Exam 1 Review
HLTH-120N, Nutrition

Refer to the objectives listed in each lecture

Know the energy content of carbohydrates, protein, fat and alcohol.

What does AMDR stand for?
What is your AMDR for carbohydrates, fat, and protein?

What is the difference between primary and secondary nutrient deficiency?

How do you know what nutrition claims can be trusted, and who can you trust with nutrition information?

Chapter Review Questions

Page 33; #’s 2, 3, 5-12, 14, 15

Understand how to choose nutrient dense foods over calorie dense foods

Recognize tools available to choose a more healthful diet

Chapter Review Questions

Page 68; # 1-11, 13

Know where (in what organs) our macronutrients are digested and what key enzymes act on each .

What is the difference between a food allergy and food intolerance?

Have general knowledge of GI disorders discussed in class.

Chapter Review Questions

Page 106; #1-6, 8-10, 12

Know which bonds link our carbohydrates and which is more difficult to digest

Understand the general pathway of carbohydrate digestion & absorption in the body and which enzymes are required.

What is the minimum amount of carbohydrates, in grams, that humans should consume each day to prevent ketoacidosis?

Chapter Review Questions : Page 148; #’s 1, 2, 4-13

Know the structural and functional difference between a saturated, mono-unsaturated, and poly-unsaturated fat

Name one food very high in saturated fat, one high in mono-unsaturated, and one high in poly-unsaturated

What is the process called that produces trans fat? What is the purpose of this altered fat?

Chapter Review Questions

Page 203; #’s 1-5, 7-9, 11, 15

Know how proteins differ from carbohydrates & lipids

What makes up an amino acid structure, and what part changes between the amino acids?

Know the difference between essential, non-essential & conditionally essential amino acids.

Understand the process of digestion, absorption & body synthesis of proteins.

Know how to calculate protein requirements.

What are the building blocks of DNA? Why is protein important to DNA?

Identify health risks associated with overconsumption and under-consumption of protein.

Chapter Review Questions

Page 242; #’s 2-8, 10-12

Possible Short Answer Questions

1) Explain the main structural components of the small intestinal lining and how each of them impact function

2) Describe the production, function, and use of bile. Include all organs and the main hormone that is involved.

3) List the packaging of lipids for absorption as well as the 4 lipoproteins & their role in transporting fat.

4) Describe the process of protein turnover. Include where it comes from, what it becomes, and what it will turn into.