Nut1304 MODULE 1,2 Test With
Complete Solution
What is nutrition? - ANSWER is a science that studies all the interactions that
occur between living organisms and food.
Food provides ___ and ___ - ANSWER nutrients and energy, which are needed
to keep us alive and healthy, to support growth, and to allow reproduction
Nutrients - ANSWER Chemical substances in foods that provide energy and
structure and help regulate body processes
Processed foods - ANSWER Foods that have been specially treated or
changed from their natural state
1 in 3 kids and 2 in 3 adults are _____ - ANSWER overweight or obese
1 in 5 adults live with chronic diseases like ____ - ANSWER heart disease,
cancer, and/or diabetes
Only 1 in 3 Canadians eat enough ____ - ANSWER veggies and fruit
chronic disease - ANSWER Non- communicable diseases that develop slowly
over a lifetime and need continuing medical attention to manage and control
Canadian Community Health Survey - ANSWER This is a comprehensive
survey of health-related issues, including the eating habits of Canadians, that
was begun in 2000 and continues to collect data annually. Results ofthis
survey will be presented throughout this textbook.
essential nutrients - ANSWER Nutrients that must be provided in the diet
,because the body either cannot make them or cannot make them in sufficient
quantities to satisfy its needs.
six classes of nutrients - ANSWER carbohydrates, lipids, proteins, water,
vitamins, and minerals
fortified foods - ANSWER Foods to which one or more nutrients havebeen
added, typically to replace nutrient losses during processing or to prevent
known inadequacies in the Canadian diet.
natural health products - ANSWER Natural health productsare a category of
products regulated by Health Canada that include vitamin and mineral
supplements, amino acids,fatty acids, probiotics, herbal remedies, and
homeopathic and other traditional medicines. They occupy a middle ground
between food and drugs.
phytochemicals - ANSWER Substances found in plant foods (phyto means
plant) that are not essential nutrients but may have health- promoting
properties.
zoochemical - ANSWER Substances found in animal foods (zoo means
animal) that are not essential nutrients but may have health- promoting
properties.
energy-yielding nutrients - ANSWER Nutrients that can be metabolized to
provide energy in the body.
macronutrients - ANSWER Nutrients needed by the body in large amounts.
These include water and the energy-yielding nutrients: carbohydrates, lipids,
and proteins.
micronutrients - ANSWER Nutrients needed by the body in small amounts.
,These include vitamins and minerals.
Carbohydrates - ANSWER provide a readily available source of energy to the
body. They contain four kcalories per gram (Table 1.1). Carbohydrates
include sugars such as those in table sugar, fruit, and milk, and starches such
as those in vegetables and grains. Sugars are the simplest form of
carbohydrate, and starches are more complex carbohydrates made of many
sugars linked together (Figure 1.5). Most fibre is also carbohydrate, and
cannot be digested, and therefore provides very little energy. However, it is
important for gastrointes- tinal health. Fibre is found in vegetables, fruits,
legumes, and whole grains
Lipids - ANSWER commonly called fats and oils, provide nine kcalories per
gram. They are a concen- trated source of energy in food and a lightweight
storage form of energy in the body. There are several types of lipids that are
important in nutrition. Triglycerides are the type that is most abundant in
foods and in the body. The fat on the outside of a steak, the butter and oil
that is added to food during cooking, and the layer of fat under a person's
skin are all comprised almost entirely of triglycerides. Triglycerides are made
up of fatty acids (see Figure 1.5). Differ- ent types of fatty acids have
different health effects. Diets high in saturated fatty acids increase the risk of
heart disease whereas those high in monounsaturated and polyunsaturated
fatty acids may reduce risks. Cholesterol is another type of lipid; high levels
in the blood can increase heart disease risk. Lipids are discussed in detail in
Chapter 5.
Protein - ANSWER is needed for growth and maintenance of body structures
, and regulation of body processes. It can also be used to provide energy—four
kcalories per gram. Meat, fish, poultry, milk, grains, vegetables, and legumes
all provide protein. Like carbohydrate and lipid, protein is not a single
substance. There are thousands of different proteins in the human body and
in the diet. All of these are made up of units called amino acids. Different
combinations of amino acids are linked together to form different types of
proteins (see Figure 1.5). Some amino acids can be made by the body, and
others are essential in the diet. The proteins in animal products better match
our need for amino acids than do plant proteins, but both plant and animal
proteins can provide all the amino acids we need.
organic molecules - ANSWER Those containing carbon bonded to hydrogen.
inorganic molecules - ANSWER Those containing no carbon-hydrogen bonds.
kilocalorie (kcalorie, kcal) - ANSWER The unit of heat that is used to express
the amount of energy provided by foods. It is the amount of heat required to
raise the temperature of 1 kilogram of water 1 degree Celsius (1 kcalorie =
4.18 kjoules).
kilojoule (kjoule, kJ) - ANSWER A unit of work that can be used to express
energy intake and energy output. It is the amount of work required to move
an object weighing one kilogram a distance of 1 metre under the force of
gravity
Complete Solution
What is nutrition? - ANSWER is a science that studies all the interactions that
occur between living organisms and food.
