FINAL EXAM STUDY GUIDE: Chapters 1-11 NR228

CHAPTER 1: Introduction to Nutrition

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.