Les 7: Voeding & leefstijl

Question 1

Biopsychosocial Model

Answer 1

A model that focuses not only on biomedical aspects but also on psychological and social factors that play a significant role in health.

Question 2

Basal Metabolic Rate (BMR)

Answer 2

The basic energy requirement needed to sustain life at rest.

Question 3

Calorie

Answer 3

A unit of energy that measures the energy food contains. One calorie is the amount of energy needed to raise the temperature of 1 gram of water by 1 degree Celsius.

Question 4

Caloric Density

Answer 4

The number of calories per volume unit of food.

Question 5

Proteins

Answer 5

Amino acids that are essential building blocks of the body.

Question 6

Energy Balance

Answer 6

The relationship between the calories consumed and the calories expended. Maintaining weight requires consuming and burning equal calories; weight loss requires burning more than consumed, and weight gain occurs when more calories are consumed than burned.

Question 7

Simple Carbohydrates

Answer 7

Processed, refined products stripped of fibers and micronutrients, often consisting of single sugar molecules or short chains.

Question 8

Complex Carbohydrates

Answer 8

There are two types of carbohydrates: simple and complex. Simple carbs are short molecule chains. Complex carbs are longer chains

Question 9

Quality (regarding nutrition)

Answer 9

The amount of essential and valuable nutrients contained in a food item.

Question 10

Quantity (regarding nutrition)

Answer 10

A measure of the amount of calories in food.

Question 11

Macronutrients

Answer 11

Major components of food such as proteins, fats, carbohydrates (and sometimes fibers, alcohol).

Question 12

MET Value

Answer 12

Metabolic equivalent of task. Exercise capacity is based on metabolic equivalents (MET) achieved, (one MET is defined as 3.5 mL O2 uptake/kg per min, which is the resting oxygen uptake in a sitting position). Less than 5 METS is poor, 5–8 METS is fair, 9–11 METS is good, and 12 METS or more is excellent.

Question 13

Micronutrients

Answer 13

Minor components of food such as vitamins, minerals, and trace elements.

Question 14

Minerals

Answer 14

Calcium: Bone health, muscle function, nerve signaling. Phosphorus: Bones, teeth, metabolism of carbs and fats. Potassium: Muscle contractions, nerve signals, fluid balance. Sodium: Fluid balance, nerve signaling, muscle contractions. Magnesium: Over 300 enzyme reactions including energy creation, muscle movement. Iron: Oxygen transport in blood. Zinc: Immune function, wound healing, DNA synthesis. Copper: Red blood cell formation, immune function. Iodine: Thyroid function, metabolism regulation. Selenium: Antioxidant, thyroid function, DNA production. Manganese: Connective tissue, bone formation, metabolism. Chromium: Blood sugar control. Fluoride: Bone, dental health. Essential for overall health, metabolism, and body function.

Question 15

Non Exercise Activity Thermogenesis (NEAT)

Answer 15

The energy expenditure from all physical movements, both conscious and unconscious, that occur outside of exercise.

Question 16

Thermic Effect of Food (TEF)

Answer 16

The amount of energy required to digest, absorb, and assimilate food in the body for use or storage.

Question 17

Fatty Acids

Answer 17

Oils and fats. A macronutrient high in energy content, playing vital roles in the body beyond providing energy.

Question 18

Vitamins

Answer 18

Often function as coenzymes, meaning they can have many different roles but always play a crucial and active part in our functioning.

Question 19

Dietary Fibers

Answer 19

Mini plant particles not digested in the small intestine. Fibers come from plant cell walls and are found in plant-based products like whole grains, vegetables, and fruits.