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BPK 140 > Unit 7 Personal nutriton > Flashcards

Unit 7 Personal nutriton Flashcards

1
Q

what is nutrition

A

the act or process of nourishing or being nourished

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2
Q

what is digestion

A

the breakdown of food into nutrients that are small enough the be absorbed into the blood

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3
Q

what determines the nutrient composition of your diet

A

the food and drinks you consume regularly

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4
Q

what happens to calories consumed in excess of the body’s needs

A

it is converted to fat and stored

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5
Q

what is protein used for in the body

A

to form important parts of muscles, bones, blood, enzymes, some hormones and cell membranes

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6
Q

what are major sources of protein

A

meat, fish, poultry, eggs, milk products and nuts

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7
Q

what is the function of carbohydrates in the body

A

supply energy to cells in brain, nervous system, and blood

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8
Q

what are the major sources of carbohydrates

A

grains, fruits, vegetables, and milk

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9
Q

what is the function of fats In the body

A

supply energy; insulate, support, and cushion organs

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10
Q

what is the major sources of fats

A

animal foods, grains, nuts, seeds, fish, and vegetables

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11
Q

what is the use of vitamins in the body

A

to promote specific chemical reactions within cells

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12
Q

what the major sources of vitamins

A

fruits, vegetables, and grains

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13
Q

what is the function of minerals

A

to help regulate body functions; aid in growth and maintenance of body tissue

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14
Q

what is the function of water for the body

A

provides medium for chemical reactions; transports chemicals; regulates temperature, and removes waste products

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15
Q

what is protein the basic framework for

A

muscles, bones, blood, hair and fingernails

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16
Q

what is protein critical for

A

growth and repair

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17
Q

what are proteins made of

A

combinations of 20 amino acids

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18
Q

how many amino acids are essential

A

nine

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19
Q

what are complete proteins

A

proteins that contain all 9 essential amino acids

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20
Q

what are examples of complete proteins

A

meat, poultry, fish, and soy

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21
Q

what is the main fuel source during rest

A

lipids

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22
Q

what do lipids carry

A

fat -soluble vitamins (A,D,E,K)

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23
Q

what do lipid do for organs

A

protects them from injury

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24
Q

how is excess lipids stored

A

as triglycerides

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25
Q

describe unsaturated fats

A

liquid at room tempature, and is healthier

26
Q

describe saturated fats

A

solid at room temperature, and is less healthy

27
Q

describe trans fats

A

synthetic unsaturated fat, and is very unhealthy

28
Q

what are simple carbs

A

carbs with 1 or 2 sugar units

29
Q

what are examples of simple carbs

A

table sugar, fruit, and milk

30
Q

what is a complex carb

A

longer chains of sugar units

31
Q

what are examples of complex carbs

A

grains, cereals, vegetables, and beans

32
Q

what are simple carbs likely to produce

A

hyperglycaemia

33
Q

what is the function of complex carbs

A

they help regulate blood glucose and promote fullness

34
Q

what is fibre

A

a complex plant carb we cannot digest

35
Q

what does fibre promote

A

regularity and heart health

36
Q

what are vitamins

A

organic compounds

37
Q

what is the use of vitamins

A

they help regulate body growth, maintain tissue, and release energy from foods

38
Q

what is the use of minerals

A

they help build bones and teeth, and aid in muscle function

39
Q

what are examples of vitamins

A

A,D,E,K, thiamine, niacin, and folate

40
Q

what are examples of minerals

A

sodium, potassium, calcium, chloride, and iron

41
Q

what is the use of antioxidants

A

they prevent harmful effects caused by oxidation in the body or exposure to certain environmental factors

42
Q

what are phytochemical

A

compounds found in plants

43
Q

what are phytochemical associated with

A

decrease risk of heart disease, certain cancers, type 2 diabetes and stroke

44
Q

what are the functions of water in the body

A

carries nutrients, maintains temperature, lubricates joints, aids digestions, removes waste, and sweat to cool the body

45
Q

what does DRI stand for

A

dietary reference intake

46
Q

what is DRI

A

reference values for the amount of energy, nutrients and other food components that are necessary to reduce chronic disease risk

47
Q

what does RDA stand for

A

recommended dietary allowance

48
Q

what is RDA

A

average daily level of intake sufficient to meet the nutrient requirements of nearly all healthy individuals

49
Q

what does nutrient dense foods include

A

complex carbs, lean protein, healthy fats, vitamins and minerals

50
Q

what are empty calories

A

food that is low in nutrients and high in sugar

51
Q

what is the function of a calcium supplement

A

it decreases risk of osteoporosis

52
Q

what is the function of an iron supplement

A

to treat anemia

53
Q

what are the key themes of the Canadian food guide

A

variety, accessibility, cultural relevance, and availability

54
Q

what does soluble fibre sources help with

A

lowering blood cholesterol

55
Q

what does insoluble fibre sources help with

A

maintaining regularity

56
Q

what is a vegan diet

A

no animal products

57
Q

what is a lacto-vegetarian diet

A

milk only for milk products

58
Q

what is a lacto-ovo-vegetarian diet

A

milk and eggs only for animal products

59
Q

what is a semi-vegetarian diet

A

fish only for animal products

60
Q

what are the main steps for protecting against food borne illnesses

A

clean, separate, cook to a safe temperature, and chill

BPK 140 (13 decks)

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