3.1 Flashcards

(26 cards)

1
Q

How do you make sure your body gets the right amount of all seven nutrients it needs?

A

You have to eat a variety of foods in a balanced diet

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2
Q

What is a nutritionist

A

A person who advises people on what food to eat and in which amounts to have a balanced diet

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3
Q

What is the schijf van vijf?

A

A chart to help the people in the Netherlands choose foods that contain all nutrients needed to stay healthy

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4
Q

When do you belong to a food group

A

When you contain the same types of nutrients

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5
Q

What is the Eatwell guide?

A

It helps you get a balance of healthier and more sustainable food. It shows how much you eat should overall come from each food group

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6
Q

What message do all foot guides share?

A

To drink enough water or low fat sugar free drinks
Eat at least five portions vegetables or fruits
Limit your sugar, salt and fat intake

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7
Q

The amount of food you should eat to stay healthy depends on your?

A

Your age, gender, body size and activity level

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8
Q

What are the indicators for bmi

A

Many muscles weight a lot, which means your heavier and a high bmi, but that doesn’t mean your overweight and depending on your life stage

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9
Q

What is body mass index

A

Looking at someone’s ideal weight by combining their weight and height

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10
Q

What is a formula to calculate your bmi

A

Your weight in kg divided by your height in metres squared

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11
Q

When are you obese and underweight etc

A

With a bmi lower that 18,5 underweight
18,5-25 is healthy
25-31 is overweight
31> obese

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12
Q

Your body processes food in four different stages, what is the first one

A

Ingestion, is getting the food inside your mouth

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13
Q

What is the second stage of processing food

A

Digestion, it’s for carbohydrates, fats and proteins they must be broken down into very small particles before they can enter your bloodstream and reach your cells

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14
Q

What is absorption

A

It’s the process of getting small food particles into your blood stream

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15
Q

Why do vitamins, minerals and water do not need to be digested?

A

They already consist of very small particles that can quickly pass into your bloodstream and reach your cells

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16
Q

What is mechanical digestion?

A

When your cheek and tongue move the food between your teeth and chew it into smaller parts/splitting up the nutrients in smaller groups

17
Q

What is chemical digestion

A

The second step of digestion, the smal food parts are changed into even smaller food parts

18
Q

What makes you help swallow food and what is it’s function

A

It’s saliva, it contains enzymes

19
Q

What is an enzyme?

A

A protein that speeds up the chemical breakdown of carbohydrates, proteins and fats in your mouth and intestines

20
Q

What is Amylase

A

It’s an enzyme produced by salivary glands near your mouth, they help break down large chains of starch

21
Q

What are protease enzymes?

A

Enzymes in your stomach that break down large proteins into amino acids

22
Q

What does the enzyme lipase?

A

It breaks down fats into fatty acids and glycerol in the intestines

23
Q

What are the final products of digestion?

A

Glucose, amino acids, fatty acids, glycerol, water, vitamins and minerals

24
Q

What can enzymes do because of their shape

A

They can bind to a specific nutrient that needs to be broken down and create new substances that go their separate ways

25
At which optimum temperature are our enzymes function the best? And what is that
It’s the temperature at which an enzyme is the most active, it’s 37,5 degrees
26
What it the best ph level for a enzyme and what is that
It’s the ph at which an enzyme is most active, it’s 7 ph