Chapter 17 Nutrition

Question 1

nutrition

Answer 1

the process by which a living organism assimilates food and uses it for growth and repair of tissues

Question 2

calorie (lower case c)

Answer 2

the amount of heat energy required to raise the temperature of one gram of water by one degrees celsius

Question 3

Calorie (upper case C)

Answer 3

the common unit of expression of energy equal to 1000 calories; the amount of heat required to raise the temperature of one kilogram or liter of water by one degree celsius

Question 4

Kilocalorie

Answer 4

the scientific unit of expression of energy equal to 1000 calories; the amount of heat energy required to raise the temperature of one kilogram or liter of water by one degree celsius

Question 5

protein

Answer 5

amino acids linked by peptide bonds

Question 6

carbohydrates

Answer 6

neutral compounds of carbon, hydrogen, and oxygen (such as sugars, starches, and cellulose which make up a large portion of animal foods

Question 7

Lipid

Answer 7

a group of compounds that include triglycerides (fats and oils) phospholipids, and sterols

Question 8

3 processes that determine daily energy needs

Answer 8

resting metabolic rate (RMR), the thermic effect of

food (TEF), and energy expended during physical activity.

Question 9

RMR

Answer 9

RMR is the amount of energy that a person’s body expends if they laid
completely at rest all day with no exercise, the amount of energy required for necessary bodily
functions such as breathing, blood circulation, and a working brain. This can account for around 70% of the daily
energy requirements for a sedentary person

Question 10

The more body mass a person has, the _____ their RMR will be to
support that additional mass

Answer 10

higher

Question 11

simple way to loosely estimate RMR is multiple a person’s weight by ____

Answer 11

10

Question 12

thermic effect of food ____ % of daily energy expenditure

Answer 12

Approximately 6-10% of daily energy expenditure comes simply from the act of mechanically breaking down
food for use.

Question 13

rough estimate of total energy expenditure in a day

Answer 13

To estimate
total energy expenditure for a day, a person’s RMR is multiplied by a factor of 1.2 to 2.1 depending on how active
the person was during the day. Very light activity would be a factor of 1.2, while a day of heavy activity would call for
multiplying the RMR by 2.1.

Question 14

triglycerides

Answer 14

Triglycerides are three fatty acids connected by a glycerol backbone.

Question 15

uses of fats

Answer 15

They are also essential for cellular
structure and function, hormone production, insulating the body, and the transport and absorption of many
micronutrients including fat-soluble vitamins A, D, E, and K

Question 16

___% of daily calories should come from fat

Answer 16

20-35

Question 17

Approximately ____% of the human body by

weight is water

Answer 17

60

Question 18

effects of dehydration

Answer 18

It decreases blood volume,
performance, blood pressure, sweating rate (cooling), cardiac output, and blood flow to the skin, and increases core
temperature, water retention, heart rate, sodium retention, use of muscle glycogen, and perceived exertion.

Question 19

TEE

Answer 19

total energy expenditure, total amount of calories we expend in a day

Question 20

TEF

Answer 20

thermic effect of food

Question 21

it takes approximately ___ amino acids to make a protein

Answer 21

20

Question 22

limiting factor of protein

Answer 22

The amino acid that is missing or in the smallest amount is called the limiting factor of that protein.

Question 23

monosaccharides

Answer 23

glucose, galactose, fructose

Question 24

disaccharides

Answer 24

sucrose, lactose, maltose

Question 25

polysaccharides

Answer 25

starches

Question 26

glycemic index GI

Answer 26

The rate at which a carbohydrate raises blood sugar, blood glucose levels, and in turn, the rate in which insulin increases, which signals carbohydrates to be stored as glycogen in the muscle and liver, is called the glycemic index or GI.

Question 27

blocker supplements

Answer 27

These pills and supplements promise easy weight loss while still eating whatever you want. These supplements work to actually hinder essential processes of digestion and metabolism.

Question 28

deaminated

Answer 28

stripped of the amine group

Question 29

PER

Answer 29

protein efficiency ratio

Question 30

NPU

Answer 30

net protein utilization

Question 31

BV

Answer 31

biological value

Question 32

carbohydrate classifications

Answer 32

sugars (simple) starches (complex) and fiber

Question 33

monosaccharide

Answer 33

single sugar unit, many of which are connected to make
starches (the storage form of carbohydrates in plants) and glycogen (the storage form
of carbohydrates in humans). Monosaccharides include glucose (commonly referred to
as blood sugar), fructose (or fruit sugar), and galactose

Question 34

disaccharides

Answer 34

(two sugar units)
include sucrose (or common sugar), lactose (or milk sugar), and maltose

Question 35

polysaccharides

Answer 35

are long chains of monosaccharide units linked together and found
in foods that contain starch and fi ber.

Question 36

essential fatty acids

Answer 36

or fats that cannot be manufactured by the body but are essential for proper health and functioning

Question 37

CCK

Answer 37

a hormone that signals satiety

Question 38

MCT

Answer 38

medium chain triglycerides