Module 4: Nutrition

Question 1

Organic

Answer 1

obtained from living things; not made with artifical chemicals

Question 2

Inorganic

Answer 2

made from or containing material that does NOT come from living things

Question 3

Thermoregulation

Answer 3

control or maintenance of body temp

Question 4

Cholesterol

Answer 4

essential substance in body increase adversely w/ongoing fat intake/block blood flow through blood vessels, causing impairment

heart, blood vessel, brain function

Question 5

Digestion

Answer 5

process by which gastrointestinal system breaks down foods to gradually smaller components to prep nutrients for absorption

Question 6

Calories

Answer 6

unit provides measurement for energy; amount of heat it takes to raise temp of 1kg of water 1* C

kilocalorie

Question 7

Basal Metabolism

Answer 7

amount of energy necessary for maintaining life-sustaining activities for specific period of time

Question 8

Obese

Answer 8

body mass index of 30 or greater

Question 9

Diarrhea

Answer 9

frequent passage of loose, watery bowel movements

Question 10

Hyponatremia

Answer 10

low level of sodium in blood

Question 11

Proteins

Answer 11

amino acids
(essential body can’t produce, nonessential body makes, conditional are not essential until needed)

4 calories each gram

muscle

Question 12

Carbohydrates

Answer 12

simple or complex

glucose

Question 13

Fats

lipids

Answer 13

Source of Back Up Energy

Question 14

Fiber

Answer 14

Helps Aid Digestion

cannot digest

Question 15

Vitamin A

retinol

Answer 15

Night Vision, Cell Growth/Skin/Mucous Membranes

milk fat, meat, butter, leafy veggies, egg yolks, fish oil, oranges

Question 16

Vitamin B1

thiamine

Answer 16

carbohydrate metabolism heart, nerve, muscle function

grains, meat, legumes, nuts, seeds, yeast, rice

Question 17

Vitamin B2

riboflavin

Answer 17

fat/protein metabolism

organ meat, dairy products, fortified grains, green leafy veggies, egss

Question 18

Vitamin B3

niacin

Answer 18

carbs/fat metabolism

fish, meat, poultry, fortified grains

Question 19

Vitamin B6

pyridoxine

Answer 19

enzyme assistance in amino acid synthesis

fish, meat, poultry, grains, nuts, beans, legumes, avocados, bananas, prunes

Question 20

Vitamin B12

cobalamins

Answer 20

protein/fat metabolism nerve-cell maintenance cell development

meats, seafood, dairy products, eggs, molasses, yeast

Question 21

Biotin

Answer 21

carbs, protein, fat metabolism

liver, cereals, grains, yeast, legumes

Question 22

Vitamin C

asorbic acid

Answer 22

immunity, iron absorption, structure of bones, muscle, blood vessels

berries, citrus fruits, green peppers, mangoes, broccoli, potatoes, cauliflower, tomatoes

Question 23

Vitamin D

calciferol

Answer 23

calcium absorption bone/toth structure support of heart/nerve function

sunlight, fortified milk, eggs, fish, butter, liver

Question 24

Vitamin E

Answer 24

protection of cells from destruction formation of blood cells

fortified cereal, nuts, veggie oil, green leafy veggies

Question 25

Folate

Answer 25

maintenance of red blood cells genetic material development

liver, green leafy veggies, beans, asparagus, legumes, some fruits

Question 26

Vitamin K

Answer 26

normal blood clotting, bone growth

green leafy veggies, dairy/grain products, meat, eggs, fruit

Question 27

Pantothenic Acid

Answer 27

release of energy from carbs/fats

meat. grains, legumes, fruits, veggies

Question 28

Minerals

Calcium

Answer 28

bone/tooth development, nerve/muscle function, normal blood clotting

dairy products, green leafy veggies, broccoli, kale, almonds, fortified cereal

Question 29

Minerals

Magnesium

Answer 29

carbs/protein metabolism, muscle contraction/structure

legumes, nuts, bananas, whole grains, green leafy veggies

Question 30

Minerals

Phosphorus

Answer 30

formation/maintenance of bones/teeth energy production

meat, fish, dairy products, eggs, legumes, whole grains, carbonated bev

Question 31

Minerals

Potassium

Answer 31

muscle contraction, fluid balance, nerve, muscle, and heart function

bananas, raisins, oranges, veggies, meat, dairy products, legumes, molasses, peanut buter, potatoes

Question 32

Minerals

Sodium

Answer 32

fluid balance, glucose transport, acid-base balance, muscle/nerve function

salt

Question 33

Minerals

Iron

Answer 33

formation of hemoglobin in red blood cells for oxygen transport contributor to enzymes/protein

meat, fortified cereals, green leafy veggies, molasses, legumes, dried fruit

Question 34

type 2 diabetes mellitus

Answer 34

disorder to little insulin

diet, exercise, oral meds, injections

Question 35

Fruit Consumption

Answer 35

2-3 = 1 cup
4-8 = 1-1 1/2 cup
9-13 = 1 1/2 cup
14-18 = 2 cups
19-Up = 2 cups

Question 36

Veggie Consumption

Answer 36

2-3 = 1 cup
4-8 = 1-1 1/2 cup
9-13 = 2-1 1/2 cup
14-18 = 2 1/2-3 cups
19-Up = 3 cups

Question 37

Anorexia Nervosa

Answer 37

self-starvation, perfectionism, extreme sensitivity to crtiticism, excessive fear of weight gain, loss of 15%, amenorrhea, denial of feelings of hunger

Question 38

Bulima Nervosa

Answer 38

buying/consuming large amounts of food, purging after eating excessive amounts, goes straight to the bathroom after eating, using laxatives/diuretics, mood swings

Question 39

Binge-Eating Disorder

Answer 39

not restricting diet between binging disorder, often eating quick until uncofort full, eating when no hungry, eating alone due to shame/guilt