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The following material is intended as a study guide as you prepare for class and exams. Nutrition: Food for Health (Ch 1) Chapter Objectives: 1) Discuss factors that influence what you eat; 2) Know nutrients in foods;
- Understand that nutrition is a science; 4) Discuss why nutrition is important to health;
- Identify reliable sources of nutrition information Early humans appear to have consumed a diet that was high in vegetable products, low in animal products, and generally lower in fat and higher in fiber than present diets. How would you go about answering the question of which is the better diet? That is, which diet is associated with better health?
- What are the 6 classes of nutrients?
- What is the difference between macro and micronutrients?
- What nutrients supply energy (kilocalories)? How much energy do they provide (per gram)?
- What does nutrient density refer to?
- How is diet related to disease?
- What factors affect what you eat? What do you think is the primary factor that affects your choice of foods?
- Why is it important that we eat a variety of foods?
Critical Thinking—Ch 1
- The Good Heart Study is evaluating the relationship between a new miracle drug and heart disease. Two hundred participants are divided into 2 equal groups. Identical looking pills are administered to all participants. Group 1 receives 2 tablets of the miracle drug per day and group 2 receives 2 placebo tablets per day. After one month, half of the subjects in group 1 have blood cholesterol levels at or below the recommended levels. In group 2, 49 of the subjects have blood cholesterol levels at or less than the recommendations. a) How many subjects are in each group? b) Is the study blinded? c) Does the miracle drug lower cholesterol?
Digestion, Absorption, and Metabolism (Ch 3) Chapter Objectives: 1) Outline and understand the overall processes of digestion and absorption including the roles played by the organs of the gastrointestinal tract and related accessory organs such as the liver, gallbladder, and pancreas; 2) Be familiar with how nutrients get to body cells for use; 3) Introduction to metabolism You decide that you want to pursue nutrition, or another health related field that also involves nutrition, as a career. You meet and talk with a young woman who was involved in a car accident and find out that she had to have most (three-quarters) of her small intestine removed. Based on a diet history, she appears to eat very well, but she is severely underweight. How might you explain this?
- The GI tract is “external to your body’s internal environment.” How do nutrients that the body needs get from your GI tract into the body proper?
- What role (function) do enzymes play in digestion?
- Gastric juice is very acidic. How is the stomach protected from this acid?
- How would you explain the importance of bile to fat digestion?
- Most digestion and absorption tales place where?
- After digestion and absorption, nutrients must travel to body cells to be used. Based on solubility, how do nutrients travel from the small intestine? That is, nutrients that are water soluble enter the _________ and nutrients that are fat soluble enter the ___________ system.
- When used for energy production, what is a common compound formed from glucose, fat, and protein? This compound combines with another compound to start the citric acid cycle.
- Macronutrients are converted to what substance that the body breaks down to provide useful energy for energy-requiring activities?
Carbohydrates (Ch 4) Chapter Objectives: 1) Describe the difference between simple and complex carbohydrates;
- Discuss carbohydrate digestion and absorption; 3) Discuss the consequences of lactose maldigestion; 4) Discuss the consequences of diabetes; 5) Describe how the body maintains normal blood glucose levels after eating and between meals; 6) Describe how carbohydrates are used for energy; 7) Identify health effects, negative and positive, of carbohydrates. After drinking milk, a person experiences bloating, gas, and discomfort in her stomach. Based on chapter 4 text material, what may be going on with respect to carbohydrate digestion?
- How do you distinguish between simple and complex carbohydrates?
- If you are lactose intolerant, can you consume any dairy products?
- How would you describe the glycemic index or response to someone?
- Describe in general terms how glucose is used by the body to make energy.
- What happens if you consume too little carbohydrate? That is, what is the effect on fat metabolism and what is the potential problem with this effect on fat metabolism?
- How does fiber in food affect your health, and how much do you need to stay healthy?
- Why do some people have trouble digesting milk?
- What is diabetes?
- Describe carbohydrate digestion in the mouth, stomach, and small intestine.
- Describe how the body regulates blood glucose after a meal and between meals.
- Glycolysis involves the break down of what to what?
- Glucose is stored as ________, primarily in the _______ and ________.
