Basic Concepts

Question 1

is the study of food in relation to health of an individual, community or society and the process through which is food is used to sustain life and growth

Answer 1

Nutrition

Question 2

Is the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease and the processes by which an organism
ingests
digests
absorbs
transports
utilizes
excretes food substances

Answer 2

nutrition

Question 3

is the combination of processes by which a living organism receives and utilize materials or substances needed for the maintainance of its functions and for growth and renewal of its components

Answer 3

Nutrition

Question 4

Is the science of the processes by which the body uses food for energy, maintenance and growth.

Answer 4

nutrition

Question 5

is any substance, organic or inorganic, when ingested or eaten noursihes the body by
1. building and repairing tissues
2. supplying heat and energy
3. and regulation bodily process

Answer 5

Food

Question 6

Includes articles used as drink or food and the articles used for component of such (FDA)

Answer 6

Food

Question 7

what are the qualities of food?

Answer 7

1. it is safe to eat
2. nourishing or nutritious
3. palatability factors satisfy the customer
4. it has satiety value
5. it offers variety and planned within the socio-economic context
6. it is free from toxic agents

Question 8

Is a chemical component needed by the body for one or more of three general functions

Answer 8

nutrient

Question 9

What are the three general functions of nutrient?

Answer 9

to provide energy
to build and repair tissues
to regulate life processes

Question 10

Is a chemical substance thar is present in food and needed by the body

Answer 10

nutrient

Question 11

Include the energy nutrientes carbohydrates, fat and proteins

Answer 11

macronutrient

Question 12

include:
1. vitamins
2. minerals
3. water

Answer 12

micronutrient

Question 13

is one that has a high proportion of micronutrients in relation to the macronutrients

Answer 13

nutrient dense food

Question 14

Implies appropriate intake of the macronutrients - carbohydrates, proteins and fats - and
the various vitamins and minerals (micronutrients)

Answer 14

good nutritional status

Question 15

Is a state in which a prolonged lack of one or more nutrients retards physical development or causes the appearance of specific clinical conditions (anemia, goiter, rickets, etc.)

Answer 15

malnutrition or poor nutritional status

Question 16

Means that a person is receiving and using the essential nutrients to maintain health and
well-being at the highest possible level.

Answer 16

optimal nutrition

Question 17

is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity (WHO)

Answer 17

health

Question 18

give example of fat

Answer 18

linoleic acid

Question 19

Nutrient may be classified according to:

Answer 19

1. function
2. Chemical properties
3. essentiality
4. concentration

Question 20

What are the functions of nutrient?

Answer 20

body building
regulatory
furnish energy

Question 21

they form tissues or are structural components of the body

Answer 21

body building

Question 22

is the most abundant in the body -accounting for about 2/3 of body weight

Answer 22

water

Question 23

constitutes about one-fifth or 20%

Answer 23

protein

Question 24

constitutes 4% of the body weight

Answer 24

minerals

Question 25

amount less than one pound or about 1/3 kg or 1%

Answer 25

carbohydrates

Question 26

they maintain normal physiologic processes they maintain homeostasis of body fluids and expedite processes

Answer 26

regulatory

Question 27

What are the 6 groups of nutrients

Answer 27

water minerals vitamins fats carbohydrate protein

Question 28

are carbohydrates, fats and protein they are sometimes referred to as the “fuels nutrients”

Answer 28

furnish energy

Question 29

chemical nature nutrients are either:

Answer 29

organic inorganic

Question 30

Are those carbon-containing compound with the exception of carbonate and cynadine

Answer 30

organic substance

Question 31

these are the minerals and water

Answer 31

inorganic substance

Question 32

A nutrient that performs one function is equally as essential as another nutrient with all 3 functions

Answer 32

essentiality

Question 33

alll persons need the same kinds of nutrients, but the amounts vary according to factors like age, sex, body size, physical activity, state of health and specific physiological conditions.

Answer 33

concentration

Question 34

the concentration in the body should be above 50 parts per million or above 0.005 percent of body weight

Answer 34

macronutrients

Question 35

the concentration in the body should be above ______ of body weight

Answer 35

50 ppm or above 0.005 % of the body weight

Question 36

include all vitamins and the trace mineral, which is measured in milligrams or fractions

Answer 36

micronutrients

Question 37

Are organic catalysts that are protein in nature are produced by living cells

Answer 37

enzymes

Question 38

an enzyme system is composed of the protein part called 1. 2. which is sometimes called 3.

Answer 38

apoenzyme or cofactor activator or coenzyme

Question 39

Are organic substances produced by special cells of the body which are discharged into the blood to be circulated and brought to specific organs or tissues that are remote for the source or point of manufacture

Answer 39

Hormones

Question 40

is a state of the body that is a deviation from the normal or usual well-feeling and its perception is biological or psychological

Answer 40

illness

Question 41

The combined science and art of regulating the planning, preparing and serving of meals to individuals of groups under various of health and disease according to the principles of nutrition and management with due consideration to economic, social, cultural, and psychological factors (RA 2674)

Answer 41

Dietetics

Question 42

refers primarily to the therapeutic and food service aspects of the delivery of nutritional services in hospitals and other health care institutions (PD 1286)

Answer 42

Dietetics