Exam 1 Study Guide

Exam 1 Study Guide - Rachel Burch HUN1201-11 EXAM 1 Study...

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Rachel Burch HUN1201-11 EXAM 1 Study Guide: Chapter 1: 1. Be able to explain nutrition and wellness. Nutrition is the study of food and nourishment, along with how it affects health, while wellness is attaining good physical, emotional, spiritual, occupational, and social health. 2. Know goals of Healthy people 2010. Increase the quality and quantity of years of healthy life and eliminate any health disparities. 3. Explain the different types of nutrients. a. Organic vs. inorganic Organic has a carbon (carbs, lipids, proteins, vitamins) while inorganic does not (water, minerals). b. Macronutrient vs. micronutrient Macronutrients gives energy (carbs, lipids, proteins) and micronutrients help the release of energy (vitamins, minerals, water). c. Fat soluble vs. water soluble vitamins Fat soluble (toxicity can occur): A D E K Water soluble (excreted): C B d. Energy yielding nutrients – kcal/g for each Carbohydrates: 4 kcal/g Protein: 4 kcal/g Fat: 9 kcal/g *Alcohol: 7 kcal/g (not a nutrient) 4. Be able to calculate energy contributions of nutrients. Ex) 6g protein, 32g carbs, 10g fat 6g * 4kcal/g = 24 kcal from protein = 10% 32g * 4kcal/g = 128 kcal from carbs = 53% 10g * 9kcal/g = 90 kcal from fat = 37% Total = 242 kcal 5. Explain the components of the DRI. a. Estimated Average Requirement (EAR) Supports 50% of the healthy population in supporting a specific function in the body, and helps define the RDA. b. Recommended Dietary Allowance (RDA) Supports 98% of the healthy population in sufficient daily quantities of nutrients. c. Adequate Intake (AI) AI is used when there isn’t enough information to find an EAR, so it’s an average daily amount of a nutrient consumed. d. Tolerable Upper Limit Intake (UL) Maximum amount of a nutrient one can take safely and harmful if surpassed. e. Estimated Energy Requirement (EER) Average daily energy requirement to maintain good energy balance and health by height, weight, age, gender, and physical activity f. Acceptable Macronutrient Distribution Range (AMDR) Recommended nutrient levels to reduce risk of chronic diseases (10-35% protein, 20-35% fat, 45-65% carbs)
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Rachel Burch 6. How do we assess and classify nutritional status and deficiencies?
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