Chapter 1 - Nutrition Basics

Question 1

Nutrients

Answer 1

Chemical substances in foods that are used by the body for growth and health.

Question 2

Food Security

Answer 2

Access at all times to a sufficient supply of safe, nutritious foods.

Question 3

Food Insecurity

Answer 3

Limited or uncertain availability of safe, nutritious foods.

Question 4

Calorie

Answer 4

A unit of measure of the amount of energy supplied by food. Also known as kilocalorie or the large Calorie.

Question 5

Six categories of nutrients

Answer 5

Carbohydrates 
Proteins
Fats (lipids)
Water
Vitamins
Minerals

Question 6

Essential Nutrients

Answer 6

Substances required for growth and health that cannot be produced, or produced in sufficient amounts, by the body. They must be obtained from the diet.

Question 7

Nonessential Nutrients

Answer 7

Nutrients required for growth and health that can be produced by the body from other components of the diet.

Question 8

Daily Values (DVs)

Answer 8

Scientifically agreed-upon standards for daily intakes of nutrients from the diet developed for use on nutrition labels.

Question 9

Insulin Resistance

Answer 9

A condition in which cell membranes have a reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells.

Question 10

Type II Diabetes

Answer 10

A disease characterized by high blood glucose levels due to the body’s inability to use insulin normally, to produce enough insulin, or both.

Question 11

Glycemic Index

Answer 11

A measure of the extent to which blood glucose is raised by a 50-gram portion of a carbohydrate-containing food compared to 50 grams of glucose or white bread.

Question 12

Amino Acids

Answer 12

The “building blocks” of protein. Unlike carbohydrates and fats, amino acids contain nitrogen.

Question 13

Kwashiorkor

Answer 13

A disease syndrome in children, primarily caused by protein deficiency. It is generally characterized by seems (or swelling), loss of muscle mass, fatty liver, rough skin, discolouration of the hair, growth retardation, and apathy.

Question 14

Fatty Acids

Answer 14

The fat-soluble components of fats in foods.

Question 15

Glycerol

Answer 15

A component of fats that is soluble in water. It is converted to glucose in the body.

Question 16

Essential Fatty Acids

Answer 16

Components of fat that are a required part of the diet (i.e., linoleic and alpha-linolenic acids). Both contain unsaturated fatty acids.

Question 17

Prostaglandins

Answer 17

A group of physiologically active substances derived from the essential fatty acids. They are present in many tissues and perform such functions as the constriction or dilation of blood vessels, and stimulation of smooth muscles and the uterus.

Question 18

Thromboxanes

Answer 18

Biologically active substances produced in platelets that increase platelet aggregation (and therefore promote blood clotting), constrict blood vessels, and increase blood pressure.

Question 19

Prostacyclins

Answer 19

Biologically active substances produced by blood vessel walls that inhibit platelet aggregation (and therefore blood clotting), dilate blood vessels, and reduce blood pressure.

Question 20

Saturated Fats

Answer 20

Fats in which adjacent carbons in the fatty acid component are linked by single bonds only
(eg. C-C-C-C-C)

Question 21

Unsaturated Fats

Answer 21

Fats in which adjacent carbons in one or more fatty acids are linked by one or more double bonds.
(eg. C-C=C-C=C)

Question 22

Monosaturated Fats

Answer 22

Fats in which only one pair of adjacent carbons in one or more of its fatty acids is linked by a double bond. (eg. C-C=C-C-C)

Question 23

Polyunsaturated Fats

Answer 23

Fats in which more than one out of adjacent carbons in one or more of its fatty advice are linked by two or more double bonds. (eg. C-C=C-C=C)

Question 24

Cholesterol

Answer 24

A fat-soluble, colourless liquid found in animals but not plants.

Question 25

Coenzymes

Answer 25

Chemical substances that activate enzymes.

Question 26

Metabolism

Answer 26

The chemical changes that take place in the body. They conversion of glucose to energy or body fat is an example of a metabolic process.

Question 27

Antioxidants

Answer 27

Chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents such as oxygen, ozone, and smoke and to other oxidizing agents normally produced by the body. Many different antioxidants are found in foods; some are made by the body.

Question 28

Phytochemicals

Answer 28

(Phyto=plants) Chemical substances in plants, some of which affect body processes in humans that may benefit health.

Question 29

Phenylketonuria (PKU)

Answer 29

A very rare disorder caused by the lack of the enzyme phenylalanine hydroxylase. Lack of this enzyme causes phenylalanine to build up in the blood. During growth, this can lead to mental retardation, poor growth, and other problems.

Question 30

Celiac Disease

Answer 30

An intestinal malabsorption disorder caused by an inherited intolerance to gluten in wheat, rye, and barley. It causes multiple nutrient deficiencies and is treated with gluten free diets.

Question 31

Lactose Intolerance

Answer 31

A common disorder in adults resulting from lack of the enzyme lactase. Ingestion of lactose in dairy products causes gas, cramps, and nausea due to the presence of undigested lactose in the gut.

Question 32

Hemochromatosis

Answer 32

A disorder that occurs due to a genetic deficiency of a protein that helps regulate iron absorption. They absorb more iron than normal and have excessive levels of body iron. This can have toxic effects on tissues such as the liver and heart. The disorder can also be produced by excessive levels of iron intake over time and frequent iron injections or blood transfusions.

Question 33

Nutrient-Dense Foods

Answer 33

Foods that contain relatively high amounts of nutrients compared to their caloric value.

Question 34

Empty-Calorie Foods

Answer 34

Foods that provide an excess of calories relative to their nutrient content.

Question 35

Dietary Supplements

Answer 35

Any product intended to supplement the diet, including vitamin and mineral supplements, proteins, enzymes, amino acids, fish oils, fatty acids, hormones and hormone precursors, and herbs and other plant extracts.

Question 36

Enrichment

Answer 36

The replacement of thiamin, niacin, and iron that are lost when grains are refined.

Question 37

Fortification

Answer 37

The addition of one or more vitamins or minerals to a food product.

Question 38

Functional Foods

Answer 38

Generally taken to mean food, fortified foods, and enhanced food products hat may have health benefits beyond the effects of essential nutrients they contain.

Question 39

Prebiotics

Answer 39

Certain fiberlike forms of indigestible carbohydrates that support the growth of beneficial bacteria in the lower intestine.

Question 40

Probiotics

Answer 40

Strains of lactobacillus and bifidobacteria that have beneficial effects on the body.

Question 41

Anthropometry

Answer 41

The science of measuring the human body and its parts.

Question 42

Nutrition Surveillance

Answer 42

Continuous assessment of nutritional status for the purpose of detecting changes in trend or distribution in order to initiate corrective measures.

Question 43

Nutrition Monitoring

Answer 43

Assessment of dietary or nutrition status at intermittent times with the aim of detecting changes int eh dietary or nutritional status of a population.