Nutrition 10 - Discussion Questions #3
Study time between exams #2 and #3 provides you the opportunity to 'put it all together'. As you can see, the following discussion/study questions cover Chapters 18, 19 and 20. Exam #3 is comprehensive, though, so during the next couple of weeks complete the work required below and then continue by completing and/or reviewing the first two sets of discussion/study questions.
As you continue your study, you will see that concepts are repeated and the material will become more and more familiar. It is very common for students who continue with their best effort to do well on exam #3. These same students complete the class reporting they learned a lot and feel they will use what they have learned in their own lives.
To prepare for the exam, study the material by: writing definitions to the last set of vocabulary words (Nutrition 10 - Vocabulary List #3), reading the assigned chapters and reviewing the Make It Click and/or Study Questions at the end of each chapter, working through the chapter quizzes available on webCT, completing the last set the workbook assignments and submitting worksheets #7, #25, #32 on or before Monday December 5 (Nutrition 10 - Worksheet Examples and Forms), and writing responses to the following review/study questions. Note that the last set of workbook homework is due the week prior to exam #3.
As mentioned above, exam #3 is comprehensive so be certain to review/complete the first two sets of discussion/study questions and other related study materials. Additional 'Chapter Practice Quizzes' have been posted on webCT to help you renew your study of previous chapers.
EXAM #3 DISCUSSION/STUDY QUESTIONS – Chapters 18, 19, 20
1. How do the major diseases of today as a group differ from those of the early 1900’s? Of the ten leading causes of illness and death, how many are associated directly with nutrition?
2. What is the association between nutrition and chronic disease? Identify the major diet-related risk factors for atherosclerosis, hypertension, cancer, and diabetes. What is the HIV wasting syndrome? What are complementary and alternative medicine? What are the risks versus benefits? What herbs have demonstrated risk associated with them?
3. How can people alter their diets to lower their blood cholesterol levels? Describe some steps that people with hypertension can take to lower their blood pressure. What reading is considered ‘normal’ blood pressure? What reading is considered to be borderline hypertension? What reading is considered hypertensive? What is the relationship between sodium (salt) and hypertension?
4. Differentiate between cancer initiators, promoters, and antipromoters. Which nutrients or foods fit into each of these categories? What type of diet might offer the best protection against the onset of cancer?
5. Name the two major types of diabetes and describe some differences between them. How do dietary recommendations for each type of diabetes compare with the healthy diet recommended for all people? What is type 2 diabetes commonly associated with? Why is uncontrolled diabetes associated with high increased urine output?
6. To what extent does food poisoning present a real hazard to consumers eating US foods? How often does it occur? Distinguish between the two types of food-borne illnesses and provide an example of each. Describe several measures that help prevent food-borne illnesses. What special precautions apply to meats? To seafood? What is the source of most food-borne illness in seafood? What is the major food source of Campylobacter juejuni? Salmonella? Clostridium botulinum? How is E.coli transmitted?
7. In what ways can people reduce the risk for food poisoning? What is cross-contamination? Describe how contaminants get into foods and build up in the food chain. How do pesticides become a hazard to the food supply, and how are they monitored? How can people reduce the concentrations of pesticide in and on foods that they prepare?
8. What is the difference between a GRAS substance and a regulated food additive? Give examples of each. What are the different classes of additives? What is the Delaney Clause? How do sugar and salt work to inhibit microbial growth? What substance inhibits formation of botulinum toxin? What is a flavor-enhancing food additive? What are some consumer concerns about water?
9. Identify reasons why hunger is present in a country as wealthy as the U.S. Identify reasons thy hunger is present in the developing countries of the world. What are some ways hunger is relieved in the U.S.? What is the relationship between the world’s grain harvest ad the world’s population growth? On a per kcalorie basis, how much more expensive is it to produce beef versus an agricultural crop?