Food provides ___ and ___ - ANSWER nutrients and energy, which are needed
to keep us alive and healthy, to support growth, and to allow reproduction
Nutrients - ANSWER Chemical substances in foods that provide energy and
structure and help regulate body processes
Processed foods - ANSWER Foods that have been specially treated or
changed from their natural state
1 in 3 kids and 2 in 3 adults are _____ - ANSWER overweight or obese
1 in 5 adults live with chronic diseases like ____ - ANSWER heart disease,
cancer, and/or diabetes
Only 1 in 3 Canadians eat enough ____ - ANSWER veggies and fruit
chronic disease - ANSWER Non- communicable diseases that develop slowly
over a lifetime and need continuing medical attention to manage and control
Canadian Community Health Survey - ANSWER This is a comprehensive
survey of health-related issues, including the eating habits of Canadians, that
was begun in 2000 and continues to collect data annually. Results ofthis
survey will be presented throughout this textbook.
essential nutrients - ANSWER Nutrients that must be provided in the diet
,because the body either cannot make them or cannot make them in sufficient
quantities to satisfy its needs.
six classes of nutrients - ANSWER carbohydrates, lipids, proteins, water,
vitamins, and minerals
fortified foods - ANSWER Foods to which one or more nutrients havebeen
added, typically to replace nutrient losses during processing or to prevent
known inadequacies in the Canadian diet.
natural health products - ANSWER Natural health productsare a category of
products regulated by Health Canada that include vitamin and mineral
supplements, amino acids,fatty acids, probiotics, herbal remedies, and
homeopathic and other traditional medicines. They occupy a middle ground
between food and drugs.
phytochemicals - ANSWER Substances found in plant foods (phyto means
plant) that are not essential nutrients but may have health- promoting
properties.
zoochemical - ANSWER Substances found in animal foods (zoo means
animal) that are not essential nutrients but may have health- promoting
properties.
energy-yielding nutrients - ANSWER Nutrients that can be metabolized to
provide energy in the body.
macronutrients - ANSWER Nutrients needed by the body in large amounts.
These include water and the energy-yielding nutrients: carbohydrates, lipids,
and proteins.
micronutrients - ANSWER Nutrients needed by the body in small amounts.
,These include vitamins and minerals.
Carbohydrates - ANSWER provide a readily available source of energy to the
body. They contain four kcalories per gram (Table 1.1). Carbohydrates
include sugars such as those in table sugar, fruit, and milk, and starches such
as those in vegetables and grains. Sugars are the simplest form of
carbohydrate, and starches are more complex carbohydrates made of many
sugars linked together (Figure 1.5). Most fibre is also carbohydrate, and
cannot be digested, and therefore provides very little energy. However, it is
important for gastrointes- tinal health. Fibre is found in vegetables, fruits,
legumes, and whole grains
Lipids - ANSWER commonly called fats and oils, provide nine kcalories per
gram. They are a concen- trated source of energy in food and a lightweight
storage form of energy in the body. There are several types of lipids that are
important in nutrition. Triglycerides are the type that is most abundant in
foods and in the body. The fat on the outside of a steak, the butter and oil
that is added to food during cooking, and the layer of fat under a person's
skin are all comprised almost entirely of triglycerides. Triglycerides are made
up of fatty acids (see Figure 1.5). Differ- ent types of fatty acids have
different health effects. Diets high in saturated fatty acids increase the risk of
heart disease whereas those high in monounsaturated and polyunsaturated
fatty acids may reduce risks. Cholesterol is another type of lipid; high levels
in the blood can increase heart disease risk. Lipids are discussed in detail in
Chapter 5.
Protein - ANSWER is needed for growth and maintenance of body structures
, and regulation of body processes. It can also be used to provide energy—four
kcalories per gram. Meat, fish, poultry, milk, grains, vegetables, and legumes
all provide protein. Like carbohydrate and lipid, protein is not a single
substance. There are thousands of different proteins in the human body and
in the diet. All of these are made up of units called amino acids. Different
combinations of amino acids are linked together to form different types of
proteins (see Figure 1.5). Some amino acids can be made by the body, and
others are essential in the diet. The proteins in animal products better match
our need for amino acids than do plant proteins, but both plant and animal
proteins can provide all the amino acids we need.
organic molecules - ANSWER Those containing carbon bonded to hydrogen.
inorganic molecules - ANSWER Those containing no carbon-hydrogen bonds.
kilocalorie (kcalorie, kcal) - ANSWER The unit of heat that is used to express
the amount of energy provided by foods. It is the amount of heat required to
raise the temperature of 1 kilogram of water 1 degree Celsius (1 kcalorie =
4.18 kjoules).
kilojoule (kjoule, kJ) - ANSWER A unit of work that can be used to express
energy intake and energy output. It is the amount of work required to move
an object weighing one kilogram a distance of 1 metre under the force of
gravity
