FYI there is a another review page as well, you may want to combine
It's under the exam topics to know.

http://humannutrition.wetpaint.com/page/Exam+1+Review


Types of Nutrition Research

Epidemiology:study of human populations

Cross Sectional: “Snapshot” of the present in different Geological Locations
Case Control: Retrospective - compares diet factors against a control, decreases the likely hood that a difference in the study is not due to chance, measures deviation from the neutral (1) in p-values, a p-value deviation of p<0.05 is considered significant
Cohort: a group of individuals is selected and followed over a long period of time
Retrospective: not commonly used
Prospective: more commonly used. Looks from the baseline (beginning of study) into the future.
Clinical Trial: large study using above methods. Usually cost quite a bit of money, but is very reliable. It is done with humans rather than animals so the results are more reliable, but can't always be done because it may not be safe to be test on humans.

Nutrition Evidence, Why Research is performed, and Why it is important
Research is performed to test a theory or hunch. Different types of research can be performed (ie in vitro, in vivo, and cell cultures) but this information cannot be accepted by the professional community until it is tested and retested to verify the results. This information has to be valid and tested true in order to be accepted by the scientific community. The strength of the research is also important; Systematic literature reviews are the most reliable.

Publishing a Research Article
Research articles should be sent out to at least two expert researchers for peer review. It must be research that is valid and worth being published or it will be torn apart. The researcher puts together an intro, abstract, methods, experiment, results and conclusion. Then they send it to an editor who sends it to two professional researchers who will perform the tests. Once the process if done it is a "peer-reviewed" journal.

Amylose, Amylopectin, & Glycogen
Amylose – Linear Starch - comes from plants
Amylopectin – Linear at α1,4 bonds and branched at α1,6 bonds, comes from plantsThickening Agent
Glycogen – Animal storage form of energy, rapidly degraded after slaughter, more branching than Amylopectin but in the same positions.

Starch vs. Fiber
Both made of glucose molecules BUT Starch has α-bonds while Fiber has β-bonds
Classes of Fiber

Fiber	Description
Nonfermentable, Nonviscous (Insoluble)
Cellulose	Main component of plant cell walls
Hemicelluloses	Surround cellulose in plant cell walls
Lignin	Noncarbohydrate, found within “woody” plant cell walls
Fermentable, Viscous (Soluble)
Hemicelluloses	Surround cellulose in plant cell walls
Pectin	Found in cell walls and intracellular tissues of fruits and berries
β-glucans	-
Gums	Viscous, usually isolated from seeds

Dietary vs. Functional Fiber
Dietary Fiber: Only in plants and are fully intact plant cells
Functional Fiber: Are Isolated, extracted, or synthesized, can be from animals, and has to show a beneficial physiological effect in humans

Naming (Omega ω) Saturated and Unsaturated Fatty Acids
Start with the total number of carbons in the fatty acid chain (18), followed with a colon ( : ), then the total number of double bonds within the fatty acid (1), the Omega symbol (ω), a hyphen (-) and the carbon on which the double bond is oriented (9). (***The number one carbon will be the CH₃ or Methyl End***) See Slide for picture

Hydrogenation
Hydrogenation is when a fatty acid chain that does not contain its full number of hydrogen’s per carbon (aka unsaturated) is chemically changed (all C=C double bonds are broken) and becomes fully hydrogenated (aka saturated). In this form, the fatty acid is resistant to oxidation and is solid at room temperature.