Nutrition Basis
What is nutrition and why is it important?
A. Nutrition is the study of how food affects the body, providing essential nutrients for growth, energy, and overall health.
B. Complete proteins have all essential amino acids; incomplete do not.
C. It regulates temperature, cushions joints, removes waste, and aids digestion.
D. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
A. Nutrition is the study of how food affects the body, providing essential nutrients for growth, energy, and overall health.
Where does digestion begin in the body?
A. Digestion begins in the mouth with chewing and enzyme action.
B. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
C. Nutrients are absorbed in the small intestine into the bloodstream.
D. Organic compounds needed in small amounts for various body functions.
A. Digestion begins in the mouth with chewing and enzyme action.
Why is dietary fiber important for health?
A. About 8 cups or 2 liters, depending on body size and activity.
B. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
C. Sugars, starches, and fiber.
D. It regulates temperature, cushions joints, removes waste, and aids digestion.
B. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
What are amino acids?
A. Fat-soluble: A, D; Water-soluble: B, C.
B. Building blocks of protein.
C. Unsaturated fats (e.g., from nuts, seeds, and fish).
D. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
B. Building blocks of protein.
What are minerals and why are they important?
A. Saturated, unsaturated, and trans fats.
B. To build and repair tissues, and make enzymes, hormones, and other body chemicals.
C. Inorganic nutrients that help build bones, make hormones, and regulate heartbeat.
D. Unsaturated fats (e.g., from nuts, seeds, and fish).
C. Inorganic nutrients that help build bones, make hormones, and regulate heartbeat.
Name the six essential nutrients your body needs.
A. Calcium.
B. Carbohydrates, proteins, fats, vitamins, minerals, and water.
C. Sugars, starches, and fiber.
D. About 8 cups or 2 liters, depending on body size and activity.
B. Carbohydrates, proteins, fats, vitamins, minerals, and water.
What is the role of the stomach in digestion?
A. It churns food and mixes it with acid and enzymes to break it down.
B. Sugars, starches, and fiber.
C. About 8 cups or 2 liters, depending on body size and activity.
D. Calcium.
A. It churns food and mixes it with acid and enzymes to break it down.
What are the different types of fats?
A. Calcium.
B. Carbohydrates, proteins, fats, vitamins, minerals, and water.
C. Saturated, unsaturated, and trans fats.
D. Nutrients are absorbed in the small intestine into the bloodstream.
C. Saturated, unsaturated, and trans fats.
What is the difference between complete and incomplete proteins?
A. Saturated, unsaturated, and trans fats.
B. Too little causes deficiencies; too much can cause toxicity.
C. Sugars, starches, and fiber.
D. Complete proteins have all essential amino acids; incomplete do not.
D. Complete proteins have all essential amino acids; incomplete do not.
Which mineral is important for bone health?
A. MyPlate is a visual tool from USDA showing the ideal proportion of food groups in a healthy meal.
B. Calcium.
C. Carbohydrates, proteins, fats, vitamins, minerals, and water.
D. Organic compounds needed in small amounts for various body functions.
B. Calcium.
How do macronutrients and micronutrients differ?
A. It shows serving size, calories, and nutrient content per serving.
B. Carbohydrates, proteins, fats, vitamins, minerals, and water.
C. Macronutrients provide energy (carbs, proteins, fats); micronutrients support bodily functions (vitamins, minerals).
D. Fat-soluble: A, D; Water-soluble: B, C.
C. Macronutrients provide energy (carbs, proteins, fats); micronutrients support bodily functions (vitamins, minerals).
How are nutrients absorbed into the body?
A. About 8 cups or 2 liters, depending on body size and activity.
B. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
C. Digestion begins in the mouth with chewing and enzyme action.
D. Nutrients are absorbed in the small intestine into the bloodstream.
D. Nutrients are absorbed in the small intestine into the bloodstream.
Which types of fat are considered heart-healthy?
A. Unsaturated fats (e.g., from nuts, seeds, and fish).
B. Nutrition is the study of how food affects the body, providing essential nutrients for growth, energy, and overall health.
C. Organic compounds needed in small amounts for various body functions.
D. Sugars, starches, and fiber.
A. Unsaturated fats (e.g., from nuts, seeds, and fish).
What are vitamins?
