nutrition - Study Guide After studying each chapter and...

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Study Guide* After studying each chapter and learning from class lecture/discussion, you should be able to: Chapter 1: Food Choices and Human Health 1. Identify the ways that nutrition affects health. 2. Identify the six major nutrients, their roles in the body, and the calorie values of the three macronutrients and alcohol. 3. List and define the 5 characteristics of a healthy diet. 4. Identify characteristics of the scientific research process. 5. Identify the stages of behavior change. 6. Recognize characteristics of accurate and questionable nutrition information. 7. Use conversion equivalents. Chapter 2: Nutrition Tools: Standards and Guidelines 1. Define or describe DRI, RDA, AI, UL, EAR, DV, and AMDR and their uses. 2. Use the DRI table to evaluate a person’s nutrient intake levels. 3. Identify the purposes of the Dietary Guidelines for Americans (DGA) and the benefits of following these recommendations. 4. Use the USDA Food Guide to classify foods and compare their nutritional value. 5. Use the USDA Food Guide to inform individualized dietary recommendations. This includes knowing a. Recommended amounts of foods from each group for the 2400 calorie level. b. Who needs 2000, 2400, or 300 calories. c. USDA Food Guide equivalents for grains, vegetables, fruits, milk, and meats. 6. Interpret information on food labels, including descriptive terms. You do NOT need to know the definitions of label terms on pp 52-53, except for high , good , healthy , and free . 7. Estimate nutrient density of foods from information on nutrition facts label. 8. Recognize the safety and the potential benefits of phytochemicals in foods and the limitations of phytochemicals in dietary supplements. You do NOT need to know the phytochemical and functional food terms or the specific food sources and potential actions. Chapter 3: The Remarkable Body 1. Describe the major functions and location of the organs and secretions of the digestive system. 2. Describe the mechanical and chemical digestive processes in order of their occurrence in the body. 3. Describe the processes of absorption, transportation, and storage of nutrients. 4. Describe common digestive disorders (ulcers, heartburn, constipation, diarrhea, and irritable bowel syndrome), their most common causes, and appropriate treatment. 5. Describe alcohol metabolism and identify the potential health benefits and negative consequences of alcoholic beverage consumption. * Changes, if any, will be announced in class and posted in Blackboard
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Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fibers 1. Know and use carbohydrate vocabulary, and identify food sources of digestible carbohydrates. 2. Identify the benefits of fiber, its mechanisms, recommendations for intake, and food sources. 3. Distinguish between refined, enriched, and whole-grain foods and identify examples of whole grains.
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