Unit 3 - Nutrition

Question 1

What are the six classes of Essential Nutrients?

Answer 1

water, protein, carbohydrates, fats, vitamins, and minerals

Question 2

Where do we receive our energy from?

Answer 2

carbohydrates, proteins, and fats

Question 3

Why are Macronutrients called macronutrients?

Answer 3

because they are the nutrients required by the human body in the greatest amounts.

Question 4

What are the macronutrients?

Answer 4

protein, carbohydrates, fats

Question 5

Why are micronutrients called micronutrients?

Answer 5

because our bodies need them in only very small amounts

Question 6

What are calories?

Answer 6

The amount of energy that can be derived from macronutrients

Question 7

How many amino acids are there?

Answer 7

20

Question 8

How many ESSENTIAL amino acids are there?

Answer 8

8

Question 9

What foods contain all 8 of the essential amino acids?

Answer 9

meat, fish, poultry and dairy (they are complete proteins)

Question 10

What are incomplete proteins and why?

Answer 10

grains, beans and nuts - they only contain a few of the essential amino acids (but they do contain higher levels of other amino acids)

Question 11

What are Carbohydrates?

Answer 11

organic compounds that provide our brain—our only truly carbohydrate- dependent organ—and body with glucose, their basic fuel

Question 12

How are carbohydrates classified?

Answer 12

according to the number and type of simple sugar units present

Question 13

What are Monosaccharides?

Answer 13

(glucose, fructose, galactose), known as simple sugars or simple carbohydrates, consist of one simple sugar unit

Question 14

What are Disaccharides?

Answer 14

sucrose, lactose, maltose, table sugar) contain two sugar units linked by a chemical bond. They must be broken down into simple sugars before our body can use them.

Question 15

What are Polysaccharides?

Answer 15

(starches and glycogen), known as complex carbohydrates, have more than 10 units of sugar, and they must also be broken down to be used.

Question 16

What are the 2 major forms of complex carbs?

Answer 16

fibre and starches

Question 17

What is dietary fibre?

Answer 17

the non-digestible form of carbohydrates occurring naturally in plant foods, such as leaves, stems, skins, seeds, and hulls.

Question 18

What is EAR?

Answer 18

Estimated Average Requirement (EAR)—the median usual intake value that is estimated to meet the requirement of half of healthy individuals.

Question 19

What is RDA?

Answer 19

Recommended Dietary Allowance (RDA)—the average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97 to 98 percent of) healthy individuals. This is a goal for individuals and is calculated from the EAR.

Question 20

What is AL?

Answer 20

Adequate Intake Level (AL)—determined by the amount of a nutrient consumed by a group of healthy people, assuming that the amount they eat is adequate to promote health and when an EAR can- not be determined

Question 21

What is UL?

Answer 21

Tolerable Upper Intake Level (UL) - the highest level of continuing daily nutrient intake that is likely to pose no risk in almost all individuals in the life- stage group for which it has been designed.

Question 22

What is AMDR?

Answer 22

Acceptable Macronutrient Distribution Range (AMDR)—the percentage range of protein, fat, and carbohydrate intakes that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients

Question 23

What is DV?

Answer 23

Daily Values (DVs). The Daily Values are based on recommendations for a healthy diet.

Question 24

What are antioxidants?

Answer 24

substances that prevent the harmful effects caused by oxidation within the body. They include Vitamins C, E, and beta carotene (a form of Vitamin A), as well as compounds such as carotenoids and flavonoids.

Question 25

What are the personal factors of eating behaviour?

Answer 25

• taste and sensory perceptions of food
• concerns about fat intake and body weight
• physiological and biological factors
• psychological factors
• lifestyle factors such as cost, time demands, and (in)convenience
• knowledge, attitudes, and beliefs

Question 26

What are the environmental factors of eating behaviour?

Answer 26

• parental influences
• social factors
• where a person eats
• mass media, marketing, and advertising

Question 27

What is Agriculture biotechnology?

Answer 27

a range of tools and processes (including traditional breeding techniques) that alter living organisms or parts of organisms to make or modify products; improve plants or animals; or develop microorganisms for specific agricultural uses

Question 28

What is Genetic engineering, genetic modification (GM), and gene splicing?

Answer 28

It involves the isolation, manipulation, and reintroduction of DNA into cells or model organisms, with the aim of introducing new characteristics or attributes.
An example of the effects of such technology is genetically altered corn that has been made resistant to certain insect pests.