Category 1: Nutrition Terminology
100:The study of how food and nutrients affect the body.
What is nutrition?
100: The two classifications of proteins based on whether they contain all essential amino acids.
What are complete and incomplete proteins?
100: The two main types of carbohydrates.
What are simple and complex carbohydrates?
100: The three main types of dietary fats.
What are saturated, unsaturated, and trans fats?
100: The two classifications of vitamins based on solubility.
What are water-soluble and fat-soluble vitamins?
200: The term that describes the amount of energy required to raise the temperature of 1 kg of water by 1 °C.
What is a calorie?
200: One major function of proteins in the body.
Repair and build tissues / make enzymes / support immune function etc.
200: The non-digestible part of plant foods that aids digestion, prevents constipation, and may reduce risk of heart disease.
What is dietary fibre.
200: One function of fat in the body.
What is insulation & protection of organs, energy storage, absorption of fat-soluble vitamins etc.
200: A fat-soluble vitamin.
What is Vitamin A, D, E or K – example: Vitamin D in fortified milk/fatty fish.
300: Foods that provide many nutrients but relatively few calories.
What are nutrient dense foods?
300: A complete protein food source.
What is meat, fish, poultry, eggs or dairy?
300: A food that is high in complex carbohydrates.
What is whole grain bread, brown rice, oatmeal, beans, lentils etc.
300: A source of healthy unsaturated fat.
What is olive oil, avocados, nuts, fatty fish etc.
300: A mineral classified as a macro-mineral.
What is calcium in milk/cheese, magnesium in nuts/greens, phosphorus in meat etc.
400: The term that describes an inadequate intake of a nutrient that leads to health problems.
What is a deficiency?
400: An incomplete protein food source and why it is incomplete.
What is beans, nuts, seeds, or some grains — because they lack one or more essential amino acids.
400: A food high in simple carbohydrates and can be a health concern if consumed in excess.
What is candy, soda, sweets – health concern: weight gain, blood-sugar spikes etc.
400: A health concern associated with too much saturated or trans fat.
What is increased risk of heart disease, raised LDL cholesterol etc.
400: A trace mineral and its importance in the body.
What is iron (for hemoglobin), zinc (for immune function), iodine (for thyroid) etc.
500: The term that refers to the chemical processes in the body that break down food to release energy.
What is metabolism?
500: An appropriate food-preparation technique to preserve protein quality.
What is cooking at moderate temperatures, avoiding over-cooking, or using gentle methods like steaming/grilling instead of deep-frying?
500: An example of a food preparation method that helps retain fibre in carbohydrates.
What is leaving skins on fruit/vegetables, using whole-grain instead of refined, steaming rather than boiling too long etc.
500: A food-preparation technique to reduce unhealthy fat intake.
What is trimming visible fat from meat, baking instead of frying, using oils instead of butter etc.
500: A food-preparation technique that helps preserve vitamins/minerals in food.
What is using minimal water when boiling, steaming vegetables, avoiding over-cooking, cutting just before cooking etc.