chapter 4 nutrients

Question 1

macronutrients

Answer 1

nutrients that are required by the body in large amounts e.g. proteins carbs and fats

Question 2

micronutrients

Answer 2

nutrients that are required by the body in small amounts e.g. vitamins and minerals

Question 3

kilojoule (kj)

Answer 3

a unit for measuring energy intake or expenditure

Question 4

carbohydrates

Answer 4

provide fuel for the body

Question 5

monounsaturated and polyunsaturated fats

Answer 5

(good fats) help reduce cholesterol levels, support brain function and promote health of the heart.

Question 6

monounsaturated fats

Answer 6

liquid at room temp, solid in fridge, they lower the bad cholesterol
eg olive oil, avocado, nuts

Question 7

poly unsaturated fats

Answer 7

liquid at room temp and fridge, lower bad cholesterol and increase good cholesterol
eg fish and nuts

Question 8

saturated and trans fats

Answer 8

bad fats because they increase bad cholesterol

Question 9

fibre

Answer 9

a type of carb that regulates the functioning of the digestive system, absorbs water, helps remove waste

Question 10

protein

Answer 10

build, maintain and repair body cells
17kj per gram
eg. eggs, chicken, tofu, legumes

Question 11

fats

Answer 11

provide fuel for the body, development of cell membranes
37kj per gram

Question 12

cholesterol

Answer 12

a type of fat required for optimal body functioning, bad cholesterol (LDL), good cholesterol (HDL)

Question 13

saturated fats

Answer 13

found in animal foods and solid at room temp

Question 14

trans fats

Answer 14

found in butter, cakes pies

Question 15

calcium

Answer 15

required of the building of bones important during stages of growth
insufficient calcium can lead to osteoporosis
found in dairy products

Question 16

osteoporosis

Answer 16

a condition characterised by a reduction in bone mass that makes bones more likely to break in the future

Question 17

sodium

Answer 17

regulates fluids in the body, fluid is drawn to sodium, so sodium regulates the amount of fluid in and out of the cells, too much can lead to heart failure, stoke, kidney disease and hypertension

Question 18

iron

Answer 18

as blood volume increases during youth iron is needed in larger amounts to make red blood cells, not enough iron may develop anaemia, food sources include lean red mean, chicken, fish brown rice, leafy greens

Question 19

haemoglobin

Answer 19

a component of blood that transports oxygen throughout the body

Question 20

anaemia

Answer 20

a condition characterised by a reduced ability to deliver enough oxygen to the cells due to a lack of healthy red blood cells, causes tiredness

Question 21

vitamin c

Answer 21

keeps cells healthy, e.g. oranges broccoli

Question 22

vitamin d

Answer 22

absorbs calcium from the intestine into the bloodstream, low vitamin c can lead to bones becoming weak, vitamin d comes from the sun, fish, cheese

Question 23

b group vitamins

Answer 23

include vitamin B1, B2 and B3, essential for converting fuels to energy, lack of these vitamins include lack of energy, food sources include vegemite eggs

Question 24

folate (vitamin B9)

Answer 24

important role in DNA synthesis, also plays a role in development of red blood cells, insufficient folate can lead to anaemia, food sources include leafy greens, citrus fruits.

Question 25

Vitamin B12

Answer 25

formation of red blood cells