Nutrition Review Flashcards

1
Q

What is nutrition

A

its the science about how the body functions and what nourishment it needs for maximum performance

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2
Q

what are nutrients

A

anemial substances that the body needs to grow, function, repair itself and produce energy

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3
Q

what are the 6 key nutrients?

A
carbohydrates
protiens
fats
water
minerals
vitamins
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4
Q

how many calories are in one gram of:
protein
carbohydrates
fat

A

p- 4 cals
c- 4 cals
f- 9 cals

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5
Q

what nutrient is the body’s main source of energy?

A

carbohydrates

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6
Q

identify three sources of carbohydrates

A

fruits and veggies
grains
sugar

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7
Q

what nutrient provides the body with materials for growth and repair

A

protein

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8
Q

what nutrient makes up our muscles,bones,skin,nails hair and eyes?

A

Protein

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9
Q

what nutrient helps support our immune system

A

protein

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10
Q

identify 3 protein sources

A

meat, dairy products, seafood

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11
Q

if you have ab excess amount of protein stored in your body, what would it be stored as?

A

fat

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12
Q

how many of the 22 amino acids are not made by the body

A

9/22 of the amino acids are not made by the body

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13
Q

identify the difference between incomplete and complete proteins

A

complete: a source of protein that contains an adequate proportion of all 9 essential amino acids
incomplete: lack 1 or more essential amino acids

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14
Q

identify 8 functions of fat

A
  1. warmth
  2. increases fullness
  3. protects organs and bones
  4. absorbs vitamiins A,D,K,E
  5. normal growth and nerve function
  6. healthy skin
  7. energy source
  8. adds flavor to food
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15
Q

identify 3 diseases you could encounter if you intake too much fat

A

obesity, heart disease and numerous cancers

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16
Q

where is cholesterol made

A

liver

17
Q

identify the 2 types of cholesterol

A

High density Lipoprotein (HDL): Picks up excess LDL and takes it back to the liver
Low density Lipoprotein (LDL): takes cholesterol from livr to wherever needed in the body

18
Q

which cholesterol is bad and explain why

A
LDL= bad, contributes to the plaque that clogs the arteries
HDL= good, helps remove the LDL from arteries
19
Q

identify the types of fat and explain how they affect the body

A

Saturated: raises LDL levels in blood

polyunsaturated: lowers LDL and HDL
monounsaturated: lowers LDL, raises HDl

20
Q

identify 2 food sources that contain saturated fat, polyunsaturated fat and monounsaturated fat

A

sat: whole milk, tropical oils
polyunsat: soybean oil, corn oil
monosat: peanut oil, avocados

21
Q

how many servings of fruits and veggies does a 16yr old female require

A

7

22
Q

provide two factors that determine your food choices and why

A

media and taste

23
Q

what is the leading cause to osteoperosis

A

lack of calcium

24
Q

why is butter better for you than margerine?

A

margerine contains trans fat. trans fat increases blood cholesterol levels and risk of heart disease. trans fat also lowers hdl

25
Q

idetify one of the best types of oils to consume

A

canola oil

26
Q

why is it recommended that we do not consume aspertame

A

can cause reactions (overtime) like sizures and death. chronic illnesses can be triggered or worsend

27
Q

what does the claim “chloeserol free” and “calorie free” mean

A

CHO Free: less than 2mg of cho and 2g of saturated fat per serving
Low calorie: 40 cal or less per serving than the comparison of food

28
Q

which vitamin is essential for the bloods ability to clot

A

vitamin k

29
Q

difference between subcutaneous fat and visceral fat?

A

sub: visible fat that is found in ever part of the body- fat is located under the outer layer of skin
Viseral: found internally in the abdomen. surrounds the vital organs

30
Q

what consists of energy out and energy in

A

energy in=energy out (weight maintenance)
energy in>energy out =weight gain
energy in<energy out= weight loss