Nutrition

Question 1

Nutrition

Answer 1

Act or process of nourishing or being nourished

Question 2

Digestion

Answer 2

Breaks down food into nutrients small enough to be absorbed into blood

Question 3

Metabolization

Answer 3

The chemical processes that occur within the body

Question 4

Diet

Answer 4

Types of foods we regularly comsume makeup our specific diet

Question 5

What happens to excess calories

Answer 5

Turned into fat and stored in fat cells in the body

Question 6

Essential nutrients

Answer 6

Substances you must get from your diet, as your body doesn’t make them, or doesn’t make them quickly enough to meet the body’s needs

Question 7

6 classes of essential nutrients

Answer 7

1. Proteins (4 cal/g)
2. Carbohydrates (4 cal/g)
3. Fats (9 cal/g)
4. Vitamins
5. Minerals
6. Water

Question 8

Protein

Answer 8

Basic framework of muscles, bones, blood, hair, fingernails
* proteins are critical for growth and repair
* made from combinations of 20 amino acids (9 are essential; animal proteins have all 9)
* not a primary source of energy

Question 9

Fats (lipids)

Answer 9

Provides 9 kcal/g (dense energy source)

• main fuel source
• carry fat-soluble vitamins (A,D,E,K)
• protect organs from injury
• help regulate body temperature
• involved in growth and development
• used to make some hormones

Question 10

3 types of fats (lipids)

Answer 10

Unsaturated fats (e.g vegetable oil)
* healthier; liquid at room temp.
* may help reduce risk of CVD

Saturated fats (e.g. animal fats, milk)
* less healthy; solid at room temp.
* may increase risk of CVD

Trans fats (e.g. cakes, fried foods)
* unhealthy; synthetic unsaturated fat
* most strongly linked to CVD
* minimize or eliminate from diet

Question 11

Carbohydrates

Answer 11

Primary source of energy for body’s cells (4 kcal/g)
* brain can only use carbs for fuel
* metabolized to simple sugars (glucose)

Simple carbs: 1 or 2 sugar units
* fruit, milk , table sugar
* more likely to produce hyperglycemia

Complex carbs: longer chains of sugar units
* grains, vegetables, beans
* richer in fibre; take longer to digest
* help regulate blood glucose
* stored as glycogen

Question 12

Fibre

Answer 12

Complex plant carb we cannot digest
* promotes heart health

Ex. Oats, barely, ryes, whole wheats

Question 13

Vitamins (micronutrients)

Answer 13

Organic compounds (contain carbon)
* help regulate body growth, maintain tissue, release energy from foods
* involved in the manufacture of blood cells, hormones, other compounds

Ex. Vitamin (A,D,E,K), thiamine, niacin, folate

Question 14

Minerals (micronutrient)

Answer 14

Help build bones and teeth, aid in muscle function
* help nervous system transmission of messages and enzymatic function

Ex. Sodium, potassium, calcium, iron, chloride, zinc, magnesium, iodine

Question 15

Antioxidants

Answer 15

Prevent harmful effects caused by oxidation in the body or exposure to certain environmental factors
* may help prevent some cancers and effects of aging

Ex. Vitamins C, E, carotenoids

Question 16

Phytochemicals

Answer 16

Compounds found in plants
* may be associated with decreased risk of heart disease, certain cancers, type 2 diabetes, stroke: emerging research

Question 17

Water

Answer 17

• 60% of body composition

Waters necessity for functions like:
* provides environment for chemical reactions to occur
* helps maintain body temperature
* lubricates joints
* aids digestion
* removes waste

Question 18

Nutrient density

Answer 18

Refers to foods being high in nutrients and relatively low in calories

Ex. Complex carbs, lean protein, healthy fats, and vitamins/minerals