Topics:
Digestion and absorption
Metabolism
Macronutrients (Protein, carbohydrate, fat)
Energy calculations, analysis of DRIs vs. diet
Micronutrients (Mineral/vitamin presentations)
Water
Deficiencies and toxicities
Dietary guides (DRIs and Canada’s Food Guide)
Film: Forks over Knives
Short
Test format:
50 multiple choice
40 short answer
Must bring a calculator for the test answer:
1.
How does the mouth aid digestion?
2.
State the purpose of the following: epiglottis, peristalsis, amylase, bile.
3.
What is BMR? Describe five factors that can affect BMR.
4.
Name and describe three different metabolic disorders.
5.
What are the six main groups of nutrients that we need to function? Name one function for each nutrient.
6.
What is the difference between complete and incomplete proteins? What are common sources of both?
7.
Eggs and protein: Which process is irreversible – coagulation or denaturation?
8.
What is the main purpose of carbohydrates?
9.
Which carbohydrate is recommended for athletes to consume before a big race? Explain your reasoning.
10.
What is the most commonly consumed fat?
11.
Describe LDL and HDL cholesterol.
12.
What are the fat-soluble vitamins? State a function and a source for each vitamin.
13.
What nutrient toxicity do you think is the most problematic in North America? What health problems common because of this overconsumption?
14.
Name of causes of the following illnesses:
Beriberi Osteomalacia Night blindness Spina bifida
Kwashiorkor
Pellagra
Anemia
Rickets
Goiter
Scurvy
Marasmus
Osteoporosis
Diabetes
15.
What nutrient is important for pregnant women to consume and why?
16.
Describe the historical significance of Canada’s Food Guide to Healthy Eating and how it is regulated.
17.
What are the differences between DRI, RDA, UL and AI? Why does the difference exist?