- What is/are the relationship(s) between carbohydrates and disease and carbohydrates and health?
- The RDA for carbohydrate is about _____ to ______ % of energy intake?
- Certain amino acids (and other substances) can be used to make glucose. What is the name of this process? Answer the following statements as true or false and more importantly, why you think the statement is true or false.
- Starch is fattening.
- A high fiber diet can cause or prevent constipation.
- High sugar diets cause hyperactivity in children.
- The typical diet in the US contains too much starch.
- If you want to lose weight, you should avoid carbohydrates.
Proteins and Amino Acids (Ch 6) Chapter Objectives: 1) Describe how proteins differ from carbohydrates and fats; 2) Discuss protein digestion and absorption; 3) List 4 functions of proteins; 4) Calculate the RDA for protein when a healthy weight is given; 5) Identify potential health risks associated with high protein diets; 6) Discuss potential problems associated with taking protein/amino acid supplements A vegetarian friend has heard that certain plant proteins are incomplete and that certain amino acids may be limited (essential amino acid that is in smallest supply relative to the body’s need for that amino acid). He wonders how important this is because his diet is not very varied. What would you tell him about vegetarian diets and foods that are limited in certain amino acids?
- Why can’t a diabetic take insulin orally?
- Is there/could there be a problem with taking individual amino acid supplements? Why?
- Are there advantages to eating a meatless (vegetarian) diet?
- Explain the concept of limiting amino acids and protein complementation (combining).
- Proteins have many functions. One of the functions involves transport. What proteins are involved in lipid transport and what protein(s) is/are involved in oxygen transport?
- How would you describe the amino acid tyrosine in infants or children with PKU?
- Explain the concept of nitrogen balance.
- Describe the following types of vegetarians based on what they eat. a) vegans b) lacto vegetarians c) lacto-ovo vegetarians
- A number of nutrients might be a problem for someone consuming an unsupplemented vegetarian diet. Why might vitamin B12 be a problem?
- Nitrogen from protein must be excreted from the body. What is the primary way that the body does this?
- What is the importance of the stomach as it relates to protein digestion?
- A number of digestive enzymes are promoted to improve digestion in normal healthy people. When these enzymes are consumed in supplements, what do you think is their fate?
Energy balance and weight management (Ch 7) Chapter Objectives: 1) Describe the main components of energy expenditure; 2) Describe how to estimate energy requirements; 3) Discuss how Body Mass Index can be used 4) Discuss how body fat location is related to health; 5) Discuss some causes of obesity; 6) Discuss health risks associated with obesity; 7) Discuss the Female Athlete Triad and health consequences A classmate starts to talk to you about aging and weight gain. She said that she started thinking about it over the summer when she noticed that her parents had put on weight over the years. What is the relation between aging and weight gain? That is, how would you explain energy balance to her? A friend of your parents has been dieting to lose weight for the past 2-3 months. He has now reached a plateau. Although he is still eating the same kilocalories, he is no longer losing weight. How would you explain to him what is going on? T/F and why
- Your energy needs decrease as you get older.
- Your risk of heart disease is greater if you carry extra weight above your waist.
- Define/describe basal metabolic rate.
- Define/describe the thermic effect of food
- What is body mass index (BMI) and how can/is it used?
- To lose a pound of fat, you would have to accumulate a caloric deficit of __?__Kcal?
- What are the 3 major components of energy expenditure?
- Why might you want to know information on body fat and not just body weight?
- What are some of the reasons/causes of obesity?
- Eating disorders are often accompanied by amenorrhea in young females. This, in turn, is associated with what disease that is often only thought of as a disease of the elderly? (Section on Female Athlete Triad)
- Body fat tends to increase with age. Is it aging per se that increases body fat or is something else involved?
- What is the average energy allowance/need of a typical college aged male and female?
