7 - Nutrition

Question 1

def: act or process of nourishing or being nourished

Answer 1

nutrition

Question 2

def: breaks down food into nutrients that are small enough to be absorbed into the blood

Answer 2

digestion

Question 3

once absorbed, nutrients are ______

Answer 3

metabolized

Question 4

what are the 6 classes of essential nutrients?

Answer 4

1. protein
2. carbohydrates
3. fats
4. vitamins
5. minerals
6. water

Question 5

how many essential amino acids is there?

Answer 5

9

Question 6

def: protein that contains all 9 essential amino acids

Answer 6

complete proteins

Question 7

what’s an example of an incomplete protein?

Answer 7

grains, beans, nuts

Question 8

what is the daily recommended intake of protein?

Answer 8

0.8 g/kg of bodyweight

Question 9

what are excess calories from fats stored as?

Answer 9

triglycerides

Question 10

def: fats that are liquid at room temperature, may help reduce risk of CVD

Answer 10

unsaturated fats

Question 11

def: fats that are solid at room temperature, associated with elevated heart disease risk

Answer 11

saturated fats

Question 12

def: synthetic unsaturated fat, unhealthy, the type most strongly linked to CVD

Answer 12

trans fats

Question 13

what is the primary source of energy for the body’s cells?

Answer 13

carbohydrates

Question 14

the _____ can only use carbs as fuel, while other tissues can switch to fats if needed

Answer 14

brain

Question 15

carbs are metabolized into?

Answer 15

simple sugars

Question 16

what kind of carb is more likely to produce hyperglycemia?

Answer 16

simple carbs

Question 17

animals, humans, store some carbs as _______ in the liver and in muscle

Answer 17

glycogen

Question 18

can we digest fibre?

Answer 18

no

Question 19

def: prevent harmful effects caused by oxidation in the body or exposure to certain environmental factors

Answer 19

antioxidants

Question 20

def: compounds found in plants, may be associated with decreased risk of heart disease, cancers..etc

Answer 20

phytochemicals

Question 21

def: scientifically based reference values for the amounts of energy, nutrients, and other food components that are necessary to reduce chronic disease risk, promote general health and minimize symptoms of defiency

Answer 21

daily reference intake

Question 22

def: average daily level of intake sufficient to meet the nutrient requirements of nearly all healthy individuals

Answer 22

recommended dietary allowance

Question 23

def: established when evidence is insufficient to develop an RDA and is set at a level assumed to ensure nutritional adequacy

Answer 23

adequate intake

Question 24

def: maximum daily intake unlikely to cause adverse health effects, not all dietary substances have this

Answer 24

tolerable upper level intake