Part 1 - Nutrtition

Question 1

Examples of Monosaccharides

Answer 1

Glucose
Fructose
Galactose

Question 2

Carbohydrate Percentage

Answer 2

45-65%

Question 3

Rich food sources of insoluble fibre

Answer 3

Nuts, legumes, seeds and whole grains

Question 4

Examples of low GI foods

Answer 4

Foods that have a GI of 50 or lower

Multigrain bread, oats, soy products

Question 5

Importance of daily water intake

Answer 5

Lubricates the joints
Carries nutrients around the body
Aids in digestion
Regulates temperature

Question 6

Foods high in water content

Answer 6

Fruit and vegetables - 95%

Meat - 50-60%

Question 7

Factors that affect water consumption

Answer 7

Level of activity
Stress levels
Rise of temperature

Question 8

Nutrient Density

Answer 8

The amount of nutrients in comparison to the kilojoules in food

Question 9

Energy Density

Answer 9

Amount of kilojoules per gram in food

Question 10

Non-nutrient

Answer 10

Chemicals in food not needed for growth or energy but important for health

Antibiotics
Probiotics
Phytoestrogens

Question 11

EAR

Answer 11

Estimated Average Requirement

Question 12

Protein daily intake percentage

Answer 12

15-25%

Question 13

Why are essential amino acids essential?

Answer 13

They can not be produced by the body so they must be supplied by food

Question 14

Why is protein needed in the diet?

Answer 14

Growth, maintenance and repair of cells
Secondary source of energy
Production of enzymes

Question 15

Example of two foods that are incomplete protein but together a complete protein

Answer 15

Baked beans on toast

Question 16

Why is fat important in the diet?

Answer 16

Responsible for transporting fat soluble vitamins
Insulin to retain heat
Protection of organs
Energy for bodily functions

Question 17

Difference between saturated and polyunsaturated fats

Answer 17

Saturated is full of hydrogen and is often solid at room temperature

Question 18

What is cholesterol

Answer 18

Cholesterol is essential for life
It is a part of cell structure and hormones
Carried by the blood

Question 19

What are the two types of cholesterol

Answer 19

LDL (low Density lipoprotein) bad

HDL (high density lipoprotein) good

Question 20

Function of sodium in the body

Answer 20

Assists in fluid balance in the body

Question 21

Effects of excess sodium

Answer 21

Thirst and dehydration
High blood pressure
Hypertension
Leading to higher risks of CVD

Question 22

Function of folate

Answer 22

Formation of enzymes and red blood cells, metabolism of DNA

Question 23

Rich sources of folate

Answer 23

Green leafy vegetables
Whole grain cereals
Chicken liver
Vegemite

Question 24

Why is folate important

Answer 24

Pregnant need this the most

Reduces the risk of neural tube defects in the foetus

Question 25

BMR

Answer 25

Basal Metabolic Rate

Question 26

What is BMR

Answer 26

The amount of energy that an individual needs for metabolic processes

Question 27

Iron and vitamin c

Answer 27

Vitamin C assists with the absorption of iron

Question 28

Excess of vitamin c

Answer 28

Water soluble and excess is excreted as urine

Question 29

Functions of iron

Answer 29

Formations of red blood cells Role in carrying oxygen to cells Component of enzymes

Question 30

Rich food sources of iron

Answer 30

Meat Eggs Spinach

Question 31

Main function of antioxidants

Answer 31

Act as scavengers of substances called free radicals which can cause damage to cells Part of the body's defence system against cancer, disease, and ageing illnesses

Question 32

Rich food sources of antioxidants

Answer 32

Fruits such as berries Vegetables such as tomatoes Tea and red wine

Question 33

Illnesses that may be prevented by a diet containing antioxidant rich foods

Answer 33

Cancer Heart disease Ageing

Question 34

Micronutrients that also contain antioxidants

Answer 34

Vitamins A,C and E

Question 35

Low GI food

Answer 35

Has a GI of 50 or lower

Question 36

Non-nutrient

Answer 36

Chemicals in food not needed for growth or energy but important for health

Question 37

Definition of nutrition

Answer 37

Nutrition is the intake of food in relation to the body's requirement

Question 38

Micro nutrients

Answer 38

Vitamins - fat & water soluble | Minerals - trace & major

Question 39

UI

Answer 39

Upper level of intake

Question 40

RDI

Answer 40

Recommended daily intake

Question 41

NRV

Answer 41

Nutrient reference value

Question 42

EAR

Answer 42

Estimated average requirement

Question 43

AI

Answer 43

Adequate intake

Question 44

Non-nutrients

Answer 44

Called phytochemicals Phytoestrogens Antioxidants Probiotics

Question 45

Fats/Lipids daily percentage intake

Answer 45

20-35%

Question 46

Fats/Lipids kj

Answer 46

37 Kj per gram

Question 47

Carbohydrate kj

Answer 47

16 kj per gram

Question 48

Carbohydrates daily percentage

Answer 48

45-65%

Question 49

Protein kj

Answer 49

17 kj per gram

Question 50

Protein daily percentage

Answer 50

15-25%

Question 51

Macronutrients

Answer 51

``` Carbohydrates Protein Fats Fibre Water ```