Food Flashcards

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1
Q

A ____ diet contains all the necessary substances required by the body

A

Balanced

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2
Q

There can be adverse effects from overeating as well as from ______

A

Under nutrition

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3
Q

A varied diet is the best way to ensure an adequate ______ of all the essential nutrients

A

Intake

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4
Q

The essential nutrients are ___________________

A
Water
Carbohydrates
Lipids
Vitamins 
Mineral
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5
Q

Carbohydrates are the main source of _____

A

Energy

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6
Q

Carbohydrates compromise of _______

A

Sugars
Starches
Complex polysaccharides

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7
Q

Fruits and vegetables provide carbohydrates but leaves and stalks are indigestible because of ______

A

Cellulose

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8
Q

The component _____ of proteins are essential for structural maintenance, physiological regulation and energy supply

A

Amino acids

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9
Q

High quality protein which is easily digested and _____ is found in _______

A

Absorbed

Meat 
Eggs 
Milk
Fish
Pulses (beans, peas, and lentils)
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10
Q

Lipids

A

Provide concentrated energy and are used by the body to store energy

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11
Q

Lipids provide ______ under the skin _____ major organs, and are required for effective neural function

A

Insulation

Protect

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12
Q

Lipids give foood a oma and ______, increase palatable its and give a feeling of satiety

A

Flavour

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13
Q

Only small ______ of vitamins are required.

A

Amounts

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14
Q

Fat soluble vitamins are absorbed from the small intestine and are found in _________ and ______

A

Fish

Plant oils

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15
Q

Fats can be _____ in the lover and adipose tissue

A

Stored

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16
Q

Water-soluble vitamins are easily ____ from the body

A

Lost

17
Q

Vitamin B complex includes ________

A

Thiamine, riboflavin and nicotine’s acid

18
Q

Foods providing these include _____, milk and eggs

A

Cereals

19
Q

There are many minerals that are essential for health, but ________ are the most significant

A

Iron
Iodine
Zinc

20
Q

Zinc is

A

Involved in enzyme reactions and is important during periods of growth and wound healing

21
Q

It is found in animal products. Iron is a major component of _____ and is important in enzyme processes and immune response

A

Hemoglobin

22
Q

Iron is found in most foods but must be in _____ form

A

Bioavailable