Study Guide Exam 1
DISCLAIMER: This study guide is meant to be used as a tool to help direct you in your
preparation for the exam. It is designed to help you organize the major topics to help you study.
Completion of the study guide does not guarantee a good grade on the exam and should not be
used as the only method of preparation for the exam. You will need to be familiar with all of the
material covered in class, not just the general topics listed here. This study guide is meant to be
used in conjunction with notes from lecture, outlines on e-campus, and readings from book
chapters.
Chapter 1: Overview of Nutrition
The purpose of this chapter is to introduce and educate students on the how their food choices play a
significant role in determining their overall health and wellbeing throughout one’s lifetime. Nutritious
food choices support healthy bodies. As students read this chapter, have them consider how their
current food choices are influencing their health and risk of chronic diseases.
After reading this chapter you should be able to:
1. Describe how various factors influence personal food choices.
There are multiple different factors that affect food choices. These include…
- personal preference
- habit
- ethnic heritage or tradition
- social interactions
- availability
- body weight and image
2. Name the six major classes of nutrients and identify which are organic and which yield
energy.
The six major classes of nutrients are…
- carbohydrates
- proteins
- lipids (fats)
- Water
- Vitamins
- Minerals
The ones that yield energy are…
, - Carbohydrates
- proteins
- lipids
Which substances are inorganic…
- minerals
3. Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral,
water, kilocalorie (kcal) , and fiber.
Nutrition: The study of how food nourishes the body and influences health
- Essential nutrients: needed from outside the body
- Non-essential nutrients: May be already formed in the body
Carbohydrate: Main function is to supply energy
Protein: Basic unit of an amino acid
Lipid: transport fat-soluble nutrients
- triglyceride, phospholipid, and sterol
Alcohol: Not a nutrient
Vitamin: Enable chemical reactions to occur in the body
- Fat soluble: A, D,E, and K
- Water soluble: C and B
Mineral: Function in cellular process, nervous system, water balance, structural
- Trace: only needed in a little amount
Water: Is a solvent, lubricant, medium for transport, chemical process, and temp regulator
Kilocalorie: Energy unit of a calorie
- one kcal is the amount of heat necessary to raise the temp of 1 kilogram of water
Fiber: Substance in plant foods that are not digested by the processes that take place in the stomach or
small intestine which increases the feeling of being full
DISCLAIMER: This study guide is meant to be used as a tool to help direct you in your
preparation for the exam. It is designed to help you organize the major topics to help you study.
Completion of the study guide does not guarantee a good grade on the exam and should not be
used as the only method of preparation for the exam. You will need to be familiar with all of the
material covered in class, not just the general topics listed here. This study guide is meant to be
used in conjunction with notes from lecture, outlines on e-campus, and readings from book
chapters.
Chapter 1: Overview of Nutrition
The purpose of this chapter is to introduce and educate students on the how their food choices play a
significant role in determining their overall health and wellbeing throughout one’s lifetime. Nutritious
food choices support healthy bodies. As students read this chapter, have them consider how their
current food choices are influencing their health and risk of chronic diseases.
After reading this chapter you should be able to:
1. Describe how various factors influence personal food choices.
There are multiple different factors that affect food choices. These include…
- personal preference
- habit
- ethnic heritage or tradition
- social interactions
- availability
- body weight and image
2. Name the six major classes of nutrients and identify which are organic and which yield
energy.
The six major classes of nutrients are…
- carbohydrates
- proteins
- lipids (fats)
- Water
- Vitamins
- Minerals
The ones that yield energy are…
, - Carbohydrates
- proteins
- lipids
Which substances are inorganic…
- minerals
3. Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral,
water, kilocalorie (kcal) , and fiber.
Nutrition: The study of how food nourishes the body and influences health
- Essential nutrients: needed from outside the body
- Non-essential nutrients: May be already formed in the body
Carbohydrate: Main function is to supply energy
Protein: Basic unit of an amino acid
Lipid: transport fat-soluble nutrients
- triglyceride, phospholipid, and sterol
Alcohol: Not a nutrient
Vitamin: Enable chemical reactions to occur in the body
- Fat soluble: A, D,E, and K
- Water soluble: C and B
Mineral: Function in cellular process, nervous system, water balance, structural
- Trace: only needed in a little amount
Water: Is a solvent, lubricant, medium for transport, chemical process, and temp regulator
Kilocalorie: Energy unit of a calorie
- one kcal is the amount of heat necessary to raise the temp of 1 kilogram of water
Fiber: Substance in plant foods that are not digested by the processes that take place in the stomach or
small intestine which increases the feeling of being full
