Nutrition

Question 1

Healthy

Answer 1

Means that the body is in a good physical condition, meaning it has good strength, has high energy levels, and is free from illness or damage.

Question 2

Nourish

Answer 2

To provide something with the substances needed to grow, live, and be healthy.

Question 3

Nutrient

Answer 3

A substance that provides the nourishment essential for life and growth.

Question 4

Nutrition

Answer 4

The process of getting nourishment, especially the process of getting food and nutrients and using them to stay healthy, grow, and build and replace tissues.

Question 5

Macronutrient

Answer 5

Any of the nutritional components of the diet required in relatively large amounts.
Specifically, these are protein, carbohydrate, fat, and minerals, such as calcium, zinc, iron, magnesium and phosphorous.

Question 6

Diet

Answer 6

1. The food and drink that a personal usually consumes.
2. A special course of controlled or restricted intake of food or drink for a particular purpose, such as losing weight, supporting exercise, or medical maintenance.

Question 7

Sugar

Answer 7

A class of sweet-tasting carbohydrates that comes from various plants, fruits, grains, and other sources.

Question 8

Glucos

Answer 8

A sugar that is an important energy source in living things. Carbohydrates are broken down in the body into glucose, which is the main source of fuel for all cells.
It doesn’t matter whether you eat lettuce or candy; both end up as glucose in the body. The only difference is that the lettuce takes a lot longer to break down into glucose than the sugary candy.

Question 9

Fructose

Answer 9

A sugar found in many plant sources like honey, fruits, flowers, and root vegetables.

Question 10

Sucrose

Answer 10

The kind of sugar most commonly called “table sugar” and consists of glucose and fructose.
It can come from natural sources, such as fruit, but it can be made artificially as well.

Question 11

Glycogen

Answer 11

A substance found in bodily tissues that acts as a store of carbohydrate.
The body stores glucose in the liver and muscles in the form of glycogen, which can be broken back down into glucose when energy is needed.

Question 12

Blood Sugar

Answer 12

This level is the amount of glucose in your blood. Glucose is carried in the blood and delivered to cells so that it can be broken down and the energy can be used or stored.

Question 13

Simple Carbohydrate

Answer 13

A form of carbohydrate that usually tastes sweet and that the body can break down quickly into glucose.
Examples are the fructose found in fruit, the lactose found in dairy, and the sucrose added to many foods for sweetness.

Question 14

Complex Carbohydrate

Answer 14

A complex carbohydrate is a carbohydrate made up of a chain of simple carbohydrates linked together. Because of this structure, it takes the body longer to break it down into glucose.
Examples are the sugars found in whole grains, beans, and vegetables.

Question 15

Starch

Answer 15

A complex carbohydrate found naturally in many fruits and vegetables, and it is sometimes added to other foods to thicken them.
Although it is a complex carbohydrate, some particular foods high in starch break down into glucose quickly, like a simple carbohydrate would.

Question 16

Hormone

Answer 16

A chemical made in the body that gets transported by the blood or other bodily fluids to cells and organs to cause some action or to have a specific effect.

Question 17

Insulin

Answer 17

A hormone made in the pancreas that is released into the blood when you eat food. It causes muscles, organs, and fat tissues to take up the nutrients from the food, which are also released into the blood, and either use them or store them as body fat.

Question 18

Index

Answer 18

A system of listing information in an order that allows one to compare it easily to other information.

Question 19

Glycemic Index (GI)

Answer 19

A scale that measures the effects of different carbohydrates on one’s blood sugar level.
Carbohydrates that break down and release glucose into the blood slowly (complex carbs) are low on the glycemic index. Carbohydrates that break down and release glucose into the blood quickly (simple carbs) are high on the index.
Below 55 on the GI is considered low, and above 70 is considered high. Pure glucose is 100 on the GI.

Question 20

Grain

Answer 20

Seeds of different kinds of grasses and are used in many kinds of food.

Question 21

Wheat

Answer 21

A plant that produces grain.

Question 22

White bread

Answer 22

Made from wheat flour that has had parts of the grains removed and has been bleached so it bakes easily and lasts longer.
The process of making it removes or kills most of the nutrients from grains, turning it into a simpler carbohydrate.

Question 23

Whole grain

Answer 23

Foods containing grains that have not had parts removed.

Question 24

Fiber

Answer 24

Type of carbohydrate found in many types of foods, including fruits, vegetables, legumes, and grains.

Question 25

Fatty Acids

Answer 25

The molecules that make up fat cells. Some fatty acids are needed to build parts of cells and tissues in the body. They contain twice as many calories per gram as carbohydrates and proteins and are mainly used to store energy in fat cells.

Question 26

Essential Fatty Acids

Answer 26

They are vital for proper bodily function and must be obtained from food (the body can't synthesize them). Humans have two types: alpha-linolenic acid and linoleic acid.