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2024 PORTAGE LEARNING BIOD 121 MODULE 1 TO MODULE 4 EACH MODULE CONSIST OF STUDY NOTES, PA, Exams of Biology

2024 PORTAGE LEARNING BIOD 121 MODULE 1 TO MODULE 4 EACH MODULE CONSIST OF STUDY NOTES, PAPERS SET WITH CORRECT ANSWERS, CASE STUDIES COMPLETE COURSE SOLUTION

Typology: Exams

2024/2025

Available from 09/02/2024

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Download 2024 PORTAGE LEARNING BIOD 121 MODULE 1 TO MODULE 4 EACH MODULE CONSIST OF STUDY NOTES, PA and more Exams Biology in PDF only on Docsity!

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2024 PORTAGE LEARNING BIOD 121

MODULE 1 TO MODULE 4 EACH

MODULE CONSIST OF STUDY NOTES,

PAPERS SET WITH CORRECT

ANSWERS, CASE STUDIES COMPLETE

COURSE SOLUTION

Biod 121

2024 - 2025

ProfessorWills

2024 PORTAGE LEARNING BIOD 121

MODULE 1 TO MODULE 4 EACH MODULE

CONSIST OF STUDY NOTES, PAPERS SET

WITH CORRECT ANSWERS, CASE STUDIES

COMPLETE COURSE SOLUTION

Module 1: Overview of Nutrition and Energy Needs

1.1 : Good Nutrition Leads to Healthy Life ● 1) What is Nutrition:

a) Nutrition is the science that links foods to health and disease. It includes the

processes by which humans ingest, digest, absorb, transport, and excrete food

substances. Good nutrition and exercise are the keys to goodhealth. When

considering one’s health, 5 dimensions can be evaluated:

i) Physical: body's ability to perform daily functions for survival

ii) Intellectual: the cognitive ability to learn and adapt

iii) Emotional: the ability to express or suppress emotion

iv) Social: ability to interact with others

v) Spiritual: purpose for human existence, cultural practices

b) What is the difference between food and nutrients?

i) Food provides energy in terms of calories, while nutrients are substances

found in food that provide the materials for building andmaintaining our

bodies and regulating key metabolic processes thatsustain life.

● 2) Science of Nutrition: a) Food provides energy b) Nutrients are substances in food c) The Science of Nutrition : providing info to consumers d) Goal is to meet nutrients needs and prevent disease ● 3) Hormones Impact Hunger: a) Ghrelin which increases hunger and produce in the stomach as well as endorphins and neuropeptide-Y b) Leptin which decreases hunger and produced in adipose cells as well as serotonin and CCK c) Roles is to balances hunger and satiety ● 4) Why do we eat?

a) Hunger is internal drive and is negative sensation b) Appetite is external drive and is positive sensation c) Satiety is feeling of fullness d) Hypothalamus is a region of the brain and houses the feeding/satiety centers. e) The GI Tract is where digestion and absorption of nutrients occurs and consistsof the mouth, esophagus, stomach, small/large intestines, rectum, and anus f) Stomach plays a major role in satiety and weight regulation ● 5) External Forces: a) Sensory Influences: smell, sight, taste, etc. b) Cognitive: habits, comfort foods, social factors, nutritional values c) Environmental: economics, lifestyle, cultural/religious beliefs d) Health Status: physical restriction, medications, age, and gender

