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FINAL EXAM STUDY GUIDE Chapters 111 NR228 FINAL EXAM STUDY GUIDE: Chapters 1-11 NR228 CHAPTER 1: Introduction to Nutrition

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  1. Calories Provided by Macronutrients:
    • Protein: 4 calories per gram
    • Carbohydrates: 4 calories per gram
    • Fat: 9 calories per gram
    • Alcohol: 7 calories per gram
  2. Basics of the Six Categories of Nutrients:
    • Carbohydrates: Primary source of energy.
    • Proteins: Essential for growth and repair.
    • Fats: Concentrated source of energy and aids in the absorption of fat-soluble vitamins.
    • Vitamins: Organic compounds needed in small quantities for various biochemical functions.
    • Minerals: Inorganic elements that play key roles in body structure and processes.
    • Water: Essential for all bodily functions and processes.

CHAPTER 2: Healthy Eating Patterns

  1. Five Food Groups of MyPlate:
    • Fruits
    • Vegetables
    • Grains
    • Protein Foods
    • Dairy
  2. Fortification:
    • The process of adding nutrients to foods that don’t naturally contain them or increasing the amount of naturally occurring nutrients to enhance the food’s nutritional value.
  3. Nutrients Required on a Food Label:
    • Total Fat: Saturated fat, trans fat, and cholesterol.
    • Sodium
    • Total Carbohydrate: Dietary fiber, total sugars, and added sugars.
    • Protein
    • Vitamins and Minerals: Vitamin D, calcium, iron, and potassium.

CHAPTER 3: Digestion and Absorption

  1. Order of Food Passage through the G.I. Tract:
    • Mouth → Esophagus → Stomach → Small Intestine → Large Intestine → Rectum → Anus
  2. Chemical vs. Mechanical Digestion:
    • Chemical Digestion: Involves enzymes and other chemicals breaking down food into its nutrient components. Occurs primarily in the stomach and small intestine.
    • Mechanical Digestion: Involves the physical breakdown of food, such as chewing in the mouth and churning in the stomach.
  3. Physiological Function of Digestive Organs:
    • Stomach: Secretes acid and enzymes; churns food to create chyme.
    • Small Intestine: Primary site for nutrient absorption; produces enzymes to further break down food.
    • Pancreas: Produces digestive enzymes and bicarbonate to neutralize stomach acid in the small intestine.
    • Liver: Produces bile to emulsify fats for digestion.
    • Gallbladder: Stores and releases bile into the small intestine.
    • Large Intestine: Absorbs water and electrolytes; forms and stores feces.