SOLUTION: Medical physiology and human nutrition | My Assignment Tutor

Student ID University of Bedfordshire Unit Code:BHS003-2Unit TitleMedical physiology and human nutritionAcademic Year2020/21Period of StudySEM 1 Paper 2Date of Exam:14 April 2021Start Time:14:00Time Allowed:2 HoursUnit Co-Ordinator:Dr. Shaobo Zhou Instructions for Candidates Do not open this paper until instructed to do so by the Senior invigilator Equipment allowed:NoneMaterials allowed:NoneMaterials suppliedNoneAdditional Instructions:SECTION A: Pleaseanswer any THREE questions in this section. SECTION B: Please answer any THREE questions in this section. This is an open book examination. No calculators and no additional materials (including dictionaries) are needed in the examination room. Write your answers in the answer book provided. Please use one answer book for section A answers and a separate answer book for section B answers. Documents provided with the exam paper – NONE SECTION A MEDICAL PHYSIOLOGY Please answer threequestions from this section. Question 1 Individual A has a resting heart rate of 85 beats per minute and stroke volume of 65ml. Individual B has a resting heart rate of 70 beats per minute and stroke volume of 60ml. Compare the levels of venous return of the two individuals (30%). Evaluate how the blood pressure of these individuals will change with exercise (70%). Question 2 Review the importance of homeostasis in the human body (50%). Describe the control of two specific examples of physiological factors within the human body and the consequences of any failure of these control systems (50%). Question 3 Explain the statement ‘Thyroid gland can affect all major body systems’ (100%) Question 4 Define the four basic processes of the digestive system and discuss a specific example of each (100%). Question 5 Action potentials are “all or none.” Discuss this statement with reference to specific type of channels (60%). Explain what determines the frequency of action potentials (40%). SECTION B HUMAN NUTRITION Please answer threequestions from this section. Question 1 A. What are essential amino acids and which dietary sources provide these? (40%) B. The term ‘complete protein’ is frequently used to assess a good quality dietary protein. What does ‘complete protein’ mean and how are proteins from plants used to achieve “complete protein” status? (60%) Question 2 Describe the main factors to consider in the design of an optimum diet for a 30-year-old woman whose BMI is 35 kg/m2 (100%). Question 3 Explain why optimum nutrition is important for a 25 year old pregnant woman (50%)?Discuss her recommended energy intake and weight gain during the third trimester of her pregnancy if her BMI is 18 kg/m2 (50%). Question 4 Maintaining a good range of body fat is important for heath. Describe key methods used to assess body fat composition ( 25 %)What is the healthy fat range percentage for a 30 year old female (25 %). C. What are the ratios of waist to hip circumference that indicate low and high risk of regional fat distribution in females? (20%); D. Explain the physiological consequences if she suffers long term malnutrition (30%). Question 5 A. Explain the function of dietary fat (30%); B. Describe the difference in the chemical structures of saturated, mono-unsaturated, and poly-unsaturated fatty acid food sources (50%) C. Describe the daily recommended allowance of dietary fat for a 40 year-old adult male. (20%)