HKR 2600 FINAL EXAM QUESTIONS AND ANSWERS | LATEST UPDATE
Nutrition The study of how food nourishes the body
Food Any substance the body can take in and assimilate; a source of nutrients
Diet The food and beverages a person usually eats and drinks
nutrient deficiencies, nutrient imbalances, nutrient Malnutrition includes
excesses
- coming and other tobacco use Two lifestyle habits that have a stronger inference oolong term health than dietary
- excessive alcohol consumption choices:
Genome The full complement of genetic material in the chromosomes of a cell
DNA The molecule that encodes genetic information in its structure
Nutritional genomics the science of how nutrients affect the activities of genes and how genes affect
the activity of nutrients
tobacco use, substance abuse, physical activity, sleep, Other factors that effect health
stress, conditions at home and work
energy the capacity to do work (measured in calories or kilojoules)
Nutrients Components of food required for the body's functioning
, roles of nutrients Provide energy
Building material Maintenance and repair
Support growth
water, carbohydrates, fat, protein, vitamins, minerals 6 categories of nutrients:
Essential Nutrients nutrients that the cannot make, or cannot make fast enough, from other raw
materials (must be obtained from food)
water, a form of carbs, some lipids, some parts of protein, What are the essential nutrients?
vitamins, minerals
Elemental diet composed of purified ingredients of known chemical composition; intended to
supply all essential nutrients to people who cannot eat foods
Non-nutrients Compounds other than the six nutrients present in food that have biological
activity in the body
Phytochemicals Non-nutrient compounds that confer colour, taste, and other characteristics on
food
basic foods milk and milk products; meats and similar foods, such as fish and poultry;
vegetables, including dried beans and peas; fruits and grains. These foods are
generally considered to form the basis of a nutritious diet. Also called whole
foods
enriched foods foods to which nutrients have been added
fast foods restaurant foods that are available within minutes after customers order them
functional foods a term that reflects an attempt ti define as a group the foods known to possess
nutrients or non nutrients that might lend protection against diseases
natural foods a term that has no legal definition but is often used to imply wholesomeness
nutraceutical A term used to describe a product that has been isolated from food, often sold in
pill form and believed to have medicinal effects
organic foods understood to mean foods grown without synthetic pesticides or fertilizers
partitioned foods - foods composed of parts of whole foods, such as butter (from milk), sugar (from
beets or cane), or corn oil (from corn).
- Partitioned foods are generally overused and provide few nutrients with many
Calories.
processed foods foods subjected to any process, such as milling, alteration of texture, addition of
additives, cooking, or others. Depending on the starting material and the process,
a processed food may or may not be nutritious.
Nutrition The study of how food nourishes the body
Food Any substance the body can take in and assimilate; a source of nutrients
Diet The food and beverages a person usually eats and drinks
nutrient deficiencies, nutrient imbalances, nutrient Malnutrition includes
excesses
- coming and other tobacco use Two lifestyle habits that have a stronger inference oolong term health than dietary
- excessive alcohol consumption choices:
Genome The full complement of genetic material in the chromosomes of a cell
DNA The molecule that encodes genetic information in its structure
Nutritional genomics the science of how nutrients affect the activities of genes and how genes affect
the activity of nutrients
tobacco use, substance abuse, physical activity, sleep, Other factors that effect health
stress, conditions at home and work
energy the capacity to do work (measured in calories or kilojoules)
Nutrients Components of food required for the body's functioning
, roles of nutrients Provide energy
Building material Maintenance and repair
Support growth
water, carbohydrates, fat, protein, vitamins, minerals 6 categories of nutrients:
Essential Nutrients nutrients that the cannot make, or cannot make fast enough, from other raw
materials (must be obtained from food)
water, a form of carbs, some lipids, some parts of protein, What are the essential nutrients?
vitamins, minerals
Elemental diet composed of purified ingredients of known chemical composition; intended to
supply all essential nutrients to people who cannot eat foods
Non-nutrients Compounds other than the six nutrients present in food that have biological
activity in the body
Phytochemicals Non-nutrient compounds that confer colour, taste, and other characteristics on
food
basic foods milk and milk products; meats and similar foods, such as fish and poultry;
vegetables, including dried beans and peas; fruits and grains. These foods are
generally considered to form the basis of a nutritious diet. Also called whole
foods
enriched foods foods to which nutrients have been added
fast foods restaurant foods that are available within minutes after customers order them
functional foods a term that reflects an attempt ti define as a group the foods known to possess
nutrients or non nutrients that might lend protection against diseases
natural foods a term that has no legal definition but is often used to imply wholesomeness
nutraceutical A term used to describe a product that has been isolated from food, often sold in
pill form and believed to have medicinal effects
organic foods understood to mean foods grown without synthetic pesticides or fertilizers
partitioned foods - foods composed of parts of whole foods, such as butter (from milk), sugar (from
beets or cane), or corn oil (from corn).
- Partitioned foods are generally overused and provide few nutrients with many
Calories.
processed foods foods subjected to any process, such as milling, alteration of texture, addition of
additives, cooking, or others. Depending on the starting material and the process,
a processed food may or may not be nutritious.
