FSHN 130 Review - FSHN 130/Nutrition for Living Study Guide...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Study Guide for Final Exam Fall 2007 Chapter 1- Overview of Nutrition Classification of nutrients (e.g., essential vs. nonessential, energy-yielding nutrients, kilocalorie content) Components for proper research design Types of research designs that show cause and effect or associations Terms: Interactions and associations Chapter 2 – Planning a Healthy Diet Diet planning principles Food labels – interpretation of percent daily value Dietary Reference Intakes, AMDR (definition) plus values for CHO, proteins, lipids Digestion process including anatomy (organs, cells, sphincters), enzymes, gastric and pancreatic juices, hormones (gastrin, secretin, cholecystokinin), accessory organs, metabolic waste products Tissue layers that make up the GI tract Movement of food through the GI tract – peristalsis / segmentation Absorption modes – passive and facilitated diffusion, active transport Transport of nutrients Chapter 5 – Carbohydrates
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 3

FSHN 130 Review - FSHN 130/Nutrition for Living Study Guide...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online