Nutrition 10 Exam #1
General Review
40 points Tuesday May 3
Bring a scantron and a soft lead pencil to class.
The exam will begin at the start of class. Lecture to follow.
PLEASE NOTE: This is an overview of what you need to know for Exam #1. All questions are based on lecture
material through Thursday, April 28. Use your class notes and reading for a more complete understanding of the
material. I strongly suggest that you re-read the syllabus, review the questions and assignments we worked on in
class and review any relevant practice questions you see in your text.
TERMS: ATP, energy nutrients, empty calorie, essential nutrient, non-essential nutrients, % Daily Value (%DV) as
used on Nutrition Facts Panel on product label, cellular respiration, photosynthesis, enrichment (of grains),
fortification, mechanical and chemical digestion, calorie, Registered Dietitian (RD)=Registered Dietitian Nutritionist
(RDN), cholesterol, digestion (mechanical and chemical), absorption, peristalsis, denaturation, fiber, chylomicron (a
type of lipoprotein), enzyme, emulsification, enrichment, sugar splitting, partially hydrogenated oil, trans fat, villi,
stomach, intestine (small/large), vitamin K, gall bladder, bile, liver, pancreas, simple carbohydrate
[monosaccharides (e.g. glucose, fructose) and disaccharide (e.g. sucrose, lactose)], complex carbohydrates
[polysaccharide (e.g. fiber, glycogen, starch)], blood sugar (glucose), milk sugar (lactose), table sugar (sucrose),
fructose (fruit sugar), lactose intolerance, milk allergy, added vs. natural sugar, carbohydrate, lipid (fats/oils),
protein, vitamins, minerals, water, pH, hydrolysis, probiotics, phytochemicals….whew!
STUDY QUESTIONS
Be able to read and understand a food label.
What % DV is considered a high/low content?
In what type of foods (plant or animal) do you find phytochemicals? Fiber? Cholesterol?
What factors influence our food consumption?
What does ‘GI tract’ mean?
What is the primary role of the GI tract?
Approximately how long does it take for food to pass through the various areas of the GI Tract?
How does fiber influence the rate of food passage through the GI tract?
How is the term ‘trans fat’ relate to the partially hydrogenated oil content of a food?
What type of foods would you expect to contain trans fat?
What is the recommended maximum amount of trans fat to consume/day?
What is the teacher’s recommendation regarding claims made on labels? Why does she recommend this?
Know the energy value for each energy nutrient and be able to use it in a simple calculation (e.g. Given a food with 10
gram of carb, protein and lipid in it, ~how many calories the food contains)
Grains (wheat, corn, rice) heavily processed in the US must be ‘enriched’. What nutrients are added back in the
enrichment process?
Why should enriched rice not be rinsed prior to use?
Why might the term ‘depleted’ be a better description of processed grain than ‘enriched’?
What is the purpose of digestion?
Fiber is a carbohydrate. Why is it not considered a major calorie source for humans?
Is it important to ‘cleanse’ the GI tract to keep it healthy?
Why are certain bacteria in the gut, particularly the large intestine, important to our health?
In what form are carbs and proteins absorbed from the GI tract into the blood?
Why do fat-soluble substances (e.g. fats, oils, fat soluble vitamins, fat soluble toxins, essential fatty acids, etc.)?
have to be specially packaged to travel in the blood?
Which essential nutrient can we survive the least amount of time, if we have none of it?
Which EN contains Nitrogen (N) in a form we can use for building body proteins?
What is the role of green plants in food production?
What is the role of solar energy in the production of food energy?
Describe the basic function of the major organs in the digestion (e.g. primary site of absorption, water reabsorption, chemical digestion of protein
Does ‘% fat’ on a meat product refer to ‘% fat by weight’ or ‘% of calories’ from fat?
What are the primary functions of carbs in our body?
Know the role(s) of glucose in the body that were discussed in class.
What are our (dietary and body) sources of glucose?
What are the food sources of carbohydrates?
What is the difference between ‘natural’ sugar and ‘added’ sugar?
What is considered to be the maximum amount of ‘added’ sugar we should get in our daily diet?
What is basic difference between simple and complex carbohydrates?
In which category of carbohydrate (simple or complex) does each of the following belong? Starch, Added Sugar,
Natural Sugar, Fiber, Glycogen
What is the primary component, by weight of your body and blood?
Typically, most of the energy (calories) in meat comes from which EN?
Most of the weight of meat comes from which EN?
What characteristics of the SI made it the best place for nutrient absorption?
Approximately how long is the entire GI tract and specifically how large is the absorptive area of the SI?
Shopping Smart
What is the primary goal of a supermarket?
What is ‘unit pricing’, and why is it a valuable tool for shoppers in the market?
How is the market laid out to enhance sales?
What tips should you keep in mind if you wish to make the most nutritious choices at the market?
GMO/Organic/Certified Fair Trade
Terms: USDA, 100% organic, organic and made with organic ingredients, organic and transitional food, Certified
Fair Trade
Know: rules covered in class for a product to be considered organically produced.
Are GMO foods clearly labeled in the US? In California? How common are GMO foods in our diet?
When can USDA organic logo be used on a product label?
What are the pros/cons covered in class regarding Certified Fair Trade products?
What tips do you have for someone trying to eat a GMO free diet?
When percent of organic ingredients must a food have to use the USDA organic logo?