HDFN 221CS STUDY GUIDE FOR EXAM 1

Chapters 1,2,4,5,6,11
Chapter 1
Nutrient and essential nutrient definitions

Science based definition for organic

Macronutrients: Acceptable Macronutrient Distribution Ranges
Carbohydrates
Protein
Lipids (fats)
Micronutrients: Vitamins and Minerals
Calories definition/How do we measure?
Functional food: definition
Phytochemicals: definition
Scientific method definitions:
Basic Steps
Control and treatment groups
Placebo
Hawthorne effect
Single-blind study
Double-blind study
Peer reviewed research/sources
Epidemiology study
Simple Relationship vs Interaction
Chapter 2
Dietary Reference Intakes: know each of the following terms:
EAR
RDA
AI
TUL

Dietary Guidelines for Americans (2010)

Meal Planning Guidelines:

adequacy
variety
balance
moderation
nutrient density
Choose My Plate icon/Daily Food Plan

Healthy People 2020

ABCDs of Nutritional Assessment-what is each of the following
Anthropometric
Biochemical
Clinical
Dietary
Food labels
Basic label format required on all labels; order of ingredients
Health claims (qualified vs. unqualified)
Structure-function claims
Whole grains
Enriched vs. fortified
Organic labeling requirements/gov. agency
Daily values
CHO (chapter 4) Types of CHO
Simple-monosaccharides
Glucose
Fructose
Galactose
Simple-disaccharides
Sucrose
Maltose

Lactose
Lactose intolerance- definition
Safe foods to eat for lactose intolerance
Complex-oligosaccharides
Complex-polysaccharides
Starch
Glycogen
Dietary Fiber general health benefits & main food sources

Diverticulosis: definition

Sugar Alternatives:
Saccharin
Aspartame
Sucralose
Sugar alcohols
Blood glucose regulation- role of insulin
role of glucagon
Glycemic Index versus Glycemic Load

What makes food stay with you- meal choices

Nutrition Matters: Basic types of Diabetes (cause of each, concerns, treatment)

Type I

Type II

Gestational diabetes

Proteins (Chapter 5)
Nutritional Genomics definition (pg. 175)
Amino Acids (essential)
Protein Synthesis steps
1) Cell signaling
2) Transcription
3) Translation
Protein Structure- Primary
Secondary
Tertiary
Quaternary
Denaturation: definition
Causes:

Protein Functions

Nitrogen balance:
Positive balance
Negative balance

Protein terms- Complete versus Incomplete

High quality versus Low quality

Vegetarian diets-main types

Protein complementation
Health benefits of vegetarian diets

Protein Energy Malnutrition

Kwashiorkor
Marasmas

LIPIDS (Chapter 6)
Functions

Triglycerides- glycerol + fatty acids

Saturated
Monounsaturated
Polyunsaturated
Essential fatty acids (omega 3 & 6)
Linolenic
Linoleic
Phospholipids- lecithin
Sterols Functions of Cholesterol
Food sources
Dietary recommendations
Fat substitutes:
Olestra
Simplesse
Benecol &Take Control

Hydrogenation & Trans fats: Purpose of hydrogenation

What are the concerns about trans fatty acids?

Nutrition Matters: Cardiovascular health

Heart Disease: Understand role of risk factors
Atherosclerosis & Stroke

Lipoproteins- (role in body, relationship to health)

HDL
LDL

Healthy diet recommendations for Cardiovascular Health

Limit: Amount of total fat
Amount of saturated fat
Amount of trans fats
Adequate: Omega 3 fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Soluble fiber
B6,B12 and Folic Acid
Healthy Diet Plans: DASH Diet

Fat Soluble Vitamins (Chapter 11)-refer to Matching Sheet

Function(s), deficiency, toxicity & food sources-ADEK
Vitamin Function(s)
Deficiency
Toxicity
A

Food sources

Antioxidant, free radical- definition

Chapter 11 Nutrition Matters: Nutrition and Cancer
Review Table 2, page 496 Dietary Recommendations to Reduce Risk of Cancer