15WK Final Exam

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Columbus State Community College *

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1153

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Health Science

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Oct 30, 2023

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Learning Objectives – Final Exam Nutrition for a Healthy Lifestyle HNTR 1153 Chapter 9: Major Minerals and Water Chapter 10: Trace Minerals 1. What are the functions of water? a. What factors increase the need for water? b. Which organs govern water balance? c. What is osmosis? 2. What happens to our thirst mechanism as we age? 3. Discuss the general functions of minerals. 4. What determines the categories of Major Minerals versus Trace Minerals? 5. What are the minerals in the Major Mineral category? 6. What are the minerals in the Trace Mineral category? 7. Explain the roles of minerals in maintaining fluid and electrolyte balance and acid-base balance. a. Which minerals are considered electrolytes? 8. List the function(s) of these minerals: a. Calcium: b. Phosphorus: c. Magnesium: d. Sodium: e. Potassium: f. Iodine: g. Iron: h. Zinc: i. Selenium: j. Fluoride: 9. Which mineral listed in question #8 is an antioxidant? 10. What are the symptoms of a deficiency of potassium or hypokalemia? 11. What are the symptoms of a zinc deficiency? 12. What are the symptoms of iron deficiency? 13. List food sources for these minerals: a. Calcium: b. Phosphorus: c. Potassium: d. Iron: i. Which food group(s) provide iron? e. Iodine f. Zinc i. Which food group(s) provide zinc? 14. What are the current DRI recommendations for calcium intake for adults? a. What foods are good sources of calcium? b. What dairy items have lower amounts of calcium? 15. What is peak bone mass and when is it reached? a. At what age does bone loss begin? 07/2021 PG

b. How will a high peak bone mass versus a lower peak bone mass affect you as you age? 16. What is bone remodeling? 17. What is calcium homeostasis? 18. Which two minerals make up the main components of bone? 19. What is osteoporosis? a. What are the risk factors for osteoporosis? 20. What are the 2 forms of iron in food? a. Which form of iron has a higher absorption rate? b. Identify factors that increase iron absorption. c. Identify factors that decrease iron absorption. 21. What are the symptoms of iron deficiency? a. Who is at risk for iron deficiency? 22. What contributes the majority of sodium in the U.S. diet? a. List some common foods that are in the high sodium category. 23. Why is it important for healthy adults to increase potassium in their diets? 24. Which mineral is considered an antioxidant? 25. Which mineral is the major electrolyte outside the body cells? 26. Which mineral is the major electrolyte inside the body cells? 27. Which mineral is the most abundant mineral in the body? 28. Explain what happens to the body when iodine is deficient. a. What is a goiter? b. Describe cretinism. c. What is TSH? 29. What does DASH stand for? a. Describe the types of foods emphasized in the DASH diet. 30. What is fluorosis? 31. What is a normal blood pressure reading? CHAPTER 13: Nutrition During the College Years 1. List important growth and nutrient concerns of teenagers. 2. What are the determinants for adolescents’ eating behavior? 3. Describe MyPlate on Campus. a. How does this tool benefit college aged students? 4. Describe the following disorders: a. Anorexia Nervosa: b. Bulimia Nervosa: c. Binge Eating Disorder: 5. How many calories are in one gram of alcohol? 6. Where in the body is alcohol absorbed and metabolized? 7. What are the Dietary Guidelines for alcohol for: a. Women: b. Men: SPOTLIGHTS E, F & G: Nutrition for Pregnancy, Breastfeeding and Infancy; Childhood Nutrition; Nutrition and the Aging Adult Spotlight E 07/2021 PG

1. Discuss the role of the placenta during pregnancy. 2. What is the recommended weight gain during pregnancy for a woman who is: a. Underweight: b. Normal weight: c. Overweight: 3. What is the desired pattern of weight gain? 4. Understand the breakdown of weight gain during pregnancy (Infographic E3). 5. Why is appropriate weight gain during pregnancy important for the infant? 6. Describe the 4 main factors that influence the birth weight of an infant? 7. Discuss specific nutritional needs during pregnancy including a. Calories: b. Protein: c. Vitamins: d. Minerals: 8. How many extra calories are needed during each trimester? a. First: b. Second: c. Third: 9. Explain the relationship between folate and neural tube defects. 10. Why is Omega 3 intake important during pregnancy? 11. How many ounces of fish is recommended per week during pregnancy? 12. What foods contain Omega 3’s? 13. How can the concerns of mercury in fish be addressed? 14. What is pica? 15. Discuss Listeriosis and ways to avoid this foodborne infection. 16. Describe Fetal Alcohol Syndrome. a. Understand Fetal Alcohol Spectrum Disorders. 17. What amount of alcohol is okay during pregnancy? 18. What is preeclampsia? 19. What are the benefits of breastfeeding for infants? 20. What is colostrum? 21. What dietary changes (calories, fluid intake) are necessary for women that breastfeed? 22. If a woman has nutritional deficiencies while lactating what happens to the milk she produces? 23. Identify circumstances when breastfeeding is not appropriate and explain healthy alternatives. 24. Discuss how an infant’s weight changes during the first year of life. 25. What are the recommendations for the following for newborn to one year old: a. Breastfeeding: b. Formula: c. Cow’s milk: d. Juice: e. Solid Foods: 26. What nutrients may need to be supplemented in infants during lactation? 27. What foods may cause choking in young children? Spotlight F 1. Recall “What are Children Eating” infographic 2. What is milk anemia? 07/2021 PG

