Chapter 17

Question 1

Lipids

Answer 1

A group of compounds that include sterols, phospholipids as well as triglycerides (fats and oils).

Question 2

Carbohydrates

Answer 2

A neutral compound made up of hydrogen, carbon, and oxygen. Think about starches, sugars, and celluloses. Can usually be used as energy in the human body

Question 3

Protein

Answer 3

Multiple amino acids linked together by peptide bonds. Help in repairing in building bodily tissue as well as structures. Is involved in the synthesis of enzymes, hormones as well as other regulatory peptides.

Question 4

Calorie

Answer 4

A scientific unit of energy.

Question 5

Kilocalorie

Answer 5

1000 calories. The energy required to increase the temperature of 1 L of water by 1°C. When we say calories in everyday speech, we really mean kilocalories.

Question 6

Nutrition

Answer 6

The process in which we obtain the necessary amount of food for growth and health.

Question 7

Monounsaturated fatty acids

Answer 7

This type of fatty acid increases the good HDL cholesterol and they have exactly one double bond on the carbon chain. Mono refers to one.

Question 8

Polyunsaturated fats

Answer 8

increase the good cholesterol and are made up of essential fatty acids that are not produced by the human body. They have more than one double bond in the carbon chain. The word poly refers to more than one.

Question 9

Saturated fats

Answer 9

Responsible for increasing bad LDL cholesterol. Do not have a double bond in the carbon chain

Question 10

What is the duration of the post-workout window of opportunity for carbohydrate and protein ingestion?

Answer 10

90 minutes

Question 11

What are 5 nutritional guidelines for weight loss?

Answer 11

Proteins, carbohydrates, and fats spread throughout the day; choose whole grains and vegetables over refined grains and simple sugars; 4 to 6 meals per day; avoid empty calories; drink adequate water

Question 12

The sum of the processes by which an animal or plant takes in and uses food substances

Answer 12

Nutrition

Question 13

The average daily nutrient intake level that is estimated to meet the requirement of half the healthy individuals who are in a particular life stage and gender group

Answer 13

Estimated average requirement

Question 14

The average daily nutrient intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals who are in a particular life stage and gender group

Answer 14

Recommended daily allowance

Question 15

A recommended average daily nutrient intake level, based on observed approximations or estimates of nutrient intake that are assumed to be adequate for a group or groups of healthy people. Used when an RDA cannot be determined

Answer 15

adequate intake

Question 16

The highest average daily intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group. As intake increases above this level, the potential risk of adverse health effects increases

Answer 16

tolerable intake level

Question 17

Values for nutrients that provide good guidelines for what constitutes an adequate intake of a nutrient

Answer 17

Dietary reference intake

Question 18

Nonessential amino acids

Answer 18

Amino acids manufactured by the body from dietary nitrogen and fragments of carbohydrate

Question 19

Isoleucine; leucine; lysine; methionine; phenylalanine; threonine; tryptophan; valine

Answer 19

8 essential amino acids

Question 20

Complete protein

Answer 20

A food that supplies all of the essential amino acids in appropriate ratios

Question 21

A food source low or lacking in one or more of the essential amino acids

Answer 21

incomplete protein

Question 22

What are the 10 nonessential amino acids?

Answer 22

Alanine; asparagine; aspartic acid; cysteine; glutamic acid; glutamine; glycine; proline; serine; tyrosine

Question 23

What are 2 semi-essential amino acids?

Answer 23

Arginine and histidine

Question 24

Fiber

Answer 24

One of the greatest contributions made by dietary complex carbohydrate that is also associated with lower incidence of heart disease and certain types of cancer

Question 25

What are the 3 disaccharides?

Answer 25

Sucrose, lactose, maltose

Question 26

What is the ultimate nutritional limiting factor for exercise performance?

Answer 26

Carbohydrate availability

Question 27

What are 4 reasons why the body needs carbohydrates?

Answer 27

Preferred form of energy; constant need for replacement; parts of central nervous system rely exclusively on carbohydrates; efficiently burn and use fat and protein

Question 28

What are 5 things carbohydrates provide the body?

Answer 28

What are 5 things carbohydrates provide the body?Nutrition; satiety; cellular fluid balance; blood sugar levels; protein conservation

Question 29

Which fatty acids are considered to have favorable effects on blood lipid profiles and may play a role in the treatment and prevention of heart disease, hypertension, arthritis, and cancer?

Answer 29

Monounsaturated fatty acids and polyunsaturated fatty acids

Question 30

For what 5 things does the body need fat?

Answer 30

Energy; structure and membrane function; precursors to hormones; cellular signals; regulation of uptake and excretion of nutrients in cells

Question 31

What percentage of human body weight is comprised of water?

Answer 31

60%

Question 32

What 6 items decrease as a result of dehydration?

Answer 32

Blood volume; performance; blood pressure; sweat rate; cardiac output; blood flow to skin

Question 33

What 4 items increase as a result of dehydration?

Answer 33

Core temperature; heart rate; perceived exertion; use of muscle glycogen

Question 34

What 2 items are retained as a result of dehydration?

Answer 34

Water and sodium

Question 35

What amount of fluid loss will adversely affect circulatory functions and decrease performance levels?

Answer 35

2%

Question 36

What 4 bodily processes improve as a result of adequate consumption of water?

Answer 36

Endocrine gland functioning; liver function; metabolic function; body temperature regulation