A. Organic compounds needed in small amounts for various body functions.
B. Complete proteins have all essential amino acids; incomplete do not.
C. Calcium.
D. A waxy substance used to build cells; too much can cause heart disease.
A. Organic compounds needed in small amounts for various body functions.
What mineral helps carry oxygen in the blood?
A. Macronutrients provide energy (carbs, proteins, fats); micronutrients support bodily functions (vitamins, minerals).
B. Iron.
C. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
D. Fat-soluble: A, D; Water-soluble: B, C.
B. Iron.
What is MyPlate and how can it help guide healthy eating?
A. Fat-soluble: A, D; Water-soluble: B, C.
B. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
C. MyPlate is a visual tool from USDA showing the ideal proportion of food groups in a healthy meal.
D. Macronutrients provide energy (carbs, proteins, fats); micronutrients support bodily functions (vitamins, minerals).
C. MyPlate is a visual tool from USDA showing the ideal proportion of food groups in a healthy meal.
What are the main types of carbohydrates?
A. Sugars, starches, and fiber.
B. Digestion begins in the mouth with chewing and enzyme action.
C. It regulates temperature, cushions joints, removes waste, and aids digestion.
D. Nutrients are absorbed in the small intestine into the bloodstream.
A. Sugars, starches, and fiber.
What is cholesterol and why is it important?
A. Unsaturated fats (e.g., from nuts, seeds, and fish).
B. It shows serving size, calories, and nutrient content per serving.
C. A waxy substance used to build cells; too much can cause heart disease.
D. Organic compounds needed in small amounts for various body functions.
C. A waxy substance used to build cells; too much can cause heart disease.
Name two fat-soluble and two water-soluble vitamins.
A. It shows serving size, calories, and nutrient content per serving.
B. Saturated, unsaturated, and trans fats.
C. It churns food and mixes it with acid and enzymes to break it down.
D. Fat-soluble: A, D; Water-soluble: B, C.
D. Fat-soluble: A, D; Water-soluble: B, C.
Why is water essential for the body?
A. It regulates temperature, cushions joints, removes waste, and aids digestion.
B. Complete proteins have all essential amino acids; incomplete do not.
C. Macronutrients provide energy (carbs, proteins, fats); micronutrients support bodily functions (vitamins, minerals).
D. Nutrients are absorbed in the small intestine into the bloodstream.
A. It regulates temperature, cushions joints, removes waste, and aids digestion.
What does the Nutrition Facts label tell you?
A. It shows serving size, calories, and nutrient content per serving.
B. MyPlate is a visual tool from USDA showing the ideal proportion of food groups in a healthy meal.
C. To build and repair tissues, and make enzymes, hormones, and other body chemicals.
D. Nutrients are absorbed in the small intestine into the bloodstream.
A. It shows serving size, calories, and nutrient content per serving.
What is the difference between simple and complex carbohydrates?
A. Fat-soluble: A, D; Water-soluble: B, C.
B. Simple carbs digest quickly (sugars), complex carbs digest slowly (starches, fiber).
C. Nutrition is the study of how food affects the body, providing essential nutrients for growth, energy, and overall health.
D. Building blocks of protein.
B. Simple carbs digest quickly (sugars), complex carbs digest slowly (starches, fiber).
Why does the body need protein?
A. Digestion begins in the mouth with chewing and enzyme action.
B. To build and repair tissues, and make enzymes, hormones, and other body chemicals.
C. Macronutrients provide energy (carbs, proteins, fats); micronutrients support bodily functions (vitamins, minerals).
D. About 8 cups or 2 liters, depending on body size and activity.
B. To build and repair tissues, and make enzymes, hormones, and other body chemicals.
Why should vitamins be taken in recommended amounts?
A. Too little causes deficiencies; too much can cause toxicity.
B. Iron.
C. MyPlate is a visual tool from USDA showing the ideal proportion of food groups in a healthy meal.
D. Fiber aids digestion, helps prevent constipation, and may reduce disease risk.
A. Too little causes deficiencies; too much can cause toxicity.
How much water should the average person drink daily?
A. Too little causes deficiencies; too much can cause toxicity.
B. About 8 cups or 2 liters, depending on body size and activity.
C. Macronutrients provide energy (carbs, proteins, fats); micronutrients support bodily functions (vitamins, minerals).
D. Digestion begins in the mouth with chewing and enzyme action.
B. About 8 cups or 2 liters, depending on body size and activity.