Nutrition

Question 1

What is nutrition?

Answer 1

Nutrition is all processes that are involved in the absorption, use and elimination of substances needed in order for the body to sustain itself

Question 2

Digestive system

Answer 2

The food we eat is absorbed and transformed into substances - nutrients - that our cells can use

Question 3

Respiratory system

Answer 3

Our cells need oxygen in order to use the nutrients we eat. That’s why in addition to eating we also have to breath at least 12 to 15 times a minute

Question 4

Cardiovascular system

Answer 4

Allows us to circulate the oxygen and nutrients to our cells

Question 5

Urinary System

Answer 5

Filters blood and eliminates waste

Question 6

Protein

Answer 6

Functions- build and repair cells and tissues
Provide energy

Sources- dairy products, meat, fish, eggs, nuts, legumes, tofu

Question 7

Carbohydrates

Answer 7

Functions- body’s main source of energy

Sources- monosaccharides and disaccharides: fruits, fruit juices, pastries, sweets, carbonated drinks, granulated sugar, milk

         Polysaccharides (aka starch): breads, cereal, pasta, potatoes, rice, legumes, Casanova

Question 8

Fats/ lipids

Answer 8

Fonctions- store and provide energy
Building blocks of hormones and call membranes
Protect organs and insulate the body from the cold

Sources- dairy products (except skimmed), vegetable oils, butter, fatty meats and fish, croissants, French fries, eggs, nuts

Question 9

Water

Answer 9

Fonctions- transports nutrients and waste products
Regulates body temp
Essential to numerous chemical reactions in the body
Sources- fruit and fruit juice, vegetables and vegetable juice, soups, milk, energy drinks

Question 10

Vitamins

Answer 10

Fonctions-contributing to chemical reactions
helping in energy production
helping fight off infections by strengthening the body
repairing damaged tissue
Sources- fruits, vegetables, dairy products, whole grains, eggs, liver

Question 11

Minerals

Answer 11

Fonctions- building tissues ( e.g. Bones and teeth)
maintaining fluid balance in the body
helping muscles contract
transporting oxygen in the blood
Sources- dairy products, legumes, seafood and fish, fruits, vegetables

Question 12

Food groups

Answer 12

Vegetables and fruits
Grain products
Milk and alternatives
Meat and alternatives

Question 13

What is a diet?

Answer 13

A specific eating plan, a food plan tailored to you. Depends on health (gluten free) or to lose weight

Question 14

Why do we need calories?

Answer 14

Energy

Question 15

How many calories should I consume?

Answer 15

Depends on age, sex, weight, physical activity

Question 16

Are fast food restaurants healthy?

Answer 16

Depends on what you eat

Question 17

How do we get what we need from food?

Answer 17

Body breaks it down and takes its nutrients

Question 18

Saturated fat

Answer 18

100% saturated- all bonds are occupied no more can be added
Hard to break down
85% saturated- easier to break down

Question 19

Trans fat

Answer 19

Very hard to break down, not good for u

Ex: margarine

Question 20

Metabolism

Answer 20

Term that is used to describe all chemical reactions involved in maintaining the living state of the cells and the organism

Eat less - metabolism slows down

Question 21

What is a calorie?

Answer 21

A unit of OF energy. In a nutritional sense, all types of food – whether they are fats, proteins carbs or sugars – are important sources of calories, which people need to live and function

Question 22

A joule

Answer 22

Unit used for energy

1 cal = approx 4184 J= 4.18 kj

Question 23

Caloric value

Answer 23

Carbs = 4/ gram 
Lipids = 9cals/ gran 
Proteins= 4 cals/ gram

Question 24

Recommended daily amounts

Answer 24

Carbs- 50-55% daily intake
Fats - less than 30%
Proteins- 15-20%

Question 25

Indicator for simple carbs ( glucose)

Answer 25

Fehlings reagent a and fehlings b

Question 26

Indicator for complex carbs (starch)

Answer 26

Lugols solution

Question 27

Indicator for detecting chloride

Answer 27

Silver nitrate

Question 28

Indicator for detecting proteins

Answer 28

Biuret reagent

Question 29

Indicator for detecting fats

Answer 29

Sudan IV