Nutrition

Question 1

Substances used by living cells for their vital functions

Answer 1

Nutrients

Question 2

Compounds and food that are important and immediate source of energy

Answer 2

Carbohydrates

Question 3

The nutrient that forms a large and essential portion of the body mass, comprising cell walls, membranes, connective tissue, muscles, hormones, and blood proteins

Answer 3

Protein

Question 4

The liquid required by virtually all living creatures from any critical body functions

Answer 4

Water

Question 5

Water insoluble substances that make up fats

Answer 5

Lipids

Question 6

The breakdown of carbohydrates proteins and fats

Answer 6

Metabolism

Question 7

Excessive water loss

Answer 7

Dehydration

Question 8

A Monosaccharide or simple sugar; one of the most easily digestible carbohydrates

Answer 8

Glucose

Question 9

A polysaccharide; also called an insoluble carbohydrate or fiber

Answer 9

Cellulose

Question 10

Also known as the citric acid cycle summer: a series of reactions undergone by glucose that release its energy while converting it to carbon dioxide and water

Answer 10

Krebs cycle

Question 11

A disease that occurs when carbohydrates don’t break down properly

Answer 11

Ketosis

Question 12

Fat store in the body from excess carbohydrates

Answer 12

Glucogen

Question 13

A hormone secreted by the pancreas that drives glucose into cells where it’s metabolized and used for energy

Answer 13

Insulin

Question 14

Complex proteins that cause chemical reactions to occur in the body

Answer 14

Enzymes

Question 15

Chemical compounds made of nitrogen plus carbon, oxygen, and hydrogen, as well as other elements, link together in long chains

Answer 15

Amino acids

Question 16

Naturally occurring compounds that aren’t animal or plant

Answer 16

Minerals

Question 17

A disease in which bones are soft and deformed, resulting from a deficiency in vitamin D, calcium and phosphorus

Answer 17

Rickets

Question 18

Those vitamins that can be dissolved by fat and stored in the intestine

Answer 18

Fat-soluble vitamins

Question 19

Those vitamins that can be dissolved by water; they’re excreted daily through urine

Answer 19

Water soluble vitamins

Question 20

Consist of minerals and vitamins that are needed in small amounts but are essential for good health, production, and reproduction

Answer 20

Micronutrients

Question 21

When a mineral is lacking in the animals diet

Answer 21

Simple deficiency

Question 22

When some other dietary factor makes a mineral less available to the animal

Answer 22

Conditioned deficiency

Question 23

A substance that helps maintain the ph of body fluids by limiting acidity

Answer 23

Buffer

Question 24

A need for a vitamin that the body does not manufacture

Answer 24

Dietary requirement

Question 25

A need for a vitamin that the body manufactures

Answer 25

Physiological requirement

Question 26

Activities within the body that build, maintain, and provide energy to an organism

Answer 26

Metabolic processes

Question 27

Species having only one stomach compartment

Answer 27

Monogastric

Question 28

The production of red blood cells

Answer 28

Erythopoiesis

Question 29

The sheath that surrounds and protects delicate nerve tissue

Answer 29

MYELIN

Question 30

Fats that are involved in the transport and oxidation of fatty acids in the liver

Answer 30

Phospholipids

Question 31

A type of continuous muscle spasm that results in limb rigidity

Answer 31

Tetany

Question 32

A physiological deficiency caused by the interplay of nitrogen and potassium, interfering with magnesium uptake and causing increased magnesium excretion

Answer 32

grass tetany

Question 33

A condition that occurs when animals are deprived of salt and then have access the salty water or loose salt without access to freshwater

Answer 33

Salt toxicity

Question 34

A condition that causes a life threatening shift in the acid base balance of the blood, caused by chlorine deficiency

Answer 34

Alkalosis

Question 35

Measures how well an animal likes a food, influenced through odor, temperature, texture, nutrients, and habit

Answer 35

palatability

Question 36

Whether or not an animal will ingest enough food to meet its caloric requirements

Answer 36

Acceptability

Question 37

The nutritional need of an animal

Answer 37

true appetite

Question 38

Previous experience with food, which may result to an aversion to it

Answer 38

Learned appetite

Question 39

Energy concentration in food

Answer 39

caloric density

Question 40

The intervals between the end of an antibiotic treatment and the use of a treated animal for meat or milk production

Answer 40

Withdrawl times

Question 41

Substances that produce swelling of the thyroid gland

Answer 41

Goitrogens

Question 42

Grazing foods

Answer 42

Forages

Question 43

Feeds used for monogastric species and nonruminant herbivores that are generally low fiber and high energy

Answer 43

Concentrates

Question 44

Feed that requires no supplementation other than drinking water; also known complete rations

Answer 44

Complete feed

Question 45

Grass or other plants cut-and-dried for fodder; it's cut when green and allowed to dry to reduce the moisture content, preserve it, and prevent it from spoiling

Answer 45

Hay

Question 46

Hay harvested wet, allowed to wilt, and then placed in a silo to ferment

Answer 46

Haylage

Question 47

Green forage stored directly in a silo where it ferments; it contains more water than haylage

Answer 47

Silage

Question 48

The mixture of food stuffs supplying nourishment to an animal; also known as ration

Answer 48

Diet

Question 49

Food containing any poisonous, dangerous, putrid, filthy, decomposed, unsanitary, or diseased animal parts, or in a container of any poisonous or deleterious substances

Answer 49

Adulterated food

Question 50

A requirement on all feed packages that includes a list of nutrient ingredients

Answer 50

Guaranteed analysis

Question 51

Adding something to the whole diet to complete it, extend it, strengthen it, or make up for a deficiency

Answer 51

Supplementation

Question 52

Specific-purpose foods develop to meet differing requirements for growth, maintenance, gestation, lactation, work, old age and disease

Answer 52

Specialty feeds

Question 53

The minimum amount of energy an animals diet must provide

Answer 53

Basil energy requirement (BER)

Question 54

The good quality, complete and well balanced diet of an adult animal that is healthy, not pregnant, and not a working animal

Answer 54

Maintenance feeding

Question 55

Meet meal, meat and bone meal, and blood meal, used primarily to supplement carnivore and omnivore diets

Answer 55

Animal byproducts

Question 56

A mammal that digests plant based foods by softening them in the 1st compartment of its stomach, then regurgitating that plant matter (cud) and chewing it to further complete digestion

Answer 56

Ruminant

Question 57

Plants that inhibit iodine concentration in the thyroid

Answer 57

Goitrogenic

Question 58

Course, bulky feeds; largely indigestible material fed to species other than ruminants and horses

Answer 58

Roughage

Question 59

The weight of feed after it has been heated in a furnace to 500ﾟC or 600ﾟC

Answer 59

Ash