Chapter 9 - Basic Nutrition Factor In Health

Question 1

Acceptable macronutrient distribution range (Amdr)

Answer 1

The range of intakesassociated with a reduced risk of chronic disease whilst still providing recommended intakes of other essential nutrients

Question 2

Adequate intake

Answer 2

The average daily nutrient intake level recommended when an RDA can’t be established

Question 3

Amino acids

Answer 3

The molecules that when joined in groups of a few dozen to hundreds, form the thousands of proteins occurring in nature

Question 4

Anaemia

Answer 4

A condition in which the blood is deficient in red blood cells, in haemoglobin, or in total volume. This may impair performance.

Question 5

Bioavailability

Answer 5

The rate at and the extent to which a nutrient is absorbed and used

Question 6

Carbohydrate

Answer 6

Macronutrient classified into 3 groups: monosaccharides, diasaccharides and polysaccharides. Body’s preferred energy source but technically not an essential nutrient. Composed of hydrogen, oxygen and carbon.

Question 7

Cholesterol

Answer 7

A waxy fat substance that is an important structural and functional component of all cell membranes. Used for production of bile salts, vitamin D and several sex hormones.

Question 8

Dietary referenc intake

Answer 8

Complete set of nutrient intakes for use when evaluating and planning diets for healthy individuals.

Question 9

Disaccharides

Answer 9

Composed of two sugar units joined together. Sucrose, lactose, maltose

Question 10

Docosahexaenoic acid (DHA)

Answer 10

An omega 3 fatty acid tied to dose dependant decrease in triglycerides and statistically significantly decrease in blood pressure. Further potential antiarrhythmic effects.

Question 11

Eicosapentaenoic acid (EPA)

Answer 11

An omega 3 fatty acid tied to dose dependant decrease in triglycerides and statistically significantly decrease in blood pressure. Further potential antiarrhythmic effects.

Question 12

Electrolytes

Answer 12

Sodium, potassium and chloride

Question 13

Estimated average requirement (EAR)

Answer 13

The average daily nutrient level considered sufficient to meet the needs of half the healthy population within each stage of life.

Question 14

Fat

Answer 14

A macronutrient. A large lipid moleculemade from an alcohol called glycerol and three fatty acids, a triglyceride

Question 15

Fibre

Answer 15

A form of complex carbs from plants that humans cannot digest. Low intake is associated with constipation, heart disease, colon cancer.

Question 16

Fructose

Answer 16

Type of monosaccharide

Question 17

Galactose

Answer 17

Type of monosaccharide

Question 18

Gluconeogensis

Answer 18

The making of glucose from a non carb source

Question 19

Glycaemic index

Answer 19

Ranking of carbs based on how quickly they can be digested and absorbed. Therefore raise blood glucose levels.

Question 20

Glycaemic load

Answer 20

The amount of carbs, in grams, in a portion of food that may impact glycaemic response.

Question 21

Glycogen

Answer 21

Stored glucose in the liver and muscles. Totals 15 grams glycogen per kg bodyweight

Question 22

Glucogenesis

Answer 22

Converting glucose to glycogen

Question 23

Glucose

Answer 23

Type of monosaccharide

Question 24

High density lipoprotein (HDL)

Answer 24

Good cholesterol. Blood fats that help transport cholesterol out of the arteries and returns it to the liver. Protective against heart disease

Question 25

Hyponatraemia

Answer 25

Low blood sodium leading to intracellular swelling. Symptoms include headaches, nausea, vomiting, muscle cramps, swollen hands and feet, restlessness, disorientation

Question 26

Lactose

Answer 26

A disaccharide. Glucose and galactose

Question 27

Low density lipoprotein (LDL)

Answer 27

Bad cholesterol. Transports cholesterol from the liver to the body tissues. Elevated levels associated with increased risk of heart disease.

Question 28

Maltose

Answer 28

A disaccharide of glucose and glucose

Question 29

Minerals

Answer 29

Contribute to the structure of bone, teeth and nails. Are a component of enzymes and perform a wide variety of metabolic functions.

Question 30

Monosaccharide

Answer 30

Single sugar molecules, glucose, fructose and galactose

Question 31

Monosaturated fats

Answer 31

Fatty acids containing one double bond

Question 32

Muscle protein synthesis

Answer 32

Process by which new muscle proteins are formed and a muscle grows or repairs ata molecular level.

Question 33

Nutrient density

Answer 33

Food based on the nutrient such ad vitamins, minerals and fibre. As well as the healthy plant based compound they provide.

Question 34

Omega 3 fatty acid alpha linolenic acid (ALA)

Answer 34

Precursor to EPA and DHA with inefficient conversion process

Question 35

Polypeptide

Answer 35

Several amino acids joined together by peptide bonds.

Question 36

Polysaccharides

Answer 36

Complex carbs with thousands of glucose units. Most common are starch, fibre and glycogen.

Question 37

Polyunsaturated fat

Answer 37

Fatty acids with 2 or more double bonds

Question 38

Protein

Answer 38

Primary structural and functional component of every cell in the human body. Used for growth and development and to build and repair cells. Serves as enzymes, transports carriers and hormones.

Question 39

Protein digestibility

Answer 39

How much of the protein nitrogen is absorbed during digestion and its ability to provide the amino acids necessary for growth, maintenance and repair.

Question 40

Protein digestibility correct amino acid score (PDCAAS)

Answer 40

Measure of protein digestibility or bioavilability that accounts for proteins ability to provide the essential amino acids necessary for the synthesis of body proteins and other metabolites. Does not account for how other compounds within the food alter the bioavailability of proteins amino acids

Question 41

Recommended dietary allowance (RDA)

Answer 41

Average daily nutrient requirement adequate for meeting the needs of most healthy people within each life stage and sex

Question 42

Saturated fats

Answer 42

Fatty acids with no double bonds and carbon molecules are saturated with hydrogen

Question 43

Sucrose

Answer 43

A disaccharide of glucose and fructose

Question 44

Tolerable upper intake level (UL)

Answer 44

The maximum average daily nutrient level not associated with any adverse health effects. Intakes above UL increase potential risk of adverse effects.