HLED 401 (Nutrition)

Exam 2 (Chapters 6 and 5) Review Guide

The review prompts listed below should be your primarily focus for Exam 2. Review your readings from
your textbook, lecture notes and guided video lectures, online activities & assignments, and any other
pertinent class material to answer/address any of the review prompts below. Please email Dr. Yee if you
need any further explanation or clarification with anything on the Review Guide.
Chapter 6 – The Proteins and Amino Acids

 Explain the difference between an indispensable (essential) amino acid vs. a dispensable (non-
essential) amino acid?
 Identify the three amino acids that make up the branched-chained amino acids (BCAAs).
 Identify the unique physiological/functional roles of proteins and amino acids in the human body
(i.e., what do we use them for?).
 Identify the major foods groups that are considered MAJOR contributors to sources of protein in
the US diet.
 A serving/portion of size of meat or fish is ~ _____ oz, which is approximately the size of about
the __________ of your hand.
 Explain the difference between a high-quality/complete protein and a low-quality/incomplete
protein.
o Within animal-based protein sources and plant-based protein sources, know the
exceptions to both.
 Summarize the concept of complimentary proteins.
o Be able to provide an example of complimentary proteins.
 Summarize if vegetarians and vegans can meet daily protein requirements and, if so,
identify/provide some unique barriers & challenges they face with meeting daily protein
requirements that non-vegetarians/non-vegans do not.
 Identify/Provide examples of at least three examples of rich, plant-based protein sources.
 Identify/Provide both the Recommended Dietary Allowance (RDA) and Acceptable
Macronutrient Distribution Range (AMDR) for protein.
 Explain what the human body does with excess protein intake consume through the diet.
 Determine if chronic exercisers and athletes generally need to consume more, less, or the same
amount of protein as non-sedentary counterparts.
 Be able to identify consequences of a protein deficiency.
 Summarize what some large-scale epidemiological research have shown about red meat
consumption and risk of mortality from cardiovascular disease and cancer.
 Provide general advice you’d recommend to someone concerned about red meat consumption and
their overall health and wellness.
 Explain what gluten is including foods you can typically find gluten in.
 Explain what Celiac disease and non-celiac gluten sensitivity are.
Chapter 5 – The Lipids, Phospholipids, and Sterols

 Identify the unique physiological/functional roles that fat is used for in the human body.
 Determine the main form of fats/lipids in the human body.
 Summarize the makeup of triglycerides.
 Summarize the different types of fatty acids and each fatty acid’s unique biomolecular structure
that dictates its unique characteristics and function in the human body.
 Understand the characteristics of CIS fatty acids and TRANS fatty acids.
 Explain what hydrogenation is and its link to TRANS fatty acids.
 Identify the two classes of essential fatty acids.
o Identify what class of essential fatty acid EPA and DHA fall in.
 Provide reasons we need essential fatty acids (i.e., know some of the various physiological
functions in the human body that essential fatty acids are needed for).
 Identify what types of foods dietary cholesterol be found in.
 Identify what major food groups are rich sources of fats and oils.
 Identify what fruit is well known as a rich source of dietary fat.
 Identify the two vegetable oils that are very rich sources of saturated fat.
 Identify/Provide examples of foods that are rich in Omega-6 fatty acids.
 Identify/Provide examples of foods that are rich in Omega-3 fatty acids.
 Identify/Provide examples of foods that are the most likely to contain TRANS fatty acids.
 Summarize the physiological difference between HDL-cholesterol and LDL-cholesterol and how
they each contribute to the risk level of cardiovascular health.
 Identify the RDA and AMDR for total daily fat intake for US adults.
 Using the Dietary Guidelines for Americans, identify the recommendations for daily saturated fat
intake and trans fat intake.
 Using your hand, describe what a serving size of fat looks like.
 Be able to advise a person that consumes a traditional American diet on how to reduce solid fat
intake in their diet.