NR 228 Week 1 Discussion Question

NR 228 Week 1 Discussion Question: Digestive System

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Let’s follow the path of a delicious ham and cheese sandwich with lettuce and pickles as it is eaten and digested! Start at the beginning and discuss the anatomical parts as well as the biochemical roles that contribute to this sandwich being turned into chemical energy. Be sure to include mechanical and chemical mechanisms, along with how they are metabolized in the body!

What happens if one part does not function? For example, what happens to digestion if the person is missing many teeth but can’t afford dentures or perhaps has a digestive disorder?

1. What stress factors may cause issues in the digestive tract for some people?
2. How can a regular exercise program aid in the development of a healthy digestive tract?
3. How might digestion and metabolism be different over the life span?

NR 228 Week 1 Study Guide: Chapters 1 and Chapter 2

1. Identify the WHO definition of health and explain how it differs from the definition of health presented in Chapter 1 by Rene Dubos. Contrast both those definitions to the Chamberlain definition of health you learned in NR222 “A dynamic and holistic process in a person’s perceived state of being.”
2. Discuss the role that nutrition plays in “Health Promotion” in no less than 1 paragraph (5-6 sentences minimum).
3. Explain what “health literacy” means and how it relates to health promotion.
4. Describe the 6 known essential nutrients
5. Explain the difference between “essential” and non-essential” nutrients.
6. Identify the kilocalorie per gram for the following:
7. Explain Dietary Reference Intakes (DRI’s) and ………………..
8. Define the following:

• EAR (Estimated Average requirement):
• RDA (Recommended Dietary Allowance):
• AI (Adequate Intake):
• UL (Tolerable Upper Intake Level):
• AMDRs (Acceptable Macronutrient Distribution Ranges):

9. Differentiate between the terms “undernutrition” and “malnutrition
10. Explain the difference between “MyPlate” and “MyPyramid” dietary guidelines.
11. Identify nutrients that your book indicates Americans it too few of and too much of. (page 19
12. Compare and contrast serving size with “exchanges”. Identify how my grams of carbohydrate are in one fruit or starch “exchange”. How many calories does that equate to
13. Review Figure 2-9 and explain the food labeling system in the United States.
14. Who, besides doctors and nurses, do patients with low literacy skills tend to use for health and nutrition advice?
15. Differentiate labeling for organic foods.