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Nutrition and Wellness Overview: Macronutrients, Micronutrients, and Healthy Diets

This review lecture exam provides an in-depth understanding of nutrition, focusing on the definition of wellness, macronutrients and their functions, micronutrients and their functions, and the importance of a healthy diet. Additionally, it covers topics such as food labels requirements, physical activity, and the glycemic index. The exam also includes important details on the digestion and absorption of nutrients, the role of enzymes and hormones, and the structure and types of lipids and proteins. Test-taking skills and effective time management strategies are emphasized.

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Nutrition and Wellness Overview: Macronutrients, Micronutrients, and Healthy Diets

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Presentation Transcript

  1. Review Lecture Exam 1

  2. Nutrition • Define: Wellness, Nutrient, Kcal, Homeostasis • 4 Macronutrients and Functions • Micronutrients and Functions • Water • DRI = EAR + RDA + ADI + UL • AMDR % for macronutrients • Nutritional Status assessment • Malnutrition: define, types • Scientific Method: steps • Research Studies: types • Nutrigenomics

  3. Healthy Diets • 4 keys • Food labels: requirements, Nutrition facts • Label claims and approved terms • Nutrient dense foods • Physical activity • My Pyramid: 6 categories, discretionary • Ethnic/Cultural changes for MyPyramid • Serving sizes • Eating out

  4. GI system and interactions • Define terms: huger, appetite • Nervous controls (CNS and PNS) • Hormonal: define, examples and controls • Environmental triggers • GI terms, organs, and functions • Phases of digestion • Enzymes: define, examples • Water chemistry • General Problems/Conditions/Diseases

  5. Sources Structure Formula Types Mono/Di Complex Alcohol Use/Function Kcal and AMDR Digestion (where) Enzymes (specific) Absorption (where, how) Hormones (names, actions) Transport Storage (types, where) Retrieval Glycemic Index Glycemic load Catabolic processes Glycolysis Fermentation Respiration Alternative Sweeteners Nutritive Nonnutritive High Fructose Corn Syrup General Problems CH2O

  6. Sources FA Structure C-C bonds Essential FA 5 Classes Use/Functions for types Kcal and AMDRs Digestion (where) Enzymes (specific) Bile (source, storage, use) Absorption (where, how) Hormones (names, actions) Transport Micelles Chylomicrons Storage Retrieval Catabolic Processes Glycolysis (glycerol) Beta oxidation (FA) Transfats Fat replacers HDL and LDL General Problems Lipids

  7. Source AA Structure -NH2 Essential Transamination Protein Synthesis Transcription Translation Protein Structure Levels Groups Denature Use Vegetarian/Vega diets Kcal and AMDR and RDA Digestion (where) Enzymes (specific) Absorption (where, how) Hormones (names, actions Transport Storage Catabolic Processes Deamination Urea formation Nitrogen balance Consumption Excretion +, -, = General Problems/Conditions Proteins

  8. Test Format • Pencil • Mini-Essay Book (scantron + writing area) • 100 point exam • 75 points M/C • 25 points short answer, definition, etc. • E.C. max at 5 points • Chapters 1-6 • Test taking skills: Budget time effectively

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