NUR 3205 EXAM ONE CONCEPT GUIDE
I highly recommend that you become familiar with all of the key terms in your
text from Chapters 2, 3, 4, & 5.
Read the objectives at the beginning of Modules 1 & 2 and put the answers to
them in your own words- try teaching your study partner, your kid, your boyfriend,
or your cat. You have to be able to understand the concept to teach it.
Read the Blackboard lesson content in each module, as it sometimes contains
important info not highlighted by your book.
Read and thoroughly understand the topics discussed in the DRI lecture.
Dietary reference intakes: framework of nutrient standards that provide
reference values for use in planning and evaluating diets for healthy people
Include the recommended dietary allowance, the adequate intake, the
tolerable upper intake level and the estimated average requirement
Released in 1997
Provided new standards for calcium, phosphorus, magnesium and vitamin D
and emphasized the role of these nutrients in bone health
B-complex vitamin in 1998
Antioxidant nutrients and carotenoids in 2000
Vitamins A and K and the trace mineral in 2001
Energy, the energy-yielding macronutrients and fiber in 2002
7/14/17
,NUR 3205 EXAM ONE CONCEPT GUIDE
Electrolytes and water in 2004
Review the AMDR ranges (percentages)
Acceptable Macronutrient Distribution Range- guides the division of
kcalories among carbohydrate, fat and protein in ranges supportive of health;
carbohydrate should provide 45% to 65% of total kcalories,
fat should provide 20% to 35% of total kcalories and
protein should provide 10% to 35% of total kclaories
Know the RDA for macronutrients (grams).
Recommended Dietary Allowance
Average daily intake of a nutrient that will meet the requirement of 97% to
98% of healthy people of a given age and sex
Were established and are reviewed periodically by an expert panel of
nutrition scientists
They are amended as needed based on new research findings
RDAs have been set for carbohydrate, protein, essential fatty acids and most
vitamins and minerals
RDA serves as an intake goal
7/14/17
,NUR 3205 EXAM ONE CONCEPT GUIDE
Digestion
Complicated process by which food is broken down and nutrients released,
prepared food for body use
Two types of actions
o Chemical breakdown of food into its constituent parts through the
action of enzymes and other specialized fluid. Each chemical agent
acts on a macronutrient in a specific region of the GI tract
o Muscular action including mechanical mixing and propulsive
movements controlled by neuromuscular, self-regulating systems.
These motions work together to move the food mass along the
alimentary canal at the best rate for digestion and absorption
Gastrointestinal secretions- food is digested chemically through the
combined action of various secretions of the following four types
o Enzymes: certain enzymes attack designated chemical bonds within
the structure of nutrient compounds, freeing their component parts
o Hydrochloric acid and buffer ions: these secretions produce the pH
necessary for the activity of certain enzymes
o Mucus: sticky, slippery fluid lubricates and protects the inner lining of
the GI tract and eases the passage of the food mass
7/14/17
, NUR 3205 EXAM ONE CONCEPT GUIDE
o Water and electrolytes: these agents provide appropriate solutions in
the amounts needed to circulate the substances released in digestion
Special cells in the mucosal lining of the GI tract and adjacent accessory
organs
o the presence of food in the tract
o the sensory nerve network activated by the sight, taste or smell of
food
o hormones specific to certain nutrients
GI Motility: muscles and movement
o Types of muscles
1. Serosa
2. Longitudinal muscle layer: long, smooth muscles arranged in
fiber bundles extend lengthwise along the GI tract and help
propel the food mass forward
3. Circular muscle layer: circular smooth-muscle fibers extend
around the hollow tube forming the alimentary canal. These
regularly occurring propulsive movements called peristalsis
4. Submucosa
5. Mucosa
7/14/17
I highly recommend that you become familiar with all of the key terms in your
text from Chapters 2, 3, 4, & 5.
Read the objectives at the beginning of Modules 1 & 2 and put the answers to
them in your own words- try teaching your study partner, your kid, your boyfriend,
or your cat. You have to be able to understand the concept to teach it.
Read the Blackboard lesson content in each module, as it sometimes contains
important info not highlighted by your book.
Read and thoroughly understand the topics discussed in the DRI lecture.
Dietary reference intakes: framework of nutrient standards that provide
reference values for use in planning and evaluating diets for healthy people
Include the recommended dietary allowance, the adequate intake, the
tolerable upper intake level and the estimated average requirement
Released in 1997
Provided new standards for calcium, phosphorus, magnesium and vitamin D
and emphasized the role of these nutrients in bone health
B-complex vitamin in 1998
Antioxidant nutrients and carotenoids in 2000
Vitamins A and K and the trace mineral in 2001
Energy, the energy-yielding macronutrients and fiber in 2002
7/14/17
,NUR 3205 EXAM ONE CONCEPT GUIDE
Electrolytes and water in 2004
Review the AMDR ranges (percentages)
Acceptable Macronutrient Distribution Range- guides the division of
kcalories among carbohydrate, fat and protein in ranges supportive of health;
carbohydrate should provide 45% to 65% of total kcalories,
fat should provide 20% to 35% of total kcalories and
protein should provide 10% to 35% of total kclaories
Know the RDA for macronutrients (grams).
Recommended Dietary Allowance
Average daily intake of a nutrient that will meet the requirement of 97% to
98% of healthy people of a given age and sex
Were established and are reviewed periodically by an expert panel of
nutrition scientists
They are amended as needed based on new research findings
RDAs have been set for carbohydrate, protein, essential fatty acids and most
vitamins and minerals
RDA serves as an intake goal
7/14/17
,NUR 3205 EXAM ONE CONCEPT GUIDE
Digestion
Complicated process by which food is broken down and nutrients released,
prepared food for body use
Two types of actions
o Chemical breakdown of food into its constituent parts through the
action of enzymes and other specialized fluid. Each chemical agent
acts on a macronutrient in a specific region of the GI tract
o Muscular action including mechanical mixing and propulsive
movements controlled by neuromuscular, self-regulating systems.
These motions work together to move the food mass along the
alimentary canal at the best rate for digestion and absorption
Gastrointestinal secretions- food is digested chemically through the
combined action of various secretions of the following four types
o Enzymes: certain enzymes attack designated chemical bonds within
the structure of nutrient compounds, freeing their component parts
o Hydrochloric acid and buffer ions: these secretions produce the pH
necessary for the activity of certain enzymes
o Mucus: sticky, slippery fluid lubricates and protects the inner lining of
the GI tract and eases the passage of the food mass
7/14/17
, NUR 3205 EXAM ONE CONCEPT GUIDE
o Water and electrolytes: these agents provide appropriate solutions in
the amounts needed to circulate the substances released in digestion
Special cells in the mucosal lining of the GI tract and adjacent accessory
organs
o the presence of food in the tract
o the sensory nerve network activated by the sight, taste or smell of
food
o hormones specific to certain nutrients
GI Motility: muscles and movement
o Types of muscles
1. Serosa
2. Longitudinal muscle layer: long, smooth muscles arranged in
fiber bundles extend lengthwise along the GI tract and help
propel the food mass forward
3. Circular muscle layer: circular smooth-muscle fibers extend
around the hollow tube forming the alimentary canal. These
regularly occurring propulsive movements called peristalsis
4. Submucosa
5. Mucosa
7/14/17
