Test Unit 1

Question 1

How many kilojoules are in 1g of fat

Answer 1

37.7kj

Question 2

How many kilojoules are in 1g of protein?

Answer 2

16.7kj

Question 3

What is the formula for calculating the percentage of energy for a specific macronutrient

Answer 3

energy from macronutrient / total energy x 100

Question 4

How many kilojoules are in 1g of carbohydrates

Answer 4

16.7kj

Question 5

What are the six essential nutrients required to promote health and wellbeing?

Answer 5

Lipids
Protein
Carbohydrates
Vitamins
Minerals
Water

Question 6

What is the definition of energy density

Answer 6

Energy density is defined as the number of kilojoules per gram of food

Question 7

What is the recommended proportion of energy of carbohydrates, protein, lipids and alcohol according to the AMDR

Answer 7

Carbohydrates: 45-65%
Lipids: 20-35%
Protein: 15-25%
Alchohol: <5%

Question 8

What is an example of a nutrient dense food

Answer 8

green leafy vegetables (eg. spinach, kale, rocket).

Question 9

What makes a food source nutrient dense?

Answer 9

High levels of vitamins and minerals
High levels of fibre and water

Question 10

What is the definition of nutrient density

Answer 10

A high mass and variety of nutrients per kilojoule.

Question 11

What makes a food source energy dense

Answer 11

High levels of fat and low levels of water

Question 12

Why is alcohol in the discretionary group on the AMDR?

Answer 12

Alchohol has no nutritional value (no vitamins, minerals)
It is a diuretic (depletes water and water soluble vitamins)
The liver focuses on detoxicising the alcohol at the expense to its other functions
Increases the risk of cancer
Damages the liver leading to fatty acid disease.

Question 13

What are the main nutrient references values and what do they stand for?

Answer 13

RDI (recommended daily intake)
EAR (estimated average requirement)
AI (adequate intake)
UL (upper limit)
EER (estimated energy requirement)

Question 14

Explain RDI and what are some benefits and limitations of using it?

Answer 14

RDI is the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (98%) of healthy individuals in a specific life stage and gender group

Benefits: Meets needs of 98% of the population

Limitations: RDI can vary with activity, illness, smoking, alcohol and from day to day.
Not all the nutrient that is consumed is absorbed eg bioavailability of calcium, iron.

Question 15

Explain EAR and what are some benefits and limitations of using it?

Answer 15

EAR is the average dietary intake of a nutrient estimated to meet the nutrient requirements of half the healthy individuals in a specific life stage and gender group, therefore is lower and easier to meet than the RDI.

Benefits: easier to meet than the RDI

Limitations: Only meets the needs of 50% of a group, not 98% as for RDI

Question 16

Explain AI (adequate intake) and what are some benefits and limitations of using it?

Answer 16

AI is the average daily intake of a nutrient that a group of apparently healthy individuals consumes

benefits: Can be easier to determine than RDI or EAR

Limitations: Based on observations only, not scientific studies

Question 17

Explain UL (upper limit) and what are some benefits and limitations of using it?

Answer 17

The highest daily intake of a nutrient that is not dangerous to health. Above this level, intake is considered dangerous or toxic.

Benefits: Prevents toxicity

Question 18

Explain EER and what are some benefits and limitations of using it?

Answer 18

EER is the average dietary intake (kilojoules consumed per day) that will maintain an energy balance in a healthy person of defined age, gender, weight, height and activity level.

Benefits: Individualised, useful to determine how much energy needs to be consumed to maintain a healthy weight.

Limitations: Can be impacted by variables that are not considered in the equations.

Question 19

Explain some factors affecting RDI and provide an example in the answer

Answer 19

Age: babies, infants, children, adolescents, adults, elderly have different RDI’s due to different levels of growth, activity and repair. For example, adolescents require more calcium as their skeleton is growing.

