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Section 2 F&N > FNH Section 2 > Flashcards

FNH Section 2 Flashcards

(100 cards)

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1
Q

What is Nutrition?

A

The process by which the body takes in and uses food for growth and health.

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2
Q

Define Nutrients.

A

Substances in food that provide energy, support growth, and maintain body functions.

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3
Q

What does Nutritive Value of Food refer to?

A

The amount and type of nutrients a food contains.

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4
Q

What is Nutritional Status?

A

The condition of a person’s health based on their diet and nutrient intake.

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5
Q

What is Digestion?

A

The process of breaking down food into nutrients the body can absorb and use.

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6
Q

List the functions of food.

A
  • Provides Energy
  • Supports Growth
  • Maintains Health
  • Regulates Body Functions
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7
Q

What are the chemical elements in Carbohydrates?

A

Made of carbon (C), hydrogen (H), and oxygen (O).

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8
Q

What elements are found in Proteins?

A

Contain carbon (C), hydrogen (H), oxygen (O), and nitrogen (N).

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9
Q

What are Fats composed of?

A

Composed of carbon (C), hydrogen (H), and oxygen (O).

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10
Q

Name some elements included in Vitamins & Minerals.

A
  • Iron (Fe)
  • Calcium (Ca)
  • Potassium (K)
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11
Q

What is Malnutrition?

A

A condition caused by an imbalance in the intake of nutrients, either too little or too much, leading to poor health.

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12
Q

Define Under-nutrition.

A

When the body does not get enough nutrients, leading to deficiencies in energy, protein, or vitamins.

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13
Q

What is Over-nutrition?

A

When the body takes in more nutrients than needed, especially too many calories, leading to obesity and related diseases.

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14
Q

What are the symptoms of Vitamin A Deficiency?

A
  • Night blindness
  • Weakened immune system
  • Dry skin
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15
Q

What is Iron Deficiency associated with?

A

Iron-deficiency anemia, causing fatigue, weakness, and pale skin.

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16
Q

What are the effects of Vitamin C Deficiency?

A

Scurvy, causing bleeding gums, bruising, and poor wound healing.

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17
Q

What disease is caused by Vitamin D Deficiency?

A

Rickets in children and osteomalacia in adults.

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18
Q

What does Calcium Deficiency lead to?

A

Osteoporosis and dental issues.

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19
Q

What are the effects of Iodine Deficiency?

A

Goiter and developmental issues in children.

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20
Q

What is Beriberi?

A

A disease caused by Vitamin B1 (Thiamine) Deficiency, causing nerve damage, weakness, and heart problems.

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21
Q

What are Macro-nutrients?

A

Nutrients required by the body in large amounts and provide energy.

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22
Q

List the Macro-nutrients.

A
  • Carbohydrates
  • Proteins
  • Fats
  • Water
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23
Q

What are Micro-nutrients?

A

Nutrients required in smaller amounts but are essential for growth, development, and overall health.

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24
Q

What types of carbohydrates exist?

