NUTRITION

Question 1

Sum of all interactions between an organism and the food it consumes

Answer 1

Nutrition

Question 2

Organic and inorganic substances found in the foods for body functioning

Answer 2

Nutrients

Question 3

The nutrien content of a specified food

Answer 3

Nutritive value

Question 4

3 essential Nutrients

Answer 4

Water
Carbo fats and proteins
Vitamins and minerals

Question 5

Neded in large amounts in the body (hundreds of gram)

Answer 5

Macronutrient

Question 6

Needed in small amounts to metabolize the energy providing nutrients

Answer 6

Micronutrients

Question 7

Carbohydrates is composed of

Answer 7

Carbon, Hydrogen and Oxygen

Question 8

2 types of carbohydrates

Answer 8

Simple ( SUGARS) complex ( STARCH AND FIBERS)

Question 9

High suga content and solid fat foods

Answer 9

EMPTY CALORIES

Question 10

Simplest of all CHO water soluble and produced by both plants and animals

Answer 10

Sugar

Question 11

Single molecule, glucose fructose galactose

Answer 11

MONOSACCHARIDES

Question 12

Double molecule sugar

Answer 12

Disaccharide

Question 13

Either natural or manufactured sources and have almost no calories

Answer 13

Sugar substitutes

Question 14

Insoluble, non seet forms of carbohydrates, exist in plants

Answer 14

Starches (Polysaccharide)

Question 15

A complex CHO derived from plants, supplies roughage or bulkk to the diet

Answer 15

Fibers

Question 16

Biological catalyst that speed up chemical reactions

Answer 16

Enzymes

Question 17

Example of enzymes

Answer 17

Salivary amylase, pancreatic amylase, maltase, sucrase and lactase

Question 18

What is the end product of Carbohydarte digestion?

Answer 18

Monosacccharid absorbed in small intestines

Question 19

Major source of body energy

Answer 19

Carbohydrates

Question 20

Continues to circulate in he blood and provide readily available source of energy

Answer 20

Glucose

Question 21

Stored as either —— or —– in the cells, liver and skeletal muscles

Answer 21

Glycogen, fat

Question 22

What happens when you have high or low blood sugar?

Answer 22

Reviewer process

Question 23

Made up of primarily carbon, hydrogen, oxyge, nitrogen from amino acids and organi molecules

Answer 23

Proteins

Question 24

—– of the bod solids are proteins

Answer 24

3/4

Question 25

2 types of amino acids

Answer 25

Essential Non essential

Question 26

Cannot be manufactured by the body and must besupplied in the diet

Answer 26

Essential

Question 27

Those that the body can manufacture

Answer 27

Non essential

Question 28

Contains all essential amino acidsplus many nonessential ones ( meats, poultry fish, dairy and eggs)

Answer 28

Complete protein

Question 29

Lack one or more essential amino acids usually from plats

Answer 29

Incomplete protein

Question 30

In protein, Pepsin breakdown , protein in smaller units

Answer 30

Stomach

Question 31

End result of broken down proteins?

Answer 31

Amino acids

Question 32

Building tissue

Answer 32

Anabolism

Question 33

Breaking don tissue

Answer 33

Catabolism

Question 34

Reflects the status of protein nutrition in the body. Measuring ana and cata

Answer 34

Nitrogen balance

Question 35

Organic substances that are greasy and insoluble in water but soluble in alcohol

Answer 35

Lipds

Question 36

Lpidssolid at room temperature

Answer 36

Fats

Question 37

Lipids liquid at room temperature

Answer 37

Oils

Question 38

Basic structure unit of Lipids

Answer 38

Fatty ACids

Question 39

All carbon atoms are filled w/ hydrogen

Answer 39

Saturated fats

Question 40

One could accommodate more hydrogen atoms than it currently does

Answer 40

Unsaturated fats

Question 41

2 types of unsaturated

Answer 41

Mono - one double bond between 2 carbo ato Poly- more double bond

Question 42

Contains 1 or more unconjugated double bond

Answer 42

Trans fat

Question 43

Simple lipids, consisting of glycerol 3 fatty acids 90% from ood nd body

Answer 43

Glycerides

Question 44

Fatlike substance produced by food needed for bile acids and synthesis of steroid hormones

Answer 44

Cholesterol

Question 45

Inorganic compounds, micronutrients and free ions

Answer 45

Minerals

Question 46

What makes 80% of minerals

Answer 46

Calcium and phosphorus

Question 47

The relationship between the energy derived from food and used by the body

Answer 47

Energy balance

Question 48

Amount of energy that nutrients or food supply to the body

Answer 48

Caloric Value

Question 49

Unit of heat energy

Answer 49

Calorie

Question 50

Amount of heat required to raise tmpt of 1g of water 1celcius

Answer 50

Small calorie

Question 51

Amount of heat energy required to raise tempt 1g water to 15-16 Celsius

Answer 51

Kilo calories

Question 52

Refers to all biochemical and physiologic process y which the body grows to maintain itself

Answer 52

Metabolism

Question 53

The rate at which the body metabolizes food to maintain the energy requirement of a individual who is awake and aat rest

Answer 53

Bassal metabolic Rate BMR

Question 54

Amount of energy required to maintain basic body functions

Answer 54

Resting energy expenditure REE

Question 55

hOW Is BMR calculated

Answer 55

Measuring rre in the early morning 12 hrs after eating

Question 56

Optimal weight for optimal health

Answer 56

Ideal body weight

Question 57

Indicator changes in body fat storage whether an individually weight is appropriate for height

Answer 57

BMI

Question 58

NUTRIONAL VARIATIONS EXPLAIN

Answer 58

REVIEWER

Question 59

Refers to a calori intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue

Answer 59

Overnutrition

Question 60

Refers to the intake of nutrient insufficient to meet Dil energy requirements because inadequate foods intake or improper digestion and absorption of food

Answer 60

Undernutrition

Question 61

Long term defenciences in caloric intake ( depressed visceral proteins (e.g albumin) weight loss and muscle and ffat wasting

Answer 61

PCM Protein calorie malnutrition