Ch.1 Introduction Of Food And Nutrition

Question 1

Function and examples of carbohydrate

Answer 1

Supply energy,cellulose,vitamins,minerals and protein

E.g. Rice, wheat, barley and other cereal products

Question 2

Function and examples of protein

Answer 2

1. Supply energy
2. Help growth and repair of body cells and maintain normal metabolism

E.g. Meat, fish , eggs, dairy products, beans, nuts

Question 3

Function and examples of Fat

Answer 3

1. Supply a great deal of energy and some vitamins
2. Serve as an energy storage in the body

E.g. Cooking oils, butter, milk , fats from meats, fried foods, high fat animal products, nuts

Question 4

Function and examples of dietary fiber

Answer 4

1. Promote bowel function and prevent constipation
2. Control blood cholesterol level

E.g. Fruits, vegetables, whole grains, beans,nuts

Question 5

Function and examples of vitamins

Answer 5

Help for growth and repair of body cells and maintain normal metabolism

e.g. Vegetables, fruits cereals, meats, fish, eggs, dairy products,oils

Question 6

Function and examples of minerals

Answer 6

Each mineral serves specific function to maintain normal

e.g. Vegetables, fruits, cereals, meat, fish. eggs, dairy

Question 7

What is Macronutrients? Examples?

Answer 7

1. Energy yielding nutrients
2. Grams counted daily

e.g. Carbohydrates, fats and protein

Question 8

What is Micronutrients? Example?

Answer 8

1. Non energy yielding nutrients
2. Milligrams or micrograms counted daily

E.g. Vitamins and minerals

Question 9

Function and food sources of vitamin A

Answer 9

Maintenance of vision, epithelial cells, mucous membranes,skin

e.g. Fortified milk, sweet potatoes, carrots

Question 10

Function and food sources of vitamin D

Answer 10

Mineralisation of bones
( raise blood calcium and phosphorus level)

e.g. synthesis in body (sunlight exposure), fortified milk

Question 11

Function and food sources of vitamin E

Answer 11

Antioxidant (stabilisation of cell membranes )

e.g. Nuts, plant oils

Question 12

Function and food sources of vitamin K

Answer 12

Synthesis of blood-clotting proteins and bone proteins that regulate blood calcium

e.g. Liver, leafy green vegetables, milk

Question 13

Function and food sources of vitamin B

Answer 13

1. Help the body release energy from protein, fat, and carbohydrates
2. Essential for a healthy nervous system

E.g. Whole grain and refined grain products, meat and liver products

Question 14

Function and food sources of vitamin c

Answer 14

1. Helps heal cuts and wounds
2. Keeps teeth and gums healthy
3. Aids in iron absorption

E.g. Citrus fruits, broccoli, strawberries

Question 15

Fat soluble vitamin

Answer 15

Vitamin A, D, E, K

Question 16

Features of fat soluble vitamins

Answer 16

1. Found in the fats and oils of food
2. Absorbed into the lymph and carried in blood with protein transporters
3. Stored in liver and body fat and can become toxic if large amounts are consumed

Question 17

Water soluble Vitamin

Answer 17

Vitamin C and 8 kinds of vitamin B

Question 18

Features of water soluble vitamins

Answer 18

1. Found in vegetables, fruit and grains, meat
2. Absorbed directly into the blood stream
3. Alcohol can increase elimination, smoking causes decreased absorption of water soluble vitamin

Question 19

Example of very low energy density food

Answer 19

Lettuce, tomatoes, strawberries, broccoli, fat free milk

Question 20

Example of low energy density food

Answer 20

Whole milk， oatmeal, beans, fat free yoghurt

Question 21

Example of medium energy density food

Answer 21

Eggs, ham, whole wheat bread, white bread

Question 22

Example of High energy density food

Answer 22

Chocolate, bacon, potato chips, peanuts, vegetable oils

Question 23

Consequence of getting too much fat ( included total fat, saturated fat, trans fat)

Answer 23

1. Pose risk of heart disease

2. Increase the risk of overweight and obesity

Question 24

Features of endosperm

Answer 24

Contains starch and protein which serves as food supply when grains about to grow

Question 25

Features of germ

Answer 25

Rich in vitamin and mineral

Question 26

What is the difference between whole grain and refined grain

Answer 26

1. Refinery process removes the bran and germ, leaving only endosperm.
2. Endosperm flour refined and bleached for softness and whiteness
3. Removal of the dietary fiber, iron, and many vitamin B

Question 27

Structure of whole grain

Answer 27

1. Bran
2. Germ
3. Endosperm and husk

Question 28

What is enriched grains

Answer 28

Certain vitamin B and iron are added back after processing

Question 29

The most and least nutrition grain product

Answer 29

Most: enriched white bread
Least: unenriched white bread

Question 30

Nutrients in whole grain products

Answer 30

1. Source of polyunsaturated fat
2. High in both soluble and insoluble fibre
3. Excellent source of carbohydrates
4. Significant source of protein

Question 31

Additional benefits of fruits and vegetables intake

Answer 31

1. Lower blood cholesterol levels
2. Improve blood sugar levels of people with diabetes
3. Aids in weight loss
   - > tends to make a meal feel larger and linger longer, so you stay full for a greater amount of time
4. Prevention on bowel cancer

Question 32

Nutrients in vegetables and fruits

Answer 32

1. Naturally low in fat and calories
2. No cholesterol
3. Important sources of many nutrients

Question 33

Use of proteins

Answer 33

1. Building blocks for bones, muscles, cartilage, skin and blood
2. Provide calories

Question 34

Use of B vitamins

Answer 34

Help body release energy

-> functioning of the nervous system

Question 35

Use of iron

Answer 35

Carry oxygen in the blood

Question 36

Use of magnesium

Answer 36

Building bones

-> releasing energy from muscles

Question 37

Use of zinc

Answer 37

Helps the immune system function properly

Question 38

Use of EPA and DHA

Answer 38

Reduce the risk of heart disease

Question 39

2 types of grains

Answer 39

1. Whole grains

2. Refined grains

Question 40

Features of bran

Answer 40

The protective layer of bran around the kernel of grain is rich in nutrients and fiber