1. Nutrition and Health
Final Exam Review

2. Major Topics Recipe measurements 6 common nutrients
Energy calculations
Canada’s food guide
Digestion
Healthy body weight measurements
Lifecycle nutrition, vegetarianism, nutrition related health concerns
Food trends (organics, eating local, animal welfare, aquaculture, biotechnology, food hunger/food security, fair trade, etc.

3. What does the exam look like?
1.5 hours to write it
University = /100 marks
40 M/C or T/F
60 marks application questions (most pertaining to your cinnamon rolls final lab)
College = /75 marks
28 M/C or T/F
47 marks = application questions

4. How do you study? Review notes Review unit tests Create mind maps
Create a summary sheet of the main concepts/ideas from each unit
Apply these concepts to your cinnamon rolls
Practice your calculations
Make connections between topics
Drink water….seriously!
Do not study 30 mins. before your exam

5. Unit 1 Measurements (conversions)
Contamination and foodborne illnesses
Spices/herbs (health benefits, parts of the plants)
Antioxidants

6. Unit 2
The 6 common nutrients (characteristics, functions, sources, micro vs macro, etc.)
Canada’s Food Guide
Digestion process (where, how, what)
Calories (daily % recommendations, calculations)

7. Unit 3
Nutritional needs at each stage of the lifecycle (prenatal, infant, teens, etc.)
Eating disorders (anorexia, bulimia, obesity)
Energy drinks
Vegetarianism
Dietary health problems (scurvy, pellagra,
diabetes, atherosclerosis, hypertension,etc.)

8. Unit 4
Agri-Food systems (imports, exports, raising food prices, types of agriculture, etc.)
The true cost of food
Biotechnology
Organics
Animal welfare
Fish Farming
Hydroponics
Crop Rotation and IPM
Food additives
Local foods and fair trade
Food security, reasons for world hunger

9. One more thing….
Create a new food product to address the main topics for each unit.
For example: Spray Potato Soup
U1 - When shaken the soup heats up (kills bacteria such as e. coli that could be found in…..
U2 - Increased daily value of fiber from potatoes to meet the grams per day recommendation…, decrease sodium content…..increase protein….
U3 - Improve nutritional need of convenience foods for the elderly population….
U4 - Packaged for convenience, portablility…..
U4 - Potatoes are genetically modified to…..
Edible pizza paper
Bacon flavoured apples
Cold-resistant oranges

10. Some example questions for unit 4
1. Using a dairy cow that produces a lot of milk to have babies in hopes that they too will produce a lot of milk would be an example of:
Selective Breeding
Micropropagation
Microbial Technologies
Genetic Engineering