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NUSC 1165 Final EXAM 2025-26 KEY CONCEPTS
STUDY GUIDE SCORE A UNCONN APPROVED (REAL
EXAM INSIGHT)
Leading Causes of Death Attributed to Nutrition
- Heart Disease
- Cancer
- Stroke
- Diabetes Nutrient Classification: Energy Yielding Nutrients Carbs, Protein, Fats Nutrient Classification: Macronutrients Carb, Protein, Lipids, Water Nutrient Classification: Micronutrients B Vitamins, Vitamin C, vitamin A, Vitamin D, Vitamin E, Vitamin K, Calcium, Iron
Nutrient Classification: Inorganic Minerals, Water Nutrient Classification: Organic Carbohydrates, Lipids, Protein, Vitamins Amount of Energy Carbohydrates Provides 4 kcals Amount of Energy Protein Provides 4 kcals Amount of Energy Fat Provides 9 kcals
Compares individuals with a particular condition to similar individuals without the condition Depletion-Repletion Studies The nutrient is eliminated in the diet until deficiency symptoms appear. Then the nutrient is added back to the diet to a level which may eliminate the symptoms A nutrition supplement or product is considered credible if... Results were based on scientific studies that used the proper controls, adequate experimental subjects, and the data was quantifiable Adequate Intake (AI) Established due to insufficient scientific date to establish an EAR and calculate an RDA Estimated Average Requirements (EARS) Amount needed to meet 50% of people in the same gender and life-stage group
Recommended Dietary Allowances (RDA) Intakes that meet the needs of nearly all (97-98%) of individuals in each gender and life-stage group Tolerable Upper Intake Levels (ULs) Maximum daily intake that is unlikely to pose a risk of adverse health effects to almost all individuals in a specific life-stage and gender group Differences between the energy recommendations AMDR and EER Estimated Energy Requirements (EERs): average energy intakes predicted to maintain body weight by calculating the amount of kilocalories Acceptable Macronutrient Distribution Ranges (AMDRs): Intakes of macronutrients (carbohydrate, protein, and fat) are expressed in %. Expressed as a % of total energy intake Dietary Guidelines Nutrition/ lifestyle recommendations published by the U.S. Department of Health and Human Services. Only recommendation with major emphasis on FOOD SAFETY
United States Department of Agriculture (USDA): meats and poultry only Structure/Function Label Claim "Calcium builds strong bones" Nutrient Content Claim "low" "high" "free" "reduced" "lean""antioxidant" Health Claims Relationship between a food, food component, and a dietary supplement ingredient Anthropometric Measurement Weight, height, or skin fold evaluation Organization of Life Atoms, Molecule, Cells, Tissues, Organ, Organ System
Organs of the Digestive System: Mouth Chews food and mixes it with saliva Organs of the Digestive System: Salivary Glands Produce saliva, which contains starch-digesting enzyme Organs of the Digestive System: Pharynx Swallows chewed food mixed with saliva Organs of the Digestive System: Esophagus Moves food to the stomach Organs of the Digestive System: Stomach Churns and mixes food; secretes acid and a protein-digesting enzyme
Absorbs water and some vitamins and minerals; home to intestinal bacteria; passes waste material Organs of the Digestive System: Anus Opens to allow waste to leave the body Accessory Organs of the Digestive System Pancreas, Liver, Gallbladder Digestive Enzymes Protein molecules that speed up the rate of chemical reactions without undergoing any changes. Accelerate the nutrient breakdown during digestion. Specific enzymes that break down different nutrients Digestive Enzymes: Amylase Location: Mouth Breaks starch into shorter chains of glucose
Digestive Enzymes: Lactase Breaks lactose into glucose and galactose Digestive Enzymes: Maltase Breaks maltose into glucose Digestive Enzymes: Sucrase Breaks sucrose into glucose and fructose Digestive Enzymes: Lipase Breaks triglycerides into monoglycerides, fatty acids, and glycerol Digestive Enzymes: Pepsin Breaks proteins into polypeptides and amino acids Heartburn
Catabolism Breaking down substances for energy where nutrients are used as fuel Anabolism Smaller molecules combine to form complex substances where nutrients are used as raw materials Metabolic Wastes from the Lungs and Skin Water, minerals, and carbon dioxide Metabolic Wastes from the Urinary System Water, minerals, metabolic waste products Refined Carbohydrates Refers to foods that have undergone processing that changes or removes various components of the original food
Unrefined Carbohydrates Natural sources of food i.e.: oatmeal, whole-wheat bread, whole-wheat pasta, raspberries, baked potato Structure of a Grain Endosperm: starch & protein Bran: fiber & vitamins Germ: vegetable oils & vitamin E Carb Classification: Monosaccharides Glucose, galactose, and fructose Carb Classification: Disaccharides Maltose, sucrose, and lactose Carb Classification: Polysaccharides Glycogen (humans and animals), starch (plants), and fiber
Metabolic Reactions: Breakdown of Carbs Citric Acid Cycle Takes place in the Mitochondria and is an Aerobic reaction. Acetyl CoA and Oxaloacetate trigger this reaction and in turn form three products, carbon dioxide, electrons and ATP Metabolic Reactions: Breakdown of Carbs Electron Transport Chain Takes place in the Mitochondria and is an aerobic reaction. Glucose Regulation: Role of Insulin Released so that glucose can be taken into cells to lower glucose concentrations back to fasting levels
Glucose Regulation: Role of Glucagon Hormones Released so that glycogen can be broken down and glucose can be synthesized in response to low blood sugar Type 1 Diabetes Autoimmune disease. Immune system destroys the cells that make insulin. Typically diagnosed before age 30, 5-10% of diagnosed cases of diabetes. Genetics, viral infections, toxin exposure, abnormalities in immune system Type 2 Diabetes Accounts for 95% of diagnosed cases of diabetes. Insulin resistance (cells do not respond to insulin) therefore limited glucose enters cells. Family history, overweight sedentary lifestyle. Present in native americans, alaskan, african american and hispanic minority groups Gestational Diabetes Pregnancy, possible causes lay within hormonal changes. High levels of glucose in the mother's blood can increase risk of complications for the unborn child. Disappears after birth, but may have increased risk for developing type 2 diabetes
Lipids Organic molecules that are not soluble in water (soluble in fat only) Types of Lipids: Triglycerides Comprised of glycerol backbone attached to 3 fatty acids and glycerol molecule Types of Lipids: Phospholipids Phosphorus chemical group attached to lipids. Glycerol molecule, two fatty acids, and a phosphate group Types of Lipids: Cholesterol Cholesterol is a type of sterol found only in animals. 90% of cholesterol in the body is found in cell membranes. Diets high in cholesterol (from animals) can increase the risk of heart disease. Plant sterols can help reduce cholesterol in the body Saturated Fat
Carbon and hydrogen atoms- single bonds in between carbon atoms Unsaturated Fat Contains some carbons that are not saturated with hydrogens (C=C bonding) Monounsaturated Fatty Acids: unsaturated fatty acid with one carbon- carbon double bond Polyunsaturated Fatty Acid: unsaturated fatty acid with two or more carbon-carbon double bonds Cis Fatty Acids Hydrogens are on the same side of the double bond and cause a bend in the carbon chain Trans Fatty Acid An unsaturated fatty acid in which the hydrogen atoms are on opposite sides of the double bond
