Nutrition

Question 1

Nutrition

Answer 1

The science that studies the interactions between nutrients and the bodies function and health

Question 2

Nutrient

Answer 2

A substance that the body requires for energy, regulations of body processes, and structures

Question 3

Essential nutrients

Answer 3

Substances the body must get from foods because it cannot manufacture at all or fast enough to meet its needs

Question 4

Macronutrient

Answer 4

Essential nutrients required by the body in relatively large amounts

Question 5

Micronutrients

Answer 5

Central nutrients required by the body in small amounts

Question 6

Metabolism

Answer 6

The biochemical activity that occurs in cells, releasing energy from nutrients or using energy to create other substances like protein

Question 7

Proteins

Answer 7

Form important parts of the body’s main structural components (muscles and bones). Amino acids are the building blocks of proteins and the intake of protein for adults 0.8 g per kilogram
Ex: meat, fish, eggs, milk, etc.

Question 8

Fats

Answer 8

Also noticed lipids, most concentrated source of energy, 9 cal per gram.
Ex: animal foods, grains, etc

Question 9

Saturated fatty acids

Answer 9

Solid at room temp and are found in animal products like red meats

Question 10

Monounsaturated and polyunsaturated fatty acids

Answer 10

Liquid@ room temp and comes from plant sources

Question 11

Hydrogenation

Answer 11

A process by which hydrogens are added to unsaturated fats, increase the degree of saturation

Question 12

Carbohydrates

Answer 12

Supplies energy to the body cells if we don’t have enough, our body gets the nutrients from proteins and fats

Question 13

Simple carbohydrates

Answer 13

Provide sweetness and found in fruits and milk

Question 14

Complex carbohydrates

Answer 14

Include starches and dietary fibers and take longer to digest

Question 15

Fibre

Answer 15

A non-digestible carbohydrate from plants that can be broken down by bacteria or gas

Question 16

Dietary fibre

Answer 16

Non-Digestable carbohydrates that are present naturally in plants

Question 17

Functional fibre

Answer 17

Non-digestible carbohydrates that have been either isolated or synthesized in a lab and added to foods

Question 18

Soluble fibres

Answer 18

Dissolve in water or is broken down by bacteria, delay, stomach, empty, and slows movement of glucose into the blood

Question 19

Insoluble fibre

Answer 19

Does not dissolve in water and cannot be broken down by bacteria, helps prevent constipation and digestive disorders

Question 20

Vitamins

Answer 20

A group of nutrients that contain carbon and are required in small amounts to maintain normal body functions. they help chemical reactions occur and unleash, energy, stored and carbohydrates, proteins, and fats.

Question 21

Minerals

Answer 21

In organic elements needed in small amounts to help regulate body functions aid in the growth and maintenance of body tissues and release energy

Question 22

Water

Answer 22

We are composed of about 55 to 65% water which aids in digestion, absorption of food, regulate body temperatures, and helps with chemical reactions in the body

Question 23

Alcohol

Answer 23

Not an essential nutrient, but can contribute to energy balance and provide 7 cal per gram

Question 24

Phytochemicals

Answer 24

Chemical compounds and plants that have effects on body functions

Question 25

Calories

Answer 25

Energy of food is expressed as kilocalories
1 kilocalorie equals 1000 calories
A person needs about 2000 cal per day
To calculate the calories in your food, you multiply portion size with energy content

Question 26

Causes of undernutrition

Answer 26

Limited access to food, civil conflict, and overpopulation

Question 27

Food security

Answer 27

Exist when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active lifestyle

Question 28

Food insecurity

Answer 28

Includes high levels of poverty, troubles in environment, where is reliance on welfare, etc.

Question 29

Indigenous food systems

Answer 29

Connected to the land, food is viewed as gifts, there is respect and responsibility, food is also related to medicine, ceremonies, songs, art, family, community, and ways of knowing

Question 30

Indigenous food sovereignty (IFS)

Answer 30

Sports local production and relationships with local lands and is based on reclaiming traditional food practises

Question 31

How would you describe your relationship to the land?

Answer 31

I don’t think about her a lot, should be more mindful of what I am putting into my body, showing better respect to the land by giving back