Nutrition and Health Science Event Study Guide

Nutrition and Health Science Event Overview

Event Summary

This event is designed to help students explore and understand the relationship between nutrition and health. Participants will be tested on their knowledge of nutrition science, including the impact of nutrients on health, metabolism, and disease prevention. The event aims to promote proactive future health choices by applying information related to nutrition and health.

Main Topics and Subtopics

1. Nutrients and Their Functions

Nutrients are substances required by the body for energy, growth, and maintenance of bodily functions. They are classified into macronutrients and micronutrients.

• Macronutrients: Carbohydrates, proteins, and fats provide energy and are needed in large amounts.

• Micronutrients: Vitamins and minerals are required in smaller quantities but are essential for various physiological functions.

• Water: Vital for fluid and electrolyte balance, temperature regulation, and metabolic processes.

Example: Carbohydrates are the body's primary energy source, especially for the brain and muscles during exercise.

2. Water and Electrolyte Balance

Water is essential for maintaining homeostasis, transporting nutrients, and removing waste. Electrolytes such as sodium, potassium, and chloride help regulate fluid balance and nerve function.

• Fluid balance: Maintained by intake and loss through urine, sweat, and respiration.

• Electrolyte balance: Critical for muscle contraction and nerve transmission.

Example: Dehydration can lead to impaired physical and cognitive performance.

3. Nutrition Through the Life Span

Nutritional needs change throughout different stages of life, including infancy, childhood, adolescence, adulthood, and older age.

• Infants: Require higher fat for brain development.

• Adolescents: Increased need for calcium and iron due to growth spurts.

• Older adults: May need more vitamin D and calcium to prevent osteoporosis.

4. Digestion, Absorption, and Metabolism

Digestion breaks down food into absorbable components, which are then transported and metabolized for energy and growth.

• Digestion: Begins in the mouth and continues through the gastrointestinal tract.

• Absorption: Nutrients are absorbed primarily in the small intestine.

• Metabolism: Chemical reactions that convert nutrients into energy.

Formula:

$\text{Energy (kcal)} = \text{Carbohydrates (g)} \times 4 + \text{Proteins (g)} \times 4 + \text{Fats (g)} \times 9$

5. Nutritional Assessment and Therapy

Nutritional assessment involves evaluating dietary intake, biochemical markers, and physical health to identify nutritional status and needs.

• Assessment methods: Dietary surveys, anthropometric measurements, laboratory tests.

• Therapy: Individualized nutrition plans for disease prevention and management.

6. Food-Related Illnesses, Intolerances, and Allergies

Some individuals experience adverse reactions to certain foods, which can be due to allergies, intolerances, or foodborne illnesses.

• Food allergies: Immune response to specific proteins (e.g., peanuts, shellfish).

• Food intolerances: Difficulty digesting certain foods (e.g., lactose intolerance).

• Foodborne illnesses: Caused by pathogens such as bacteria, viruses, or parasites.

7. Medical Nutrition Therapy

Medical nutrition therapy uses nutrition interventions to manage diseases and special health conditions.

• Cardiovascular disease: Diets low in saturated fat and cholesterol.

• Gastrointestinal disease: Adjustments in fiber and nutrient intake.

• Cancer: Nutrition support during treatment.

• Clients with special needs: Individualized plans for unique health challenges.

Sample Test Questions

• Question 1: Lactose, maltose, and sucrose belong to which type of carbohydrate group?

  • A. Monosaccharides

  • B. Disaccharides

  • C. Polysaccharides

  Answer: B. Disaccharides

• Question 2: Which body organ has no stored supply of glucose and requires a minute-to-minute supply from the blood?

  • A. Heart

  • B. Liver

  • C. Brain

  • D. Pancreas

  Answer: C. Brain

• Question 3: Which conditions are diets high in cholesterol and saturated fats thought to contribute to?

  • A. Diabetes mellitus

  • B. Atherosclerosis

  • C. Hypertension

  • D. Macular degeneration

  Answer: B. Atherosclerosis

Reference Materials

• Nutrition and Diet Therapy, Cengage Learning, latest edition

• Nutrition, Diet, and Wellness for Life, Goodheart-Willcox, latest edition

Written Test Format

• 50 multiple-choice questions covering all major topics.

• One essay question administered with the original test.

Additional Information

• Test timing and structure have been updated for the 2025–2026 cycle.

• Competitors must provide a photo ID and a pencil (mechanical) with eraser.

• Scoring: In the event of a tie, the essay will be judged to break the tie.