Final Exam Review - Final Exam Review Questions/Main Ideas:...

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Final Exam Review Name: Delonta Holmes Teacher: Gail Brook Arthur Class: Personal Wellness Date: Questions/Main Ideas: Notes Nutritional Contribution of Water i Water 50 to 60 percent of body weight is water Dehydration Bathes cells Aids in fluid and electrolyte balance Transports molecules and cells Major component of blood Adequate Water intake i Average adult female weighs 162.9 pounds (74.4 kg) 2588 cc water a day 86.2 oz (or about 10 glasses a day) Average male is 189.8 pounds (86.3 kg) 2826 cc water 94.2 oz (or about 12 glasses a day Proteins and Amino acids i Proteins are essential constituents of nearly all body cells; necessary for the development and repair of bones, muscle, skin, and blood; the key element of antibodies, enzymes, and hormones. a Amino Acids are the nitrogen containing building blocks of protein. a Proteins are broken down into amino acids a There are 28 amino acids a 9 of the 20 combinations of amino acids are known as “essential amino acids” a Essential amino acids – must be obtained from diet, the other 11 combinations are produced naturally by the body a Complete (High Quality) Proteins - proteins that contain all nine essential amino acids. a Incomplete Proteins - proteins that lack one or more the essential amino acids. Carbohydrates i Basic nutrients that supply the body with glucose, the energy form most commonly used to sustain normal activity. a Provide fuel for the body a Carbohydrates are made up of the sugar molecule a They consist of sugars, fiber, and starches Simple Carbohydrates(simple sugars) r A major type of carbohydrate , which provides short term energy Complex Carbohydrates r A major type of carbohydrate, which provides sustained(long term) energy a Contain 3 or more sugars
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Fibers i Fiber the indigestible portion of plant foods that helps move foods through the digestive system Insoluble fiber – found in bran, whole-grain breads and cereal, and most fruits and vegetables Soluble fiber – oat bran, dried beans, and some fruits and vegetables - Benefits of Fiber: 1.) Protection against colon and rectal cancer 2.) Protection against constipation 3.) Protection against diverticulosis 4.) Protection against breast cancer 5.) Protection against heart disease 6.) Protection against type 2 diabetes 7.) Protection against obesity Fats i Fats = Basic Nutrients compound of carbon and hydrogen atoms ; needed for the proper functioning of cells, insulation of body organs against shock , maintenance of body temperature , and healthy skin and hair Vitamins i Essential Organic compounds that promote growth and reproduction and help reproduction and help maintain life and health Fat Soluble Vitamins r Vitamin A Maintenance of proper vision Sources: carotene-rich vegetables such as carrots, sweet potatoes, broccoli and liver and fish oils and dairy products Vitamin D In the news Synthesized in the skin by ultraviolet light Involved in bone and hormone production
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This note was uploaded on 03/20/2010 for the course PHIL 120 taught by Professor H during the Spring '10 term at James Madison University.

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Final Exam Review - Final Exam Review Questions/Main Ideas:...

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