Study Guide for Exam 2
Chapters 10, 7, 8 & 13
Energy Balance (Chapter 10)
Explain the concept of a healthful weight and differentiate between overweight, underweight and obesity
Know the health risks associated with obesity
Know what the normal BMI range is and the limits of BMI as a diagnostic tool
Know the difference between subcutaneous and visceral fat
Discuss what happens to the body if too many or too few calories are consumed.
Define body composition.
Know the four ways discussed in class that body composition is measured.
Define and describe the concept of energy balance (calories in vs. calories out)
Understand the components make up energy needs?
Define and describe Basal Metabolic Rate.
Know the factors that affect Basal Metabolic Rate
Know how to determine Energy Balance (you do not need to know the actual equations)
Know what factors affect your energy needs- know the hormones
Define and describe the concepts of hunger, appetite, and satiety- know the difference between hunger
and satiety
Explain how the body regulates hunger.
Understand the environmental factors that often contribute to higher body weight.
Define NEAT
Describe a basic plan for healthy weight loss and/or weight gain and how to maintain weight.
Describe energy density of foods and how the density of foods is important for weight regulation
Be familiar with the fad diets covered in class
Describe surgical interventions for weight loss.
Define and describe disordered eating and the eating disorders covered in class.
Fat and Water Soluble Vitamins (Chapter 7)
Describe the characteristics of vitamins.
Explain the differences between fat-soluble and water-soluble vitamins, and classify each vitamin
according to its solubility.
Know the term “micelle”
Define the term free radical and explain why we do not want free radicals in our body.
Define the term antioxidant and explain which vitamins perform this function.
Know the two forms of vitamin A and food sources of each.
Know the function of vitamin A in eye health and what happens if one has too little vitamin A in his or her
diet
Know how one would reach the toxicity levels for all vitamins.
Know the name of the most active form of vitamin E in the human body.
Know the main function of vitamin E in the human body
Know the good food sources of vitamin E
Know the two sources of vitamin K – know the food sources of vitamin K
Know why we need vitamin K- i.e. what is the role of vitamin K in the human body?
Describe why patients on blood thinning medications need to monitor their vitamin K intake.
Describe the two sources of vitamin D- why are there so food good food sources of vitamin D?
What is the main role of vitamin D in the human body?
What is the recommendation (in International Units (IU)) for vitamin D for your age group?)
Define rickets and osteomalacia.
Define the term coenzyme- which group of vitamins function as coenzymes?
Know food sources of thiamin (B1)
Define beriberi
Know food sources of Riboflavin (B2) and describe why milk is stored in opaque containers
Define glossitis
Know food sources of niacin (B3)
Define pellagra (know the 4 Ds)
Know food sources of B6
Describe why individuals with alcoholism are at risk of B-vitamin deficiency.
What is the difference between folate and folic acid?
Understand the role of folic acid in preventing neural tube defects.
Know food sources of B12
Define intrinsic factor and why without it we cannot absorb vitamin B12- how do ppl without enough
intrinsic factor get their B12?
Know food sources of vitamin C
Define scurvy
Explain the role of vitamin supplements in the diet.
Water and Minerals (Chapter 7)
Know the factors that affect water content in the body
Describe all the functions of water in the diet
List how do we “lose” water throughout the day
Know how hydration can occur and symptoms of dehydration,
Define hyponatremia and explain how this can happen
Know the fluid recommendation for men and women in cups
Know the max upper limit recommended for sodium
Describe what happens when we consume too much sodium
Define what a normal blood pressure reading is.
Explain (briefly) the DASH Diet
Explain the main function of the mineral potassium.
List good food source of potassium.
Know the recommendation for adults for Calcium
Explain the main role of calcium in the body.
Explain the difference between osteopenia and osteoporosis
Explain the major role of Phosphorus and list food sources
Explain the major role of Magnesium and list food sources
Know the difference between heme and nonheme iron and give examples of each
Explain why we need iron in our diet and what the recommendations are for men and women.
Describe what happens if one consumes too much zinc
Why do we need zinc?
What is the main function of fluoride?
Know the name and symptoms that occur is one takes in too much Flouride?
Explain where most Americans get their iodine- what develops if we do not get enough iodine?
Food Safety (Chapter 13)
Describe all of the pathogens that can cause foodborne illness that were reviewed in class.
Know the viruses
Know the bacteria
Know the difference between parasite and prions.
Describe mad cow disease and it’s human equivalent.
Describe the foodborne illnesses reviewed in class (be able to match the name of the foodborne illness
with what pathogen caused it and the major symptoms)
Identify those individuals who are at higher risk for foodborne illness.
Identify the four Cs that can prevent foodborne illness and know the “rules” about food to prevent
foodborne illness (for example when to throw out leftovers)
Clean
Combatting Cross Contamination
Cooking
Chilling
Explain the “Danger Zone” and identify the temperature ranges that define this zone.
Name at least two naturally occurring toxins that could be found in foods.
Know the 2 major agencies in the US that work to keep the food supply safe.