Exam 1 Outline - 1 Chapter Name Chapter 1 Overview of...

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1 Chapter Name Pages in Outline Pages in TXT Chapter 1: Overview of Nutrition 2-5 Chapter 2: Planning a Healthy Diet 5-9 Chapter 3: Digestion, Absorption, and Transport 9-14 Chapter 3 Highlight: Common Digestive Problems 22-23 88-94 Chapter 4: Carbohydrates 14-22 Carbohydrate Metabolism 23-25 209-215 / 218- 222 Blood Glucose Regulation Not Outlined 620-625 Questions on Exam 1 Clicker Questions 2: Slide 6, 7, 13, 23-27, 29, 31, 33 Don’t need to know all tables o Ch 3- Table 3-1 p. 85 / Figure 3-1 p. 76 / Table 4.1 p. 116 / Know difference between DRI’s Nutrition facts calculations Liver, gallbladder, pancreas- accessory organs o Know accessory organs from digestive organs Largest part of small intestine most digestion- dijuno Know difference between hormone and enzyme Know fiber Different parts of the grain kernel and nutrients in each Monosaccharaides / disaccharides o Sucrose- Glucose + Fructose o Lactose o Maltose o Know what monosaccharaides those are made up of Know enzymes that break those down Difference between claims on food label Know how many calories each nutrient provides Circulatory system o Main GI o Arteries that carry
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2 Know glycolysis o What is entering the citric acid cycle from glycolysis o Know anaerobic/aerobic Know what nutrients should be high/low based on printout AMDR for carbohydrates o 45-65% o 20-35% fat o 10-15% protein Chapter 1: An Overview of Nutrition I. Nutrition and Health Benefits a. Functional foods- Foods that provide benefits beyond their nutrient contributions a.i. May include whole foods, modified foods, or fortified foods b. Manufacturers have fortified foods by adding nutrients or phytochemicals that provide health benefits II. Nutrients in Foods and in the Body a. Chemical Composition of Nutrients a.i. Inorganic Nutrients- Do not contain carbon a.i.1. Simplest of the nutrients are the minerals a.i.1.a. Each mineral is a chemical element a.i.2. Next simplest nutrient is Water a.i.2.a. Compound made of 2 elements (Hydrogen and Oxygen) a.ii. Organic Nutrients- Contain Carbon a.ii.1. Carbohydrates a.ii.2. Lipids a.ii.3. Proteins a.ii.4. Vitamins
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3 b. Essential Nutrients b.i. Body can make some nutrients but not all b.ii. Nutrients that foods must supply are essential nutrients b.ii.1. “essential” means more than just “necessary” it means “needed from outside the body” III. The Energy-Yielding Nutrients: Carbohydrate, Fat, and Protein a. 3 Organic nutrients used to provide energy: Carbohydrate, fat, and protein b. Energy Measured in kCalories b.i. Energy released from carbohydrate, fat, and protein is measured in calories b.i.1. Calories- tiny units of energy so small that a single apple provides tens of thousands of them b.i.2. Energy is expressed in a 1000-calorie metric unit called kilocalories (kCalories) c. International unit for measuring food energy is the joule c.i. kCal -> kJoule = Multiply by 4.2 c.ii. kJoules -> kCal = x .24 Nutrients Energy (kCal/g) Carbohydrate 4 Fat 9 Protein 4 Alcohol 7 d. Energy from Foods d.i.
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