Nutrition 121 Exam 3 Review

**PLEASE NOTE: when using this review to study, use it as a GUIDE. Everything
presented in class lectures is subject to examination.
** The exam will be worth 70 points with ~75% as multiple choice/True/False and
matching questions and ~25% fill-in/short answer questions.

1. Eating Disorders- chapter 13 and movie

a. What were the main points of the film Dying to be Thin?
b. How many people suffer from eating disorders?
c. Death rates associated with AN.
d. Relapse rates after treatment.
e. When do they begin?
f. Who are most affected?
g. Name the 3 different types of eating disorders.
i. Be able to describe the differences between each of them in terms
of the characteristics of the disorder, consequences and treatments.
2. Nutrition and Physical Activity-chapter 12
a. What are the benefits of physical activity?
b. Compare the definitions of hypertrophy vs atrophy.
c. Why does a high carbohydrate diet increase endurance? How does this
relate to glycogen stores?
d. How are glycogen stores used during physical activity vs fat and protein?
e. What is carbohydrate loading used for?
f. How much fluid should one consume for regular physical activity?
g. When are sports drinks preferred over water?
h. What is hyponatremia?
i. What are the signs and symptoms?
ii. Who is especially at risk?
i. For what types of activity has creatine been shown to be effective?
3. The Vitamins and Minerals- pages 252-263
• Do vitamins and minerals provide calories---energy?
• Name the 2 main classes of vitamins- name the vitamins.
• In general, compare the 2 classes of vitamins (differences in absorption,
transport and storage).
• Know RDA/AI values for those vitamins and minerals discussed.
• What is bioavailability?
• Be able to name the vitamins and minerals discussed in class.
• Describe the functions of each of these, factors affecting bioavailability,
deficiency and toxicity issues (based on the presence of an UL value).
• Name two food sources for each vitamin and mineral discussed.
 4. Nutrients involved in Antioxidant Functions, Cancer and Antioxidants,
Phytochemcials, Supplements- chapter 8 and pages 252-263
a. Vitamin C, E and A
b. Know RDA/AI values for the vitamins discussed.
c. Describe the functions of each of, factors affecting bioavailability,
deficiency and toxicity issues (based on the presence of an UL value).
d. Name two food sources for each vitamin discussed.
e. What is blindness related to a deficiency of vitamin A called?
f. Will excess beta-carotene cause a toxicity?
g. How does vitamin E function as an antioxidant? And, how does this relate to
free radicals?
h. What is the relationship between vitamin C and colds?
i. What is an antioxidant?
j. How do antioxidants and phytochemicals relate to cancer?
a. Vitamin and Mineral Supplementation
i. Are they worth taking- why or why not? Back up your answer with
sufficient evidence.
ii. What is DSHEA? What does it specifically mandate?
5. Nutrients involved in Fluid and Electrolyte Balance (water, sodium, potassium,
calcium)- chapter 7 and pages 252-263
a. What % of the body is water?
b. What are the functions of water?
c. Describe how water balance if affected after a big bowl of salted popcorn.
A diagram may help here…
d. Compare dehydration to water intoxication.
e. What does thirst indicate?
f. What are signs and symptoms of dehydration?
g. sodium, potassium, calcium
h. Know RDA/AI values for the minerals discussed.
i. Name two food sources for each mineral discussed.
j. What is hyponatremia and how does it develop? Why does it develop?
k. Describe the relationship between sodium and potassium’s effects on
hypertension.
l. What’s the DASH diet and study?

*SUGGEST USE OF THE TABLES PROVIDED BELOW TO STUDY THIS

INFORMATION.
 Vitamins RDA/AI Primary Deficiency Toxicity?
Functions S/S UL value

Minerals RDA/AI Primary Deficiency Toxicity?

Functions S/S UL value

Calcium

Sodium

Potassium
Vitamins/Minerals Food Sources

Calcium

Sodium

Potassium
A