Sex (M or F): Different hormonal profiles. Males have higher muscle to fat ratio on average. Examples include females having more iron during menstruating years and males have higher vitamin B1 due to larger body size.

Activity levels: Higher activity levels use more energy. For example more B vitamins to release energy from food

Pregnancy: Pregnancy causes higher blood volume to provide nutrients for the growing foetus. For example a higher iron intake is required.

Lactation (breastfeeding): Nutrients are released in breastmilk, energy is required to synthesise breastmilk. For example there must be an increased intake of water, protein, carbohydrates, lipids and water soluble vitamins.

Question 20

What are monosaccharides

Answer 20

Glucose, fructose and galactose

Monosaccharides are simple carbohydrates with 1 saccharide units. They are soluble in water and are absorbed into the bloodstream.

Question 21

What are disaccharides

Answer 21

Maltose (glucose + glucose)
Sucrose (glucose + fructose)
Lactose (glucose + galactose)

Disaccharides are simple carbohydrates with 2 saccharide units. They are soluble in water but are not absorbed into the blood stream.

Question 22

What are oligosaccharides

Answer 22

They have 3-10 saccharide units made from a combination of glucose, fructose and galactose. they are not soluble in water but absorb water and are not absorbed into the bloodstream.

Question 23

What are polysaccharides

Answer 23

more than 10 polysaccharide units, complex carbohydrates which is not soluble in water and not absorbed into the bloodstream (too big). Examples include: starch, glycogen, insoluble fibre, soluble fibre and resistant starch.

Question 24

Explain why it is more correct to say ‘blood glucose’ instead of ‘blood sugar’

Answer 24

Sucrose is not in the blood stream because it is too big to be absorbed. Blood glucose is more specific as there are several types of sugars.

Question 25

Food sources of starch

Answer 25

Wholegrains, starchy vegetables eg potatoes, corn

Question 26

Food sources of glycogen

Answer 26

NONE found in the body in the liver and skeletal muscles

Question 27

Food sources of insoluble fibre

Answer 27

the skin of fruits and vegetables, outer kernel of wholegrain

Question 28

Food sources of soluble fibre

Answer 28

Flesh of fruits and vegetables, legumes, oats, barley

Question 29

Food sources of resistance starch

Answer 29

Green bananas, white rice that has been cooked and cooled

Question 30

Discuss two differences between a prebiotic and a probiotic. Give an example of each

Answer 30

prebiotic: a food that feeds on gut bacteria, but does not contain any bacteria itself Probiotic: they contain beneficial bacteria and builds a healthy gut microbiome Prebiotic: Foods high in soluble fibre and resistant starch eg. oats. probiotic: May not contain soluble fibre or resistant starch but they have been fermented such as yoghurt, sauerkraut, kimchi, kombucha or yakult.

Question 31

Describe two negative consequences when children do not meet the AI for fibre

Answer 31

become constipated - insoluble fibre adds bulk, soluble fibre softens faeces making it easier to pass. Weight gain - prevents from overeating, makes us feel fuller for longer.

Question 32

State two reasons why most Australians are not meeting the AI for fibre

Answer 32

The don't like fruits and vegetables. Fresh produce is more expensive than processed foods.

Question 33

Identify which simple carbohydrate (monosaccharides or disaccharides) increase blood sugar levels faster

Answer 33

Monosaccharides - they do not have to be broken down to be digested unlike disaccharide which are larger, thus must be broken down first to monosaccharides before being absorbed, lengthening the time taken to increase blood glucose levels.

Question 34

The glycemic index (GI) ranks carbohydrates in food according to how their consumption would affect a person's blood glucose levels. The majority of sports drinks have a high GI. Explain how this would affect an individuals energy levels for the first few hours after consumption.

Answer 34

As most sports drinks have a high GI, energy levels would rapidly increase followed by a rapid decrease, therefore energy levels would not be sustained for the first few hours after consumption.

