NUTRITION

Question 1

AMINO ACIDS

Answer 1

Organic building blocks of proteins containing both a carboxyl and an amino group.

Question 2

PEPTIDE BOND

Answer 2

A chemical bond that connects two amino acids.

Question 3

SUBSTRATES

Answer 3

Intermediate forms of nutrients used in metabolic reactions to create adenosine triphosphate.

Question 4

PROTEIN TURNOVER

Answer 4

A process in which the body breaks down existing proteins and recycles the component amino acids for incorporation into new proteins or other nitrogen-containing compounds.

Question 5

complete protein

Answer 5

A protein source that provides all essential amino acids.

Question 6

HBV PROTEINS

Answer 6

foods containing all 9 essential amino acids

Question 7

LBV proteins

Answer 7

foods missing 1 or more essential amino acids

Question 8

ENTEROCYTE

Answer 8

intestinal cells that absorb nutrients

Question 9

GLUCONEOGENESIS

Answer 9

The formation of glucose from noncarbohydrate sources (proteins and fats).

Question 10

Anaerobic

Answer 10

PROCESSES RELATING TO THE ABSENCE OF OXYGEN

Question 11

AEROBIC

Answer 11

PROCESSES RELATING TO OXYGEN

Question 12

Thermic effect of food (TEF)

Answer 12

The energy required to digest, absorb, and process nutrients that are consumed.

Question 13

SIMPLE SUGARS

Answer 13

Include the monosaccharides and disaccharides; easily absorbed into the bloodstream.

Question 14

Monosaccharides

Answer 14

Simplest form of carbohydrate; single sugar molecules (e.g., glucose).

Question 15

Disaccharides

Answer 15

Two monosaccharides joined together to form a simple sugar. The three disaccharides of nutritional importance include lactose, sucrose, and maltose.

Question 16

GLYCOGEN

Answer 16

the storage form of carbohydrates

Question 17

complex carbohydrates

Answer 17

Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes, and vegetables.

Question 18

adipose tissue

Answer 18

An alternative term for fat, used primarily to store energy.

Question 19

glycemic index

Answer 19

Number (0–100) assigned to a food source that represents the rise in blood sugar after consuming the food.

Question 20

glycemic load

Answer 20

Similar to glycemic index but takes into account the amount of food (carbohydrate) eaten.

Question 21

LOW GI FOODS

Answer 21

(55 OR LESS) EX: COWS MILK, NON STARCHY VEGETABLES, WHOLE GRAINS, BEANS

Question 22

MEDIUM GI FOODS

Answer 22

(55-69) EX: RAISINS, MAC N CHEESE, HAMBURGER BUN, PINEAPPLE, BANANA

Question 23

HIGH GI FOODS

Answer 23

(70 OR ABOVE) GLUCOSE, HARD CANDY, INSTANT RICE, SPORTS DRINKS

Question 24

LIPIDS

Answer 24

Group of fats/fatty acids and their derivatives, including triglycerides, phospholipids, and sterols.

Question 25

PHOSPHOLIPIDS

Answer 25

Type of lipid (fat) comprised of glycerol, two fatty acid chains, and a phosphate group.

Question 26

STEROLS

Answer 26

A group of lipids with a ringlike structure. Cholesterol is a type of sterol.

Question 27

UNSATURATED FATS

Answer 27

Fatty acids with one or more points of unsaturation (double bond) in their chemical structure.

Question 28

SATURATED FATS

Answer 28

A type of triglyceride; chemical structure has no double bonds (points of unsaturation); usually solid at room temperature. Examples: butter, lard, whole milk, beef, processed meats, and tropical oils.

Question 29

What is the optimal ratio of omega-6 to omega-3 fatty acids in the diet?

Answer 29

4:1

Question 30

TRACE MINERALS

Answer 30

minerals present in small traces in the body (iron, zinc, fluoride, selenium, etc)

Question 31

WATER SOLUBLE VITAMINS

Answer 31

B AND C VITAMINS