Macronutrients, Micronutrients, Hydration

Question 1

Glycogen

Answer 1

Complex carbohydrate used to store energy in liver and muscle tissue

Question 3

Protein

Answer 3

Amino acids linked by peptide bonds

Question 4

Fiber

Answer 4

Complex carbohydrate; provides bulk in diet and intestinal health; regulates absorption of glucose

Question 5

Complete protein

Answer 5

Supplies all essential amino acids

Question 8

Nonessential amino acids

Answer 8

Can be manufactured by the body

Question 9

Monounsaturated fatty acid

Answer 9

Lipid missing one hydrogen; one double bond

Question 10

Carbohydrates

Answer 10

Sugars, starches, and fiber; chief source of energy

Question 11

Micronutrients

Answer 11

Vitamins and minerals needed for health

Question 12

Hydration

Answer 12

3L per day for males, 2.2L for women

Question 14

Saturated fatty acid

Answer 14

Raises “bad” cholesterol

Question 15

Unsaturated fatty acid

Answer 15

Increases “good” HDL cholesterol; decreases risk of heart disease

Question 18

Polyunsaturated fatty acid

Answer 18

Lipids with more than one point of unsaturation

Question 21

Disaccharides

Answer 21

Two sugar units (sucrose, lactose, maltose)

Question 23

Essential amino acids

Answer 23

Cannot be manufactured by the body; must be obtained from food

There are 8

Question 24

Toxicity

Answer 24

Degree to which a substance causes harm

Question 25

Incomplete protein

Answer 25

Contains less than all 8 essential amino acids

Question 28

Glucose

Answer 28

Simple sugar made by the body from carbs, fats, and sometimes protein; main source of fuel

Question 30

Triglycerides

Answer 30

Chemical form of most fat in food and in the body

Question 31

Trans-fatty acids

Answer 31

Used to increase shelf life in foods; raises bad and lowers good cholesterol

Question 32

Soluble fiber

Answer 32

Dissolved by water; helps lower blood glucose and cholesterol

Question 33

Insoluble fiber

Answer 33

Does not desolve in water

Question 34

Monosaccharide

Answer 34

A single sugar unit (glucose, fructose)

Question 35

Glycemic index

Answer 35

The rate carb sources raise blood sugar and the effect on insulin release

High = > 70
Moderate = 56-69
Low = < 55