SNC4M Nutritional Science Test Review
Notes:
1) Introduction to Nutrition and Digestive system
2) Biological Chemistry and Macromolecules
3) Vitamins and Minerals
4) Testing for macromolecules
5) Proper diet
6) Other important diet components and Calories and Calorimetry
7) Digestive Disorders
8) Eating disorders
Key Terms:
Mouth
Bolus
Enzyme
Amylase
Physical
digestion
Peristalsis
Chemical
digestion
Sphincter
Pharynx
Epiglottis
Stomach
Small intestine
Rectum
Anus
Nutrient
Vitamin
Mineral
Carbohydrate
Protein
Lipid
Monosaccharide Disaccharide
Denatured
Calorie
Polysaccharide
Calorimetry
Saturated fat
Body Image
Bulimia
Nervosa
Gastroenterology Antioxidant
Megarexia
Basal metabolic
rate
Esophagus
Large intestine
(Colon)
Nutritional
Science
Organic
Compound
Unsaturated fat
Anorexia
Nervosa
Fiber
Practice Questions:
1. Trace the path of food through the digestive tract and explain what is happening in each part.
2. Label the digestive system given (on reverse) and describe the role that each organ plays in
digestion
3. What is the difference between chemical and physical digestion? Where do each occur in
the body?
4. Explain the process of peristalsis.
5. What are the three sections of the small intestine? In what section does the
most absorption take place? What structures aid in maximizing absorption.
6. What are the three sphincters in the digestive system? What is the function
of each?
7. Create a table comparing the three macromolecules, describing their
structure, function, calories per gram, and examples of food sources for
each.
8. Using the nutrition label for a granola bar (on right) calculate the amount
of calories that come from fat, protein, and carbohydrates. What
percentage of the calories comes from each of the macromolecules?
9. For each of the three macromolecules outline the tests you could conduct
to test food for the presence of each.
10. What is the difference between a vitamin and a mineral? Give 2 examples
of vitamins and 2 examples of minerals and their functions.
SNC4M Nutritional Science Test Review
11. State two differences between a saturated fat and an unsaturated fat? Which one should you
moderate in your diet and why?
12. What is an enzyme? What does it mean if an enzyme is denatured? When would
denaturation occur?
13. What occurred in the enzyme lab when fresh pineapple juice was added to jell-o. Explain
why this happened.
14. What are the four food groups? How many servings of each would you need in one day?
What is an example of a healthy meal that covers all four food groups?
15. Outline the tips discussed for a proper diet. Include things you should try to have a lot of,
things you should moderate, and things you should avoid if possible.
16. Explain why water and fibre are important components diet.
17. What are antioxidants? What are some examples of foods that are rich in antioxidants?
18. Define basal metabolic rate (BMR). Calculate your basal metabolic rate. Explain the
difference between your basal metabolic rate and the actual amount of calories you would
burn in a day. What are some examples of activity you do that burn calories?
19. What is a calorie in food terms? What does calorimetry determine?
20. What are the three general types of digestive disorders? Provide an example of each.
21. What is GERD? What is commonly used for treatment? How does this treatment work?
What are some lifestyle changes that people can make to avoid heartburn?
22. What are the four dimensions of body image? Briefly explain each one.
23. What are some differences between the perceived ideal body image for females compared to
males?
24. Describe one of the disorders associated with a negative body image.