New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here

Nutr 303 Exam 2 Study Guide

by: Maggie Cunningham

Nutr 303 Exam 2 Study Guide NUTR 303

Marketplace > Nutrition and Food Sciences > NUTR 303 > Nutr 303 Exam 2 Study Guide
Maggie Cunningham
GPA 3.4
Essential Nutrition

Almost Ready


These notes were just uploaded, and will be ready to view shortly.

Purchase these notes here, or revisit this page.

Either way, we'll remind you when they're ready :)

Preview These Notes for FREE

Get a free preview of these Notes, just enter your email below.

Unlock Preview
Unlock Preview

Preview these materials now for free

Why put in your email? Get access to more of this material and other relevant free materials for your school

View Preview

About this Document

A in-depth and detailed study guide for exam 2
Essential Nutrition
Study Guide
50 ?




Popular in Essential Nutrition

Popular in Nutrition and Food Sciences

This 2 page Study Guide was uploaded by Maggie Cunningham on Monday January 26, 2015. The Study Guide belongs to NUTR 303 at a university taught by Burgess in Fall. Since its upload, it has received 797 views.

Similar to NUTR 303 at University

Popular in Nutrition and Food Sciences


Reviews for Nutr 303 Exam 2 Study Guide


Report this Material


What is Karma?


Karma is the currency of StudySoup.

You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!

Date Created: 01/26/15
Exam 2 Learning Objectives organized by chapter 41 List four functions of carbohydrate in the body 42 Describe the roles of insulin and glucagon in regulating blood glucose concentration 43 Define the terms hyperglycemia and hypoglycemia 44 List the characteristics of type 1 and type 2 diabetes 45 Define the RDA and the AMDR for carbohydrates 46 Discuss the types of fiber and two of the potential health benefits of adequate consumption 51 List and describe the three types of lipids 52 Describe the key structural features of fatty acids 53 Discuss how the level of saturation of fatty acids affects the form it takes 54 Identify the primary difference between a cis and trans fatty acid and the effects of this transformation on form and stability 55 Identify the component in an ingredient list that indicates the presence of trans fatty acid 56 Name 5 functions of lipids in the body 57 Describe the general chemical characteristics of phospholipids and cholesterol 58 Name two functions of phospholipids and cholesterol and one dietary source 59 Discuss lipid amounts and types in foods 510 Describe the steps involved in fat digestion 511 Describe how lipids are absorbed into the body via the GI tract 512 Name four important lipoproteins and the most abundant components of each 513 Describe the origin of LDL in the circulation 514 Describe the functions of LDL and HDL 515 Identify the two essential fatty acids and indicate their longchainPUFA products 516 Describe the conversion of EFA to longer and more highly unsaturated products and brie y summarize the role of these products in the body 517 Describe the role of dietary fat in the development of cardiovascular disease 518 Identify risk factors for cardiovascular disease 519 List two dietary factors that will decrease LDLC 520 List two dietarylifestyle factors that will raise HDL 521 Identify three dietary changes that would help decrease risk for CVD 61 Distinguish between essential and nonessential amino acids and explain why adequate amounts of the essential amino acids is required for protein synthesis 62 Describe how amino acids are formed into proteins 63 List four functions of proteins in the body 64 Indicate protein amounts provided by foods from each of the MyPlate food groups 65 Discuss how proteins are digested and absorbed by the body 66 Calculate your RDA for protein 65 Define positive and negative nitrogen balance and identify situations that can lead to each of these states 66 List five foods that are good sources of protein 67 Describe two disorders resulting from inadequate protein intake 68 Define and identify complete and incomplete protein food sources and the limiting amino acid 69 Identify plant protein source food combinations that provide complete protein 610 Identify two health benefits associated with vegetarianism 611 Identify three nutrients to be monitored for those following a vegan eating pattern 612 Describe celiac disease amp nonceliac gluten sensitivity and the foods to be avoided 91 List three functions of water uids in the body 92 Describe how electrolytes assist in the regulation of uid balance 93 Discuss dehydration and the role of the thirst mechanism and kidney function in regulating urine output 94 Describe the avenues of uid intake and excretion 95 Define osmosis and the direction water would move through a semipermeable membrane in response to dissolved ion concentration 96 Describe the major intracellular and extracellular cations positively charged ions in the body 97 Discuss the negative impacts of dehydration on health 98 Name two functions for sodium and potassium 99 Name one function for chloride 910 Identify three foods rich in sodium 911 Identify three foods rich in potassium 912 Define the recommended intake range for sodium and potassium 913 Define hypertension and identify the top three dietlifestylerelated risk factors 914 Discuss the characteristics and proposed benefits of the DASH diet


Buy Material

Are you sure you want to buy this material for

50 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


You're already Subscribed!

Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'

Why people love StudySoup

Steve Martinelli UC Los Angeles

"There's no way I would have passed my Organic Chemistry class this semester without the notes and study guides I got from StudySoup."

Amaris Trozzo George Washington University

"I made $350 in just two days after posting my first study guide."

Bentley McCaw University of Florida

"I was shooting for a perfect 4.0 GPA this semester. Having StudySoup as a study aid was critical to helping me achieve my goal...and I nailed it!"


"Their 'Elite Notetakers' are making over $1,200/month in sales by creating high quality content that helps their classmates in a time of need."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.