Unit 4

Question 1

Milk and alternative servings per day

Answer 1

Teens 3 to 4 and adults 2 to 3

Question 2

Grain products servings per day

Answer 2

6 to 8

Question 3

Vegetables and fruit servings per day

Answer 3

7 to 10

Question 4

Three basic needs for food

Answer 4

Energy, tissue growth and repair, regulation and maintenance of cellular functions

Question 5

Six classes of nutrients

Answer 5

Carbohydrates, proteins, fats, vitamins, minerals, water

Question 6

Carbohydrates

Answer 6

Preferred fuel for producing ATP, during digestion cars are broken down into simple as sugars and released into the bloodstream, main source for fuel for the brain and working muscles good sources are fruits vegetables and whole grains

Question 7

Proteins

Answer 7

Made up of 20 different amino acids, primary function of protein is gross, tissue repair, blood clotting, transportation nutrients, synthesis of enzymes, anti-bodies, hormones, hemoglobin production. Protein will be used for fuel only if not enough carbs

Question 8

Fats/lipids

Answer 8

Made up of fatty acids building blocks of fat, most energy dense and efficient of nutrients, insulates body protects internal organs

Question 9

Saturated fat

Answer 9

Bad fat known to increase low density lipolipids cholesterol, saturated with hydrogen, found in animal fats and dairy products

Question 10

Unsaturated fat

Answer 10

Good fat, one or more hydrogen Atoms missing, liquid. Found in all of oil canola oil peanuts avocados nuts seeds and fish

Question 11

Trans fats

Answer 11

Mainly artificially hydrogenated found in fast food and pastries

Question 12

Vitamins

Answer 12

Function of vitamins are varied. Assist in: normal vision, reproduction, or maintenance of skin, formation of red blood cells. Assistant energy metabolism

Question 13

Minerals

Answer 13

Elements found in foods that combined to form structures in the body example of calcium in the loans and iron in hemoglobin.

Question 14

Water

Answer 14

Second only to oxygen for sustaining life, cancer by without food greater than 30 days cancer five without water for Macs one week. During intense exercise can lose 1 to 2 L of water per hour, important for temperature regulation removal of waste products and pH balance

Question 15

Energy content of food: carbohydrates

Answer 15

1 g equals 4 kcal

Question 16

Energy content of food: protein

Answer 16

1 g equals 4 kcal

Question 17

Energy content of food: fat

Answer 17

1 g equals 9 kcal

Question 18

Energy content of food: alcohol

Answer 18

1 ounce equals 7 KCAL

Question 19

Energy calculations

Answer 19

Calories of fat divided by total calories

Question 20

Meat and alternative recommendation servings per day

Answer 20

2 to 3

Question 21

Kilocalorie

Answer 21

The amount of energy in food.

Question 22

Basal metabolic rate

Answer 22

The energy we expend to maintain our resting body functions.

Question 23

Underweight

Answer 23

Too little body fat to maintain health, weight is below standard for given height

Question 24

Overweight

Answer 24

Moderate amount of excess body fat, weight is above standard for height.

Question 25

Obese

Answer 25

Excess body fat that adversely affects health, weight is substantially greater than standard for height

Question 26

Morbid obese

Answer 26

Body weight exceeds 100% of normal, great risk for serious health consequences.

Question 27

Body mass index

Answer 27

An index which looks at the ratio between persons height and weight.

Question 28

Body composition

Answer 28

Proportion of fat and lean body mass. Provides a rough estimate of fat percentage. Methods: underwater weighing, skinfold test, bioelectrical impedance analysis- electrical current

Question 29

Fat distribution patterns

Answer 29

Consideration to the way in which fat is distributed in the body. Apple- shaped fat patterning: upper body obesity, increase risk for type 2 diabetes, heart disease. Pear- shaped fat patterning: lower body obesity, no increased risk for chronic disease.

Question 30

Waist to hip ratio

Answer 30

Measure waist circumference + the maximal hip circumference. Waist value divided by hip value

Question 31

Calculate body mass index

Answer 31

Weight in kg divided by height squared. Normal is 18.5- 24.9

Question 32

Calculate BMR

Answer 32

Males: (BW[kg] x 1 kcal/kg/h) x 24h/day

Females (BW[kg] x 0.9 kcal/kg/h) x 24h/ day