Question 35

Explain where and how soluble fibre is broken down in the body.

Answer 35

Soluble fibre is broken down in the large intestines by bacteria through a process of fermentation

Question 36

Explain one way that soluble fibre can help prevent constipation.

Answer 36

Soluble fibre can prevent constipation:* As it binds to water, which produces soft bulky stools which are easy to expel from the body.* As the bacteria which die during the fermentation process are added to stools, producing bulky stools which allows an easy passage through the large intestine.* By increases the transit time of stools through the intestine preventing constipation

Question 37

Explain the effect of low GI foods on blood glucose levels.

Answer 37

Low GI foods break down slowly releasing glucose into the blood gradually (or aren’t readily absorbed), causing a slow rise and fall of blood glucose levels.

Question 38

What is a prebiotic

Answer 38

Foods that fed the gut bacteria. The gut bacteria ferment them and produce SCFA's

Question 39

What are benefits of prebiotics on the gut microbiome?

Answer 39

They feed gut bacteria which produce short chain fatty acids. This improves immunity, reduces inflammation in the gut

Question 40

What foods contain naturally occurring prebiotics and what foods have prebiotics added?

Answer 40

Naturally occurring: Flesh of fruits, vegetables, onions, garlic, oats, barley, green bananas Added to: some breads, breakfast cereals, drinks

Question 41

What foods have naturally occurring probiotics and what foods have probiotics added?

Answer 41

naturally occurring: yoghurt, kombucha, kimchi, sauerkraut Added to: yakult

Question 42

What is a probiotic

Answer 42

Foods that contain live microbes, especially bacteria that are found in the gut

Question 43

What are some benefits of probiotics on the gut microbiome?

Answer 43

Reduce the number of harmful gut bacteria Boost the immunity system Alleviate diarrhoea, constipation Reduce symptoms of irritable bowel syndrome Protect against colon cancer.

Question 44

What are the types of lipids?

Answer 44

fatty acids, glycerol, triglycerides, phospholipids, sterols

Question 45

What is one way of lowering blood cholestrol?

Answer 45

Soluble fibre is known to reduce cholesterol. It does this by binding to bile acids that are excreted into the small intestine from the liver (Figure 1.2.9). Bile acids are made of cholesterol and will re-enter the bloodstream from the small intestine, potentially raising blood cholesterol levels. However, if soluble fibre binds to the bile acids, it reduces the amount of cholesterol re-entering the bloodstream, because soluble fibre is too large to be absorbed into the bloodstream. This reduces the risk of cholesterol depositing in artery walls, which can contribute to the development of atherosclerosis. The bile acids (cholesterol) are transported by soluble fibre along the digestive tract and finally removed from the body as waste, excreted as part of our faeces.

Question 46

What is the definition of essential fatty acids?

Answer 46

Fatty acids that must be consumed in the diet, cannot be made by the body and is essential for health.

Question 47

Animal food sources of omega 3 fatty acids

Answer 47

marine animals - oily fish eg salmon, sardines, tuna

Question 48

Plant sources of omega 3 fatty acids

Answer 48

Walnuts Linseeds + any other nut / seed

Question 49

Functions of omega 3 fatty acids

Answer 49

Reduces build up of atherosclerosis in arteries by decreasing LDL cholesterol and increasing HDL cholesterol --> decreases cardiovascular disease Reglates blood pressure by making the arteries more elastic Thins the blood Essential for foetal nervous system development Keeps the heart beating regularly

Question 50

Animal food source of omega 6 fatty acids

Answer 50

eggs

Question 51

Plant food sources of omega 6 fatty acids

Answer 51

seed oils eg flaxseed oil, canola oil, soybean oil, sesame oil

Question 52

Functions of omega 6 fatty acids

Answer 52

Converted to arachidonic acid in the body: - supports the immune response - supports blood clot formation Regulate and promote blood clotting

