Nutrition Exam Study Guide: Step-by-Step Guidance

Q1. Define nutrition. What are examples of factors that drive our food choices?

Background

Topic: Introduction to Nutrition

This question tests your understanding of the definition of nutrition and the various influences on dietary choices.

Key Terms:

• Nutrition: The science of how food affects the health and functioning of the body.

• Food choice factors: Taste, culture, convenience, cost, health, emotions, social influences, etc.

Step-by-Step Guidance

1. Start by defining nutrition in your own words, focusing on its role in health and bodily functions.

2. List and briefly describe at least three factors that influence what people choose to eat (e.g., taste, cultural traditions, cost).

3. Consider how these factors might interact or change depending on context (e.g., holidays, health conditions).

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Q2. Why is it unnecessary to consume a nonessential nutrient? How do we obtain essential nutrients?

Background

Topic: Essential vs. Nonessential Nutrients

This question explores the difference between essential and nonessential nutrients and how the body acquires them.

Key Terms:

• Essential nutrients: Nutrients that must be obtained from the diet because the body cannot make them in sufficient amounts.

• Nonessential nutrients: Nutrients that the body can synthesize on its own.

Step-by-Step Guidance

1. Define what makes a nutrient "essential" versus "nonessential." Think about the body's ability to synthesize these nutrients.

2. Explain why consuming nonessential nutrients is not required for survival.

3. Describe how essential nutrients are typically obtained (e.g., through food sources).

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Q3. What are the 6 types of nutrients? What is the difference between organic and inorganic nutrients? About what percentage is the human body made up of water? What elements make up proteins, carbs, and fats? What do most cells use as their primary source of energy?

Background

Topic: Nutrient Classification and Composition

This question covers the major nutrient groups, their chemical nature, and basic body composition.

Key Terms and Formulas:

• Macronutrients: Carbohydrates, proteins, fats

• Micronutrients: Vitamins, minerals

• Water: Also considered a nutrient

• Organic nutrients contain carbon (e.g., carbs, proteins, fats, vitamins); inorganic do not (e.g., minerals, water).

• Elements: Proteins (C, H, O, N), Carbs (C, H, O), Fats (C, H, O)

Step-by-Step Guidance

1. List the six classes of nutrients and categorize them as macro or micro.

2. Define "organic" and "inorganic" nutrients and give examples of each.

3. Recall the approximate percentage of water in the human body (think about ranges commonly cited in textbooks).

4. Identify the elements that make up proteins, carbohydrates, and fats.

5. State which nutrient most cells use as their primary energy source.

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Q5. Be able to calculate kilocalories in a meal when given the grams in carbs, fats, etc. How much energy is obtained from vitamins and minerals? How many calories are in a Calorie/kilocalorie?

Background

Topic: Energy Yielding Nutrients and Calorie Calculations

This question tests your ability to calculate the energy provided by macronutrients and understand the energy content of vitamins, minerals, and the definition of a kilocalorie.

Key Formulas:

• Carbohydrates: $\text{4 kcal/gram}$

• Proteins: $\text{4 kcal/gram}$

• Fats: $\text{9 kcal/gram}$

• Alcohol: $\text{7 kcal/gram}$

• Vitamins and minerals: $\text{0 kcal/gram}$

• 1 Calorie (with a capital C) = 1 kilocalorie = 1,000 calories (small c)

Step-by-Step Guidance

1. Write down the grams of carbohydrates, proteins, and fats in the meal.

2. Multiply each by its respective energy value (see above formulas).

3. Add the energy values together to get the total kilocalories for the meal.

4. Remember that vitamins and minerals do not provide energy.

5. Recall the definition of a kilocalorie and how it relates to the term "Calorie" on food labels.

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Q16. What are the AMDR % for proteins, fats, carbs? Using the AMDR percentage ranges, given a scenario, be able to calculate the number of kilocalorie ranges one would need to obtain from carbs, fats, and proteins.

Background

Topic: Acceptable Macronutrient Distribution Ranges (AMDR)

This question tests your understanding of recommended macronutrient intake ranges and how to apply them to calculate energy needs.

Key Terms and Formulas:

• AMDR: Acceptable Macronutrient Distribution Range

• Carbohydrates: $45\%-65\%$ of total kcal

• Fats: $20\%-35\%$ of total kcal

• Proteins: $10\%-35\%$ of total kcal

• Formula: $\text{Macronutrient kcal} = \text{Total kcal} \times \text{AMDR \% (as decimal)}$

Step-by-Step Guidance

1. Identify the total daily kilocalorie intake given in the scenario.

2. Multiply the total kcal by the lower and upper AMDR percentages for each macronutrient to find the range.

3. Set up the calculations for carbohydrates, fats, and proteins using the formula above.

4. Remember to convert percentages to decimals before multiplying.

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Q27. What organs are involved in digestion? How does each play a role in digestion (for example, what is the role of the gall bladder? The stomach? Etc.)

Background

Topic: Digestive System Anatomy and Function

This question asks you to identify the organs involved in digestion and describe their specific functions.

Key Terms:

• Mouth, salivary glands, esophagus, stomach, liver, gall bladder, pancreas, small intestine, large intestine

• Each organ has a unique role (e.g., mechanical breakdown, enzyme secretion, absorption).

Step-by-Step Guidance

1. List the major organs involved in digestion in order from mouth to large intestine.

2. Briefly describe the function of each organ (e.g., mouth: mechanical breakdown, stomach: acid and enzyme secretion).

3. Include the role of accessory organs like the liver (bile production), gall bladder (bile storage), and pancreas (enzyme secretion).

4. Think about how these organs work together to digest and absorb nutrients.

Try solving on your own before revealing the answer!