15WK Exam 2 (2)

Learning Objectives – Exam 2 Nutrition for a Healthy Lifestyle HNTR 1153 Chapter 4: Carbohydrates Spotlight A: Nutrition and Diabetes 1. What are the functions of carbohydrates? 2. List the three monosaccharides. i. Which monosaccharide gives the intense sweetness to fruit? ii. Which disaccharide is known as table sugar? 3. List the 3 disaccharides and their food sources. 4. What are oligosaccharides? 5. What are the 3 polysaccharides? i. What foods contain these polysaccharides? ii. Note: Glycogen is a storage form of carbohydrate. There is not a food source of glycogen. 6. List the health benefits of fiber. 7. List the dietary recommendations for carbohydrates, fiber and added sugars. 8. What foods and food groups could increase your fiber intake? 9. List food sources of soluble fiber and food sources of insoluble fiber. 10. Name and describe: i. Whole grains: ii. Refined grains: iii. Enriched grains: 11. What percent of the grains we eat should be whole grains per the Dietary Guidelines for Americans? 12. Name and describe the 3 edible parts of a whole grain . i. Which part contains fiber? 13. Processed, enriched flour and grains are made from only one part that is mostly made of starch. Which part is it? 14. What is the storage form of glucose in the body? 15. Describe the body's use of glucose to provide energy. 16. Describe the way excess glucose can be used to make glycogen or to make body fat. 17. Discuss: i. Lactose intolerance: ii. Hypoglycemia: 18. Identify current treatment for these conditions. 19. List the 2 hormones released by the pancreas. i. When are these hormones released? ii. What effect does each hormone have on blood sugar (glucose) levels and glycogen stores? 20. Define the glycemic index. i. What are resistant starches? 21. Describe prediabetes, Type 1 diabetes, and Type 2 diabetes. i. What are the toxic effects of excess blood glucose (damage to the body)? ii. What 3 lifestyle choices help prevent the onset of Type 2 diabetes? 22. Explain the management (nutrition, physical activity, medication) of Type 1 and Type 2 diabetes. 23. What are some terms found in an ingredient list that describe sugar? 07/2021 PG 1

24. Identify the sugar alcohols. i. Are they safe for your teeth? ii. Why? 25. List the 5 nutrients that are added to grains during the enrichment process. 26. Explain how increased fiber intake decreases the incidence of constipation. Chapter 5: The Lipids Spotlight B: Lipids in Health and Disease 1. Describe the 4 classes of lipids and list an example of each class. a. Which class of lipids is the major storage form in the body? 2. Explain the functions of fats (ways fats are useful) in foods and the functions of fat in the body. 3. Describe the structure of a triglyceride noting the difference between saturated, monounsaturated, and polyunsaturated fats. a. Identify food sources of these fats. 4. Identify the roles of cholesterol in the body. 5. List the two sources of cholesterol. a. Identify food sources of cholesterol. 6. Identify the two essential fatty acids. 7. Describe how dietary fats are broken down and absorbed. 8. Define the following terms: a. Lipoproteins: b. Chylomicrons: c. Low-density lipoproteins (LDL): d. High-density lipoproteins (HDL): 9. List the recommendations for fat in the diet: a. Total fat percentage of calories: b. Percent of saturated fat: c. Trans-fat: 10. Identify foods that are lower fat choices. 11. List cooking methods and other ways to reduce the intake of dietary fats. 12. Calculate the percentage of fat in a diet or a food item when given grams of fat and total calories. 13. Explain why manufacturers hydrogenate fats and the possible health implications of hydrogenated fats and trans-fatty acids. 14. What are partially hydrogenated oils (PHOs)? 15. Describe the blood lipid profile that indicates a decreased risk for cardiovascular disease. a. Total cholesterol: b. HDL: c. LDL: d. Triglycerides: 16. Which two types of fat raise blood cholesterol levels? 17. Identify tropical oils and describe their health implications. a. Which tropical oil is solid at room temperature? b. What does this tell us about this fat? 18. Define atherosclerosis and identify the major risk factors for heart disease. 19. What is metabolic syndrome? 07/2021 PG 2

2. Describe outcomes related to food insecurity. 3. In the U.S. and developed countries, what is the main reason for hunger? 4. Describe poverty and obesity existing together. 5. What is SNAP? a. What can be purchased with SNAP? 6. Describe the WIC program. 7. What is the NSLP? 8. What is a sustainable food system? a. What is a sustainable diet? b. What type of food takes the most resources to produce? 9. Describe GMO. a. What are some pros of this process? b. What are some cons of this process? 10. Describe the requirements for a food to be labeled 100% organic. a. What percentage of ingredients need to be organic in order for a product to be labeled organic? Numbers to Know Chapter 4 Carbohydrates Percentage of carbohydrates in food intake AMDR = 45-65% of total calories Dietary fiber Women <50 years old = 25g/day Men <50 years old = 38g/day Dietary fiber for kids Children = Age in years + 5 grams Minimum carbohydrate intake to prevent ketosis 130 grams/day Grams of carbohydrate in 1 teaspoon of sugar 4 grams = 16 calories Chapter 5 Lipids Percentage of fat in food intake AMDR = 20-35% of total calories Types of fat Saturated fat = <10% of total calories Trans fat = <1% of total calories Calculate percentage of fat in a food 1. Multiple grams of fat x 9 calories per gram 2. Divide calories from fat by total calories 3. Multiple by 100 Example: A muffin has 10g of fat and 180 total calories 1. 10g fat x 9 calories per gram of fat a 2. 90 calories / 180 calories = 0.50 3. 0.50 x 100 = 50% of calories in muffin are from fat Blood lipid levels for decreased CVD risk ↑ HDL level < 200 mg/dl of blood cholesterol ↓ LDL level Chapter 6 Protein 07/2021 PG 4

Number of Essential Amino Acids 9 DRI for Protein 0.8 grams of protein per kilogram of body weight Pound to kilogram conversion 2.2 pounds in 1 kilogram 2,000 Calorie MyPlate Dairy 3 cups Grain 6 ounces Protein 5.5 ounces Fruit 2 cups Vegetable 2.5 cups 07/2021 PG 5