Fat soluble vitamins (Ch 9) Chapter Objectives: 1) Identify the fat soluble vitamins; 2) Identify the primary/major function of the fat soluble vitamins; 3) Discuss potential toxicity of fat soluble vitamins; 4) Describe synthesis and activation of vitamin D; 5) Discuss vitamin D deficiency and its effect on bone While eating breakfast, you decide to look at the label on your cereal box. You notice that beta- carotene has been added. Why do you think manufacturers might be interested in this type of vitamin A fortification over preformed vitamin A? One of the members of the women’s basketball team was diagnosed with a blood clot in her leg. After 2 months on an anticoagulant medication, the student-athlete returned to the doctor for a follow-up visit. The doctor finds that the clots, much to his surprise, are still there. From a nutritional standpoint, what may be going on? T/F and why
- Vitamin K can be made by bacteria in the gastrointestinal tract.
- Vitamin D is not always needed in the diet.
- A high intake of beta-carotene will turn your skin yellow.
- Fresh vegetables provide more nutrients than frozen vegetables.
- Vitamin D is important to bone health. What is the function of vitamin D and how would vitamin D deficiency impair bone health?
- Deficiencies of this vitamin at birth lead to typically giving an infant an injection of this vitamin.
- Free radicals are unstable compounds that can damage cell membranes. What 2 fat- soluble vitamins act as antioxidants to help protect cells from this damage?
- The majority of the world’s population gets most of this vitamin from the sun.
- What lipid previously discussed in class is the precursor to a compound in the skin that can be converted to the vitamin referred to in question 4?
- Why are African Americans and the elderly at increased risk for vitamin D deficiency?
- Fat-soluble vitamins in general tend to be more toxic than water-soluble vitamins. Which 2 fat-soluble vitamins appear to be the most toxic?
- What advantages are there to getting our nutrients from foods than from supplements?
- What acne medication (form of Vitamin A) is associated with birth defects?
Water and electrolytes (Ch 10) Chapter objectives: 1) Describe functions of water in the body; 2) Discuss effects of dehydration;
- Describe the relationship between blood pressure and sodium chloride, potassium, calcium, and magnesium; 4) Describe a diet pattern that has been found to have a favorable effect on blood pressure
- List the functions of water in the human body.
- What are some symptoms of dehydration?
- High intake of what minerals promote high blood pressure?
- High intake of what minerals are associated with lower blood pressure?
- Describe an overall diet pattern that has been found to be important in keeping blood pressure normal.
Major Minerals and Bone Health (Ch 11) Chapter Objectives: 1) Discuss factors affecting the bioavailability of minerals;
- Discuss/describe how the body maintains calcium balance; 3) Describe the consequences of calcium deficiency; 4) Discuss how to maximize bone mass and minimize bone loss
- What determines whether a mineral is classified as major or trace?
- What are some factors that affect mineral bioavailability?
- Osteoporosis is a major public health problem. What factors affect bone mass and thus osteoporosis?
- How does the body maintain normal blood levels of calcium?
- Phosphorous is critically important in energy metabolism. What form of chemical energy previously discussed relies on phosphorous for its formation?
- Why might a vegan be concerned about her risk for osteoporosis? T/F and why
- A high calcium intake in childhood can totally prevent osteoporosis in old age.
- A high fiber intake can decrease mineral absorption.
- Women are at higher risk of osteoporosis than men.
- If you don’t eat enough calcium, your body will take it from your bones. Go to the National Institutes of Health Osteoporosis and Related Bone Diseases Resource Center at http://www.osteo.org and use information available there to discuss osteoporosis concerns that relate to women and men.
Trace Minerals (Ch 12) Chapter Objectives: 1) Identify key functions of iron, zinc, selenium, and chromium;
- Describe factors affecting iron absorption; 3) Describe the 2 forms of iron found in foods;
- Discuss iron deficiency and iron overload
- Answer the following questions as true or false. a) Some trace minerals can interfere with the absorption of other minerals. b) Iron is the only nutrient with a higher RDA for adult women than for adult men. c) When consumed in excess, iron is easily excreted from the body. d) Zinc is important to the growth of children. e) Selenium functions as an antioxidant.
- What form of iron (heme versus nonheme) absorption is increased by vitamin C?
- Iron deficiency anemia symptoms include fatigue and weakness. How do you explain these symptoms?
- Explain selenium’s role as part of the enzyme glutathione peroxidase. That is, what is the purpose of glutathione peroxidase?
- Chromium is important for normal glucose utilization and chromium deficiency may play a role in the development of what disease discussed earlier this semester?
