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
2. Review the evidence (research)
3. Implement the problem
C. Review Key Terms (page 8):
Nutrigenomics: The study of the effects of nutrients and other bioactive
substances found in food on genes, body proteins, and metabolites.
Nutrigenetics: The study of the effect of an individual's particular genetic
make-up on metabolic and physiologic functions, including nutrient
requirements and risk of certain diseases.
Fuel Factors: The number of calories that 1 g of a nutrient yields when
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)
D. Understand the functions of nutrients.
1. To provide energy
2. To build and repair body tissues and structures
3. To regulate the metabolic processes that maintain homeostasis.
, Exam Two Study Outline
E. Nutrition Misinformation
Rely on media outlets including the Internet as their major sources of health
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
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
4. Clinical Applications
III. CHAPTER 7 - MINERALS
A. How are minerals different from vitamins? (Review Table 7-1 pg.138)
Simple organic elements
Serve as cofactors
Must also be obtained from food
Not as easily absorbed
Not easily destroyed in cooking
B. Classification (Box-1, pg. 139)
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
2. Review the evidence (research)
3. Implement the problem
C. Review Key Terms (page 8):
Nutrigenomics: The study of the effects of nutrients and other bioactive
substances found in food on genes, body proteins, and metabolites.
Nutrigenetics: The study of the effect of an individual's particular genetic
make-up on metabolic and physiologic functions, including nutrient
requirements and risk of certain diseases.
Fuel Factors: The number of calories that 1 g of a nutrient yields when
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)
D. Understand the functions of nutrients.
1. To provide energy
2. To build and repair body tissues and structures
3. To regulate the metabolic processes that maintain homeostasis.
, Exam Two Study Outline
E. Nutrition Misinformation
Rely on media outlets including the Internet as their major sources of health
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
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
4. Clinical Applications
III. CHAPTER 7 - MINERALS
A. How are minerals different from vitamins? (Review Table 7-1 pg.138)
Simple organic elements
Serve as cofactors
Must also be obtained from food
Not as easily absorbed
Not easily destroyed in cooking
B. Classification (Box-1, pg. 139)