1.2 : Food Composition ● 1) Nutrients: ○ Nutrients are vital to our well-being as they are used by our bodies to: ■ Promote growth and development ■ Maintain tissue, cells, and bone ■ Fuel the body for physical and metabolic work and regulate body processes. ○ While we eat for nutrients, not all foods are created equal; every food is composed of a variety of nutrients in varying amounts. ○ 4 Types of Nutrients: ■ Macronutrients which is needed in large amounts ■ Micronutrients which is needed in small amounts ■ Organic which are compounds containing carbon and hydrogen ■ Inorganic which are substances that don’t contain carbon ■ These are essential which means it must be consume in diet ○ 6 Classes of Nutrients: ■ Carbs: organic, macro and supplies energy ■ Proteins:organic, macro and regulate body process and provide structure ■ Lipids: organic, macro and regulate body process ■ Vitamins: inorganic, micro, and regulate body process ■ Mineral: inorganic, micro and regulate body process and provide structure ■ Water: inorganic, micro and regulate body process and provide structure ○ Carbs: ■ Composed of carbon, hydrogen, and oxygen ■ Complex or simple forms found in starches and sugars ■ Broken down into glucose: a source of energy for cells and tissue ■ Function: primary source of energy ■ Spare protein and prevent ketosis (using fat for energy) ■ Sources: grains, vegetables, fruits, dairy products, and legumes ○ Lipids: ■ Composed of carbon, hydrogen, and oxygen ■ Triglycerides (composed of fatty acids), Sterols (cholesterol) and phospholipids ■ Function: energy source, structure, and regulation ■ Sources: fats, oils, meats, and dairy products; with a few exceptions, fruitsand vegetables are naturally low in fat/lipids. ○ Protein: ■ Composed of carbon, hydrogen, and oxygen as well as nitrogen ■ Made of smaller building blocks called amino acids ■ Function: energy source, structure, and regulation ■ Sources: meats, dairy products, legumes, vegetables, and grains ○ Vitamins: ■ Composed of carbon and hydrogen and may contain other elements ■ Fat soluble: A, D, E, K and Water soluble: B vitamins and vitamin C

■ Function: regulation ■ Sources: all food groups ○ Minerals: ■ Simple inorganic substances ■ Macro-minerals: 16 minerals needed in relatively large quantities ■ Micro-minerals: only needed in small amounts and often referred to as thetrace minerals ■ Functions: structure and regulation ■ Sources: all food groups ○ Water ■ Chemically, the simplest nutrient but the most important ■ Functions: structure and regulation ■ Sources: beverages and foods ● 2) Calories: ○ Energy: ■ Ability to do work and only macronutrients provide energy ■ Express in terms of calories and is measured in kcal ● A calorie is often a general term for energy, and it is the amount ofheat needed to raise the temperature of 1g of water by 1 degree Celsius. ● It is important to note, a dietary Calorie (capital C) is actually thesame as one kilocalorie, and the terms are often interchanged. ● One kilocalorie (kcal) is the amount of heat needed to raise the temperature of one kilogram of water one degree Celsius ■ Energy in Food: ● Carbs and Proteins: 4 kcal/g and Fats: 9 kcal/g ● Alcohol: 7 kcal/g ○ It’s energy-dense which is why it's mentioned ■ Calculating Calories: ● Energy available from foods: ○ grams of carbs x 4 = kcal ○ grams of proteins x 4 = kcal ○ grams of fat x 9 = kcal ○ Total = kcal ● Calculating the percentage of kilocalories from nutrients ○ g of carbs x 4 = divided by total kcal x 100 = % carb kcal ○ g of protein x 4 = divided by total kcal x 100 = % protein kcal ○ g of fat x 9 = divided by total kcal x 100 = % fat kcal ○ How much should we eat? ■ Current recommendation: ● Protein is 10-35%, Carbs is 45-65%, and Fats is 20-35%

■ Think about nutrient dense foods which are high vitamins and minerals compare to empty calorie foods which are high in fat and sugar

1.3 : Tools for a Healthy Diet ● 1) States of Health: ○ A person’s nutritional status can be classified into 1 of 3 categories: ■ 1) Desirable nutrition is achieved by eating a variety of foods that provideall the essential nutrients to support normal body functions. A balanced diet and regular exercise can help reduce the risk of chronic disease. ■ 2) Overnutrition is the excess consumption of calories, fats, saturatedfats, and cholesterol, which increase the risks of chronic disease. ■ 3) Undernutrition occurs when nutrient intake does not meet the nutrient needs of the body. As nutrient levels decline over time, the body’s metabolic processes begin to slow (or even stop) and can cause a declinein one’s health. ○ Malnutrition is a collective term that can refer to either overnutrition or undernutrition. Although it is most often associated with undernutrition, malnutrition ultimately relates to the ill-effects of an unbalanced diet, which stems from the inadequate or overabundant intake of one or more nutrients. ● 2) Assessing Nutritional Health: ○ There are 5 assessment categories that will provide a complete picture of an individual’s health; known as the ABCDE’s of nutritional assessment. ■ Anthropometric: measurements of body composition, including weight, height, skinfold measurements, BMI, head circumference, waist-to-hip ratio and bioelectrical impedance ■ Biochemical: measurement of nutrients in the blood, urine, and feces ■ Clinical: physical exam evaluating the general appearance of the skin, eyes, tongue, teeth, and throat; blood pressure, reflexes and mobility arealso often checked ■ Dietary: evaluation of an individual’s dietary intake to determine if thereare any deficiencies or other problematic areas ■ Environmental: review of the person's living conditions as well as their background history, which includes medical history, medication review, social history (marital status, living conditions), level of education, and economic status ○ Taken together, these five assessments provide a well-rounded picture of a person’s nutritional state. ● 3) Tools for Consumers: ○ MyPlate: ■ Is a visual aid ■ Talks about balance (calories and portion size), variety, and moderation ○ Food Label: One of the easiest tools that consumers can use for planning a healthy diet are food labels. Nearly all packaged foods have a label containingthe following information:

