Human Nutrition 694-300
Review for exam 1
The following concepts or questions you should understand and feel comfortable
explaining in detail:
- Of the 10 leading causes of death in westernized countries which are influenced by diet,
have the major causes of death changed in the last 100 years in the US. Are their
differences in the major causes of death among various countries
- what are the 6 classes of nutrients what are the chemical, energy differences and
similarities in these classes of nutrients.
- how many kcal are in a gram of CHO, fat, protein, be able to calculate the kcal of CHO,
fat and protein in a food item and the percentage of kcal from CHO, fat and protein in a
food item
- understand the DRI's, estimated average intakes, RDA's, adequate intakes, and tolerable
upper intake levels, what they do and don't represent
- be able to explain any of the 6 diet-planning principles, know the diet and health
recommendations
- what is the guideline for % CHO, fat and protein in a diet
what are the 6 food groups. What are the recommended number of servings per
day of each group.
What are the differences and similarities in the US Food Guide Pyramid and
Mediterranean Food Guide Pyramid.
- understand all the differences between whole, enriched and refined grains
- know what is mandated to appear on Food Nutrition Labels.
-be able to calculate the % kcal from CHO, fat, protein based the information given on a
food label, understand what the % daily value means and how to calculate it
-understand the roles each part of the digestive system plays in carbohydrate digestion
and absorption
-
where does blood (with absorbed nutrients) go first after it leaves the intestines
-
what jobs does the liver have with regard to recently digested nutrients
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know the structural, compositional and physiological difference between
monosaccharides, disaccharides and polysaccharides
what are the differences between concentrated and dilute carbohydrates
- what are the chemical/structural/physiological differences between amylose,
amylopectin, glycogen and cellulose.
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understand the classes of fiber. What are the mechanistic/ physiological/health effects of
each of these types of fiber. When gut bacteria digest fiber, what is produced and what
are the effects of these products on the gut/body
What are pro and pre biotics
- Once CHO's are absorbed what are the fates of glucose
- what are the body’s sources of glucose
- how is blood glucose maintained, how do insulin and glucagon function
- what are the basic differences between type I and type II diabetes, what lifesytle/dietary
factors influence either of these and how (mechanistically)