KHSS: Ultimate Study Guide With Complete Solutions
Nutrition Right Ans - the science that interprets the interactions of
nutrients (components of food) and other substances found in food as they
relate to the maintenance, growth, reproduction, health and disease of an
organism
Compositions of food Right Ans - (contain 6 types of chemical substances)
proteins, carbs, lipids, vitamins, minerals, water
Food Right Ans - provides the physical material that makes up the body
and the chemicals that help regulate body functions
(also provides chemical energy for life: kilo-calorie)
Carbohydrates Right Ans - primary source of fuel/energy for most types of
exercise and the most important nutrient for athletic performance
(should be eaten at all meals and before and after exercise)
Foods containing carbs Right Ans - bread, rice, pasta, cereals, crackers,
fruits, juices, vegetables, dried beans/peas (should take up 2/3 of your plate)
Simple sugars Right Ans - made from one or two molecules only and are
easily converted to glucose
Glucose Right Ans - simple sugar that circulates in the bloodstream and
commonly referred to as a "blood sugar" and is also an important source of
energy
Complex carbohydrates Right Ans - many simple sugars linked together
(that are stored in muscle and liver tissue as glucogen for whenever the body
needs it for energy)
Proteins (made up of amino acids) Right Ans - used for building and
repairing muscles, red blood cells and other connective tissues
(used for energy when carbohydrates are not available)
Gycogen Right Ans - breaks down when the organism needs glucose to
produce energy
, Nonessential proteins Right Ans - produced by the body
Essential proteins Right Ans - needed daily through the diet, 9 specific
amino acids (complete proteins)
Fats Right Ans - help sustain prolonged exercise
source of stored energy, burned mostly during low-level activity and when
other sources are not available
Saturated fats Right Ans - more stable, all hydrogen atoms receptors filled
(whole milk, egg yolk, meat, meat fat, coconut and palm oils, margarine, and
hydrogenated vegetable oils)
Unsaturated fats Right Ans - less stable, open receptor (oils & liquids)
Trans-fat Right Ans - artificially created in an industrial process, raise bad
(LDL) cholesterol levels and lower the good (HDL) levels.
increases risk of developing heart disease, cancer, and obesity
low-density lipoproteins (LDL) Right Ans - bad cholesterol, causes
cholesterol to build up on the walls of your arteries increasing your risk of
heart disease
High-density lipoproteins (HDL) Right Ans - good cholesterol that helps
your body get rid of cholesterol in your blood: higher HDL = better (helps
reduce the risk of heart disease)
Vitamins Right Ans - biological molecules needed to facilitate many life-
sustaining processes - (the body cannot make these)
Minerals Right Ans - non organic chemical elements needed to facilitate
many body functions
sodium and potassium Right Ans - needed for nerve conduction and muscle
function
Calcium Right Ans - builds and strengthens bone tissue
Nutrition Right Ans - the science that interprets the interactions of
nutrients (components of food) and other substances found in food as they
relate to the maintenance, growth, reproduction, health and disease of an
organism
Compositions of food Right Ans - (contain 6 types of chemical substances)
proteins, carbs, lipids, vitamins, minerals, water
Food Right Ans - provides the physical material that makes up the body
and the chemicals that help regulate body functions
(also provides chemical energy for life: kilo-calorie)
Carbohydrates Right Ans - primary source of fuel/energy for most types of
exercise and the most important nutrient for athletic performance
(should be eaten at all meals and before and after exercise)
Foods containing carbs Right Ans - bread, rice, pasta, cereals, crackers,
fruits, juices, vegetables, dried beans/peas (should take up 2/3 of your plate)
Simple sugars Right Ans - made from one or two molecules only and are
easily converted to glucose
Glucose Right Ans - simple sugar that circulates in the bloodstream and
commonly referred to as a "blood sugar" and is also an important source of
energy
Complex carbohydrates Right Ans - many simple sugars linked together
(that are stored in muscle and liver tissue as glucogen for whenever the body
needs it for energy)
Proteins (made up of amino acids) Right Ans - used for building and
repairing muscles, red blood cells and other connective tissues
(used for energy when carbohydrates are not available)
Gycogen Right Ans - breaks down when the organism needs glucose to
produce energy
, Nonessential proteins Right Ans - produced by the body
Essential proteins Right Ans - needed daily through the diet, 9 specific
amino acids (complete proteins)
Fats Right Ans - help sustain prolonged exercise
source of stored energy, burned mostly during low-level activity and when
other sources are not available
Saturated fats Right Ans - more stable, all hydrogen atoms receptors filled
(whole milk, egg yolk, meat, meat fat, coconut and palm oils, margarine, and
hydrogenated vegetable oils)
Unsaturated fats Right Ans - less stable, open receptor (oils & liquids)
Trans-fat Right Ans - artificially created in an industrial process, raise bad
(LDL) cholesterol levels and lower the good (HDL) levels.
increases risk of developing heart disease, cancer, and obesity
low-density lipoproteins (LDL) Right Ans - bad cholesterol, causes
cholesterol to build up on the walls of your arteries increasing your risk of
heart disease
High-density lipoproteins (HDL) Right Ans - good cholesterol that helps
your body get rid of cholesterol in your blood: higher HDL = better (helps
reduce the risk of heart disease)
Vitamins Right Ans - biological molecules needed to facilitate many life-
sustaining processes - (the body cannot make these)
Minerals Right Ans - non organic chemical elements needed to facilitate
many body functions
sodium and potassium Right Ans - needed for nerve conduction and muscle
function
Calcium Right Ans - builds and strengthens bone tissue