■ Product name, Name/address of the manufacturer ■ Amount of product in the package ■ Ingredients listed in descending order by weight ■ Nutritional facts ■ Allergen information ○ Anatomy of Food Label: ■ Serving size must be listed in household units that consumers understand(i.e. a cup, as well as a metric listing, such as grams). Important to note are the number of servings per package. ■ Nutrients on the above label must also appear on all food labels. Additional nutrients may also be published if the product is fortified. Each nutrient is listed in metric amounts and % Daily Value. The label is designed to show how a single serving of this particular product comparesto the amount recommended based on a 2,000-calorie diet. ■ Note: The protein and sugar categories do not contain a % Daily Value. ■ The recommended intake, in grams, of each nutrient based on either a 2,000- calorie or 2,500-calorie diet can be found at the bottom of each label for comparison. In addition to the nutrition facts panel, health claimsmay also appear. There are four types of claims that food manufacturersuse: ● Health claim: These claims are closely regulated by the FDA. Inorder for a health claim to be made, there must be significant scientific evidence that links the food with a reduced risk of a disease. ● Preliminary health claim: These claims are also regulated by FDA,but a scientific link may not be established. ● Nutrient claim: These claims are closely regulated by the FDA. Inthis case, a specific claim is being made about a nutrient ● Structure/function claim: These claims are not FDA approved. ● 4) Variety, Balance, and Moderation ○ Remember that the word "diet" refers to a style of eating that will meet your nutritional needs, and it is something that you practice for the rest of your life. Allfoods are allowed, and there are no good foods or bad foods. The key words arevariety, balance, and moderation.

An individual’s health can be assessed using the ABCDE's of nutritional assessment.Below,

indicate what each letter represents.

Your Answer:

A represents anthropometrics assessment which include measurement of body

compositions such as height and weight.

B represents biochemical assessments which include the measurement of nutrients in blood,

urine and feces.

C represents clinical assessment which is a physical exam evaluating the general

appearance of skin, eyes, tongue, etc.

D represents dietary assessment which evaluates an individuals dietary intake.

E represent environmental assessment which reviews the individual's living conditions as well

as their background history

A - Athropometrics- measurements of body composition such as heightand weight

B - Biochemical- measurement of nutrients in blood, urine and fecesC - Clinical

- physical exam and general appearance

D - Dietary- review of dietary intake and assessment

E - Environmental- background, family history, life style and living

conditions

Question 1

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Question 3

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If a fudge brownie has 12 grams of carbohydrates, 2 grams of protein and 10 grams of fat.

How many calories are in the brownie?

Your Answer:

12g of carbs X 4 = 48kcal

2g of proteins X 4 = 8kcal

10g of fat X 9 = 90kcal

Total calories = 146 kcal

Carb: 12 x 4 = 48

Pro: 2 x 4 = 8

Fat: 10 x 9 =

48 + 8 + 90 = 146 calories

Question 2

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Question 4

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If a fudge brownie has 22 grams of carbohydrates, 2 gram of protein and 16 grams of fat.

How many calories are in the brownie?

Your Answer:

22g of carbs X 4 = 88kcal

2g of proteins X 4 = 8kcal

16g of fat X 9 = 144kcal

Total calories = 240 kcal

Carb: 22 x 4 = 88

Pro: 2 x 4 = 8

Fat: 16 x 9 =

88 + 8 + 144 = 240 calories

Describe in detail the role that the hypothalamus plays in determining whether or not you

feel like eating.

