HED 235: Exam #1

p {margin: 0; padding: 0;} HED 235 Exam #1 Study Guide Know the definition of "nutrition" Prof. McNamara Know the reasons people cat Be able to differentiate between hunger and appetite. nutritious reasons. Be able to identify examples of eating for social or emotional or religious or Know what the "western diet" is high in or low in. How does this differ from our ancestors? Know what diseases the western diet is linked to. What are the leading causes of death in America. What other factors beside diet influence health in what proportions/ Know examples of the five food groups, such as fruits, vegetables, grains, meats or equivalents, dairy or equivalents. Also know examples of oils. Know the six nutrient groups (carbohydrate, proteins, fats, water, vitamins, minerals) that these foods provide. Know how many calories a gram of each macronutrient will yield. Know portion sizes, Distinguish among calories needed for BMP Dietary Thermogenis, PA Know what is a balance proportion of macronutrients? Know what fiber is, what foods provide it, and what benefits it offers. What are phytochemicals? Know how long can one live without water or food. Know why it is more healthful to obtain nutrients from food rather than intravenously or through supplements. Be generally familiar with the DRI Committee's tables for guiding person's/population's intake of nutrients. (RDA, AI, UL, DV) Know that the daily values are used on the food labels and that if 5% or less of a nutrient is contained in a specific food that is considered a low amount, and conversely if 10% or more is contained in a food that is considered a good source and if 20% or more is contained in a food that is considered a high amount This is based on a 2000-calorie adult daily diet. Know the difference between nutrient claims and health claims. Know whether or not supplements have to be tested prior to approval etc. What are the requirements to bear an organic food label? Know common food allergens. What does enriched/fortified mean? Know the categories of food additives and what their function is. Know the steps involved in scientific thinking and research Also be familiar with the various types of experimental designs. Know how to critically evaluate nutrition information and differentiate between fraudulent and legifimate research Know what sort of credentials and education a nutrition expert should possess. with nutrition/health educational material provided by the government, Dietary Be familiar Guidelines, for Initiative, Americans Food set Labels, by DRI government, Charts, as well as health goals our e.g. Healthy People Food Plate which now represents the food pyramid concepts.