15WK Exam 2 (2) (1)

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Columbus State Community College *

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Health Science

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Oct 30, 2023

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Learning Objec-ves – Exam 2 Nutri-on for a Healthy Lifestyle HNTR 1153 Chapter 4: Carbohydrates Spotlight A: Nutri-on and Diabetes 1. What are the func.ons of carbohydrates? 2. List the three monosaccharide 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. 1 07/2021 PG

6. List the health benefits of fiber. 7. List the dietary recommenda.ons 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 . 2 07/2021 PG

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: 3 07/2021 PG

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18. Iden.fy current treatment for these condi.ons. 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. 4 07/2021 PG

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 (nutri.on, physical ac.vity, medica.on) of Type 1 and Type 2 diabetes. 23. What are some terms found in an ingredient list that describe sugar? 24. Iden.fy the sugar alcohols. i. Are they safe for your teeth? ii. Why? 5 07/2021 PG

25. List the 5 nutrients that are added to grains during the enrichment process. 26. Explain how increased fiber intake decreases the incidence of cons.pa.on. 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 func.ons of fats (ways fats are useful) in foods and the func.ons of fat in the body. 3. Describe the structure of a triglyceride no.ng the difference between saturated, monounsaturated, and polyunsaturated fats. a. Iden.fy food sources of these fats. 6 07/2021 PG

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4. Iden.fy the roles of cholesterol in the body. 5. List the two sources of cholesterol. a. Iden.fy food sources of cholesterol. 6. Iden.fy the two essen.al fa\y acids. 7. Describe how dietary fats are broken down and absorbed. 8. Define the following terms: a. Lipoproteins: 7 07/2021 PG

b. Chylomicrons: c. Low-density lipoproteins (LDL): d. High-density lipoproteins (HDL): 9. List the recommenda.ons for fat in the diet: a. Total fat percentage of calories: b. Percent of saturated fat: c. Trans-fat: 8 07/2021 PG

10. Iden.fy 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 implica.ons of hydrogenated fats and trans-fa\y acids. 14. What are par.ally hydrogenated oils (PHOs)? 15. Describe the blood lipid profile that indicates a decreased risk for cardiovascular disease. a. Total cholesterol: b. HDL: c. LDL: 9 07/2021 PG

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d. Triglycerides: 16. Which two types of fat raise blood cholesterol levels? 17. Iden.fy tropical oils and describe their health implica.ons. a. Which tropical oil is solid at room temperature? b. What does this tell us about this fat? 18. Define atherosclerosis and iden.fy the major risk factors for heart disease. 19. What is metabolic syndrome? 20. How many servings of fish does the American Heart Associa.on recommend per week? a. What types of fish are recommended? 10 07/2021 PG

Chapter 6: Protein Spotlight C: Plant-Based Diets 1. Describe the structure, composi.on, and func.on of proteins. a. What makes the structure of each protein different? b. How are amino acids linked together to form proteins? c. What are the func.ons of protein? 2. Explain why adequate amounts of all essen.al amino acids are required for protein synthesis. a. How many essen.al amino acids exist? 3. What is protein turnover? 4. What is protein denatura.on? 11 07/2021 PG

5. Describe enzymes. 6. Discuss protein quality and protein diges.bility and the amount of absorp.on. a. Compare animal sources of protein to plant sources of protein. 7. How does the body use excess amino acids? 8. Define complementary proteins. 9. Iden.fy and describe the types of vegetarians. a. Lacto-ovo: b. Pescatarian: 12 07/2021 PG

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c. Vegan: d. Flexitarian: 10. What health benefits that occur with vegetarian diets? 11. Why do people follow a vegetarian diet? 12. List the nutrients that may be limited in a vegetarian diet. 13. What type of plant-based foods are complete proteins (high quality)? 14. Calculate the DRI for protein for an adult. 15. Iden.fy sources of protein in the diet. 13 07/2021 PG

a. What food groups contain protein? 16. Describe nitrogen balance: a. Equilibrium: b. Nega.ve: c. Posi.ve: 17. Describe the 3 condi.ons that must be present for protein synthesis. 18. Define kwashiorkor. 19. Define marasmus. 20. Describe a Mediterranean diet. What are the benefits of this type of diet? 14 07/2021 PG

21. What are some examples of polyphenols and sources? a. Resveratrol: b. Carotenoids: Chapter 14: Global Nutri-on: Food Security and Sustainability 1. What is food insecurity? 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 exis.ng together. 15 07/2021 PG

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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. 16 07/2021 PG

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 Chapter 5 Lipids 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 Percentage of fat in food intake AMDR = 20-35% of total calories Types of fat Saturated fat = <10% of total calories 17 07/2021 PG

Chapter 6 Protein 2,000 Calorie MyPlate Trans fat = <1% of total calories Calculate percentage of fat in a food 1. Mul.ple grams of fat x 9 calories per gram 2. Divide calories from fat by total calories 3. Mul.ple 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 Number of Essen.al 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 Dairy 3 cups Grain 6 ounces Protein 5.5 ounces Fruit 2 cups Vegetable 2.5 cups 18 07/2021 PG

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