BIOL 1322 General Nutrition
Midterm Review: Chp 1-7
July 6, 2011
150 Points (75 – 2 pt questions)
YOU WILL NEED A SCANTRON!!!!
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Be able to identify if a study is single-blind, double-bind, random, placebo controlled, controlled trial, etc.
Identify the elements that make up carbohydrates, proteins, fat (ie, carbon, hydrogen, etc)
Know how many calories per gram each macronutrient provides.
Be able to calculate total calories and % of calories from fat/protein/carbs when given the grams of each
macronurient. See end of review for practice examples.
Identify the three types of lipids.
Identify the most common functions of each macronutrient (ie, carbohydrates primary fuel source for the
______, fats aid in absorption of ____ soluble vitamins, proteins aid in the synthesis of new tissue, etc)
Inorganic/organic nutrients
Micro/macronutrients
Two types of vitamins; what happens to excess; examples of each
Two types of minerals; examples of each
AMDRs and Dietary Guidelines for carbs, protein and fat
4 DRIs
Primary and secondary deficiencies
Understand discrectionary calories; what foods fall in this category; typical recommendation
Sample servings of grains in the MyPyramid (just the grains category: breads, pastas, rice and oatmeal)
Nutrient dense vs calorie dense; identify among a group of foods which is most nutrient dense
Identify what the parts required on a food label (ingredient list, vendor info, types of fat, specific
vitamins/minerals, etc)
Identify food claims (ie, what determines if a manufacturer can use the terms “reduced fat”, “low sodium”, etc.
Understand adequacy, moderation, variety and balance
Understand celiac disease, GERD, IBS, ulcerative colitis, Crohns, peptic ulcer, etc and be able to distinguish
between and among
Identify where bile is formed, stored and its function
Identify where bicarbonate is formed and released and its function
Identify the major organs/sphincters/accessory organs in digestion
Identify basic enzymes used in digestion (where they are released and their action site) see table in book
Identify the 4 typse of absorption
Identify where the majority of absorption occurs for each nutrient (including water)
Identify the hormones responsible for blood glucose regulation; where they are released from; if they increase
or decrease blood sugar; which are catabolic/anabolic
Identify cholecystokinin’s (CCK) effect on bile
Identify the 3 sections of the small intestine (in order)
Identify the parts of the large intestine (in order)
Understand the relationship between B12 and intrinsic factor
Understand chyme, what it is composed of, where it resides, for how long and where it is released to
Understand movement through the digestive tract
Understand how enzymes affect body processes
Identify the smallest molecules of each carbs, protein, fat
Identify how many molecules are in: mono/di/oligo/polysaccharides; short/medium/long chain fatty acids;
di/tri/oligo/polypeptides
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Calculate total grams of protein being consumed or grams/kg body weight (see end of review for practice
calculations)
Identify the 3 monosaccharides and 3 disaccharides they form
Understand glycogen; what it is formed from; where stored; it’s relationship to catabolic/anabolic hormones
Understand gluconeogenesis; which molecules can/can’t create glucose
Understand the glycemic index; effect of blood sugar after a high or low GI food
Identify the formation of ketones; why they are formed; from what; long term effect
Recommended grams of carbohydrates/day
Understand the basic premise of PKU; primarily know what amino acid cannot be metabolized
Understand the effect of diabetes/hypoglycemia on blood sugar;
Identify the major difference between VLDL, LDL, HDL, chylomicrons, micelles
Identify the essential fatty acids; their role in improving health; why they are essential
Identify the 9 essential amino acids and why they are essential; what makes a complete protein; what foods are
complete proteins
Be able to determine the following from a fatty acid diagram: number of carbons, number of double bonds,
where the first double bond is occuring and how to classify that fatty acid
Identify the category of foods cholesterol comes from;
Identify foods that contain large amounts of omega 3’s
Understand how trans fats are made and their effect on health
Identify the parts of a triglyceride; which can/can’t be converted back to glucose
Distinguish between marasmus and kwashiorkor
Understand nitrogen balance and what circumstances would cause positive or negative balance
Understand denaturation
Understand how proteins are made; DNA; mRNA; tRNA; ribosomes; nucleotides; etc
Identify the most common bond types in proteins
Define: transamination/deamination
Understand catabolism/anabolism
Identify the primary high energy molecule in metabolism
Understand the three steps of glucose metabolism; where it is occuring and whether it requires oxygen or not;
Understand lipolysis and proteolysis
Understand phosphorylation
Identify the three products of metabolism (oxidative phosphorylation metabolism)
Explain the circumstance that would cause pyruvate to become lactic acid or acetyl coA
Understand oxaloacetate’s role in the Krebs cycle
When the MEOS system becomes important; it’s role in alcohol and medicine metabolism
Understand the factors that determine how much ADH someone has
Practice Calculations:
Alicia ate a meal that contained 42 grams of carbs, 35 grams of protein and 10 grams of fat. What percentage of her
meal was carbohydrate, protein and fat.