Your Answer:

Question 5

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Question 6

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If you haven't eaten for a significant amount of time, this causes the nutrients in your blood

to drop. This drop would then cause the feeding center in the hypothalamus to signal us to

eat. Once nutrient levels in the blood rises, the satiety center will activate which decreases

out desire to eat.

When we have not eaten for a period of time, the amount of nutrients in the blood

begin to decline. This drop stimulates the feeding center in thehypothalamus

which signals us to eat. When the nutrient level of the blood begin to rise, the

satiety center is activated and our desire to continue to eat declines.

There are six classes of nutrients. Name three that are considered macronutrients.

Your Answer:

Carbohydrates, Fats, and Proteins

Carbohydrates, Protein, Lipids/Fats and Water

Question 7

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Name the four types of external forces that influence our eating habits and patterns and give

an example of how you experience each in your life.

Your Answer:

Sensory which includes how food affects the senses such as how it taste, smells, and looks. For

me, I love baked goods; especially the scent of freshly baked breads/bagels.This would trigger

me to buy and eat it even if I'm not hungry.

Cognitive which includes habits, comfort foods, social factors, etc. For me, pizza is my comfort

food; so whenever I'm feeling down/upset, I would consume pizza to feel better.

Environmental which includes lifestyle, economic standing, cultural/religious beliefs, etc. For

me I'm Chinese American so I grew up eating things like pig or chicken feet. Ifsomeone else

were to see that item on a menu, they may be disgusted by that notion but for me I would

definitely get it.

Health Status which includes factors like age, gender, physical condition, etc. Some of my

relatives are diabetic so they would have to watch what they eat specifically sugary foods.

Sensory, Cognitive, environmental and health status. Examples will varyfrom

student to student.

Explain the differences between hunger and appetite.

Question 8

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Question 9

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Your Answer:

Hunger is external drive and has a negative sensation while appetite is the opposite, it has an

internal drive and positive sensation.

Hunger is the internal drive to find and eat food. It is often experienced as a negative

sensation. Appetite is the external drive that encourages us to find and eat food. It

is related to pleasant sensations associated with food.

There are six classes of nutrients. Name three that provide structure.

Your Answer:

Protein, water, and minerals

Protein, fat, mineral and water

There are six classes of nutrients. Name three that are organic.

Question 10

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Question 11

0 / 0 pts

Your Answer:

Carbohydrates, proteins, and lipids/fats.

Carbohydrates, protein, fat and vitamins

Name the key hormone that causes a feeling of hunger. Indicate where in the body it is

produced and the process by which it operates.

Your Answer:

Ghrelin which is produced in the stomach and travels to the brain to stimulate the

hunger center as it deactivates the satiety center.

Ghrelin is produced by the stomach and travels to the brain to stimulatethe

hunger center as it deactivates the satiety center.

There are six classes of nutrients. Name the three that supply energy.

Question 12

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Question 13

0 / 0 pts

Your Answer:

Carbohydrate, Fats, and Proteins

Carbohydrates, proteins and fat

There are six classes of nutrients. Name three that regulate body processes.

Your Answer:

Proteins, Lipids, and Vitamins

Proteins, fat, vitamins, minerals and water

The current recommendation to maintain your body weight is 2000 calories daily. If youare

told that you should not consume any more than 52 % of your calories from carbohydrates,

how many grams of carbohydrates should you eat in a day?

Question 14

0 / 0 pts

Your Answer:

260g of carbs

2000 x .52 = 1040

1040 calories / 4 = 260 grams of carbs

List and define the three states of nutritional health.

Your Answer:

Desirable nutrition which is when an individual gets all their essential nutrients to

support normal body function by eating a variety of foods. Combines with regular

exercise can reduce risk of chronic diseases.

Over-nutrition which is causes when an individual consumes excess calories, fats, and

cholesterol which increases risk of chronic disease.

Under-nutrition which occurs when the nutrient intake doesn't meet the the nutrients

needed by the body.

Desirable nutrition is achieved by eating a variety of foods which provideall the

essential nutrients to support normal body functions.