Question 53

Naturally and industrially made sources of trans fats

Answer 53

natural: Small amounts in fat on meat and in full fat milk and milk products artificial: pastries, baked goods, fast food, margarine

Question 54

Explain why oily fish are considered a better source of omega 3 fatty acids than plant sources such as walnuts

Answer 54

Omega 3 fats acids from fish are in the form that the body can use straight away, whereas the form in walnuts must be converted in the body

Question 55

Functions of cholestrol in the body

Answer 55

Cell membrane structure - increases stability and fluidity of cell membrane Hormone synthesis: Steroid hormones such as oestrogen and testosterone Vitamin D synthesis: Vitamin D is a steroid hormone necessary for absorption of calcium Component of bile secreted by the liver: Bile is necessary for digestion of lipids

Question 56

What is the difference between LDL and HDL cholesterol

Answer 56

LDL deposits cholesterol into endothelial tears in the arteries and increases athlerscerosis. HDL removes excess cholesterol from the blood and takes it back to the liver for recycling, so reduces the damage done by LDL

Question 57

What are the functions of lipids

Answer 57

1. Long term energy storage in the body - fatty acids are carried through the bloodstream by a carrier protein to body cells where they can be used to synthesise ATP for energy. 2. Insulation, cushioning and protection- Subcutaneous fat insulates heat loss. Visceral fat protects organs 3. Assisting circulatory system - omega 3 and omega 6 functions 4. Immune system functioning - Omega 6 is converted to arachidonic acid which is converted into inflammatory mediators - needed for inflammation Omega 3 reduces inflammation 5. Synthesis of body components- Cholesterol is a precursor for: - vitamin D increases calcium absorption - Bile needed for lipid digestion - Steroid hormones 6. Form lipoproteins 7. Structure of the cell membrane

Question 58

Triglycerides are broken down to

Answer 58

fatty acids + glycerol

Question 59

Excess lipids in the diet...

Answer 59

Stored In adipose cells --> obesity Saturated and trans fats increase the risk of visceral obesity

Question 60

Proteins are long chains of...

Answer 60

amino acids

Question 61

What are the functions of fibrous proteins

Answer 61

1. Growth maintenance and repair of body tissues - proteins such as elastin, keratin, college form the structure of tendons, ligaments, skin, hair, nails and bones. 2. Muscle contraction and relaxation - muscles have thin filaments (satin) and thick filaments (myosin). Using ATP, the actin filaments can walk along the myosin filament to contract. They can walk back to relax the muscle. 3. Secondary source of energy - glucose is the preferred source of energy. In times of starvation, protein in body tissues can be broken down and converted to glucose for use.

Question 62

What is the difference between fibrous proteins and globular proteins

Answer 62

Fibrous proteins are long, strand like and insoluble in water. Globular proteins have a specific shape and are soluble in water.

Question 63

What are functions of globular proteins

Answer 63

1. protein hormone synthesis - Hormones are released by glands and travel through the blood to target organs where they cause a response. 2. Enzyme synthesis - enzymes are needed to speed up chemical reactions in the body 3. Antibodies - specific antibodies are made by immune cells after exposure to pathogens such as viruses, bacteria, fungi, etc. 4. Regulate fluid and acid-base balance 5. Transport substances - proteins are hydrophilic so they can travel through the blood stream.

Question 64

What does insulin do and where is it released

Answer 64

Insulin lowers blood glucose levels when levels are high and released by the pancreas

Question 65

Recommend a food source rich in protein for a person following a lactovegetarian diet

Answer 65

Cottage cheese, cheese, baked beans *Lacto vegetarians can not consume meat and eggs, but can consume animal products (eg honey) and milk and milk products*

Question 66

Recommend a food source rich in protein for a person following a ovo-vegetarian diet

Answer 66

eggs, hummus *ovo vegetarians can not consume meat and milk but can consume eggs and animal products*

Question 67

Describe the difference between essential and non-essential amino acids.

