaturated fat • polyunsaturated fat • Trans-fatty acid • recommended ratio (omega 6: omega 3) (5:1) 3 Thursday, February 25, 2016 - type of cholesterol involved in reverse cholesterol transport • HDL(High Density Lipoprotein): removes cholesterol - what type of fatty acid is omega 9? • monounsaturated fat (olive oil, canola oil, sunflower oil) - health affects from over consuming omega 6 and low in omega 3 • increases inflammation, blood pressure, blood clotting - plant based fat • Sterols (cholesterol: animal source) (phytosterol: plant source) - Nutrient risk in vegan diet • B12 because it’s only found in animal products - why calcium intake is important • calcium is important for bone health - how to increase absorption of iron • vitamin C - different macronutrients (alcohol vs other macronutrients) • Carbs • Lipids • Protein • Water - omega 3 and omega 6 • essential: can only get from diet cannot synthesize in body) • polyunsaturated fatty acids • linoleic acid (omega 6) (EPA, DHA) • alpha-linoleic acid (omega 3) - trans fatty acids and cholesterol level 4 Thursday, February 25, 2016 • LDL: bad cholesterol (increases risk of cardiovascular disease) (normal range: 40-130) • HDL: good cholesterol (reduces risk of cardiovascular disease) (normal range: above 40) - Chemical structure of fat • 3 fatty acid chains + Glycerol - what food items are in the base of dietary pyramid grains, vegetables, and fruits • 5


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