BIO 247 Final Exam Review Sheet
1. Dietary Reference Intakes (DRI) has 4 parts
RDA, Recommended Daily Allowances Al, Adequate Intake UL, Tolerable Upper intake Level EAR, Estimated Average Requirement
Macronutrients Ch2
2. kcal per gram Carbohydrate: 4 kcal/g Fat: 9 kcal/ g Alcohol: 7 kcal. g
3. CHO TYPES: Simple and Complex : Simple- mono and disaccharide Complex: polysaccharide
4. difference between whole and refined grains:
Whole grains: contain the whole kernel, including the bran, germ, and endosperm
Refined grains: foods processed to remove course parts such as the bran and germ which removes the fiber and some vitamins and minerals
5. soluble vs insoluble fiber
SOLUBLE FIBER Dissolves in water-Partially digested by bacteria in large intestine-Helps lower cholesterol-Examples: pectins, gums, & some hemicelluloses
Insoluble fiber:-Does not dissolve in water--Not digested by bacteria in large intestine-- Examples: cellulose, some hemicelluloses, & lignin
fiFAT 6. essential fatty acids 7. Pro, essential amino acids, Kwashiorkor, Mara. smus 8. H20 as a macronutrient
Micronutrients Ch3 -Fat soluble vitamins
-Water soluble vitamins -B vits titable 3-2 pg 98) -know the deficiencies -Vitamin C -Minerals -Phytochemicals as antioxidants
Assessment -Anthropometrics -Biochemical
Digestion -physical vs chemical vs metabolic -voluntary vs. involuntary -digestive enzymes, their sources and targets -figures 4.fi, 4.2, 4.5 in textbook Gl lllness -these were broken down by location in GI tract, know the diseases discussed and their location Different diet prescriptions for different GI diagnoses
Obesity -related risks -diagnosis/assessment -strategies for reaching and maintaining healthy weight
Maternal Nutrition -healthy weight gain -nutritional risks during pregnancy Infants and young children -LBW -risks after birth -types of feedings -red flags
Diabetes -know guidelines for diagnosing based on lab or other tests -What is HgAfic -What is hypoglycemia -Clinical signs of hyper/hypoglycemia -Type fi vs Type 2 -Gestational diabetes -Insulin management -Nutritional approaches to diabetes management and prevention -Complications brought on by insulin resistance
Food Safety -food-borne illness -food-borne infection vs intoxication -what population is at risk? -know the bacteria that were reviewed, there were 6 -cross contamination -describe organic and GMO
Community Nutrition Organizations -know the 2 discussed
Cardiovascular Nutrition -risk factors related to cholesterol -what environments cause oxidation of LDL -review ATP III guidelines
Cancer Nutrition finutritional problems that cancer treatments create Chemotherapy; interferes with cell division, GI tract regenerates every 3 days-GI tiN/V/D) Malabsorption -Steroids; used in combination with chemotherapy*Cause sodium and water retention Radiation; when localized to the head/neck/thorax/esophagus/abdomen*Difficulty chewing swallowing Stomatitis Esophagitis Surgery*Malabsorption of nutrients relatedt ot that organ
-dietary recommendations for preventing cancer -dietary approaches to deal with complications of cancer treatment
Renal Nutrition
-understand the functions of the kidney Help to maintain proper metabolism and hormonal balance Reabsorbing important body constituents -Excreting waste materials Acid-Base balance -Also convert Vitamin D from into active form: *renin for blood pressure control, and *erythropoetin for red blood cell prod
-which hormones do the kidneys produce :*renin for blood pressure control, and erythropoetin for red blood cell