Nutritional Biochemistry

Question 1

What is nutrition

Answer 1

Is the study of nutrients in food,how the body uses them and the relationship between diet,health and disease

Question 2

Function of good nutrition

Answer 2

1)it provides nourishment
2)it is a critical part of health and development
3)lower risk of diseases
4)longetivity

Question 3

Components of dite

Answer 3

Macro and micronutrients

Question 4

What are micronutrients

Answer 4

are essential dietary elements required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health.

Question 5

Micronutrients consists of

Answer 5

Vitamins and minerals

Question 6

Vitamins

Answer 6

Are organic compounds made by plants and animals which can be broken down by heat acid and air

Question 7

Functions of vitamins

Answer 7

Immune function
Energy production
Blood clotting

Question 8

Function of minerals

Answer 8

Formation of red blood cells
Helps in the proper functioning of the brain
Helps in transporting oxygen to all parts of the body
Helps in maintening water balance

Question 9

Basal metabolic rate

Answer 9

Is the energy expended in a resting post absorptive state.It represents energy required to maintain normal body function eg respiration,blood flow,ion transport

Question 10

Vitamin A

Answer 10

Proper vision and organ function

Question 11

Vitamin D

Answer 11

Promotes proper immune function and assists in calcium absorption and bone growth

Question 12

Vitamin E

Answer 12

Helps in immune function and acts as an antioxidant which protect cells from damage

Question 13

Vitamin K

Answer 13

Blood clotting and proper bone

Question 14

Calcium

Answer 14

Necessary for proper structure and function of bones and teeth. Assists in muscle function and blood vessel contraction.

Question 15

Phosphorus

Answer 15

Forms a part of bone and cell membrane structure

Question 16

Magnesium

Answer 16

Assists with over 300 enzyme reactions, including regulation of blood pressure.

Question 17

Sodium

Answer 17

Electrolyte that aids fluid balance and maintenance of blood pressure.

Question 18

Chloride

Answer 18

Often found in combination with sodium. Helps maintain fluid balance and used to make digestive juices.

Question 19

Potassium

Answer 19

Electrolyte that maintains fluid status in cells and helps with nerve transmission and muscle function.

Question 20

Sugar

Answer 20

are simple carbohydrates. The body quickly breaks down and absorbs sugars and processed starch. They can provide rapid energy, but they do not leave a person feeling full. They can also cause a spike in blood sugar levels. Frequent sugar spikes increase the risk of type 2 diabetes and its complications.

Question 21

Fibre

Answer 21

is another type of carbohydrate. The body breaks down some types of fiber and uses them for energy; others are metabolized by gut bacteria, while other types pass through the body. Fiber gives a sense of satiety. Fiber may also reduce the risk of diabetes, cardiovascular disease, and colorectal cancer.

Question 22

Starch

Answer 22

are complex carbohydrates. It takes the body some time to break down and absorb complex carbohydrates. Complex carbohydrates are a more healthful choice than sugars and refined carbohydrates.

Question 23

Vitamin B1

Answer 23

Thiamine

Question 24

Vitamin B2

Answer 24

Riboflavin

Question 25

Vitamin B3

Answer 25

Niacin

Question 26

Vitamin B5

Answer 26

Pantothenic acid

Question 27

Vitamin B6

Answer 27

Pyridoxine

Question 28

Vitamin B 7

Answer 28

Biotin

Question 29

Vitamin B9

Answer 29

Folate

Question 30

Vitamin B 12

Answer 30

Cobalamin