Question 15

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Over-nutrition is the excess consumption of calories, fats, saturated fatsand

cholesterol which increase the risk for chronic disease.

Under-nutrition occurs when nutrient intake does not meet nutrient needs and over

time health begins to decline.

Using the sample nutritional label below, how many calories are in a serving of this food?

Your Answer:

12g of fat X 9 = 108kcal

Question 16

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31g of carbs X 4 = 124kcal

5 g of protein X 4 = 20 kcal

Total calories = 252 kcal

252 kcal in this serving of food

Carb: 31 x 4 = 124

Pro: 5 x 4 = 20

Fat: 12 x 9 = 108

124 + 20 + 108 = 252 calories

The current recommendation to maintain your body weight is 2000 calories daily. If you are

told that you should not consume any more than 61 % of your calories from protein, how many

grams of protein should you eat in a day?

Your Answer:

305 grams of protein

2000 x .61 = 1220

1220 calories / 4 = 305 grams of protein

Question 18

0 / 0 pts

If a fudge brownie has 9 grams of carbohydrates, 1 gram of protein and 12 grams of fat.How

many calories are in the brownie?

Your Answer:

9g of carbs X 4 = 36 kcal

1g proteins X 4 = 4 kcal

12g fats X 9 = 108 kcal

Total calories = 148 kcal

Carb: 9 x 4 = 36

Pro: 1 x 4 = 4

Fat: 12 x 9 =

36 + 4 + 108 = 148 calories

Question 17

0 / 0 pts

Question 19

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The current recommendation to maintain your body weight is 2000 calories daily. If you are

told that you should not consume any more than 23 % of your calories from fat, how many

grams of fat should you eat in a day?

Your Answer:

51.1 grams of fat

2000 x .23 = 460

460 calories / 9 = 51.1 grams of fat

Name the key hormone that causes a feeling of satiety. Indicate where in the body it isproduced

and the process by which it operates.

Your Answer:

Leptin which is produces by adipose tissue and causes the brain to turn off the hungercenter

and activate satiety center when consuming a meal.

Leptin is produced by the fat cells which are also known as adipose tissue. The role

of leptin is to alert the brain to turn off the hunger centerand activate the satiety

center when consuming a meal.

Given the nutritional label shown below, how many milligrams of sodium will you

consume if you ate the entire container of macaroni and cheese?

940 (with margin: 0)

Question 20

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Question 21

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Question 22

470 mg per serving x 2 servings per container = 940 mg

MyPlate illustrates 3 concepts. Name the concepts.

Your Answer:

Variety, moderation, and balance.

The three concepts:

Balance, variety and moderation

The three key dietary principles of the Dietary Guidelines are

1. Meet nutritional needs primarily from nutrient dense foods and

beverages

2. Choose a variety of options from each food group

3. Pay attention to portion size

As a reminder, the questions in this review quiz are a requirement of the course and thebest

way to prepare for the module exam. Did you complete all questions in their entirety?

Your Answer:

Yes

Quiz Score: 5 out of 5

5 / 5 pts

Fred is a 56 year old, single male. He is employed in sales and spends a great portion of his day either behind his desk making calls or in his car. Fred has a base salary but depends on sales for commission. He has a limited income and attempts to use finances wisely. Due to his schedule, he has few friends and little leisure time. He relays that he has been diagnosed withhigh blood pressure and has a family history of cardiovascular disease.

In a typical day, Fred sets his alarm for 7 am and tries to get to the office by 8:30. He always drives through a donut shop and picks up a reduced fat blueberry muffin and a large latte.

For lunch he packs a bologna sandwich, a bag of Corn chips and a Cola and eats at his desk.

After making calls and finalizing several deals, he leaves the office around 6 pm. Several times a week, he meets clients for dinner. Today he is having dinner with a couple of guys at a local steak house.

Question 1

2 / 2 pts

After dinner and a business session, he returns home around 10 pm. Fred is exhausted but decides to unwind and watch the nightly news before bed.

Fred’s company is collaborating with an insurance company to begin a wellness program. As the nurse for the wellness program, you are to meet with each employee and complete an initial evaluation.

Answer the following questions pertaining to Fred’s evaluation.

and module 1 to answer the questions.

Client: Fred