Chapter 5 - Nutrition and the NHPAs

Question 0

Bone matrix:

Answer 0

The structure of bone that allows calcium and phosphorus to be deposited, therefore making the tissue hard. The bone matrix consists mainly of collagen.

Question 1

Bile:

Answer 1

A chemical released into the intestines to assist in the absorption of dietary fat.

Question 2

Digestive tract:

Answer 2

A collection of organs that carry out digestion. The organs are the mouth, oesophagus, stomach, small intestine, large intestine, rectum and anus.

Question 3

Energy-dense foods:

Answer 3

Foods that contain significant amounts of fat, therefore contributing large amounts of energy to the diet.

Question 4

Fortified (foods):

Answer 4

Foods that have particular nutrients added to them during processing.

Question 5

Heart failure:

Answer 5

A condition characterised by the heart’s inability to supply sufficient blood flow to body cells and tissues.

Question 6

Indigestible:

Answer 6

Cannot be absorbed by the body.

Question 7

Intracellular fluid:

Answer 7

Fluid between the cells.

Question 8

Legume:

Answer 8

A type of pod. Examples include alfalfa, peas, beans, lentils and penuts.

Question 9

Macronutrients:

Answer 9

Nutrients that are required in large amounts, such as protein, carbohydrates and fats.

Question 10

Micronutrients:

Answer 10

Nutrients that are required in small amounts, such as vitamins and minerals.

Question 11

Metabolism:

Answer 11

Refers to all of the chemical processes occurring in the body. Metabolism includes the processes that occur to break food down into their most basic components and the processes that turn these components into energy or body cells.

Question 12

Nutrient:

Answer 12

A substance that is used by living things to build tissue or provide energy in order to assist growth or to keep the organism alive.

Question 13

Ossification:

Answer 13

The process whereby bones are hardened by laying down the minerals calcium and phosphorous.

Question 14

Peak bone mass:

Answer 14

The highest level of bone mass reached throughout the life span (usually attained in the late 20s or early 30s).

Question 15

Protective nutrient:

Answer 15

Any nutrient that acts to protect a person from a certain condition.

Question 16

Risk nutrient:

Answer 16

Any nutrient that increases the chances of developing a certain condition.

Question 17

Glycemic Index:

Answer 17

The (GI) is a dietary tool that assists people know the rate at which carbohydrates are released from food into the bloodstream. Low GI carbs are released into the blood slower and provide sustained energy. High GI carbs raise blood glucose levels fast and increase the risk of type 2 diabetes.