1. Comprehensive Review Review Points Case Study: Nolan

2. REVIEW POINTS Understand, analyze, and problem solve concepts in and related to metabolism and homeostasis, genetics and evolution, ecological interactions, levels of organization, the nature and integration of science, and science in society. Calculate total dietary Calories when given grams of Carbohydrate, Protein, Fat, and Alcohol. Calculate a person’s DRI for protein given body weight in pounds or kilograms. Calculate %DRI for energy, protein, vitamins/minerals, and fiber. Use the MyPlate and Exchange Systems. Understand essential fatty acids & food sources. Determine grams of Carbohydrate, Protein, Fat for a diet (given total Calories). Assess whether a diet meets the AMDRs.

3. Determine Energy Expenditure in various activities given a person’s REE. Determine state of energy balance and calculate weight change. Calculate and interpret BMI. Determine complex carbohydrate, simple sugars, type of fat (SFA, MUFA, PUFA), complete proteins, and complementary proteins given foods. Use the DRI and Daily Value (DRV and RDI) tables (Appendix A). Determine whether a diet is in compliance with U.S. dietary guidelines, Heart and Cancer guidelines, or meets general guidelines for a healthy diet.

4. Interpret food labels (% Calories from fat, high-fat, low- fat, moderate-fat foods, nutrient density, ingredients, health claims, terms, etc.). Understand diet and chronic disease (heart disease, cancer, diabetes, osteoporosis, obesity) including specific diets for specific health conditions such as the DASH and TLC diets. Interpret and determine what disease a person is at risk for given diet, lifestyle, BMI, waist measurement, laboratory information, blood pressure, and nutrient intake status. Understand blood sugar and factors affecting and controlling it.

5. Use the Glycemic Index of foods. Understand metabolic reactions (anabolic versus catabolic), enzymes and hormones Apply fiber facts. Understand how the gastrointestinal system works. Understand protein synthesis, types of proteins, and protein deficiency and excess. Understand the functions, deficiency and toxicity signs/symptoms, and food sources for essential vitamins and minerals. Interpret intake levels for deficiency, inadequacy, adequacy, or risk of toxicity.

6. Understand factors affecting food choice and certain dietary practices such as vegetarianism. Understand scientific methodology. Evaluate nutrition information for fact or fallacy. Apply knowledge on the food industry including food safety, sustainability, and additives. Determine what artificial substances are in certain foods. Determine which microbial agents cause illness based on time of onset and symptoms. Use your textbook effectively and efficiently.