1. FSHN 167 Supplemental Instruction Exam 1 Review

2. What is your favorite food? Is it “good” or “bad”? Why?

3. 6 Classes of nutrients Which of these 6 are macronutrients? How many calories per gram of each macronutrient?

4. Essential vs. Non Essential Essential: What makes it essential? Example Non Essential: What makes it non essential? Example

5. Nutrition Standards and Guidelines DRI (For micronutrients) RDAUL (For macronutrients) AMDR What does each acronym stand for? What is the goal of each? What are the AMDR values?

6. Translation for Consumers My Plate What are its groups based on?

7. Translation for Consumers 6 steps to reading a food label: Practice calculation: How many calories from Fat?Carbs?Protein? What %age of total kcals comes from Fat?Carbs?Protein? Vanilla Toffee Bar Crunch Ben and Jerry’s

8. Answers to Calculations How many calories from Fat: 180 kcal Carbs: 104 kcal Protein: 16 kcal What percentage of total kcals from Fat: 60% Carbs: 35% Protein: 5%

9. Digestion and Absorption On notebook paper: 1.Draw out digestion of carbs 2.Draw out digestion of protein 3.Draw out digestion of fat Where does each nutrient go after absorption?

10. Regulation of Digestive System Hormones:GastrinSecretinGhrelin Cholecystokinin (CCK) Make a chart!

11. Carbohydrates Classifications: Monosaccharides (3) Disaccharides (3) Polysaccharides (3) Give an example of each

12. Fiber Two types: SolubleExamples?InsolubleExamples?

13. Regulation of blood sugar “Homeostasis” In class, she gave 6 steps of regulation. Walk through the process by explaining or drawing a picture.

14. Glycemic Index What information does it provide us with? What group of people is this information most relevant to? How can we affect the GI value of a food? Is the GI value of a food equal to the blood glucose level you will have after you eat it?

15. Diabetes What 2 things are directly associated with Diabetes? Compare Type 1 and Type 2 Diabetes. Symptoms, causes, long term effects, and treatment.