Unit 17 Big Pic of Nutrition (Week 7)

Question 1

energy balance:

Answer 1

The relationship between “energy in” (food calories taken into the body through food and drink) and “energy out” (calories being used in the body for our daily energy requirements).

Question 2

nutrient density:

Answer 2

Identifies the proportion of nutrients in foods, with terms such as “nutrient rich” and “micronutrient dense” referring to similar properties.

Question 3

outcomes-based:

Answer 3

Basing nutritional decisions on specific, measurable outcomes rather than nebulous definitions of what’s “good” or “correct.”

Question 4

sustainable:

Answer 4

Ability to be maintained at a certain rate or level.

Question 5

limiting factor:

Answer 5

The factor that limits the reaction in any physiological process governed by many variables.

Question 6

common limiting factorS when it comes to achieving fitness-related goals?

Answer 6

Genetics, Exercise, Physiology, Mindset, Nutrition

Question 7

genetics:

Answer 7

The study of heredity and the variation of inherited characteristics.

Question 8

neurotransmitter:

Answer 8

A chemical substance that is released at the end of a nerve fiber by the arrival of a nerve impulse and, by diffusing across the synapse or junction, causes the transfer of the impulse to another nerve fiber, a muscle fiber, or some other structure.

Question 9

every camp recommends eating

Answer 9

whole, minimally processed, nutrient-rich foods that our bodies have a longstanding relationship with

Question 10

nutrient deficiencies:

Answer 10

An inadequate supply of essential nutrients (as vitamins and minerals) in the diet resulting in malnutrition or disease.

Question 11

dietary variety:

Answer 11

Consuming a diet that consists of a wide variety of various food types from within and across the food groups.

Question 12

Elements of Effective Diets (5)

Answer 12

Nutrition Awareness, Food Quality, Regular exercise, Eliminate Nutrient Deficiency, Control Appetite and Food Intake

Question 13

vitamin:

Answer 13

Organic food substances present in plants and animals, essential in small quantities for the proper functioning of every organ of the body and for all energy production. They must be obtained through diet because they cannot be synthesized by the body

Question 14

calcium helps:

Answer 14

build bones, clot blood, regulate blood pressure, keep our muscles and heart pumping, and maintain cell communication.

Question 15

Magnesium plays a role in more than 300 enzyme systems and helps with:

Answer 15

protein synthesis, muscle and nerve function, blood sugar control, blood pressure regulation, energy production, and transport of other minerals.

Question 16

mineral:

Answer 16

Solid inorganic substances of natural occurrence. There are 96 times more minerals in the body than vitamins. Minerals are ingested through food and water.

Question 17

phytochemicals:

Answer 17

A chemical found in and obtained from plants that is biologically active but not nutritive.

Question 18

zoochemicals:

Answer 18

Nutrients that are only found in animal products, which contain nutrients such as EPA and DHA (the fish oils), CLA (another fatty acid), creatine, and carnosine.

Question 19

Zoochemicals have been shown to:

Answer 19

Reduce inflammation and blood clotting
Protect against heart disease
Suppress cancer cell development
Inhibit complications from diabetes
Phyto- and zoochemicals don’t provide “fuel,” which means that the “food as fuel” story leaves them out, too.

Question 20

Phytochemicals have been shown to:

Answer 20

Offer DNA protection against free radicals
Protect against cancer
Decrease risk of heart disease
Reduce overall mortality

Question 21

Every food decision we make sends a message to our body.

Answer 21

TRUE

Question 22

few best practices for personal and environmental health:

Answer 22

Buy locally grown and produced foods when possible and in season.
Buy organically raised/grown foods as often as possible.
Make vegetables and beans the centerpiece of the plate, with smaller amounts of meat, eggs, and dairy used to boost flavor, taste, and nutrition.
Drink filtered tap water instead of bottled water.

Question 23

Meaningless labels:

Answer 23

“Free-range” or “Free-roaming”
“Natural” or “All natural”
“Organic seafood”
“Antibiotic free”

Question 24

Meaningful labels:

Answer 24

“Certified humane raised and handled”
“Fair-trade certified”
“Natural food certifiers”
“OneCert”
“SalmonSafe”
“Organic” or “Certified Organic”

Question 25

On the fence labels:

Answer 25

“Grass-fed”
“No antibiotics administered” or “Raised without antibiotics”
“Hormone-free” or “No hormones administered”
“No additives”
“Seafood safe”

Question 26

Habit-based coaching is better than diet-based coaching

Answer 26

TRUE

Question 27

Good nutrition should be more theoretical and not based on outcomes.

Answer 27

FALSE

Question 28

factor(s) should you take into account when deciding on a nutrition strategy?

Answer 28

Life demands
Work situation
Physical activity
Culture

Question 29

The body cannot function properly without an adequate presence of key vitamins and minerals.

Answer 29

true