Exam Two Study Outline
I. CHAPTER 1
A. Government Agencies
1. Roles and responsibilities:
USDA (United States Department of Agriculture): Food guides, standards
for diet and nutrition, portion size, food labels, MyPlate, provides nutrition
assistance and education, DRI (dietary guidelines)
FDA (Food and Drug Administration): Food/drug safety, food quality,
expiration dates, inspect facilities, chemicals in food, food labeling
CDC (Centers for Disease Control and Prevention): Provide information
of diseases, control breakouts of diseases/infections, deals with food
recalls, food-borne illnesses, community health
B. Evidence-Based Practice (EBP) see steps page 14
1. Identify the problem
m
2. Review the evidence (research)
er as
3. Implement the problem
co
C. Review Key Terms (page 8):
eH w
Nutrigenomics: The study of the effects of nutrients and other bioactive
o.
rs e
substances found in food on genes, body proteins, and metabolites.
ou urc
Nutrigenetics: The study of the effect of an individual's particular genetic
make-up on metabolic and physiologic functions, including nutrient
o
requirements and risk of certain diseases.
Fuel Factors: The number of calories that 1 g of a nutrient yields when
aC s
vi y re
completely oxidized; the fuel factor is 4 for carbohydrate and protein, 9 for
fat, and 7 for alcohol. Fuel factors are used in computing the energy values of
foods and diets (e.g., 10 g of fat yields 90 kcal)
ed d
D. Understand the functions of nutrients.
ar stu
1. To provide energy
2. To build and repair body tissues and structures
3. To regulate the metabolic processes that maintain homeostasis.
is
Th
E. Nutrition Misinformation
Rely on media outlets including the Internet as their major sources of health
sh
and nutrition information
Not seek medical help when they need to
A Google search for “nutrition listservs” yielded over 100,000 sites
Can cause malnutrition
II. CHAPTER 6 - VITAMINS
This study source was downloaded by 100000805705997 from CourseHero.com on 04-30-2021 06:54:57 GMT -05:00
https://www.coursehero.com/file/20128098/Exam-2-Study-Guide/
, Exam Two Study Outline
A. What is a vitamin?
Complex organic elements
Do NOT provide energy
Must be obtained from food, cannot be synthesized by the body
It is needed in very small quantities to perform a particular metabolic function
and prevent an identified deficiency disease.
B. Classification of vitamins (Box 6-1 p. 102)
1. Fat-soluble: A, D, E, and K (easier to cause toxicity because it can be stored in
body, the excess is not removed)
2. Water-soluble: C and all B vitamins
C. Understand the following for both fat and water soluble vitamins
1. Functions
2. Deficiencies
3. Food Sources
m
4. Clinical Applications
er as
III. CHAPTER 7 - MINERALS
co
A. How are minerals different from vitamins? (Review Table 7-1 pg.138)
eH w
Simple organic elements
o.