A
  • Simple Carbohydrates
  • Complex Carbohydrates
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25
What are Monosaccharides?
Single sugar molecules, e.g., glucose and fructose.
26
What are Disaccharides?
Two sugar molecules bonded together, e.g., sucrose and lactose.
27
Define Polysaccharides.
Long chains of sugar molecules, e.g., starch and glycogen.
28
What is Dietary Fibre?
A type of carbohydrate that the body cannot fully digest.
29
What are the two types of Dietary Fibre?
* Soluble Fibre * Insoluble Fibre
30
What is the primary function of Carbohydrates?
Provides energy.
31
What is the structure of Fats?
Made of carbon (C), hydrogen (H), and oxygen (O); basic unit is a triglyceride.
32
What is the difference between Fats and Oils?
Fats are solid at room temperature; Oils are liquid at room temperature.
33
What is LDL?
Low-Density Lipoprotein, 'bad' cholesterol that can block arteries.
34
What is HDL?
High-Density Lipoprotein, 'good' cholesterol that helps remove bad cholesterol from the body.
35
What are Saturated Fatty Acids?
Found in animal products; solid at room temperature.
36
What are Unsaturated Fatty Acids?
Found in plant-based oils; liquid at room temperature.
37
List the functions of Fats in the diet.
* Energy Storage * Protects Organs * Regulates Body Temperature * Helps Absorb Vitamins
38
What are the sources of Animal Fats?
* Butter * Cheese * Fatty meats * Eggs * Fish
39
What are the sources of Plant Fats?
* Avocados * Nuts * Seeds * Olive oil * Coconut oil
40
What is the chemical composition of Proteins?
Made up of carbon (C), hydrogen (H), oxygen (O), and nitrogen (N).
41
What distinguishes Essential Amino Acids from Non-Essential Amino Acids?
Essential Amino Acids must come from food; Non-Essential Amino Acids can be produced by the body.
42
What are High Biological Value (HBV) Proteins?
Contain all essential amino acids; found in animal sources.
43
What are Low Biological Value (LBV) Proteins?
Lack some essential amino acids; found in plant sources.
44
What is the function of Protein in the body?
* Growth and Repair * Enzyme and Hormone Production * Energy Source
45
What is the recommended daily intake of Carbohydrates?
45–65% of daily calories.
46
What is the recommended daily intake of Proteins?
10–35% of daily calories.
47
What is the recommended daily intake of Fats?
20–35% of daily calories.
48
What health condition is associated with excess carbohydrate intake?
Obesity.
49
What are the symptoms of Low Energy due to carbohydrate deficiency?
* Tiredness * Dizziness * Difficulty concentrating
50
What condition results from excessive fat intake?
Heart Disease.
51
What is Protein-Energy Malnutrition (PEM)?
Caused by a lack of protein and energy in the diet.
52
What are the symptoms of Kwashiorkor?
* Swollen belly * Thin arms and legs * Dry skin
53
What are Macrominerals?
Needed in large amounts, e.g., calcium, phosphorus, sodium.
54
What are Microminerals?
Needed in small amounts, e.g., iron, iodine, fluoride.
55
What is the function of Calcium?
Strong bones and teeth, muscle function.
56
What is the function of Iron?
Oxygen transport in blood (hemoglobin).
57
What is the role of Calcium for Babies?
Helps in bone and teeth development.
58
What is the role of Iron for Pregnant Women?
Supports increased blood volume and prevents anemia.
59
What are two sources of calcium?
Fish, milk ## Footnote Calcium is crucial for bone health and various bodily functions.
60
What are two sources of iron?
Tea, fluoridated water ## Footnote Iron is essential for oxygen transport and preventing anemia.
61
What is the role of calcium in babies?
Helps in bone and teeth development, muscle function, and nerve signaling.
62
What is the role of iron in babies?
Supports brain development, prevents anemia, and aids in oxygen transport in blood.
63
What is the role of calcium for pregnant and lactating women?
Essential for fetal bone development and prevents loss of maternal bone mass.
64
What is the role of iron for pregnant and lactating women?
Supports increased blood volume, prevents anemia, and helps in oxygen transport to the baby.
65
What is the role of calcium for young girls and women during their menstrual cycle?
Helps reduce menstrual cramps and supports strong bones.
66
What is the role of iron for young girls and women during their menstrual cycle?
Replaces blood lost during menstruation and prevents iron deficiency anemia.
67
What is the role of calcium for athletes?
Strengthens bones and muscles, reducing the risk of fractures.
68
What is the role of iron for athletes?
Improves oxygen transport, boosts stamina, and prevents fatigue.
69
What is the role of calcium for persons convalescing after major surgery?
Aids in bone healing and supports nerve function.
70
What is the role of iron for persons convalescing after major surgery?
Helps rebuild red blood cells lost during surgery and boosts recovery.
71
What is the role of calcium for strict vegetarians?
Important for bone health, as they may lack dairy sources of calcium.
72
What is the role of iron for strict vegetarians?
Needed to prevent anemia, since plant-based iron (non-heme) is less easily absorbed than animal-based iron.
73
What is a key method to conserve vitamins during pre-preparation of food?
Wash vegetables before cutting.
74
What should be avoided to minimize the loss of vitamins during pre-preparation?
Avoid peeling when possible.
75
What cooking method helps retain vitamins better than boiling?
Steaming, stir-frying, and baking.
76
What should be done to reduce exposure to oxygen while cooking?
Cover pots while cooking.
77
Which foods inhibit calcium absorption?
* Spinach * Beet greens * Whole grains * Nuts * Seeds * Caffeinated drinks * Excess sodium
78
Which foods promote calcium absorption?
* Vitamin D-rich foods * Protein-rich foods
79
Which foods inhibit iron absorption?
* Tea * Coffee * Cocoa * Whole grains * Legumes * Nuts * Dairy products
80
Which foods promote iron absorption?
* Vitamin C-rich foods * Heme iron sources * Fermented foods
81
What condition is associated with Vitamin A deficiency?
Night Blindness.
82
What condition is associated with Vitamin B1 (Thiamine) deficiency?
Beriberi.
83
What condition is associated with Vitamin C deficiency?
Scurvy.
84
What condition is associated with Vitamin D deficiency?
Retarded Growth in Children.
85
What condition is associated with calcium or Vitamin D deficiency?
Rickets.
86
What condition is associated with calcium deficiency?
Osteoporosis.
87
What condition is associated with iron deficiency?
Iron Deficiency Anemia.
88
What condition is associated with Vitamin B12 deficiency?
Pernicious Anemia.
89
What condition is associated with iodine deficiency?
Goitre.
90
What are the natural sources of water?
* Rainwater * Springs * Rivers * Lakes * Wells
91
What is one function of water in the body?
Regulates Body Temperature.
92
What is a symptom of dehydration?
Dry mouth and lips.
93
What is a symptom of constipation?
Hard, dry stools.
94
What farming practice may have higher nutrient content?
Organic Farming.
95
What can cause the loss of vitamins during transportation?
Exposure to heat, light, and air.
96
What does enrichment in food processing mean?
Nutrients lost during processing are added back.
97
What is a benefit of combining plant proteins with animal proteins?
Improves protein quality.
98
What enhances iron absorption?
Vitamin C-rich foods.
99
What inhibits calcium absorption?
High sodium intake.
100
What is a credible source of nutrition information?
Textbooks.

Section 2 F&N (1 decks)

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