Life Cycle NUTR 3340

Unit 1 Review
Chapter 1
10 Principles of Human Nutrition (Table 1.1)
1. Food is a basic need of humans
2. Foods provide energy (calories) nutrients, and other substances needed for growth and
health.
3. Health problems related to nutrition originate within cells.
4. Poor nutrition can result from both inadequate and excessive levels of nutrient intake.
5. Humans have adaptive mechanisms for managing fluctuations in food intake.
6. Malnutrition can result from poor diets and disease states, genetic factors, or a
combination of these causes.
7. Some groups of people are at higher risk of becoming adequately nourished than others.
8. Poor nutrition can influence the development of certain chronic disease.
9. Adequacy and balance are key characteristics of a healthy diet.
10. There are no good or bad foods.
Six major nutrient categories
1. Carbohydrates
1. Chemical substances in foods that consist of a single sugar molecule or multiples
of sugar molecules in various forms. Sugar and fruit, starchy vegetables, and
whole grain products are good dietary sources.
2. Recommended that 45-65% of calories come from carbohydrates.
1. Males: 30-38 g of dietary fiber
2. Females:21-25 grams
b. Proteins
1. Chemical substances in foods that are made up of chains of amino acids.
Animal products
and dried beans are examples of protein sources.
b. Fats (lipids)
i.
Components of food that are soluble in fat but not in water. They are more
properly
referred to as lipids. Most fats are composed of glycerol
attached to 3 fatty acids. Oil,
butter, sausage, and avocado are examples of
rich sources of dietary fats.
b. Vitamins
i.
13 specific chemical substances that perform specific functions in the body.
Vitamins are present in many foods and are essential components of the diet.
Vegetables, fruits, and
grains are good sources of vitamins.
b. Minerals
i.
Minerals consist of 15 elements found in foods that perform particular functions
in the body. Milk, dark leafy vegetables, and meat are good sources of
minerals.
b. Water
i.
An essential component of the diet provided by food and fluid.
Dietary intake standards for each of the 6 nutrients

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Become familiar with the Nutrition Facts Panel and ingredient label
Definition of enrichment and fortification
Enrichment- the replacement of thiamin, riboflavin, niacin and iron that are lost when
grains are refines.

Fortification: The addition of one or more vitamins or minerals to a food product.

What are health claims?

standardizednutritioncontentclaims
suchashighincalciumoragoodsourceoffiber.Theycanalsobelabeledwith
healthclaimssuchasmay
reducetheriskofheartdisease

What are functional foods?

Alsoknownasneutraceuticals,functionalfoodsincludeavarietyofproductsthathave
theoreticallybeenmodified
toenhancetheircontributiontoahealthydiet.Foodsare
madefunctionalby:Takingoutpotentiallyharmfulcomponents(e.g.,
cholesterolfromeggyolksandlactosefrommilk)Increasingtheamountofnutrientsand
beneficial
nonnutrients(e.g.,fiberfortifiedliquidmeals,calciumandvitaminCfortifiedorange
juice)Addingnewbeneficialcompoundstofoods(e.g.,
friendlybacteriatoyogurtandothermilk
products)

Be familiar with various cultural and religious dietary modifications

Hindusmaynotconsumefoodssuchasgarlic
andonions,whicharebelievedtohinderspiritualdevelopment.

AlcoholisprohibitedaspartofSikhism,andmeatpreparedbykosherorhalalmethodsis
avoided.

