Nutrition Word Scramble

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Question	Answer
Nutrition	the sum of the processes by which and animal or plant takes in and uses food substances
protein	Amino acids linked by peptide bondprimary function is to build and repair body tissues. Protein can be used for energy if calories or carbohydrate are insufficient in the diet
Semi-essential Amino acids	these amino acids cannot be manufactured by the body at a rate that will support growthArginineHistidine
gluconeogenesis	when amino acids are used to assist in energy production during a negative energy balance
Protein in-take recommendations	10-25% of total caloric intake
One gram of protein yields ___ calories	One gram of protein yields 4 calories
Amino acids from protein are used by the body for...	-synthesizing body-tissue protein-providing glucose for energy (many can be converted to glucose)-providing nitrogen in the form on amine groups to build nonessential amino acids-contributing to fat stores
Amino acids are not used to build protein under the following conditions	-not enough available energy from carbohydrate and fat-consistently low or lacking essential dietary amino acids owing to the exclusive consumption of incomplete proteins-an excess of necessary protein
Carbohydrates	compounds of carbon, hydrogen, and oxygen, which make up a large portion on animal foods.
monosaccharide	a single sugar unit, many of which are combined to make starches
disaccaharides	Two sugar units
Carbohydrates provide the body with...	-they are the perfect and preferred form of energy-they constantly need to be replaces, causing a craving that must be satisfied-parts of the nervous system rely solely on carbohydrate-they efficiently burn and use fat and protein
Glycemic index	the rate at which ingested carbohydrate raises blood sugar and its accompanying effect on insulin release
For exercise lasting more than 1 hour athletes should consume _____of carbohydrate every hour	between 30-60g. This help supply glucose, where glucose is dwindling.
one gram of carbohydrate yeilds ____ calories	4
carbohydrates are typically classified as..	sugar (simple), starches (complex), and fiber
lipids	a group of compunds that includes triglycerides (fats and oil), phospholipids and sterols.95% of lipids in foods are fats and oils. In the body 99% of the stored lipids are triglycerides
polyunsaturated fats	more than one point of unsaturationprovide important essential fatty acids
trans-fatty acids	the result of hydrogenation (the process of adding hydrogen to unsaturated fatty acids to make them harder at room temperature and increase food shelf-life). Have been shown to increase LDL cholesterol and decrease HDL cholesterol
one gram of fat yield ____ calories	9
A diet containing _____% calories from fat is recommended	10% - 30%
hyperphagia	overeating
on average an individual should consume ____ ounces of water per day	968oz extra for every 25 lbs above idea weight
water constitutes approx _____ of body weight	60%

Created by: daviddd