Notes

final exam review
ch. 15
- food sources of iodine and zinc
- iron deficiency and anemia who does it affect and why
- how iron is absorbed, metabolized and stored
- solieum content of different food and what affects the content
- deficiency, toxicity of iron iodine fluoride
- functions of copper and zinc
ch. 16, 17
-different trimesters and characteristics
- implications of too little weight gain and too much weight gain during pregnancy
- calorie levels during different times of pregnancy (calorie needs)
- vitamins and minerals that are important during pregnancy
- understand the baby weight and categories (preterm, full term etc.)
- government programs that help pregnant women and children
- water needs for an infant
- mealtime issues might be seen with a preschoolers
- benefits of breastfeeding compared to bottle feeding (specifically)
- how a baby h and w change during first year
- growth charts on slides and how theyre used and what the problems can indicate
- iron in infants and in their diet
- solid food in babies (when they might be ready and or implications with that)
Ch. 18
- understand differences between successful aging, usual aging and co of morbidity and etc on first two slides
- what effects aging
- how fast do u age
- elderly diets what they consume of excess and what they dont get enough of
- programs that service older adults
- arthritis and Alzheimer's
- body composition changes as you age
OVERALL
- understand difference energy density, nutrient density and caloric density
- ch 1 chronic diseases what people are dying from (first page)
- purpose of the dietary guidelines for americans
- g of c, g, f know how to calculate calorie content.
- essential amino acids differences
- general diet recommendations for someone with diabetes
- ch 9 broad purposes of cycles overall (what does it start and finish with)
- understand heart diseases what puts u at risk and what lowers ur risk
- micro and macro annemia and nutrients involved
- weight management chapter. understand hunger appetite and satiety
- metabolism and excretion of water and fat soluble vitamins
- food sources of vitamin b and c
- functions of calcium, mag, and phosphorus
- differences between whole and refined grains