Nutrition

Question 1

Bioavailability

Answer 1

Degree to which a mineral can be absorbed by the body

Question 2

The bad cholesterol

Answer 2

LDL low density lipoprotein

Question 3

Kcal/g in carbs and proteins

Answer 3

4

Question 4

Kcal/g in fat

Answer 4

9

Question 5

Kcal/g in alcohol

Answer 5

7

Question 6

Lactose

Answer 6

Disaccharide made of galactose and glucose

Question 7

Sucrose

Answer 7

Glucose and fructose

Question 8

Maltose

Answer 8

Disaccharide made of glucose and glucose

Question 9

Provitamins

Answer 9

Inactive vitamins in food that the body has to convert into active vitamins

Question 10

Vitamins

Answer 10

We need 13 of them (water-soluble and fat-soluble)

Question 11

Vitamin B12

Answer 11

Folate/folic acid: a vitamin in green leafy vegetables that aids in formation of cells, DNA, and neurotransmitters. Important during pregnancy

Question 12

Fat-soluble vitamins

Answer 12

Vitamins A, D, E, K; can be stored in the body for long periods of time (unlike water-soluble vitamins) and are excreted through feces (not urine)

Question 13

Storage capacity of vitamins

Answer 13

Increases risk of toxicity, decreases risk of deficiency

Question 14

Vitamin A

Answer 14

Carotene: yellow or orange fruits and veggies, greens, dairy (hair, skin, nails, helps you see in dim light, bone growth)

Question 15

Vitamin K

Answer 15

Blood clotting functions; greens, fruit, dairy, grain products

Question 16

Dehydration can lead to

Answer 16

Heat stoke