Ch. 10 Nutritional Factors in Health and Performance

Question 1

Food Guide Pyramid

Answer 1

a tool designed to provide guidance for evaluating nutrient adequacy of the diet

Question 2

Dietary Reference Intakes

Answer 2

recommendations for 50 nutrients (14 vitamins, 18 minerals, and 18 macronutrients and related food components)

Question 3

proteins

Answer 3

like carbs and fats, are composed of carbon, hydrogen, and oxygen atoms, but they also contain nitrogen

Question 4

amino acids

Answer 4

the molecules that, when joined in groups of a few dozen to hundreds, form the thousands of preteens occurring in nature

Question 5

polypeptide

Answer 5

several amino acids together

Question 6

protein quality

Answer 6

whether or not the protein supplies amino acids in amount proportionate to the body’s needs

Question 7

vegans

Answer 7

those who consume only plant proteins

Question 8

complementary proteins

Answer 8

a variety of plant foods that provide different amino acids

Question 9

cell turnover

Answer 9

the constant breakdown and regeneration of cells

Question 10

negative calorie balance

Answer 10

when fewer calories are consumed than are expended

Question 11

carbohydrate

Answer 11

primary role is to serve as an energy source

Question 12

monosaccharides

Answer 12

glucose, fructose, and galactose, are single-sugar molecules

Question 13

disaccharides

Answer 13

sucrose, lactose, and maltose, are composed of two simple sugar units joined together

Question 14

polysaccharides

Answer 14

also known as complex carbohydrates, contain up to thousands of glucose units

Question 15

glycogen

Answer 15

glucose it is synthesized to form glycogen when glucose enters the muscles and liver and if it is not metabolized for energy

Question 16

glycogenesis

Answer 16

the process of converting glucose to glycogen

Question 17

glycemic index (GI)

Answer 17

classifies a food by how high and for how long it raises blood glucose

Question 18

fiber

Answer 18

found in fruits, vegetables, nuts, seeds, legumes, and whole-grain products such as whole-grain bread, oatmeal, and popcorn

Question 19

ketosis

Answer 19

high levels of ketones in the bloodstream

Question 20

lipids

Answer 20

includes triglycerides (fats and oils)

Question 21

saturated fatty acids

Answer 21

fatty acids containing no double bonds

Question 22

monounsaturated fatty acids

Answer 22

fatty acids containing one double bond

Question 23

polyunsaturated fatty acids

Answer 23

fatty acids containing two or more double bonds

Question 24

cholesterol

Answer 24

has many essential functions, necessary for the production of bile salts, vitamin D, and several hormones

Question 25

vitamins

Answer 25

organic substances that cannot be synthesized by the the body

Question 26

electrolytes

Answer 26

play a fundamental role in the regulation of water distribution in various fluid compartments in the body, sodium chloride

Question 27

osteoporosis

Answer 27

deterioration of bone tissue leading to increased bone fragility and risk of fracture

Question 28

voluntary dehydration

Answer 28

the fact that most athletes replace only about two-thirds of the water they sweat off during exercise

Question 29

precompetition meal

Answer 29

for many this is a ritual

Question 30

carbohydrate loading

Answer 30

a technique used to enhance muscle glycogen prior to long-term aerobic endurance exercise

Question 31

energy

Answer 31

commonly measured in kilocalories

Question 32

kilocalorie

Answer 32

the work or energy required to raise the temperature of 1 kg of water 1 degree Celsius

Question 33

diet induced thermogenesis

Answer 33

the thermic effect of food, the increase in energy expenditure above the resting metabolic rate that can be measured for several hours following a meal

Question 34

Nutrient density

Answer 34

the nutrients present per calorie of food

Question 35

energy density

Answer 35

refers to the calories per weight or volume of food

Question 36

anorexia nervosa

Answer 36

self-imposed starvation in an effort to lose weight and achieve thinness

Question 37

bulimia nervosa

Answer 37

characterized by recurrent consumption of food in amounts significantly greater than would customarily be consumed at one sitting

Question 38

obesity

Answer 38

a complex, multifactorial condition, with genetic, physiological, metabolic, social, cultural, environmental, and psychological components

Question 39

Body Mass Index (BMI)

Answer 39

the preferred body composition assessment for obese individuals

Question 40

binge eating disorder

Answer 40

a syndrome related to obesity