Nutritional Science 132 FINAL EXAM REVIEW OUTLINe

Nutritional Science 132 FINAL EXAM REVIEW OUTLINe - FINAL...

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FINAL EXAM REVIEW OUTLINe ENVIRONMENTAL NUTRITION PREGNANCY LACTATION INFANT FEEDING CHILDHOOD ADOLESCENT GERIATRIC FOOD PREPARATION BEHAVIOR MODIFICATION NUTRITIONAL ASSESSMENT Experimental Design HYPOTHESIS RANDOM SELECTION DOUBLE-BLIND, CONTROLLED ANIMAL HUMAN o CLINICAL TRIAL o EPIDEMIOLOGICAL CASE-CONTROL - RETROSPECTIVE COHORT - PROSPECTIVE Balanced Diet NUTRIENT REQUIREMENT RDA DIETARY RECOMMENDATIONS DIETARY GUIDELINES o VARIETY o BALANCE o IDEAL WEIGHT o o o MODERATE SUGAR, SALT, ALCOHOL
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Food Pyramid GRAINS 6-11 VEGGIES 3-5 FRUIT 2-4 DAIRY 2-3 PROTEIN 2-3 FATS - SPARINGLY OILS - SPARINGLY SUGARS - SPARINGLY 1 SLICE BREAD 1 OZ CEREAL 1C RAW LEAFY 1 MEDIUM FRUIT 1/2 CHOPPED, CANNED, COOKED 1C MILK, YOGURT 1-2 OZ CHEESE 2-3 OZ LEAN MEAT 1/2 C LEGUME 3 OZ TOFU 1 EGG 1 OZ NUTS/SEEDS Traditional Diets HUNTER-GATHERER o HUNTERS o FISHERS o FORAGERS AGRICULTURALISTS o SUBSISTANCE FARMERS o PASTORALISTS FOOD SECURITY EVOLUTION OF MODERN DIETS Principles DEFICIENCY
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TOXICITY ADEQUACY INDIVIDUAL VARIABILITY MODERATION REGULARITY VARIETY ENERGY BALANCE UNDERNUTRITION o INFECTIOUS ILLNESS OVERNUTRITION o CHRONIC DISEASE POVERTY V. AFFLUENCE CHANGES IN PATTERNS OF DISEASE o TIME o GEOGRAPHY o TECHNOLOGY Water SOLVENT BIOCHEMICAL REACTIONS ELECTROLYTES ACID-BASE BALACE TRANSPORT LUBRICATION TEMPERATURE REGULATION BODY COMPOSITION Water Balance
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Nutritional Science 132 FINAL EXAM REVIEW OUTLINe - FINAL...

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