Basics of Nutrition

Question 1

Micronutrients

Answer 1

Vitamins and substances that have no calories or nutritional value, yet are essential for body functions.

Question 2

Macronutrients

Answer 2

Nutrients that makeup the basic food groups: protein, carbohydrates, and fats.

Question 3

Amino acids

Answer 3

Organic acids that form the building blocks of protein.

Question 4

Nonessential amino acids

Answer 4

Amino acids that do not have to be obtained from the diet.

Question 5

Complimentary foods

Answer 5

Combinations of two incomplete foods and provide all the essential amino acids and make a complete protein.

Question 6

Carbohydrates

Answer 6

Compounds that break down the basic chemical sugars and supply energy for the body.

Question 7

Adenosine triphosphate

Answer 7

The substance that provides energy to cells and converts oxygen to carbon dioxide, a waste product we breathe out.

Question 8

Mucopolysaccharides

Answer 8

Carbohydrate-lipid complexes that are also good water- binders.

Question 9

Glycosaminoglycans

Answer 9

A water binding-substance between the fibers of the dermis.

Question 10

Hypoglycemia

Answer 10

A condition in which blood glucose or blood sugar drops too low; Caused by either too much insulin or low food intake.

Question 11

Glucose

Answer 11

produces energy

Question 12

Glycogen

Answer 12

animal starch stored in muscles and liver

Question 13

Three Types of Carbohydrates

Answer 13

• Simple sugars: present in table sugar, fruit sugars, and milk sugars.
• Starches: present in many vegetables and grains.
• Fiber: commonly called roughage; helps move food particles from digestive tract into colon.

Question 14

Three Carbohydrate Divisions

Answer 14

• Monosaccharides: a 1-unit sugar molecule used for energy
• Disaccharides: made up of 2 molecular sugar units
• Polysaccharides: complex compounds consisting of a chain of sugar unit molecules

Question 15

Fats

Answer 15

Make hormones.
Create cell membranes.
Assist in absorption of vitamins A, D, E, and K.

Question 16

Fatty Acid Types

Answer 16

• Saturated fats: causes hardening of arteries.
• Monounsaturated fats: fluid molecules.

• Polyunsaturated fats: found in fish, corn, oils.
Omega 3 and 6
Linoleic acid
Omega 3 fatty acids
Arteriosclerosis

Question 17

Trans Fatty Acids

Answer 17

Increase bad type of cholesterol.
Composed largely of cholesterol.
Too many trans fats/cholesterol can result in clogged blood vessels, high blood pressure, heart disease, and stroke.

Question 18

Cholesterol

Answer 18

a waxy substance needed to produce hormones, vitamin D, and bile.
Absorbed into the lymph system because it is insoluble in water (blood).
Too much cholesterol can result in clogged blood vessels, high blood pressure, heart disease, and stroke.

Question 19

How many calories does 1 gram of fat have?

Answer 19

9 calories

Question 20

how many calories does 1 gram of carbohydrate or protein have?

Answer 20

4 calories

Question 21

Enzymes

Answer 21

• Biological catalysts made of protein and vitamins.
• Break down complex food molecules.
• Utilize energy extracted from food.
• Necessary to bring about or speed up reactions in the body.

Question 22

Vitamin Categories

Answer 22

Fat-soluble (A, D, E, K)

Water-soluble (B, C)

Question 23

Fat-Soluble Vitamins

Answer 23

Vitamin A: necessary for proper eyesight.
Vitamin D: the sunshine vitamin.
Vitamin E: also known as tocopherol; primarily an antioxidant.
Vitamin K: essential for synthesis of proteins necessary for blood coagulation.

Question 24

Eight B Vitamins

Answer 24

• Niacin: manufactures steroids and red blood cells.
• Thiamine: converts carbohydrates stored as fat.
• Riboflavin: produces energy in cells.
• Pyridoxine: metabolizes proteins.
• Biotin: synthesizes proteins and fatty acids.
• Cobalamine: activates folacin, fatty acid, and DNA synthesis.
• Folacin: processes amino acids and transports molecules.
• Pantothenic acid: synthesizes fatty acids and metabolizes proteins and carbohydrates.

Question 25

Vitamin C

Answer 25

Repairs skin and tissues.
Fights the aging process.
Promotes collagen production.
Renews vitamin E.
Applied topically, can lighten skin.
Prevents damage to capillary walls.
Prevents cardiovascular disease.

Question 26

Vitamin P

Answer 26

Also known as bioflavonoids.
Enhances absorption of vitamin C.
Relieves pain and bruises.
Protects capillary blood vessels.
Promotes circulation.
Have an antibacterial effect.
Reduce symptoms of oral herpes.

Question 27

Minerals

Answer 27

• Calcium: teeth and bone health.
• Magnesium: required for energy release and protein synthesis.
• Phosphorus: present in DNA; involved in energy release.
• Potassium: required for energy use, water balance, muscular movement.
• Sodium: regulates blood pH; aids stomach, nerve, muscle function.

Question 28

Trace Minerals

Answer 28

• Iron: produces hemoglobin and oxygenation of red blood cells.
• Iodine: metabolizes excess fat; important to thyroid health.
• Zinc: important for protein synthesis and collagen formation.
• Copper: aids in formation of bone, hemoglobin, cells, and elastin.
• Chromium: stabilizes blood sugar levels.
• Flouride: promotes healthy teeth and bones.
• Selenium: protects immune system.
• Manganese: assists protein and fat metabolism.

Question 29

Functions of sodium

Answer 29

*

Question 30

How much of the bodys weight is composed of water?

Answer 30

Water composes 50 to 70 % of body’s weight.