ADDITIONAL

Question 1

process of breaking down food into
nutrients that aid in the body and its functions.

Answer 1

DIGESTION

Question 2

physical breakdown of food.

Answer 2

MECHANICAL DIGESTION

Question 3

breaks food molecule
-usually in the small intestines

Answer 3

CHEMICAL DIGESTION

Question 4

2 types of digestion

Answer 4

MECHANICAL AND CHEMICAL DIGESTION

Question 5

entry point of food

Answer 5

MOUTH

Question 6

for lubrication of food for
further breakdown

Answer 6

saliva

Question 7

breakdown of food

Answer 7

*mastification

Question 8

warms and moistens food
-transfers food from mouth to
esophagus

Answer 8

PHARYNX (throat)

Question 9

contracts in a synchronized manner
(PERISTALSIS) to move food to the
stomach

Answer 9

ESOPHAGUS

Question 10

sac like organ that holds, grinds and
mixes food
-secretes hydrochloric acid which is a
powerful enzyme to continue the
process of breaking down of food

Answer 10

STOMACH

Question 11

mixes food with digestive juices from
the hepatobillary tract
*walls of the small intestines absorb
water and digested nutrients into the
bloodstream

Answer 11

SMALL INTESTINES

Question 12

(mouth,pharynx,
stomach, intestines, anus

Answer 12

HOLLOW ORGANS

Question 13

(liver, pancreas,
gallbladder)

Answer 13

SOLID ORGANS

Question 14

further absorbs water and changes
wasts from liquid to stools.
-where waste products accumulates

Answer 14

LARGE INTESTINES

Question 15

Under small intestine

Answer 15

1. duodenum-breaksdown food
2. jejunum
3. ileum

Question 16

Under large intestines

Answer 16

1. Ascending
2. transverse
3. descending
4. sigmoid

Question 17

stores stools until it is pushed out of
the anus during defecation

Answer 17

RECTUM

Question 18

consists of pelvic floor muscles and 2
anal sphincters

Answer 18

ANUS

Question 19

produces and secretes bile that helps in
the digestion and absorption of fats
-cleanses and purifies blood from small
intestines

Answer 19

LIVER

Question 20

secretes enzymes into the duodenum
-breaksdown CHO, CHON, fats

Answer 20

PANREAS

Question 21

pear shaped reservoir
-during meals, gallbladder contracts and
sends bile to the duodenum
-bile travels via cystic duct towards GB
for storage

Answer 21

GALLBLADDER

Question 22

MOST IMPORTANT SOURCE OF FUEL

Answer 22

CARBOHYDRATES (CHO)

Question 23

gives quickest form of energy
-stored in the liver as a form of glycogen
-excess glycogen turns into fat

Answer 23

CARBOHYDRATES (CHO)

Question 24

bread, grains, lentils, beans
-keeps body from feeling hungry longer
and blood sugar levels to normal

Answer 24

HEALTHY CARBS

Question 25

candies, cookies, cake, soda -fast acting carbs

Answer 25

NON HEALTHY CARBS

Question 26

needed to grow and repair cells -comes from plant and animal sources, dairy, nuts and beans

Answer 26

PROTEIN

Question 27

are the building blocks of protein

Answer 27

AMINO ACIDS

Question 28

came from plants since that lack atleast one AA.

Answer 28

Incomplete proteins

Question 29

came from animal products

Answer 29

Complete protein

Question 30

promotes growth, reproduction and maintenance of health

Answer 30

VITAMINS

Question 31

dissolves in water -easily absorbed and metabolized quickly

Answer 31

WATER SOULUBLE VITAMINS

Question 32

majority of the vitamins including

Answer 32

VIT B COMPLEX AND VIT C

Question 33

for glucose metabolism

Answer 33

B1 (THIAMINE)

Question 34

conversion of food into glucose

Answer 34

B2(RIBOFLAVIN)

Question 35

repairs DNA

Answer 35

B3 (NIACIN)

Question 36

maintains healthy skin

Answer 36

B5 (PANTOTHENIC)-

Question 37

immune system health and brain development

Answer 37

B6(PYRYDOXINE)

Question 38

for liver metabolism

Answer 38

B7 (BIOTIN)

Question 39

for production of DNA/RNA

Answer 39

B9 (FOLATE)

Question 40

maintains cells healthy

Answer 40

B12 (cobalamin)

Question 41

needed by the body for energy, balances hormones, protects heart and brain and to absorb vitamins

Answer 41

FATS

Question 42

UNIT OF MEASUREMENT AND ENERGY

Answer 42

CALORIE

Question 43

artificial and saturated fats -weight gain and arteriosclerosis Eg. Processed meats (bacon)

Answer 43

Bad fats

Question 44

omega-3 -mental health, weight control, mood stabilizer

Answer 44

Good fats

Question 45

fatty, wax-like substance HDL(high density lipid)-GOOD LDL-BAD

Answer 45

STEROLS/ CHOLESTEROL

Question 46

dissolves in fat -found in high fat sources (egg yolk, beef, dairy) -doesn’t immediately leave the body -VIT ADEK

Answer 46

FAT SOLUBLE VITAMINS

Question 47

protection of the heart and supports insulin sensitivity Eg. Avocado, Nuts, Olives

Answer 47

MONOSATURATED FATS

Question 48

Under polysaturated fats we have

Answer 48

OMEGA 3 OMEGA 6

Question 49

reduces inflammation and supports hormonal balance

Answer 49

Omega 3

Question 50

supports muscle and brain functions

Answer 50

Omega 6

Question 51

Worst fat - -byproduct of hydrogenation

Answer 51

TRANSFATS

Question 52

Vit ADEK

Answer 52

A-For vision, growth and immune system production D-for bone structure E-antioxidant from free radicals K-for blood clotting and bone building

Question 53

Should be included in the diet because the body cannot produce them

Answer 53

ESSENTIAL AMINO ACIDS

Question 54

Can be produced by the body

Answer 54

NON ESSENTIAL AMINO ACIDS

Question 55

9 essential amino acids

Answer 55

HISTIDINE ISOLEUCINE LEUCINE LYSINE METHIONINE PHENYLALANINE THREONINE TRYPTOPHAN VALINE

Question 56

Non essential amino acids

Answer 56

ASPARTIC ACID ARGININE ASPARAGINE ALANINE CYSTEINE CYSTINE GLUTAMIC ACID/GLUTAMINE GLYCINE PROLINE SERINE TYROSINE