The Digestive System
Interrelationships between nutrients
Preparation techniques to produce nutritious foods
Fat and water soluble vitamins
Food Nutrients
100

What is the main function of the digestive system?

To break down food into nutrients the body can use.

100

Which vitamin helps with calcium absorption?

Vitamin D

100

What cooking method helps retain the most nutrients in vegetables?

Steaming.

100

Name one fat-soluble vitamin.

Vitamin A / D / E / K.

100

hat nutrient helps build and repair tissues?

Protein

200

Where does most nutrient absorption occur?

The small intestine

200

What nutrient helps iron absorb better in the body?

Vitamin C

200

Why is it better to bake instead of fry food?

Less Fat and fewer calories 

200

Name one water-soluble vitamin.

Vitamin C / B vitamins.

200

Which nutrient is the body’s main source of energy?

Carbohydrates

300

What is the role of the stomach in digestion?

It uses acids and enzymes to break down food.

300

How do fats help with vitamin absorption?

They help absorb fat-soluble vitamins like A, D, E, and K.

300

What is one way to reduce sodium when cooking?

Use herbs and spices instead of salt.

300

Why can fat-soluble vitamins be dangerous in excess?

They are stored in the body and can build up to toxic levels.

300

Which nutrient helps regulate body temperature and remove waste?

Water
400

Name the organ that produces bile to help digest fats.

The liver

400

What two nutrients are needed together for healthy bones?

Calcium and phosphorus.

400

How can you keep fruits and veggies from losing nutrients after cutting them?

Store them in airtight containers or use them quickly.

400

Which vitamin helps the body form collagen and heal wounds?

Vitamin C

400

what are the 6 main nutrients?

Protein, Vitamins, Minerals, Fats, Water, Carbohydrates.

500

What are villi and why are they important?

Tiny finger-like structures in the small intestine that absorb nutrients.

500

Name one reason why combining plant proteins can be beneficial.

To form a complete protein with all essential amino acids.

500

What is blanching and how does it help with nutrition?

Briefly boiling then cooling food to preserve color, texture, and nutrients.

500

What makes water-soluble vitamins different from fat-soluble ones in terms of storage?

They are not stored in the body and must be consumed regularly.

500

What mineral helps carry oxygen in the blood?

Iron

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