Serve as cofactors
rs e
Must also be obtained from food
ou urc
Not as easily absorbed
Not easily destroyed in cooking
o
B. Classification (Box-1, pg. 139)
aC s
1. Major: calcium, potassium, phosphorus, chloride, magnesium, sulfur, sodium
vi y re
2. Trace: iron, iodine, zinc, copper, manganese, chromium, selenium, fluoride,
molybdenum
C. Functions:
ed d
a. Structural
b. Metabolic
ar stu
1. How do vitamins and minerals work together?
Vitamins act as coenzymes for the absorption of minerals
D. Clinical Applications
is
Iron deficiency - anemia (needed to transport oxygen)
Th
o Typically taken with vitamin C to help absorption
Calcium deficiency - osteoporosis
E. Water and Fluid Balance
1. Functions of water:
sh
Gives body form and structure
Provides fluid environment for chemical reactions to take place
Dissolves important substances in tissues and cells
Transports nutrients and waste
Controls body temperature
This study source was downloaded by 100000805705997 from CourseHero.com on 04-30-2021 06:54:57 GMT -05:00
https://www.coursehero.com/file/20128098/Exam-2-Study-Guide/
I. CHAPTER 1
A. Government Agencies
1. Roles and responsibilities:
USDA (United States Department of Agriculture): Food guides, standards
for diet and nutrition, portion size, food labels, MyPlate, provides nutrition
assistance and education, DRI (dietary guidelines)
FDA (Food and Drug Administration): Food/drug safety, food quality,
expiration dates, inspect facilities, chemicals in food, food labeling
CDC (Centers for Disease Control and Prevention): Provide information
of diseases, control breakouts of diseases/infections, deals with food
recalls, food-borne illnesses, community health
B. Evidence-Based Practice (EBP) see steps page 14
1. Identify the problem
m
2. Review the evidence (research)
er as
3. Implement the problem
co
C. Review Key Terms (page 8):
eH w
Nutrigenomics: The study of the effects of nutrients and other bioactive
o.
rs e
substances found in food on genes, body proteins, and metabolites.
ou urc
Nutrigenetics: The study of the effect of an individual's particular genetic
make-up on metabolic and physiologic functions, including nutrient
o
requirements and risk of certain diseases.
Fuel Factors: The number of calories that 1 g of a nutrient yields when
aC s
vi y re
completely oxidized; the fuel factor is 4 for carbohydrate and protein, 9 for
fat, and 7 for alcohol. Fuel factors are used in computing the energy values of
foods and diets (e.g., 10 g of fat yields 90 kcal)
ed d
D. Understand the functions of nutrients.
ar stu
1. To provide energy
2. To build and repair body tissues and structures
3. To regulate the metabolic processes that maintain homeostasis.
is
Th
E. Nutrition Misinformation
Rely on media outlets including the Internet as their major sources of health
sh
and nutrition information
Not seek medical help when they need to
A Google search for “nutrition listservs” yielded over 100,000 sites
Can cause malnutrition
II. CHAPTER 6 - VITAMINS
This study source was downloaded by 100000805705997 from CourseHero.com on 04-30-2021 06:54:57 GMT -05:00
https://www.coursehero.com/file/20128098/Exam-2-Study-Guide/
, Exam Two Study Outline
A. What is a vitamin?
Complex organic elements
Do NOT provide energy
Must be obtained from food, cannot be synthesized by the body
It is needed in very small quantities to perform a particular metabolic function
and prevent an identified deficiency disease.
B. Classification of vitamins (Box 6-1 p. 102)
1. Fat-soluble: A, D, E, and K (easier to cause toxicity because it can be stored in
body, the excess is not removed)
2. Water-soluble: C and all B vitamins
C. Understand the following for both fat and water soluble vitamins
1. Functions
2. Deficiencies
3. Food Sources
m
4. Clinical Applications
er as
III. CHAPTER 7 - MINERALS
co
A. How are minerals different from vitamins? (Review Table 7-1 pg.138)
eH w
Simple organic elements
o.
Serve as cofactors
rs e
Must also be obtained from food
ou urc
Not as easily absorbed
Not easily destroyed in cooking
o
B. Classification (Box-1, pg. 139)
aC s
1. Major: calcium, potassium, phosphorus, chloride, magnesium, sulfur, sodium
vi y re
2. Trace: iron, iodine, zinc, copper, manganese, chromium, selenium, fluoride,
molybdenum
C. Functions:
ed d
a. Structural
b. Metabolic
ar stu
1. How do vitamins and minerals work together?
Vitamins act as coenzymes for the absorption of minerals
D. Clinical Applications
is
Iron deficiency - anemia (needed to transport oxygen)
Th
o Typically taken with vitamin C to help absorption
Calcium deficiency - osteoporosis
E. Water and Fluid Balance
1. Functions of water:
sh
Gives body form and structure
Provides fluid environment for chemical reactions to take place
Dissolves important substances in tissues and cells
Transports nutrients and waste
Controls body temperature
This study source was downloaded by 100000805705997 from CourseHero.com on 04-30-2021 06:54:57 GMT -05:00
https://www.coursehero.com/file/20128098/Exam-2-Study-Guide/
