Download Study Material - Nutrition - Biology | BIO 1613 and more Papers Nutrition in PDF only on Docsity!
MISSISSIPPI GULF COAST COMMUNITY COLLEGE
COURSE OF STUDY
FALL 2006
DATE REVISED
COURSE NAME: Nutrition COURSE NUMBER: BIO 1613 SCIENCE DEPARTMENT: Jefferson Davis Campus Stephen Roberts, Chair SEMESTER CREDIT HOURS: Three Semester Hours CONTACT HOURS: LECTURE: Three Hours PREREQUISITE COURSES: Bio 1134* Bio 2514 and Bio 2524 recommended
- The prerequisites for advanced science courses identified by an * are the completion of one of the following: A minimum ACT composite of 21 on the science component, b) completion of three high school science courses (biology, chemistry, or physics) with no grade lower than a “C”, or c) credit for BIO 1134. COURSE DESCRIPTION: A lecture course covering the nutrients required for normal growth and prevention of major chronic diseases, and applied to the selection of food for ingestion, the metabolic process of digestion, assimilation, and absorption, and their applications for healthcare providers.
TEXTBOOKS:
Perspectives in Nutrition, 2002, 5th edition, by Gordon M. Wardlaw and Margaret Kessel. McGraw-Hill. 824p. *Annual Review of Nutrition, volumes on reserve in library for optional student use for extra credit. *For a two page summary of any paper from this journal,the student gets 5 points added to accumulated course points. PURPOSE: The purpose of the science programs at Mississippi Gulf Coast Community College is to provide the scientific literacy our students will need to function in a technological society. This purpose is achieved by offering quality lectures and laboratory activities to the community we serve. Our mission if to offer students an educational experience which will foster intellectual development and a lifelong pursuit of knowledge. Services are provided for college transfer credit curricula requiring science courses, science training for two-year technical programs, and science education for the general public. In addition, our responsibilities to the community are met by a personal commitment by faculty members to participate in science fairs, speaking engagements, tours of our science facilities by local school children and consultation with individuals who have needs relating to our discipline.
Compare sucrose and honey. Name four enzymes that contribute to the hydrolysis of polysaccharides and specify where they act. Define: mastication, peristalsis, sphincter, reflex, digestion, absorption. Give the type and amount of blood sugar in normoglycemic, hypoglycemic and hyperglycemic persons. Describe the tests to evaluate blood sugar and distinguish the value of glucose tolerance tests and finger pricks. List the ways the body utilizes blood sugar. Outline the effect of insulin, glucagon, somatostatin, steroid hormones, and epinephrine on blood sugar and how that effect is achieved. OTHER CARBOHYDRATES: Describe protein sparing action and specify what provides it. Explain the chemical nature of starch and list major dietary sources. Sketch a wheat kernel and identify its regions giving the major nutrients from each. Describe the Enrichment Act of 1942, what prompted it, what it adds and what it accomplished. Recognize the chemical formula for ethanol. Explain the meaning of proof and give the percentage of ethyl alcoholin beer and wine. Describe ethanol absorption; where does it occur; what factors influence it. Trace the pathway of the hepatic portal vein. Explain how the breathalyzer test works and definition of legal drunkeness in Mississippi. Specify the enzyme that catalyzes the breakdown of ethanol and the products. Give the roles of MEOS, niacin and thiamin in the metabolism of alcohol. List the stages of intoxication and the stages of liver deterioration. FIBER: Distinguish dietary fiber and crude fiber. List 5 kinds of dietary fiber, specify which are soluble and which insoluble and name foods containing these. Specify the effects of fiber on glucose absorption, on intestinal muscle tone, one the rate of colon emptying, on moisture in feces, on cholesterol uptake, on mineral loss. Describe transit time and give the ideal time. Define exchange groups, list them, and specify what they have in common and their value. Assign foods to the correct exchange group.
Analyze a diet using exchange groups. Use exchange groups to plan a personal diet. FATS: Distinguish saturated, monunsaturated and polyunsaturated fatty acids. Describe the synthesis of triglycerides. Draw a human fat cell. List the differences between yellow fat and brown fat. Distinguish triglycerides and cholesterol and specify where each is made. Define: Hydrogenation of fat bile trans fatty acid lecithin carcinogen essential fatty acid rancid fats antioxidants phospholipids lipase surface tension emulsification lipoproteins chylomicrons lipogenesis lipolysis glycerol lipotrophic agents glycogen monoglycerides cholecystokinin hydrolysis condensation reactions acetate Specify the ideal percentage of fat, of carbohydrate, and of protein in the diet. Sketch a lipoprotein, specify where chylomicrons are made, their function and their fate. List ways to preserve fats. Explain where lipogenesis and lipolysis occur and the effect of the balance of these processes. PROTEINS: Define the following: amino acid essential amino acid peptide bond polypeptide antibody antigen collagen enzyme hormone albumin complete protein actin and myosin pepsin trypsin protease lysozyme rennin kwashiorkor Distinguish anabolism, catabolism and metabolism. Discuss complimentary incomplete proteins and give examples. Follow the hydrolysis of proteins along the digestive tract. Distinguish neutral, acidic and basic amino acids.
Relate the use of cast-iron cookware to iron in the diet. Specify the effects of Zn and Pb in the body. List sources from which Al and Pb enter the body. WATER: Distinguish distilled water, hard water and soft water. Describe the water cycle, ground water, the water table and factors that raise and lower it. Define acid rain. Outline the distribution of water in the body. List the routes of water intake and water loss from the body. Distinguish intracellular anions and cations from extracellular ones. Describe the pressures that move fluid in capillaries and teh fluid shifts the result. DIGESTIVE SYSTEM: List components of the digestive system and describe their specific functions in digestion. Name, identify the tissues, and give the functions of the coats that form the GI tract. Define: segmentation goblet cells epithelium connective tissue lysozyme amylase villi microvilli taenia coli mass movement cecum lymph lacteals chyme bolus diverticulosis diverticulitis Describe the micro-organization of the liver. Use the terms central vein, lobule, sinusoids, portal blood, arterial blood, venous blood and canaliculi. Discuss absorption of nutrients. From diet composition, predict products of digestion. Describe how water is absorbed. Use the terms osmosis and active transport. List at least 7 functions of the liver. RESPIRATION: Describe the pathway of inhaled air. Specify how it is warmed, cleaned, filtered, and by what process oxygen moves into the blood. Explain oxygen and carbon dioxide transport in the blood. Summarize the events in each portion of cellular respiration: glycolysis, formation of acetyl CoA, citric acid cycle, electron transport reactions and chemiosmosis.
List the products of each of the above in the metabolism of glucose. Define: anaerobic mitochondria metabolic water NAD Specify energy sources that can produce glucose and ones that cannot. FOOD ADDITIVES: Distinguish intentional and unintentional food additives. Describe food poisoning symptoms and ways to prevent it. Recognize Staphylococcus aureus, Salmonella, Clostridium botulinum as pathogens. Outline modes of transmission of: Giardiasis, Ascariasis, Amebiasis. Explain how each can be prevented. Characterize sweeteners. Describe the advantages and risks of sodium nitrite and coloring agents. Discuss the current state of nutritional health in the US. What produces most obesity? CARDIOVASCULAR DISEASE: Define each of the following: LDL HDL plaque CVA MI arterioscleroiss hypertension atherosclerosis Sketch a molecule of cholesterol, describe where it is made, and distinguish dietary cholesterol and body cholesterol. List 8 recommendations for reducing LDL's and elevating HDL's.
