Chapter 8 Exam Questions

Question 1

What is the function of food

Answer 1

Food is energy (kcal), fuel for our bodies.
Also provides information for our bodies in the form of
Vitamins
Minerals
Fibres
Water

Question 2

What are the basic nutrients

Answer 2

Six basic nutrients in food
water, carbohydrates, protein, fat, vitamins, minerals
Macronutrients—carbohydrates, protein, fats
Micronutrients—vitamins, minerals
Calories – Basal Metabolic Rate (BMR)
Nutrient density—ratio of nutrients to energy

Question 3

Why do we need water

Answer 3

Aids in digestion and absorption, body temperature regulation.
Male adults require 3 L and females 2.25 L daily.
Dehydration—body lost more water than took in.
Electrolytes—replenish after 45 m physical activity.
Hyponatremia—body has too much water relative to sodium levels.

Question 4

What are Carbohydrates

Answer 4

Carbohydrates—made up of carbon, hydrogen, and oxygen and provide energy to body.
Simple carbohydrates.
Complex carbohydrates.
Glycemic index (GI)—measures how much and how quickly a food raised blood glucose levels.
High-glycemic-index / Low-glycemic-index foods.

Question 5

How to make good Carbohydrate choices

Answer 5

Making good carbohydrate choices:
Remove extra sugar whenever possible.
Choose whole grain.
Add more fruits and vegetables.
Do your own baking.
Cut out drinks with sugar.

Question 6

Dietary Fibre

Answer 6

Dietary fibre
Soluble fibre
Insoluble fibre
Recommended daily intake of fibre
Men—38 g
Women—25 g

Question 7

What is Protein

Answer 7

Made up of amino acids.
Main building block for muscles, skin, hair, hormones, enzymes, and antibodies.
Daily intake: 0.8 – 1.0 g/kg of body weight.
Complete and incomplete protein.
Only macronutrient that cannot be stored

Question 8

What are Fats

Answer 8

Essential for:
hormone production;
cell growth and maintenance; and
transportation/storage of fat-soluble vitamins.
Triglycerides: break down into fatty acids.
Fatty acids: stored in your body to be used as energy.

Question 9

What are the types of fat

Answer 9

Saturated
Monounsaturated
Polyunsaturated
Trans

Question 10

What is Cholesterol

Answer 10

Cholesterol: waxy, fat-like substance important for normal body functions.
Dietary cholesterol
Blood cholesterol
Lipoproteins:
Low-density lipoprotein (LDL) cholesterol: “bad”
High-density lipoprotein (HDL) cholesterol: “good”

Question 11

What are Vitamins

Answer 11

Essential, non-caloric, organic nutrients needed in small amounts.
Two types:
Fat soluble (A, D, E, and K)
Water soluble (B and C)
*See textbook for vitamin functions, food sources, and deficiency/toxicity symptoms.

Question 12

What are Minerals

Answer 12

Inorganic elements found in soil and water which plants absorb and animals eat.
Found in all the body’s tissues and fluids.
Play a role in nerve function, muscle contraction, and metabolism.
Humans requires very small amounts.
*See textbook for mineral functions, food sources, and deficiency/toxicity symptoms.

Question 13

What is sodium’s role

Answer 13

Necessary for the CNS, muscle contraction, and pH balance.
Recommended maximum daily intake is 1,500 mg/day but average Canadian consumes about 2,760 mg/day.
Over 75% of the sodium we consume is found in processed foods.
Overconsumption key contributor to hypertension.

Question 14

What are Calories

Answer 14

The measure of the amount of energy in food.
You use calories for energy or you store it in your body
Caloric values for nutrients:
Fat: 9 kcal/g
Alcohol: 7 kcal/g
Protein: 4 kcal/g
Carbohydrate: 4 kcal/g

Question 15

According to Canada’s Food Guide, over half of your daily calories may come from

A) Vitamins
B) Minerals
C) Fats
D) Carbohydrates
E) Proteins

Answer 15

D) Carbohydrates

Question 16

The guidelines in Canada’s Food Guide do not include

A) Enjoying a variety of foods from each of the four food groups daily
B) Choosing higher fat foods more often
C) Emphasizing grain products, vegetables, and fruit
D) Consuming a small amount of oils and fats
E) Limiting salt, alcohol, and caffeine

Answer 16

B) Choosing higher fat foods more often

Question 17

Carbohydrates are stored in the liver and muscles in the form of

A) Fatty acids
B) Amino acids
C) Glycogen
D) LDL
E) HDL

Answer 17

C) Glycogen

Question 18

The body cannot survive without which nutrients for a prolonged period of time?

A) Carbohydrates
B) Proteins
C) Fats
D) Water
E) Minerals

Answer 18

D) Water

Question 19

Which is least likely to be true of complex carbohydrates

A) they are high in fibre
B) they are low in calories
C) they are low in nutrients
D) they are low in saturated fats
E) they are low in amino acids

Answer 19

E) they are low in amino acids

Question 20

“empty calories” refers to

A) food that does not make fat
B) calories with a low caloric content
C) regurgitation of food to prevent weight gain
D) food that is low in nutrients and high in calories
E) the apparent inability of thin people to gain weight

Answer 20

D) food that is low in nutrients and high in calories