Part I:

1. What is the difference between metabolism and energy metabolism?

2. Fill in the table below anabolism.

3. Define:

a. ATP

b. ADP

c. AMP

4. What makes ATP a "high-energy" compound?

5. What are three very metabolically active tissues/organs in the body?

6. Briefly define the following chemical reactions.

7. Define:

a. Enzymes:

b. Cofactors

c. Coenzymes:

8. a. What is glycolysis?

b. What is the difference between aerobic and anaerobic glycolysis? What are the end products?

9. What can lactate be converted to and were does this occur?

10. What is the TCA cycle?

11. a. What is the importance of oxaloacetate?

b. What would happen to the rate of the TCA cycle in the presence of poor carbohydrate intake?

12. What is the electron transport chain and where does it occur?

13. What is lipolysis? What can glycerol be converted into?

14. Define β-oxidation.

15. What is the difference in energy production between glucose and fatty-acids?

16. What are ketones? Under what conditions does ketone body production increase?

17. Define proteolysis.

18. What are glucogenic and ketogenic amino acids? What do each form? What is oxidative deamination?

19. Where is ammonia converted to urea? What organ excretes urea?

20. Why do high protein intakes increase the risk for dehydration?

21. What is transamination?

22. Define keto acid. Are they the same as ketones? Why or why not?

23. What is gluconeogenesis and why is it important?

24. What is lipogenesis?

25. List and describe the hormones that help regulate energy metabolism.

26. What happens to carbohydrates, protein and fat during times of feasting, fasting and starvation?

27. What is first pass metabolism? How does eating affect alcohol absorption?

28. What is the primary site of alcohol metabolism? What happens with prolonged alcohol abuse on this organ?

29. What nutrients are affected by chronic alcohol abuse?

30. What is Wernicke-Korsakoff syndrome?

31. What are the short and long-term effects of alcohol abuse?

Part II:

Dietary Modifications

1. Review your chart from Part 1 - "Comparison to the AMDRs, DRIs and Dietary Guidelines."

2. Complete the following modifications IF they apply to you. If they do not apply to you, then type N/A.

3. Make sure you provide specific modifications. For example, if your sugar intake was >25% of your total calories and you consume a lot of soda, you could write "I could decrease my soda intake to 1 12 oz can per day and replace the rest of my soda with water and tea".

Carbohydrates

If you consumed <45% of total calories from carbohydrates, complete the following:

Two specific ways I can improve my carbohydrate intake are:

1.
2.

Sugar

If 25% or more of your total calories came from sugar, complete the following:

a. Two foods that provided me with a significant amount of sugar were

b. Two specific ways I can reduce my sugar intake are

Total Fat

If 35% or more of your total calories came from fat, complete the following:

a. Two foods that provided me with a significant amount of fat were

b. Two specific ways I can reduce my fat intake are

Saturated fat

If 10% or more of your total calories came from saturated fat, complete the following:

a. Two foods that provided me with a significant amount of saturated fat were

b. Two specific ways I can reduce my saturated fat intake are

Omega-3 Fatty Acids

If you consumed less than 1.1 grams (women) or less than 1.6 grams (men), complete the following:

a. Two foods that provided me with a significant amount of omega-3 fatty acids were

b. Two specific ways I can improve my omega-3 fatty acid intake are

Cholesterol

If you consumed more than 300mg of cholesterol, complete the following:

a. Two foods that provided me with a significant amount of cholesterol were

b. Two specific ways I can reduce my cholesterol intake are

Sodium

If you consumed more than 2300mg of sodium, complete the following

a. Two foods that provided me with a significant amount of sodium were

b. Two specific ways I can reduce my sodium intake are

Caffeine

If you consumed more than 400 mg of caffeine (>20 years old) or more than 100 mg of caffeine (<20 years old), complete the following.

a.The food or beverage that provided me with a significant amount of caffeine was

b. Two specific ways I can reduce my caffeine intake are

Fiber

If your intake for Fiber was lower than recommended, describe 2 changes you could make to your current diet to bring you closer to the recommendation from food sources, not supplements.

1.
2.

Dietary Strengths and Weaknesses

Think about your eating habits - not just what is on your printouts. Describe three strengths and three weaknesses about the way you currently eat. Don't list nutrients or food groups - you are evaluating the way you eat. For example, eating breakfast daily would be a strength; overconsumption of soda would be a weakness.

Strengths

1.

2.

3.

Weaknesses

1.

2.

3.

Diet Planning Principles

The principles of a healthy diet are adequacy, moderation, balance and variety.

1. Using your class notes or textbook, define each diet planning principle IN YOUR OWN WORDS.

2. Then review Part 1 of your diet analysis project and your food logs. Which of the diet planning principles are you meeting and how? Which ones are you not meeting and why?

Adequacy:

Moderation:

Balance:

Variety:

Evaluation of Family History

Mark an ‘x' if any of your immediate family members were diagnosed with the following chronic diseases BEFORE the age of 60. If you do not know your family history, mark the place an ‘x' on the line below.

I do not know my family history _________

Evaluating Your Chronic Disease Risk

To evaluate your chronic disease risk, you must consider both genetic and lifestyle factors. Just because you do not have a family history for heart disease, doesn't mean you are not at risk for developing the disease in the future.

Use the following tables from part 1 and part 2 of the diet analysis project to answer the question below:

• Part 1: Comparison to the AMDRs, DRI, and Dietary Guidelines
• Part 1: Vitamins and Minerals - Comparing your intake to the DRIs
• Part 2: Evaluation of Family History

QUESTION: What chronic diseases might you be at risk for in 20 years if your dietary patterns remain the same? DO NOT include deficiency diseases (i.e. anemia, pellagra, etc).

In your answer, DESCRIBE the disease(s) and the associated nutrients/food components that apply to you based on information in your packet. Be sure to use complete sentences.Points will be lost if you describe deficiency diseases instead of chronic diseases.

Dietary Changes

Review your dietary habits over the past semester. Are you still eating the same way or have you made any changes since you began this class? Describe 2 facts you have learned that have already or may impact the way you eat in the future.