Nutrition
and Health
Final Exam Review
Major Topics
Recipe measurements
6 common nutrients
Energy calculations
Canada’s food guide
Digestion
Healthy body weight measurements
Lifecycle nutrition, vegetarianism, nutrition
related health concerns
O Food trends (organics, eating local, animal
welfare, aquaculture, biotechnology, food
hunger/food security, fair trade, etc.
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What does the exam
look like?
O 1.5 hours to write it
O University = /100 marks
40 M/C or T/F
60 marks application
questions (most pertaining
to your cinnamon rolls final
lab)
O College = /75 marks
28 M/C or T/F
47 marks = application
questions
How do you study?
O Review notes
O Review unit tests
O Create mind maps
O Create a summary sheet of the main
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concepts/ideas from each unit
Apply these concepts to your cinnamon rolls
Practice your calculations
Make connections between topics
Drink water….seriously!
Do not study 30 mins. before your exam
Unit 1
O Measurements
(conversions)
O Contamination and
foodborne illnesses
O Spices/herbs (health
benefits, parts of the
plants)
O Antioxidants
Unit 2
O The 6 common nutrients
(characteristics, functions, sources,
micro vs macro, etc.)
O Canada’s Food Guide
O Digestion process (where, how, what)
O Calories (daily % recommendations,
calculations)
Unit 3
O Nutritional needs at each stage of the
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lifecycle (prenatal, infant, teens, etc.)
Eating disorders (anorexia, bulimia, obesity)
Energy drinks
Vegetarianism
Dietary health problems (scurvy, pellagra,
diabetes, atherosclerosis, hypertension,etc.)
Unit 4
O Agri-Food systems (imports, exports, raising food
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prices, types of agriculture, etc.)
The true cost of food
Biotechnology
Organics
Animal welfare
Fish Farming
Hydroponics
Crop Rotation and IPM
Food additives
Local foods and fair trade
Food security, reasons for world hunger
One more thing….
Create a new food product to address the
main topics for each unit.
For example: Spray Potato Soup
U1 - When shaken the soup heats up (kills
bacteria such as e. coli that could be found
in…..
U2 - Increased daily value of fiber from
potatoes to meet the 26-38 grams per day
recommendation…, decrease sodium
content…..increase protein….
U3 - Improve nutritional need of convenience
foods for the elderly population….
U4 - Packaged for convenience, portablility…..Edible pizza paper
U4 - Potatoes are genetically modified to….. Bacon flavoured apples
Cold-resistant oranges
Some example questions for
unit 4
1. Using a dairy cow that produces a lot of
milk to have babies in hopes that they too
will produce a lot of milk would be an
example of:
a. Selective Breeding
b. Micropropagation
c. Microbial Technologies
d. Genetic Engineering