Answer 67

Essential amino acids cannot be synthesized by the body and are therefore important to consume for the body. Non essential amino acids can be synthesized by the body and therefore can be gained in other ways than consuming it.

Question 68

State the elements that are found in proteins.

Answer 68

Made up of carbon, hydrogen, oxygen and nitrogen (sometimes sulfur)

Question 69

Describe the difference between incomplete and complete proteins.

Answer 69

Complete proteins contain all the essential amino acids by themselves. Incomplete proteins do not contain all amino acids and need to be paired with complimentary proteins to make up all essential amino acids. Complete- meat dairy, eggs, tofu, quinoa, soy beans Incomplete- plant based foods, nuts, grains, seeds, beans

Question 70

State the other names for incomplete and complete proteins.

Answer 70

Essential and non essential amino acids. Complete proteins is high biological value, incomplete proteins are low biological value.

Question 71

Explain what is meant by ‘complementary proteins.

Answer 71

Two or more incomplete proteins that when paired together provide all essential amino acids.

Question 72

Give two examples of foods that, when consumed together, provide complementary proteins.

Answer 72

Whole meal pita bread and hummus Tofu and vegetables in a stir fry

Question 73

Explain why body builders and those doing intense exercise have higher protein requirements.

Answer 73

Because they are looking at adding mass to their body in the form of muscles, and a diet full of protein stimulates muscle growth. Growth and repair of muscles, increases levels of hemoglobin.

Question 74

Explain why adolescents have higher protein requirements.

Answer 74

Protein helps with growth, and to keep muscles healthy, and makes young people grow tall. High level of growth and repair, and hormones are essential.

Question 75

what are water soluble vitamins sensitive to

Answer 75

heat, light and oxygen

Question 76

examples of water soluble vitamins

Answer 76

B vitamins and vitamin C

Question 77

Examples of fat soluble vitamins

Answer 77

A, D, E, K

Question 78

How is excess water soluble vitamins lost

Answer 78

Lost in urine, sweat and faeces

Question 79

How is fat soluble vitamins lost

Answer 79

Stored in fat and liver

Question 80

What are some methods of reducing vitamin loss

Answer 80

- Store food out of light eg coloured plastic, dark cupboards - Seal food away from oxygen eg sealed container, wrap in glad wrap, vacuum packaging - Cook for shorter periods eg stir frying, microwave Steam rather than boil

Question 81

What are the best methods to cook food if we want to reduce vitamin loss due to heat?

Answer 81

Steam rather than boil. Cook slower at a reduced temperature

Question 82

What are the best ways to store food if we want to reduce vitamin loss due to light?

Answer 82

Store in cupboards/pantry, tinted/opaque containers.

Question 83

How can we store food if we want to reduce vitamin loss due to oxygen?

Answer 83

Air tight containers, glad wrap, glad bags

Question 84

Explain why water soluble vitamins need to be consumed everyday.

Answer 84

They are lost from the body through sweat, urine and faeces.

Question 85

Describe two methods of maintaining high levels of vitamin C in vegetables.

Answer 85

Storing them in the fridge, steam instead of boiling- cook for shorter periods of time away from water. Eat vegetable raw.

Question 86

Explain the importance of vitamin D in bone health

Answer 86

Vitamin D assists with calcium absorption which helps to support bone healthy

Question 87

what does a vitamin D deficiency result in

Answer 87

Rickets in children Osteoporosis in adults

Question 88

Even though Australians live in a country that has high levels of sunlight, explain why there are also high levels of people who are vitamin D deficient.

Answer 88

Sunscreen can reduce the absorption of Vitamin D. People may be covering up their skin with sun-smart clothing. People may not be consuming enough foods that are rich in vitamin D

Question 89

The elderly are particularly at risk of being vitamin D deficient. Explain why this is especially dangerous for them.

