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Introductory Principles of Nutrition

by: Reggie Rice

Introductory Principles of Nutrition NUTR 251

Marketplace > Pennsylvania State University > Nutrition and Food Sciences > NUTR 251 > Introductory Principles of Nutrition
Reggie Rice
Penn State
GPA 3.73

Lynn Parker Klees

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Lynn Parker Klees
Class Notes
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This 0 page Class Notes was uploaded by Reggie Rice on Sunday November 1, 2015. The Class Notes belongs to NUTR 251 at Pennsylvania State University taught by Lynn Parker Klees in Fall. Since its upload, it has received 178 views. For similar materials see /class/232980/nutr-251-pennsylvania-state-university in Nutrition and Food Sciences at Pennsylvania State University.

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Date Created: 11/01/15
Study Guide for Test 1 NUTR 251 Please note I do my best to include all concepts that might appear on the test However despite my best efforts this study guide may not cover every question covered on the exam or may include material to review that will not be on your copy of the exam Please do not memorize the answers to the questions on this study guide Use this guide as an opportunity to make sure you comprehend the CONCEPTS the questions are referring to Students who simply memorize these questions are usually disappointed with their performance on the test Also carefully read each question on the test You will have an hour for your test and every semester I have had students who are upset with their test scores and when we looked at their tests they had rushed through the test and made mistakes that could have been prevented by slowing down Introduction and Diet Planning Chapters 1 and 2 and Ch 18 p 608610 and lecture Know what nutrients are macro and micro nutrients What are the six classes of nutrients Which are energy nutrients and which are not What are the different ways of measuring anthropometrics Know the terms for research discussed in the lecture and the glossary on page 13 What are the different parameters a Registered Dietitian will utilize to prepare a nutrition assessment What does each of these parameters assess regarding a person s nutritional status 7 Know which standards mentioned in class and in the text are numberbased and which are food based What is the definition of a nutrient dense food An energy dense food Know examples of each What is the difference between refined grains whole grains and enriched grains What parts of the wheat kernel are found in each type of grain product What is the minimum percentage of grains that an individual should consume as whole grains Understand the principles discussed in class and in chapter one regarding how we select our food choices When given an example of why someone may have chosen to eat or not eat a food be able to identify which of the behavioral or social motives would fit the situation For example a person may eat cereal every morning out of HABIT 12 Know the principles of setting 3 SMART goal and whether an example of a goal set would meet those principles for 3 SMART goal What are the Acceptable Macronutrient Distribution Ranges and what would happen if someone consistently fell below the percentages in regard to one of the macronutrients Know the ranges for each of the macronutrients 14 What are essential and nonessential nutrients Know the definitions of the terms related to the DRl s What features are shared between RDA s and Al s Understand what the DRI s are used for iegroups or individuals 16 Be able to do the type of math problems involved in calculating the kcals from information on a label fat as a of total kcals Refer to the appendix exercise we did in class 17 What are the stages in the development of a nutritional deficiency P P PS JE JE 99 l l l O UJ U39I 18 What is the purpose of the Dietary Guidelines for Americans 19 What group of individuals was the RDA s developed for 20 What does the term discretionary kcalories allowance mean 21 What is the difference between a health claim and a structurefunction claim Know the process of approval for an quotAquot level health claim Know the health claims described in class 22 What are the 6 basic diet planning principles 23 What are the Daily Values used for Digestion and Physiology of Digestion Chapter 3 Universe Within and lecture 1 2 3 4 5 6 7 8 9 What are the roles of the villi and microvilli within the small intestine What is the lumen of the GI tract What is the difference between mechanical and chemical digestion Where do each of these take place within the body Immediately after absorption what system carries protein and carbohydrates What system carries fatsoluble vitamins and large fats Know the different mechanisms for the absorption of nutrients by intestinal cells Be able to identify the different hormones discussed in class Gastrin Cholecystokinin and Secretin Know the organ that secretes the hormone and what the hormone s role would be within the body We discussed heartburn ulcers gastroenteritis constipation diarrhea and irritable bowel and any Iin class or syndrome in class Know the causes signs I in the book Know the concepts from the Universe Within quiz questions Know the different organs including the parts of the small intestine and sphincters of the GI tract and what their role is within the body 10 What is bile Where is it made and stored What does it contain 11 Know the role of saliva gastric juice pancreatic juice and what they each consist ofcontain Carbohydrates and Diabetes Chapters 4 18p620624 and lecture 1 P P PF E J 9 i i ugt Carbohydrates are found in ample amounts in which type of food Animal plant health food or protein rich foods Know the names of the three major monosaccharides and disaccharides What are polysaccharides What is glycogen and where is stored in the body Which of the monosaccharides is the sweetest Know the difference between hydrolysis and condensation Maltase Sucrase and Lactase are all disaccharidase enzymeswhich disaccharide goes with which enzyme and when that disaccharide is hydrolyzed by its enzyme what are the products of that process Know the names of the different fibers discussed in class and whether they are soluble or insoluble fibers What is the difference between soluble and insoluble fibers as to their role in the body Can fiber be digested by our digestive enzymes Are we able to obtain energy from fiber If so how What is lactose intolerance Know the symptoms and how to treat How prevalent is it What is the major energy source for all cells and for the brain What are the differences between type 1 and type 2 diabetes l l l l in w H 0 Lipids F 1 Iquot PS 5quot NS knew H H guru Which form ofdiabetes is more prevalent in the US What are the long term complications of diabetes Is there any way to reduce the incidence of complications What is an insulin receptor and where is it located How does the body maintain glucose homeostasis What are the different categories of sugar substitute Know the definition of each category of sweetener Which sugar substitutes are in each category ats and Heart DiseaseChapter 5 and Chapter 18610617 and lecture What are the factors that contribute to the hardness of a fat Understand how chain length degree of saturation and position of double bonds in fatty acids affect properties such as fluidity and susceptibility to oxidation Why do we need fats Be able to understand and describe the process of atherosclerosis as explained in the text and in class In order to be classified as an omega3 fatty acid the fatty acid must have what configuration How about Omega6 What is the role of Omega3 fatty acids in heart disease prevention Be able to match the following foods to the category of fat they belong to eggs coconut walnuts safflower oil olive oil What is bile Where is it made and where is it stored What is its role in the body Know what foods contain cholesterol Saturated fats Unsaturated fats Trans fatty acids How does the body digest fats How are fats transported throughout the body Which fats travel through the blood stream and which travel through the lymph after being absorbed in the small intestine What are the names of the proteinlipid packages that transport fats throughout the body Know the relative size of each type of cluster What are micelles Understand the lipoprotein profile What would it mean if your HDL is high Your LDL is high Your triglycerides are high Know the levels that are considered high for each of these What role does fat play in providing our energy needs at rest Know the consequences of consuming too little fat What are the AMDR s for fats in the diet What changes should someone with heart disease make to his or her diet What dietary and lifestyle factors have beneficial effects on development of atherosclerosis


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