energy

Question 1

macronutrients

Answer 1

lipids, carbohydrates, water, and protein

Question 2

micronutrients

Answer 2

vitamins and minerals

Question 3

chemical composition

Answer 3

CH2O

Question 4

explain how glucose molecules can combine to form disaccharides and polysaccharides

Answer 4

condensation reaction - the linking of a monosaccharide to another monosaccharide, disaccharide, or polysaccharide by the removal of a water molecule

Question 5

saturated fats

Answer 5

no double bonds between the individual carbon atoms of the fatty acid chain. Saturated fats originate from animal sources, for example, meat, poultry, full-fat dairy products

Question 6

unsaturated fats

Answer 6

one or more double bonds between carbon atoms within the fatty acid chain. originate from plant based foods like avocados and peanuts

Question 7

essential amino acids

Answer 7

cannot be synthesized by the human body and must be obtained by diet

Question 8

non-essential amino acids

Answer 8

can be synthesized by body

Question 9

current recommendations for a healthy diet

Question 10

approximate energy content per 100 g of carb, lipid, and protein

Answer 10

carb - 1760 kj
lipid - 4000 kj
protein - 1720 kj

Question 11

diet between endurance and non-endurance

Answer 11

endurance must have higher amounts of carbs, and protein an fat intake is slightly higher

Question 12

major dietary fats

Answer 12

triglycerides, phospholipids, and sterols

Question 13

which dietary fat is most prevalent

Answer 13

triglycerides (95%), one molecules of glycerol and three molecules of fatty acids

Question 14

glycerol and triglycerides

Answer 14

combine through condensation reaction, glycerol and 3 fatty acids to make triglycerides

Question 15

different fatty acids

Answer 15

saturated, unsaturated, and polyunsaturated

Question 16

saturated

Answer 16

max amount of hydrogen, four on each carbon, no double bonds

Question 17

unsaturated

Answer 17

hydrogen atoms are missing, there are double bonds between carbons to make it unsaturated

Question 18

monosaturated

Answer 18

A single double bond in the carbon chain.

Question 19

polyunsaturated

Answer 19

Multiple double bonds between carbons

Question 20

omega 3

Answer 20

The first double bond is located between on third carbon atom on the methyl end, fish and flaxseed

Question 21

omega 6

Answer 21

The first double bond is on the 6th carbon from the methyl end, veggie oils/nuts/seeds

Question 22

hydrogenated fats

Answer 22

Hydrogenation is a process in which a liquid unsaturated fat is turned into a solid fat by adding hydrogen, making it into a trans fat

Question 23

proteins

Answer 23

second most abundant

Question 24

amino acids

Answer 24

amino acids are organic (carbon based) compounds that combine to form proteins.

Question 25

chemical comp of amino acid

Answer 25

On one end there is an Amine group, the other end there is a Carboxylic Acid group, in the center is a Carbon with a Hydrogen on one side and a Carbon Chain on the other.

Question 26

protein-rich foods

Answer 26

Meat, fish, milk, dairy products, eggs, pulses ( beans, lentils and peas) and cereals all contain protein.

Question 27

essential amino acids

Answer 27

valine, leucine, phenylanine,

Question 28

protein

Answer 28

structural: Muscles, bones, skin and cells
Transport/Communication: Plasma proteins, hormones, receptors and neurotransmitters.
Protective: Antibodies, mucus, anti-inflammatory proteins.
Enzymatic: Digestion, metabolic pathways, O2 and CO2 transport.

Question 29

protein deficiency

Answer 29

Lack of protein can cause:
- Impairment of growth and development
- Disease
- Death

Question 30

outside cells, water does

Answer 30

Transport of nutrients, metabolites, waste products, hormones, and respiratory gases
Thermoregulation (sweat) and excretion (urine, feces)
Cell-Cell and Cell-Environment communication
Lubrication of joints and sliding filaments

Question 31

micronutrients - vitamins

Answer 31

Regulate the process of energy release from food
Are important cofactors in various chemical reactions

Question 32

types of vitamins

Answer 32

water-soluble and fat soluble

Question 33

water-soluble

Answer 33

Vitamin C and B vitamins

Question 34

fat-soluble

Answer 34

Vitamins E, D, A, K

Question 35

minerals

Answer 35

Minerals are 4% of body mass

When ingesting, they are taken in amounts of grams and milligrams per day

Question 36

trace elements

Answer 36

Trace elements make up 0.001% of body mass

When ingesting, they are taken in amounts of milligrams and micrograms per day

Question 37

essential minerals

Answer 37

calcium, chloride, magnesium

Question 38

essential trace elements

Answer 38

iron, iodine, fluoride