Answer 89

Vitamin D deficiency leads to poor bones and teeth due to inhibited calcium absorption. Older people are more susceptible to osteoporosis. The elderly have less mobility and therefore may be more likely to have less sun exposure.

Question 90

In Australia it is law that margarine is fortified with vitamin D. Explain why this is the case.

Answer 90

Margarine is a product that is used by the majority of the population- therefore majority of the population consume this and it supports the population in reaching the RDI of vitamin D.

Question 91

Explain why children who do not have enough vitamin D tend to have bowed legs.

Answer 91

Vitamin D promotes the body's absorption of Calcium. A deficiency in calcium leads to brittle bones. During the development of these bones the weight of their body can lead to bowed legs.

Question 92

Explain why people with osteoporosis are at a higher risk of fractures.

Answer 92

Osteoporosis causes bones to be brittle and less dense. This causes them to not be as strong and break easily under pressure from a fall or a hit.

Question 93

Food sources of vitamin B1,

Answer 93

Whole-grains Fortified cereal products

Question 94

Functions of vitamin B1, B2, B3

Answer 94

metabolism of nutrients to release energy and ATP vitamins B1, B2, B3 are all coenzymes - the coenzyme does not carry out the reaction but is essential for the reaction to occur.

Question 95

food sources of vitamin B2

Answer 95

wholegrain Milk and milk products

Question 96

food sources of vitamin B3

Answer 96

wholegrains fortified cereals

Question 97

what is a coenzyme

Answer 97

Coenzymes are organic (non protein) and bind to specific enzymes so that the active site is the correct shape for the substrate to bind to.

Question 98

function of vitamin B2

Answer 98

Works with other B vitamins to release energy from carbohydrates and promote healthy growth and tissue repair Healthy skin, and red blood cell production.

Question 99

Animal sources of vitamin B2

Answer 99

Lean meats, eggs, milk

Question 100

Plant sources of vitamin B2

Answer 100

Nuts, green leafy vegetables

Question 101

Functions of vitamin B3

Answer 101

Works with other B vitamins to release energy from carbohydrates Healthy nerves, skin, digestive system

Question 102

Animal sources of vitamin B3

Answer 102

Lean meats, fish, poultry- eggs, chicken, dairy products- milk, cheese

Question 103

Plant sources of vitamin B3

Answer 103

 Corn, nuts, rice, quinoa, fortified cereals

Question 104

Explain why it is compulsory for vitamin B3 to be added to all flour in Australia that is used to make bread.

Answer 104

To ensure that population has a great chance of meeting the RDI for Vitamin B3 as bread making flour is consumed by a large percentage of the population Vitamin B3 also supports the release of energy from carbohydrates and bread is a form of carbohydrate.

Question 105

what is another name for vitamin B9

Answer 105

folate

Question 106

prevention of neural tube defects

Answer 106

mandatory fortification of bread making flour with folic acid in Australia and other developed nations Encouraging eating from the AGHE, increasing green leafy vegetables, legumes, nuts, seeds Folic acid supplement of planning pregnancy

Question 107

What is a catabolic reaction

Answer 107

breaking down reaction - eg breaking down glucose to release energy

Question 108

What is a anabolic reaction

Answer 108

building up reaction - eg synthesis of carbohydrates, proteins and lipids

Question 109

Even though it is well known that folate deficiency is linked with neural tube defects, babies each year are still born suffering from them. Suggest one reason why pregnant women are not reaching the RDI for folate.

Answer 109

Lack of education around consuming folate to support the healthy development of a baby. Water soluble so it can be lost in sweat, urine and faeces vitamin B9 needs to be consumed daily. Maybe the woman is not consuming foods rich in folate.

Question 110

What advice would you give to a person following a vegan diet to make sure they meet their RDI for vitamin B12?

Answer 110

Fortified soy milk and take supplementation.

Question 111

What symptoms would signal a vitamin B12 deficiency?