Step 1: Multiple each macronutrient by the number of calories per gram
- 42 grams of carbs x 4 calories/gram = 168 calories
- 35 grams of protein x 4 calories/gram = 140 calories
- 10 grams of fat x 9 calories/gram = 90 calories
Step 2: Add the calories from all three macronutrients
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168 + 140 + 90 = 398 calories
Step 3: Divide the calories from each nutrient by the total number of calories in the meal
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168 calories from carbs / 398 total calories = 0.42 or 42%
140 calories from protein / 398 total calories = .035 or 35%
90 calories from fat / 398 total calories = 0.22 or 22%
Step 4: Double check your work
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Add the percentages together to get 100% = 42% +35% +22%
Kristy (155 lbs) is trying a new diet that provides 1200 calories. She is eating 20% carbs, 50% protein and 30% fat. Is
Kristy getting the minimum of 130 grams of carbs/day? Is she consuming more than the recommended 0.8 grams
protein/kg? Is she getting more than the recommended maximum of 2 g protein/kg per day?
Step 1: Determine how many calories each macronutrient percentage is providing
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1200 calories x 20% (0.20) carbohydrates = 240 calories from carbs
1200 calories x 50% (0protein = 600 calories from protein
1200 calories x 30% fat = 360 calories from fat
Step 2: Divide the calories from each nutrient by the calories/gram each macronutrient provides
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240 calories from carbs / 4 calories/gram = 60 grams of carbs (she is not getting the minimum 130 grams/day)
600 calories from protein / 4 calories/gram = 150 grams of protein
360 calories from fat / 9 calories/gram = 40 grams of fat
Step 3: Find Kristy’s weight in kilograms
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Weight in lbs / 2.2 kg = wt in kg
155 lbs / 2.2 kg = 70.5 kg
Step 4: Determine how many grams /kg body weight Kristy is consuming
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Total grams of protein / weight in kg
150 grams of protein / 70.5 kg = 2.12 grams/kg
Kristy is eating too much protein. She meets the minimum but has exceeded the maximum
Mike is trying to increase his calcium. He drank 2 cups of milk (each providing 300 mg calcium), had one cup of yogurt
(250 mg calcium), and 1 cup broccoli (60 mg calcium) today. He needs 1300 mg/day. What percentage of his daily
recommend calcium did he consume?
Step 1: Calculate how much calcium he ate total
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2 cups of milk with each 300 mg = 600 mg calcium
1 cup yogurt = 250 mg calcium
1 cup broccoli = 60 mg calcium
600 + 250 + 60 = 910 mg calcium
Step 2: Determine his daily % value
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910 mg calcium intake / 1300 mg calcium recommended = 0.7 or 70% (Mike needs to consume more calcium)
Dwight is a strength athlete and is consuming 150 grams of protein /day. What is his weight in lbs if he is consuming 1.6
grams of protein/kg? How much weight will he need to gain/lose to meet his goal of 215 lbs?
Step 1: Determine his weight in kilograms
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150 grams of protein/day divided by 1.6 grams of protein/kg = 93.75 kg
Step 2: Determine his weight in pounds
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93.75 kg x 2.2 kg/lb = 206 lbs
Step 3: Determine the difference between current weight and goal
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215 lb goal – 206 lb currently = 9 lbs to gain
Super tough!! If you get this, you’ll get any math question on the test (however I will not make them this tough)
Drew is 160 lbs and eating 1800 calories. He is eating 900 calories from carbohydrates, 25% fat and 1.54 grams
protein/kg body weight. Provide the total calories and %of calories for each macronutrient.
Step 1: Determine how many calories/grams from 25% fat
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1800 total calories x 25% fat = 450 calories from fat
450 fat calories/ 9 cal/gram = 50 grams of fat
Step 2: Determine grams of carbohydrates and % of calories
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900 calories from carbs / 4 cal/gram = 225 grams from carbs
900 calories from carbs / 1800 total calories =50% carbs
Step 3: Determine how much protein is being eaten in grams, calories and percent
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Find weight in kilograms = 160 lbs/2.2 kg per lb = 72.7 kg
72.7 kg x 1.54 grams protein/kg = 112 grams of protein
112 grams of protein x 4 cal/gram = 448 calories (we can round to 450 calories)
450 calories from protein / 1800 calories = 25% protein
Step 4: Add all the calories, grams and percents together.
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900 calories from carbs + 450 calories from fat + 450 calories from protein = 1800 calories
50 grams of fat, 225 grams of carbs, 112 of grams of protein
25% fat, 50% carbs, 25% protein