STUDY GUIDE

Human Nutrition
CHAPTER 1
Define: nutrition, malnutrition, food, nutrients and essential nutrients. What is the difference between supplements and phytochemicals? Define: nutrient density, staple food and organic foods.

CHAPTER 2
Know and distinguish between the four values given by the DRI committee. What are DVs? Know the food guide pyramid. What is an exchange system?

CHAPTER 3
Know the main parts of the cell (also function). Know the function, main parts and relevance to nutrition of the following systems: cardiovascular, immune and excretory. Know all about the digestive system: parts and their functions, types of digestion, enzymes and related terms.

CHAPTER 4
Know the names of and understand the differences between the mono, di, and polysaccharides. Be familiar with the effects of fiber (also recommendations). Know the diseases or disorders associated with carbohydrates. Understand the synthesis and breakdown of glucose, glycogen, and complex carbohydrates.

CHAPTER 5
Distinguish between functions in the body and in food. Know the classification: triglycerides (FA, cis-FA, trans-FA, omega-3 and omega-6), phospholipids and steroids. Know where they are digested and where they are absorbed. Know the enzymes and other substances that allow lipid breakdown. Know everything about CVD. Know the recommended dietary intakes for lipids.

CHAPTER 6
Know the functions of proteins in the body. Know where protein digestion begins. Be able to explain how proteins are digested and absorbed. Define mutual supplementation. Know the recommended dietary allowance for protein. Define protein energy malnutrition (PEM). What are the effects of PEM? What two diseases are associated with PEM and what are their effects on the body?

CHAPTERS 8-10
Be able to list all fat-soluble and water soluble vitamins and their specific effects on the body. Know that some vitamins have precursors (provitamins) and be able to list them. Know the diseases associated with deficiencies and toxicities. Understand the functions of water and the daily recommendations for intake.

 Know the major versus trace minerals. Know the toxicity/deficiency conditions for each of the minerals.

CHAPTER 11
Know BMI table. Distinguish between body weight and body composition. Define: central obesity, visceral fat. Name the different ways to estimate body fatness. List guidelines used to identify individuals at risk for obesity. Name the components of the DCA. What is BMR? Define: hunger, appetite, satiation and satiety. Define: gastric bypass, gastroplasty, and gastric banding.

CHAPTER 12
Know the essential categories of fitness. Know the benefits of cardio-respiratory endurance/training. Understand the bodys use of fuels both during rest and exercise. How does the body store and subsequently use fat? (aerobic and anaerobic).

DIET and HEALTH

Know everything regarding CVD. Know everything regarding cancer. Understand how dietary and lifestyle factors affect diseases. Understand the role of nutrition with regard to immunity.

CHAPTER 14
What is a food-borne illness? Know the difference between FDA, USDA and EPA. Know the differences between an infection and intoxication. Know the main types of toxins. Know source, sequel and disease cause by the organisms discussed in class. Know HACCP and its 7 principles. Know the potentially hazardous foods and microorganisms they are associated with (poultry, seafood, meat and fruits and vegetables). Know the 2 main functions or purposes of processing. Know the 3 main events prevented by processing. Know the following processing methods: MAP, canning and freezing. Know the following food additives: anti-microbial agents (salt and nitrites), antioxidants (Vitamins E and C, Sulfites, BHA and BHT) and artificial flavors (MSG).