NUTRITION EXAM 2
Substitutes for refined sugar:
o Nutritive: energy-yielding sweeteners
o Sugar Alcohols: nutritive
PRO: Do not produce tooth decay
CON: have calories 2-4 cal/g, significant quantities have a laxative effect
EXAMPLE: gum, candy, cough drop
NUTRITION Exam 1
Nutrition: the study of nutrients in food and in the body
o Relatively new science so we do not know all the answers
Food: any substance that the body can take in and assimilate that will enable it to
stay alive and to grow: the
Chapter 9 - Energy Balance and a Healthy Body Weight
4 calories per gram of protein and carbs
7 calories per gram of alcohol
9 per gram of fat
0 cals per gram of minerals, vitamins, and water
3500 calories make one pound
Risks of being underweight
NUTRITION FINAL EXAM
Cancer: a disease in which cells multiply out of control and disrupt the functioning of
one or more organs; number 2 killer in U.S.
o Exposure to carcinogen entry of carcinogen into a cell initiation (alters cells
genetic material) pr
Nutrition Intro to Nutrition Chapter One Vocabulary
the science of nutrients in foods and their actions within the body; the study of human behaviors
related to food and eating
products derived from plants or animals that can be taken into
Nutrition Lipids and Acids Chapter Five Vocabulary
A diverse group of organic substances that are insoluble in water; lipids include triglycerides,
phospholipids, and sterols.
A molecule consisting of three fatty acids attached to a th
Nutrition Food Transformation and Enzymes Chapter Four Vocabulary
The process of transforming the foods we eat into units for absorption.
The movement of substances into or across tissues; in particular, the passage of nutrients and
Nutrition Carbohydrates and Glucose Chapter Three Vocabulary
A process during which plants convert energy from sunlight into energy stored in carbohydrates.
sugars, including monosaccharides and disaccharides.
Nutrition Calories and Food Chapter Two Vocabulary
foods that provide health benefits beyond those supplied by the traditional nutrients they contain;
foods rich in phytochemicals
One way to balance your diet is to make sure you consume a
Review Questions - Exam 2
1.) What is the importance of water during exercise?
2.) What are benzopyrenes and can any dietary factor influence their fate within the
3.) What is atherosclerosis and how does diet impact it?
STUDY GUIDE FOR NUTRITION 311 EXAM 3
Risks to underweight
certain risks during surgery
death during a food shortage
death from wasting diseases
Risk to overweight
type 2 diabetes
high blood pressure
some types of cancer (horm
APA Reference List Basic Rules and Checklist
Authors names are inverted (last name first) and ordered alphabetically.
ONLY initials for first names.
If you have more than one author, place their names in the order they appear on the
If you ha
Chapter 11 Nutrition and Disease
Diseases caused by bacteria, virus and other microbes. They can be transmitted from
one person to another or through a vector organism
Worldwide #1 killer
U.S. #3 killer
The bodies cel
Controversy 3 & 14 Nutrient/Food Drug Interactions
Who is more likely to have significant Nutrient Drug Interactions
Individuals who are on medications or drugs for along period of time
Individuals who are on more than one drug or medication
Controversy 6 Vegetarian and Meat containing diets
Generally refers to people who exclude from their diets animal flesh and possibility
animal products such as cheese, milk and eggs
People who eat foods of all kinds, foods of both
Chapter 1 Food Choices and Human Health
Any substance that the body can take in and assimilate that will enable it to stay alive and
to grow: the carrier of nourishment
The study of nutrients in food and in the body
Information about Nutr
Chapter 2 - Nutrition Tools
Dietary Reference Intakes
Recommended Dietary Intakes(RDA)
Tolerable Upper Intake Levels(UL)
Estimated Average Requirements(EAR)
Ideas Guiding the DRI
Designed for healthy people
Designed to prevent d
Chapter 3 The Remarkable Body
Groups of related organs that work together to perform a function
What is it made of?
What does it transport?
Chapter 5 Lipids
A family of compounds soluble in organic solvents but not in water.
It is a nutrient
It is organic
It is energy yielding
Acceptable Macronutrient Distribution Range is 20-35% of total calories
Digestion is done mostly in the s
Chapter 6 Protein
Compounds composed of carbon, oxygen, hydrogen and nitrogen arranged as strands of amino
Roles for Protein
Supporting Growth and Maintenance
Building Enzymes and Hormones
DTC 205/FALL 2016
2. Carbohydrates: Vegetables and Fruit (Chapters: 13, 14)
a. Lab #6 Vocabulary and questions.
Anthocyanins- the flavonoid pigment found in most of the red, purple, and blue fruits
and vegetables. It is conta