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a. How is this related to iron deficiency anemia? 3. Using the Body Mass Index-for-age percentiles charts for children and adolescents, what percentiles are considered: a. Overweight: b. Obese: 4. What are some of the reason’s children are eating so poorly? 5. What food groups do children typically lack? 6. What are the food group recommendations for a child aged 3-4 years old? a. 6-8 years old? 7. Describe children's food preferences. 8. Who (parent or child) is responsible for what to eat, how much and whether to eat? 9. What are some of the health risks obese children are more likely to have than normal weight children? 10. Define food allergies. a. Identify the 8 foods most likely to cause a food allergy. b. What is required on food label for food allergens? 11. Does sugar, food allergies, or additives cause hyperactivity? What are possible reasons for "hyper" behavior? 12. How does the AMDR differ for children aged 1-3 versus children aged 4+? 13. Describe the School Breakfast and School Lunch Programs. a. What are the new standards for the program? Spotlight G 1. Discuss the nutrient concerns of the older adult. 2. Define sarcopenia. 3. What vitamins and minerals have increased DRIs in older adults? 4. How do energy needs change as someone ages? 5. How many grams of protein per kilogram are recommended for older adults? 6. Identify factors in the elderly that predict the risk for malnutrition (DETERMINE checklist). 7. What nutritional concern is important to prevent in those with Alzheimer's disease? 8. What programs are available to help the older adult? Comprehensive Section Know the important facts listed below and locate the answers in the chapter as necessary. 1. Define malnutrition. 2. Know the calories per gram of: a. Carbohydrate: b. Protein: c. Fat: 3. What is the organization for dietitian? 4. Define Daily Value. a. Where are the Daily Values located? 5. Know the amounts of each food group for the 2000 Calorie MyPlate: a. 3 cups Dairy Group b. 2 cups Fruit Group c. 2.5 cups Vegetable Group 07/2021 PG

d. 5.5 ounces Protein Foods Group e. 6 ounces Grain Group 6. Which organ does the majority of the chemical digestion and absorption? 7. What does bile help emulsify or digest? 8. Identify the hormones of the pancreas and the conditions when they are released. a. When the blood sugar is high, the pancreas releases _______. b. When the blood sugar is low, the pancreas releases _______. 9. Define ketone bodies. 10. _______________ are the preferred fuel of the body. They should make up most of the calories we consume in a day. 11. What monosaccharide is responsible for the sweet taste of fruit? 12. Identify the 5 health benefits of fiber. a. Promotes a sense of fullness – good for weight management b. Prevents constipation c. Reduces the risk of heart disease d. Decreases risk of hemorrhoids, diverticulosis, and colon cancer e. Slows the absorption of glucose – good for diabetes management 13. Describe the characteristics of: a. Saturated fat: b. Polyunsaturated fat: 14. What are the two essential fatty acids? 15. What are the two main dietary factors associated with raising blood cholesterol? 16. Omega 3 fatty acids may reduce heart disease. The best sources of Omega 3’s are from _________. 17. What are the risk factors for heart disease? 18. What percentage of total calories should be provided by saturated fat? 19. The Dietary Reference Intakes (DRI) for protein is: a. ______ grams of protein per kilogram of body weight. 20. Who would be in: a. Positive nitrogen balance: b. Nitrogen equilibrium: c. Negative nitrogen balance: 21. There are ____essential amino acids. a. How many amino acids are there in total? 22. Identify the characteristics of fat soluble versus water soluble vitamins. 23. Identify the fat-soluble vitamins: __________ and the water-soluble vitamins ______________. 24. Define precursor. 25. The B vitamins act as _____________ . 26. Identify the three (3) antioxidant vitamins. 27. What are the food sources of: a. Vitamin A: b. Vitamin C: 28. If Body Mass Index (BMI) is equal to 25 - 29.9, then a person is considered _______ 29. If the BMI is 30 or above, then the person is classified as ________. 30. Be able to calculate BMI. 31. BMI should not be used for which populations? 32. Why is central abdominal fat (visceral fat or an apple shape) a concern? 07/2021 PG

33. What waist measurement is considered an apple shape in women? 34. What waist measurement is considered an apple shape in men? 35. What is the preferred fuel or best diet for athletes? 36. Glycogen depletion occurs after approximately ________ hours of vigorous exercise. 37. What agency protects the safety and wholesomeness of the U.S. food supply? 38. Discuss the Four Steps to Food Safety. a. ______________________ b. ______________________ c. ______________________ d. ______________________ 39. What is the GRAS list? 40. Describe the four non-caloric, non-nutritive sweeteners: a. Saccharin: b. Aspartame: c. Sucralose: d. Stevia: e. Which sweetener requires a PKU warning label? 41. ____________________ is the centerpiece of the U.S. food programs for low-income individuals. 07/2021 PG

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