Answer 111

Anaemia- fatigue, headache, dizziness Neurological decline- confusion, poor cognitive ability.

Question 112

Functions of vitamin B12

Answer 112

Folate and vitamin B12 work together to produce red blood cells Vitamin B12 convert folate to its active form maintains the structure of the myelin sheath around axon of nerve cells

Question 113

Vitamin B12 acts as a coenzyme in...

Answer 113

DNA synthesis (like folate) Metabolism of proteins to release energy (like B1 B2 B3).

Question 114

Food sources of vitamin A

Answer 114

Liver Fatty fish and oily fish Milk, cheese Eggs

Question 115

functions of vitamin A

Answer 115

Assists in vision

Question 116

deficiency of vitamin A

Answer 116

Night blindness Xerophthalmia (ulcers on the eyeballs)

Question 117

food sources of vitamin E

Answer 117

Plant oils Egg yolks

Question 118

Functions of vitamin E

Answer 118

Antioxidant: protects cells from damage by oxygen free radicals USE IN FOOD MANUFACTURING: prolongs shelf life by slowing down oxidation of polyunsaturated oils

Question 119

Food sources of vitamin K

Answer 119

Leafy green vegetables Cabbage Liver

Question 120

functions of vitamin K

Answer 120

K1- healthy blood clotting K2-Cardiovascular and bone health

Question 121

Sources of calcium...

Answer 121

In the body- 1.5kg of calcium is stored in the bones Animal sources- milk and milk products Plant sources- tofu, almonds, sesame seeds, dark green leafy veg, fortified soy, rice and oat milks

Question 122

What is calcium absorption decreased by

Answer 122

Caffiene, sodium, alcohol

Question 123

Why do post menopausal women require more calcium

Answer 123

Post menopausal women require more calcium because estrogen decreases after memopaise. This can cause osteoclasts and lead to osteoporosis making bones weaker and more brittle.

Question 124

Why do elderly men and women (70+ years) require more calcium

Answer 124

Aging is associated with a gradual loss of bone mass, and therefore they need to consume more calcium Calcium is leeched from their bones

Question 125

describe two reasons why people who eat a mainly plant based diet may be at higher risk of having lower bone density.

Answer 125

They have to get calcium from non dairy sources Lower levels of calcium in plant based foods More vitamin D in plant based foods

Question 126

Why is it best to seperate intake of calcium and iron

Answer 126

iron decreases the absorption of calcium. Therefore, when consumed together, a lower amount of calcium is used by the body.

Question 127

Deficiency of calcium...

Answer 127

osteoporosis

Question 128

Bioavailability of calcium is increased by...

Answer 128

Vitamin D

Question 129

What dietary factors bind to non-harm iron and reduce its absorption and bioavailability

Answer 129

calcium, caffiene, alchohol

Question 130

word equation for aerobic respiration

Answer 130

Glucose + oxygen --> water + carbon dioxide + ATP

Question 131

Dietary sources of haem and non haem iron

Answer 131

Haem - lean meat (eg. lean beef, lamb, chicken, fish egg yolk) non-haem - dried fruits eg dried figs, green leafy veg, cereals fortified with iron eg Nutri grain

Question 132

Functions of iron

Answer 132

Forms part of haemoglobin - Haemoglobin is a protein found in red blood cells, oxygen from the lungs binds to the haem iron part of haemoglobin, red blood cells deliver oxygen to the tissues for aerobic respiration which produces energy in the form of ATO for cells to use. Forms part of myoglobin - myoglobin is found in the muislces and stores oxygen for use by muscles when oxygen is high in demand.

Question 133

Deficiency of iron

Answer 133

AMAEMIA most common nutrient deficiency in the world consequences and symptoms: Less oxygen is deliver to the body so less aerobic respiration - fatigue, low stamina for exercise, dizziness, headaches Attempting to deliver more oxygen to body cells - rapid, shallow breathing, increased heart rate, fainting.