Nutrition and Food Security

Question 1

the science that interprets the interaction of
nutrients and other substances food in relation
to maintenance, growth, reproduction, health
and disease of an organism.

Answer 1

NUTRITION

Question 2

carbohydrates, fats, proteins, fibers, and
water. what classification of essential nutrients?

Answer 2

Macronutrients

Question 3

minerals and vitamins. what classification of essential nutrients?

Answer 3

Micronutrients

Question 4

consumed in mainly large amount

Answer 4

Macronutrients

Question 5

required mostly small in amount

Answer 5

Micronutrients

Question 6

foods that contain a lot of protein/ or rich in protein

Answer 6

BODY- BUILDING FOODS/ GROWING FOODS

Question 7

contain a lot of fat and carbohydrates

Answer 7

ENERGY- GIVING FOODS

Question 8

most important, rich with vitamins or minerals

Answer 8

PROTECTIVE FOODS

Question 9

energy- giving foods

Answer 9

CARBOHYDRATES

Question 10

provide energy in the form of calories that the body
needs to be able to work, and to support other
functions

Answer 10

CARBOHYDRATES

Question 11

usually in the form of glucose

Answer 11

CARBOHYDRATES

Question 12

usually stored in the muscles and the liver

Answer 12

CARBOHYDRATES

Question 13

For growth and immune functions

Answer 13

PROTEINS

Question 14

play an important role in making essential hormones
and enzymes, in tissue repair, preserving lean muscle
mass, and supplying energy in times when
carbohydrates are not available.

Answer 14

PROTEINS

Question 15

not good for a person’s health.

Answer 15

Saturated fats

Question 16

healthy fats

Answer 16

Unsaturated fats

Question 17

concentrated sources of energy and so are important nutrients for young children who needs a lot of energy rich food

Answer 17

FATS AND
OILS

Question 18

make meals a lot more tasty

Answer 18

FATS AND
OILS

Question 19

For the body to make cells and fluids such as tears, digestive juices
and breastmilk

Answer 19

WATER

Question 20

For the body to make sweat for cooling itself

Answer 20

WATER

Question 21

For essential body processes

Answer 21

WATER

Question 22

For keeping the lining of the mouth, intestine, eyelids and lungs
wet and healthy

Answer 22

WATER

Question 23

For the production of urine

Answer 23

WATER

Question 24

we cannot live without this for more than a few days. adult needs 2-3 liters of water each day

Answer 24

WATER

Question 24

makes food bulky or bigger this can help a person who is overweight to eat less food

Answer 24

FIBER

Question 25

a mixture of different carbohydrates which are not digested like other nutrients but pass through the gut nearly unchanged

Answer 25

FIBER

Question 26

makes the feces soft and bulky

Answer 26

FIBER

Question 27

slows the absorption of nutrients

Answer 27

FIBER

Question 28

Vitamin A

Answer 28

Retinol

Question 29

Vitamin C

Answer 29

Ascorbic Acid

Question 30

Vitamin D

Answer 30

Calcitriol

Question 31

Vitamin E

Answer 31

Tocopherol

Question 32

substances that people need to ensure the health of your tissues and sub skeletons

Answer 32

MINERALS

Question 33

Transports oxygen around the body. Important for immune system function

Answer 33

Iron

Question 34

Essential for strong, healthy bones and teeth. Important mineral for heart function

Answer 34

Calcium

Question 35

Helps conduct nerve impulses, is vital for muscle contraction, helps maintain normal heart rhythm and regulates fluid balance

Answer 35

Potassium

Question 36

Important for growth, immune and sensory system function and wound healing

Answer 36

Zinc

Question 37

Important for structure of bones and teeth, transmission of nerve impulses and muscle contraction

Answer 37

Magnesium

Question 38

Important for fluid and electrolyte balance, nutrient uptake and the maintenance of a normal hearth rhythm

Answer 38

Sodium

Question 39

Essential for normal thyroid gland function - controls growth, brain development and metabolism (rate at which we burn energy)

Answer 39

Iodine

Question 40

Acts as an antioxidant to help protect body from damage. Helps regulate blood pressure nd healthy immune system function

Answer 40

Selenium

Question 41

Helps to protect teeth from dental caries

Answer 41

Fluoride

Question 42

How much serving do you need for vegetables, fruits and salads

Answer 42

5-7 servings

Question 43

How much serving do you need for whole meal cereals and breads, potatoes, pasta and rice

Answer 43

3-5 servings

Question 44

How much serving do you need for milk, yogurt and cheese

Answer 44

3-4 servings

Question 45

How much serving do you need for meat, poultry, fish, eggs, beans and nuts

Answer 45

2-3 servings

Question 46

How much serving do you need for fats, spreads and oils

Answer 46

in very small amounts

Question 47

a state of nutrition in which a deficiency or excess of energy, protein and other nutrients causes measurable adverse effects on tissue/body form and function and clinical outcome.

Answer 47

MALNUTRITION

Question 48

indicator for low risk of malnutrition

Answer 48

0

Question 49

indicator for medium risk of malnutrition

Answer 49

1

Question 50

indicator for high risk of malnutrition

Answer 50

>2

Question 51

Recommendations include ongoing screening at the hospital and at home.

Answer 51

Low Risk

Question 52

The person may undergo observation, his/her dietary intake will be documented for 3 days, and he/she will receive ongoing screening.

Answer 52

Medium Risk

Question 53

The person will need treatment from a nutritionist and possibly other specialists, and he/she will undergo ongoing care.

Answer 53

High Risk

Question 54

a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.

Answer 54

FOOD SAFETY

Question 55

limited or uncertain ability tot acquire acceptable foods

Answer 55

food insecurity

Question 56

the availability at all times of adequate world food supplies of basic foodstuffs to sustain a steady expansion of food consumption and to offset fluctuations in production and prices

Answer 56

FOOD SECURITY