Principles of Nutrition Exam Questions and Answers Latest Update (Graded A+)

Principles of Nutrition Exam Questions and Answers Latest Update (Graded A+) Adipose tissue - Answers cells that store energy in the form of fat Amino acids - Answers simpler units of protein, made up of long chains Anaemia - Answers a condition where the body lacks enough healthy red blood cells or haemoglobin Antioxidants - Answers chemicals in food which can prevent or slow down damage to our body which otherwise can lead to diseases such as heart disease and cancers. Antioxidants also improve our immune system. Beri beri - Answers a muscle wasting disease due to a lack of vitamin b1 (thiamin) in the diet. Blood sugar - Answers how much glucose is in the blood. Cholesterol - Answers a fatty substance found in our blood and the food we eat Celiac disease - Answers a chronic intestinal disorder caused by sensitivity to the protein gliadin contained in the gluten of cereals. Collagen - Answers protein in the connective tissue which holds cells together. Composition - Answers the different parts or substances that make up something Coronary heart disease (CHD) - Answers a narrowing of the arteries that supply your heart with oxygen-rich blood, due to the build-up of fatty material within their walls. Deficiency - Answers a lack of something that is needed in the diet. Dehydration - Answers when the body loses more fluid than it takes in. Digestion - Answers the breaking down of food in the body to obtain nutrients. Disaccharide - Answers a carbohydrate made from two sugar molecules. Empty calories - Answers calories that are present in foods that have very little or no nutritive value. Extrinsic sugar - Answers added sugar Fat soluble vitamins - Answers these vitamins (the A, D, E and K groups) dissolve in fat Fortified food - Answers a food product in which a nutrient is added to increase its nutritional value Free radicals - Answers chemicals in food which can cause us harm. Antioxidants will protect the body from these harmful free radicals. Function - Answers what something does, or why it is needed Goitre - Answers an enlargement of the thyroid gland seen as a neck swelling, from insufficient intake of iodine Haem iron - Answers from animal sources Haemoglobin - Answers the part of blood that contains iron, carries oxygen through the body, and gives blood its red colour. High biological value (HBV) - Answers protein foods containing all the essential amino acids. Hydrogenation - Answers the process of changing a liquid fat or oil to a solid one at room temperature by the addition of hydrogen. Insoluble fibre - Answers fibre which the body cannot absorb Intrinsic sugar - Answers natural sugar Iron deficiency anaemia - Answers lack of iron in the body leads to a reduction in the number of red blood cells Kwashiorkor - Answers a form of malnutrition linked to protein deficiency Low biological value (LBV) - Answers protein foods lacking in one or more of the essential amino acids Macronutrients - Answers a class of chemical compounds which humans consume in largest quantities. Megaloblastic anaemia - Answers a type of anaemia caused by a lack of vitamin B9 (folate) Metabolism - Answers all the chemical processes in the body, especially those that cause food to be used for energy and growth Micronutrients - Answers required in small quantities to facilitate a range of physiological functions Monosaccharide - Answers a simple carbohydrate (mono means one, saccharide means sugar) Non - haem iron - Answers from vegetable sources Non starch polysaccharide - Answers another term for insoluble fibre Nutrient - Answers a substance that provide nourishment essential for growth and the maintenance of life Nutritional value - Answers the nutrients in foods and how they impact on the body