Name Carissa Ardiningrum
Date April 26, 2017
NFS 1110 - Chapter 10 Review Questions
1. Describe the functions of water in the body
In the body, water serves as a medium in which chemical reactions take place; it also
transports nutrients and wastes, provi
NFS 1110 - Chapter 5 Review Questions
1. How have the sources of fat in the American diet changed over the past 40 years?
a. In the 1960s most fat came from high-fat cuts of beef, eggs, whole milk, butter,
and cheese. But beginning in the 1970
NFS 1110 - Ball
Participation Questions: Chapter 4
1. Refining carbohydrates separates the carbohydrates from their fiber and some of their
vitamins and minerals. What does this mean in terms of nutrient intake?
a. When carbs
Participation point questions for HUEC 1110
1. For each of the following nutrition tools, give a brief description and describe the
purpose. 1) Dietary Recommendations (RDIs), 2) Food Guides, 3)Dietary Guidelines for
Name Angelina Boskovich
NFS 1110 - Chapter 7 Review Questions
1. What changes in the U.S. environment and lifestyle have contributed to the obesity
Eating more and moving less
2. Explain how energy balance is related to body weight
NFS 1110 - Chapter 6 Review Questions
1. List some plant sources of protein.
grains, legumes, soybeans, peanut, beans
2. What are amino acids?
building blocks of proteins
3. Describe the general structure of a prote
NFS 1110 - Chapter 8 Review Questions
1. What is a vitamin?
2. List four factors that affect how much a vitamin is available to the body.
3. Define coenzyme, and describe coenzyme functions of five vitamins?
4. Why is thiamine deficiency commo
NFS 1110 - Chapter 10 Review Questions
1. Describe the functions of water in the body.
2. How is the total amount of water in the body regulated?
3. How is the amount of water in each body compartment regulated?
4. What is the recommended inta
Participation Assignment 2b.
This assignment will involve keeping a 3 day food record of all food and beverages consumed. You will
then analyze your food intake through use of the supertracker computer program through myplate.gov
and through use of the US
REVIEW QUESTIONS: Major Minerals & Bone Health
1. List 4 factors that can affect mineral bioavailability.
2. Describe the 2 different types of bone.
3. What is meant by bone remodeling?
4. How does the level of peak bone mass affect the risk for osteoporo
Nutrition Chapter 7
Losing Weight and Fat
Lifestyle changes can work, but for many, a challenge
Reducing energy intake and increasing energy expenditure
Lose weight slowly [decrease weight 5% 10% over 6 months]
Actions taken by communities?
Put calories o
NFS 2110 - Biochemical Assessment of Anemia and Protein Status
The objectives of this worksheet are to evaluate biochemical data for anemia and to determine
appropriate medical nutrition therapies.
Answer each question below.
Which type of nutritional ane
Used to assess body composition
Valuable in assessing nutritional status
Helps to diagnose malnutrition
Some techniques are used daily by RDs, others are limited to
The measurement of body size, weight and
NFS 2110 Estimating Needs and Summary
Definition: process of identifying characteristics known to be associated with nutrition problems.
Pinpoints those individuals who are malnourished or at nutritional risk and require intervention
o Lipid is the chemical term for fat
o Lipids contribute texture, flavor, and aroma to foods
o Fats and oils contain 9 kcalories per gram
o The typical American diet contains about 34% of its energy from fat
Trends in Fat Intake
Nutrition Recommendations for the modern Diet:
o Dietary Recommendations
To meet basic nutrient needs
Prevent/decrease risk for chronic disease
Use as the standard of comparison in assessing intake of
individuals and populations
o Food Guides
Participation Point Questions for Chapter 3:
Digestion, Absorption, and Metabolism
1. Along with the organs of the gastrointestinal tract, what 4 additional organs are
considered part of the Digestive System?
What is transit time?
2. List the 4 roles of s
NFS 1110 CHAPTER 2 NUTRITION GUIDELINES: APPLYING THE SCIENCE OF NUTRITION
2.1 The Development of Nutrition Recommendations
o An optimal diet
contains the right amount of each nutrient to prevent deficiencies, maintain
health, & for some mai
Chapter 4: Carbohydrates: Sugar, Starches, & Fiber
4.1 Carbohydrates in Our Food
o Food high in carbs = basis of our diet
o Carbs provide more than half of calories in American diet
o Carbs provide a readily available source of energy
NFS 1110 CHAPTER 1 NUTRITION: FOOD FOR HEALTH
1.1 Nutrition, Food Choice, and The American Diet
o Nutrition a science that studies the interactions between living organisms and food
o Food provides nutrients & energy
Nutrients substances in
5.1 Fats in Our Food
Lipids a group of organic molecules, most of which do not dissolve in water
o Chemical term for fats
o Make food appealing by contributing to their texture, flavor, & aroma
Ex: butterfat, olive oil, sesame oil, etc.
NFS 1110: Exam 1
Chapter 1: Introduction
Nutrition and Our Diet
Compare Americans Intake of milk, vegetables, and fruit to recommendations for a healthy diet
Food Provides Nutrients
Describe the classes and functions of nutrients
NFS 1110: Exam 3
Chapter 7: Energy Balance and Weight Management
The Obesity Epidemic / Overweight and Obesity Statistics
Overweight being too heavy for ones height
Obesity condition of excessive fatness, either generalized or localized
NFS 1110: Exam 2
Chapter 5: Lipids: Triglycerides, Phospholipids, and Cholesterol
Fats in Our Food
Describe sources of fat in food
Types of Lipids
Lipids in the Digestive Tract
Describe lipid digestion and absorption
NFS 1110: FINAL
100 questions FINAL half comes from Chapters 10-12
Chapter 10: Water and Electrolytes (10-20 questions)
Water essential nutrient that must be consumed for survival
Without wiater, death occurs within a few days
Water is a polar solve
1) Lactate Threshold: the intensity in exercise at which the lactate in the blood
accumulates faster than it can be removed. Lactate is produced primarily when the rate
of glycolysis exceeds the rate of the oxidative system
2) Adenylate Kinas
Focus on Alcohol
-Alcohol consists of Water, Ethanol, and Sugar
-Calories in come from carbohydrates and alcohol
Ethanol is a small water soluable molecule that gives alcohol its definition
anything that has ethanol in it is alcohol