Study
Guide
Chapter
7 (Alcohol section only)
Chapter
8 (Energy Balance and Body Composition)
Chapter
9 (Weight Control)
1.
What
are anabolic and catabolic reactions?
2.
What
is ATP?
3.
Which
nutrients supply energy?
4.
What
are enzymes and co-enzymes and what role do they play in energy metabolism?
5.
How
do different alcoholic beverages differ in alcohol content and
concentration? Explain “proof”, %
alcohol found in beer vs. wine vs. gin…etc.
6.
Explain
the VIP status given to alcohol during liver metabolism.
7.
How
does alcohol effect the brain?
8.
What
causes a hangover and how is it cured?
What are some of the myths surrounding hangover curse?
9.
Why
must pregnant women not consume alcohol?
Describe FAS and the risks imposed to the fetus in the first trimester
as compared to the last trimester of pregnancy.
10.
How
does alcohol interfere with good nutrition?
11.
How
many kcals are found in one gram of alcohol?
12.
What
is BMR? What factors effect it? How can it be changed?
13.
What
factors in addition to BMR affect our energy output? How can those factors differ from person to person?
14.
What
is BMI? How do we define “healthy body
weight”? What is good advice regarding
a person’s body size? How does body
shape impact risk for disease? How can waist-to-hip ratio be used?
15.
What
organ is the control center from eating behavior? What is the difference between hunger and appetite? How does this affect our eating behavior?
16.
How
many kcals are found in one pound of fat?
How many kcal/day must a person expend to loose one pound of weight in a
week? What is a reasonable rate of
weight loss?
17.
What
are the components of successful weight loss?
18.
How
does the media impact our body image and behavior regarding body size?
19.
How
much weight loss per week is considered safe?
What is yo-yo dieting and how does that impact health? How can you identify safe and unsafe weight
loss programs?
20.
What
is anorexia nervosa and bulimia? How
are they treated?
Chapter
14 (Fitness)
Chapter
19 (Consumer Concerns About Food and Water)
1.
Define
fitness? What is required to achieve
fitness? What are the benefits?
2.
What
is the difference between aerobic and anaerobic activities? Where does one’s fuel or energy supply come
from for these activities? What kind of
diet is best for each?
3.
How
does cardiovascular conditioning affect long term health? What key factors influence successful
conditioning?
4.
Under
what conditions does exercise offer the best impact on weight loss? What intensity and how long must one
exercise in order to burn fat? Why?
5.
What
is the role of creatine phosphate, CP, in energy production? What kind of physical activity could benefit
from a good supply of CP? What are the
risks associated with supplements?
6.
How
does exercise stimulate muscle building?
When does this muscle/protein synthesis take place? When and what should you eat to support this
synthesis?
7.
Do
athletes require nutrient supplements?
What dietary advice would you offer an athlete in order to meet their
nutritional needs? What should a
“pregame” meal include? … Postgame
meal? … Next meal following a demanding workout?
8.
Describe
how various types of athletes meet water and electrolyte needs.
9.
Describe
some of the commercially available supplements and the risks associated with
their use?
10.
What
is the difference between food poisoning and food infection? Provide an example of each.
11.
What
are the basic guidelines for safe food handling? How can they be applied at home, while traveling, and throughout
the commercial food industry?
12.
How
do environmental contaminants get into our food supply? How can we safeguard ourselves from
ingesting toxic levels of these contaminants?
13.
What
is the GRAS list? How is it
controlled? What are the pros and cons
of this system?
14.
What
are the risks and benefits of food additives?
Describe some that are used to keep food safe. Describe some that are used to make food more appealing to the
consumer.
15.
What
are indirect food additives? How have
they infiltrated our lives in recent years? What are their risks?
16.
How
is biotechnology used in today’s food industry? What are the pros and cons?