Exam 1 NSD 225 Spring 11 study guide

Exam 1 NSD 225 Spring 11 study guide - Menu planning o...

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Content: Chapters 1-3 of text, lecture notes Format: 75 questions, multiple choice, true false, short answer Topic Outline This serves as a guide to assist you in preparing for the exam. Factors that influence food choice and selection Typical eating habits of Americans Nutrients o Macronutrients: carbohydrate, proteins, lipids What are they, how many calories do they have General functions What are food sources o Micronutrients: what are they, general functions, food sources Vitamins Minerals How does diet affect health? o Risk for disease? Research design o Epidemiological studies – case control, cohorts o Experimental research – control group, placebo effect, experimental group, blinding o “red flag” science Dietary guidelines o General purpose, specific guidelines o MyPyramid – purpose, food groups o Balance, variety, moderation – what do they mean
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Unformatted text preview: Menu planning o MyPyramid and exchange lists Nutrient requirements and recommendations o DRIs (RDA, AI, EAR, UL) what are they o Daily values o Acceptable macronutrient distribution ranges (AMDRs) Enrichment and fortification Food labels o Required content, interpreting them o Health claims, structure function claims, nutrient content claims Complementary nutrition and supplements o Phytochemicals what are they, where are they found, what do they do o Functional foods what are they, be familiar with examples o Food additives types: indirect and direct and examples Regulations who regulates foods, food label claims, Delaney clause o Supplements Moderate and megadoses Uses of each, dangers? Regulation of supplements Selecting supplements questions to ask...
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This note was uploaded on 02/27/2012 for the course NSD 225 taught by Professor Short during the Spring '08 term at Syracuse.

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Exam 1 NSD 225 Spring 11 study guide - Menu planning o...

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