REVIEW FOR TEST 1 (CHAPTERS 1-3)

Chapter 1-Key Points

The 6 groups of nutrients:

The most important nutrient is:

Which 3 nutrient groups provide energy?

Energy is measured in what units?

How many calories in each energy nutrient?

How would you determine the calories in a food that has 3 grams CHO, 2 grams fat, and 6 grams protein?

What are nutrients needed for?

Malnutrition can be deficiency, excess, or imbalance.

How do food choices affect disease?

What kinds of food have phytochemicals, and what do they do for us?

How can you determine whether nutrition information is accurate?

What are acceptable sources of nutrition information?

What are five characteristics of a nutritious diet?

Describe nutrient density.

Who determines the Dietary Guidelines, and what is their purpose?

What is the definition of an essential nutrient?

When research has discovered nutrition information, when can we consider it factual, or at least reliable information?

What does it mean for a food to be processed? What about enriched or fortified?

Know how to determine what % of calories come from each of the energy nutrients in a food, if given the total calories, and either the calories or grams of each energy nutrient.

Chapter 2- Key Points

Know what these mean: DRI, RDA, UL

Are the RDA amounts a minimum, or are they generous allowances?

If a nutrient does not have a UL listed, does that mean it is safe to take in any amount?

Using the USDA Food Guide how much food is recommended from each group for a 2000 calorie intake?

How many servings of grain should be whole grain?

What kinds of vegetables should be included each week?

What kinds of meats/alternates should be chosen?

What types of dairy foods are recommended?

Know how to read the nutrition facts on food labels. What difference does the serving size make? What are the Daily Values? What does the % Daily Value mean? In the ingredients, what does it mean if an ingredient is listed first?

To be called "low fat", what is the fat limit?

To be called "high fiber", what is the fiber limit?

To be considered "high" in a nutrient, what percent of the Daily Values must one serving contain?

What kinds of foods contain phytochemicals, and what is their value? (No need to memorize the specific ones,  and which foods contain them- just in general.)

CHAPTER 3-KEY POINTS

What forms together to form body tissue?

How quickly are brain cells replaced, if they have been damaged or destroyed?

What forms organs?

What works together to be called a body system?

What does your immune system do for you?

Describe the digestive tract, and name the seven organs that are included, and what they do. Also know the functions of the liver, gallbladder, and pancreas.

What is peristalsis?

What causes the chemical aspect of digestion? Know the basics as listed in "Key Point" on page 80 of your text.

What causes heartburn?

What causes constipation?

Where does most digestion and absorption of nutrients occur?

Define digestion and absorption, in general terms

Name the three organs of the excretory system, and what is excreted in each organ.

Know the four storage system organs, and what is stored in each.