HE325 Nutrition Mid-term Study Guide

HE325 Nutrition Mid-term Study Guide

 

Be able to list 3 reasons why we eat the way we do
and
which ones influence you

Know the 6 classes of essential nutrients

Know the definition of a kilocalorie

Know what balance, variety, and moderation are

Know what nutrient density means and be able to list examples

Be able to draw the new “Choose My Plate” food guide, including labeling each section

Know the definition for digestion

Know how many calories per gram carbohydrates contain

Be able to determine which foods are a source of fiber, complex carbohydrates, and simple sugars

Know what the four functions of glucose are in the body

Know what the functions of glycogen are

Be able to give examples of simple sugars

Be able to give examples of alternative sweeteners

Be able to list three ways to decrease simple sugars in the diet

Know the difference between soluble and insoluble fiber and foods which contain each of these

Be aware of the health benefits of fiber

Know how much fiber we need if taking in 2000-2500kcal/day

Know how many calories per gram protein contains

Know the roles of protein in the body

Know the difference between essential and non-essential amino acids

Know the difference between complete and incomplete proteins and be able to list an example of each

Know what the term “complimentary proteins” means

Know what the three groups of complimentary proteins are and be able to list foods in each group as well as combinations that would fulfill the definition of a complimentary protein

Be able to distinguish whether soy is similar in quality to animal protein

Be able to distinguish between the variety of vegetarian styles

Know how many calories per gram fats/lipids contain

Know the “other name” for omega-3 fatty acids and omega-6 fatty acids

Know what the functions of omega-3 and omega-6 fatty acids are

Know what the benefits of omega-3 fatty acids are

Be able to list some food sources high in omega-3 fatty acids

Know the difference in saturated fats in foods (firmness, melting point, etc.)

Be able to list five ways to lower the amount of saturated fat in a person’s diet

Know the functions of triglycerides

Know the functions of cholesterol

Know what foods cholesterol is found in

Know the difference between LDL and HDL and what each stands for as well as the difference between the two (the function of each)

Know what hydrogenation does to liquid oils

Know how trans fatty acids effect cholesterol levels

 

Be able to make out a daily menu/diet for someone who wants to cut some of the saturated fat out of their diet and increase the amount of fiber they are taking in