TheChurchofLatterDaySaints,ortheMormon
Church,prohibitsalcoholanddiscouragesconsumptionofcaffeine.Mormonsmayeat
meatandprizewheat.
SeventhDayAdventiststendtofollowastrictlactoovovegetariandietandexclude
alcoholand
caffeine.Wholegrains,vegetables,andfruitsare
consideredtobethebaseofdiets,anddriedbeans,
lowfatdairyproducts,andeggsmaybeconsumedinfrequently.
Jewishdietarylawsrequirethatfoodsconsumedmustbekosher,orfittoeataccordingto
Judaic
law.Organizationsarecertifiedassupplyingfoods
thatarekosher.TheJewishcalendarincludessixfastingdaysthatcallfortotal
abstinencefromfoodordrink.
TheMuslimreligionhasdietarylawsthatrequirefoodstobehalal,orpermittedfor
consumptionby
Muslims.Porkconsumptionisnotallowed,noristheconsumptionofanimals
slaughteredinthenameofanygodotherthanAllah.Slaughterhousesmust
beunderthesupervisionofahalalcertifierinorderformeattobeconsideredfittoeat,
althoughsomeMuslimswilleatothermeats.Consumingalcoholisprohibited.

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Be familiar with public nutrition programs

Be familiar with various U.S nutrition and health guidelines
www.choosemyplate.gov
Healthy People 2020
2010 Dietary Guidelines for Americans

Chapter 2
Identify three examples of Healthy People 2020 nutrition related objective for the
preconception period
Be familiar with the six major hormones involved in the regulation of female and male fertility
What are the 4 steps of the nutrition care process?
Define the terms: fertility, fecundity, infertility
Effect of under nutrition on fertility
Table 2.6
Importance of folate and adequate iron stores during preconception period
Be familiar with the recommended dietary intake for preconceptional women (Table 2.7and
Table 2.8)
What are the effects of contraceptive on preconceptional status (i.e. weight gain, blood lipids,
glucose metabolism)?
What is WIC?
Chapter 3
What is PMS?
What is PMDD?
What are nutritional and behavioral interventions?
How does excessive body fat contribute affect fertility status?
What is the first therapeutic option for infertility in obese men and woman?
What is metabolic syndrome?
What are nutritional concerns in pregnancy after gastric bypass?
How do eating disorders (anorexia and bulimia) affect pregnancy
How do menstrual irregularities impact hormones and fertility?
Be familiar with Gestational Diabetes?
How do elevated glucose levels impact pregnancy?
What is PCOS and how does it affect fertility?
What is Hypertension?
What is PKU? What are the effects of elevated phenylalanine levels?
What is Celiac Disease?
Chapter 4
Describe the 5 physiological changes that normal occur during pregnancy (Table 4.8)
Metabolic changes during 1 and 2 half of pregnancy (Table 4.7)
Identify recommended weight gains depending on pre pregnancy weight status
What is the fetus is not a parasite theory?
Nutrient transport across the placenta (Table 4.11)
Calculate and classify BMI status (underweight, normal weight, and overweight)
Define terms related to gestation
Eight national health objectives related to pregnancy and infants (Table 4.5)
What is hyperplasia?
Be familiar with the Developing of Later Disease Risk theory (p.103)
Weight gin recommendations (Table 4.17)
What are the effects of famine and food shortage on fertility and pregnancy?
The role of omega 3 and omega 6 FA in pregnancy
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 Importance of adequate vitamin intake in pregnancy (i.e. folate and vitamins A and
D)
Importance of adequate mineral intake (i.e. iron, calcium, sodium, and iodine)
Effect of antioxidant pigments and caffeine on maternal and newborn health
Describe taste and smell changes that may occur during pregnancy
What is PICA?
Healthful diets during pregnancy (Table 4.29)
Vegetarian diets during pregnancy
Recommendations regarding mineral, vitamin and herbal supplement use during
pregnancy
Foodborne illness and pregnancy
Exercise recommendations during pregnancy
Common health problems during pregnancy and management guidelines
Be familiar with programs that reduce risk during pregnancy (WIC, Montreal Diet
Dispensary)
Chapter 5
How do the following conditions affect pregnancy?
o Diabetes
o Hypertensive conditions
o Obesity
o HIV and AIDS
o Eating Disorders
Be familiar with additional concerns during adolescent pregnancy
What is fetal alcohol spectrum disorder?
What are multifetal pregnancies?
Weight recommendations for multifetal pregnancies (Table 5.16)
Best practices for multifetal pregnancies (Table 5.17)