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Nutrition 10Study Guide for Exam 4 (Final Exam)(Not Comprehensive) Pat Brown |
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Bring: |
Scantron Form (available from Cuesta’s Bookstore)
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50 points: |
Multiple choice, True/False |
WARNING: Check the time scheduled for your final exam. It is NOT always given at your usual class time, but it will be in your usual classroom.
Chapter 13 – Pregnancy and Breastfeeding
- What practices should be avoided during pregnancy?
- How long (in weeks) is a normal pregnancy?
- How much weight should a normal woman gain during pregnancy?
- What are the functions of the placenta?
- What are the nutrient needs of pregnancy?
- For how long is breastfeeding recommended?
- What are the advantages of breastfeeding?
- What are the nutrient needs of breast-feeding?
- What substances should be avoided while breastfeeding?
- How are breast milk and formula different?
- What is Fetal Alcohol Syndrome?
Chapter 14 - Nutrition from Infancy Through Adolescence
- How does an infant’s birth weight change?
- When should solid food be introduced to an infant & what food is the best choice?
- What foods should be avoided with infants?
- What foods should be introduced later because they may cause an allergic reaction?
- How do appetite and growth rates change as the child grows?
- What are good guidelines for feeding children?
- What are the ways to introduce new foods to young children?
- What is the General Rule for feeding children?
- What are the treatment guidelines for childhood obesity?
- How does the teenage growth spurt affect boys and girls?
Chapter 15 - Nutrition Through Adulthood
- What is the difference between Life Expectancy and Life Span?
- What is Aging?
- What are effective ways to slow aging?
- What are the effects of aging on nutrition?
- What are obstacles to good nutrition in the elderly?
- What are the nutrition guidelines for people over 50?
- What are the benefits of good nutrition for the elderly?
- What nutrition services are available for seniors?
- What are the provisions of the Dietary Supplement Health & Education Act?
Chapter 16 – Food Safety
- What is foodborne illness?
- What practices at home & in the marketplace will help to avoid foodborne illness?
- What is the Temperature Danger Zone?
- What are problem foods and why are they a problem?
- What are the sources, symptoms & ways to prevent some of the common foodborne illnesses?
- What are the ways that foods can be preserved?
- How are food additives regulated?
- What are examples of common food additives and what is their function?
- What do the different types of organic labeling mean?
- How can you reduce your exposure to pesticides?
Chapter 17 – Undernutrition Throughout the World
- What is the terminology that defines various states of undernutrition?
- What are critical life stages for undernutrition?
- What is the cause of undernutrition in the United States?
- What are the differences between the various U. S. Government Food Programs?
- Explain the problems of developing countries.
- How can undernutrition be reduced in developing countries?