Nutrition and Diet Concepts Quiz

Any substance consumed to provide nutritional support for the body's growth, maintenance, and repair. It encompasses various components that fulfill different physiological needs.

A diet containing all the necessary nutrients in the right proportions to maintain good health, support growth, and prevent deficiencies. This includes carbohydrates, proteins, fats, vitamins, minerals, and water.

Organic compounds composed of carbon, hydrogen, and oxygen atoms. They are a primary source of energy for the body, providing calories for daily activities.

A cooking method that involves exposing food to steam, typically over boiling water, to cook it gently and retain moisture.

A measure of body fat based on height and weight. It indicates whether an individual is underweight, healthy weight, overweight, or obese.

The combination of food and drinks that a person habitually consumes, often influenced by personal preferences, cultural norms, and dietary restrictions.

Live microorganisms that, when consumed in adequate amounts, provide health benefits to the host. These beneficial bacteria reside in the gut and contribute to digestive well-being.

Plant-based substances that cannot be digested by human enzymes. They promote digestive health and help regulate blood sugar.

Organic macromolecules composed of amino acids, essential for building, repairing, and maintaining tissues. They also play a role in immune function and hormone production.

A cooking method that involves immersing food in hot oil at a relatively low temperature, allowing for even browning and crispness.

The science of how food nourishes and affects the body. It encompasses the study of nutrients, their functions, and how they impact health.

Non-digestible food ingredients that stimulate the growth and activity of beneficial bacteria in the gut, contributing to overall gut health and immunity.

Organic compounds consisting of carbon, hydrogen, and oxygen atoms, typically with a higher ratio of hydrogen to oxygen than carbohydrates. They are an important source of energy and contribute to cell structure and hormone production.

A cooking method that utilises pressure to raise the boiling point of water, allowing for faster cooking times and more tender results.

Rice, whole wheat bread: They are the most common carbohydrate sources consumed worldwide.

A set of recommendations developed by health authorities guiding individuals on healthy dietary habits and food choices to promote optimal health.

A visual representation of different food groups, illustrating the recommended proportions of each group that should be consumed in a balanced diet for optimal health.

A comprehensive approach to healthy eating based on principles of balanced nutrition, portion control, and mindful food choices, emphasizes consuming a variety of nutrient-rich foods and limiting unhealthy options.

Provides the body with energy, facilitating various metabolic processes, including muscle function, brain activity, and cell maintenance.

Foods that offer additional health benefits beyond basic nutrition, often containing ingredients that promote specific bodily functions or reduce disease risk.

A cooking method that involves heating food in an airtight container, often in an oven or microwave, creating a moist environment that traps heat and moisture.

A chronic metabolic disorder characterized by hyperglycemia due to either insufficient insulin production or insulin resistance, requiring meticulous blood sugar management and dietary adjustments.

A systematic plan for preparing meals that considers dietary needs, preferences, time constraints, and budget, aiming to provide a healthy and satisfying eating experience.

Comprises building blocks for tissues, plays roles in immune responses, hormone production, and enzymes.

Fats are found in various sources such as animal products (meat, dairy), plant-based oils (olive oil, sunflower oil), and nuts and seeds.

A comprehensive approach to healthy eating based on principles of balanced nutrition, portion control, and mindful food choices, emphasizes consuming a variety of nutrient-rich foods and limiting unhealthy options.

Cooking method that involves gently heating food with steam, preserving nutrients and moisture.

Infants require high levels of calories, protein, and essential fatty acids for growth and development, along with specific vitamins and minerals, particularly iron, zinc, and vitamin D.

Foods that provide additional health benefits beyond basic nutrition, often containing ingredients that promote specific bodily functions or reduce disease risk.

Food provides calories for energy, nutrients for growth and repair, and substances for regulating bodily functions.

Macronutrients: Carbohydrates, proteins, fats, that provide energy & structural components. Micronutrients: Vitamins & Minerals, that regulate various bodily functions in small amounts.

Water-soluble vitamins (C, B) dissolve in water and are readily absorbed. Fat-soluble vitamins (A, D, E, K) dissolve in fats and are stored in the body.

A group of diseases that affect the heart and blood vessels, including coronary heart disease, stroke, and hypertension.

Introduction of solid foods into the diet of infants after exclusive breastfeeding, typically starting around six months of age. Begins with small amounts and progresses gradually to a variety of foods.

A diet that includes a balance of all essential nutrients in appropriate proportions to meet individual physiological requirements, ensuring optimal health and well-being.

A comprehensive approach to healthy eating emphasizing balanced nutrition, portion control, and mindful food choices. It encourages consuming a variety of nutrient-rich foods and limiting unhealthy options.

Indigestible plant components promoting digestive health, regulating blood sugar levels, and fostering a healthy gut microbiome.

Fibres are essential for a healthy digestive system, promoting regular bowel movements, controlling blood sugar, and preventing constipation.

Inorganic substances essential for various bodily functions, including bone health, muscle function, and nerve transmission.

Calcium is crucial for bone and teeth health, while iodine is essential for thyroid hormone production, regulating metabolism and growth.

Adolescence requires increased calorie and nutrient intake to support rapid growth, while infancy emphasizes specific nutrients for brain development and immune function.

Food provides essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals, contributing to growth, development, and maintaining bodily functions.

A visual representation of different food groups, illustrating the recommended proportions of each group that should be consumed in a balanced diet for optimal health.

Shallow frying uses minimal oil, providing crispy texture while minimizing fat intake. Steaming is a healthy, nutrient-preserving method that uses steam for cooking.

The science of how food nourishes and affects the body. It encompasses the study of nutrients, their functions, and how they impact health.

Meal planning involves strategizing food choices, considering dietary needs, preferences, time constraints, and budget. It promotes healthy eating habits, reduces food waste, and increases dietary diversity.

Proteins are essential for building, repairing, and maintaining tissues, immune function, hormone production, and enzyme activity.

Probiotics: Live microorganisms promoting gut health. Prebiotics: Non-digestible substances feeding beneficial bacteria. Antioxidants: Compounds protecting cells from damage.

Organic compounds essential for various bodily functions, often acting as coenzymes, primarily classified into water-soluble and fat-soluble categories based on their solubility.

Water-soluble vitamins dissolve in water and are readily absorbed, but not stored in the body, requiring regular intake. Fat-soluble vitamins dissolve in fats and are stored in the body, requiring less frequent intake.

Shallow frying can result in a crispy texture, but it also involves higher fat intake. Steaming preserves nutrients and moisture, but it may not be suitable for all foods and can take longer to cook.

Pregnancy requires increased calorie and nutrient intake for fetal growth and development, while preschool-age children need a balanced diet for continued growth and cognitive development.

Food groups categorize foods based on their shared nutrients and functions, while the food pyramid illustrates the recommended proportions of each group for a balanced diet.

Functional foods provide additional health benefits beyond basic nutrition, often containing ingredients that promote specific bodily functions or reduce disease risk. Probiotics are live microorganisms that promote gut health, while prebiotics are non-digestible food ingredients that stimulate their growth.

Organic compounds essential for various bodily functions, often acting as coenzymes. They are classified into water-soluble (C, B) and fat-soluble (A, D, E, K) vitamins based on their solubility.

Organic compounds composed of carbon, hydrogen, and oxygen atoms, primarily serving as energy sources for the body and involved in various structural and regulatory roles.

Carbohydrates are found in various sources including grains (wheat, rice, oats), fruits, vegetables, and dairy products. They provide energy, support tissue function, regulate blood sugar levels, and participate in various metabolic processes.

A cooking method that involves heating food in an airtight container, typically in an oven or microwave, creating a moist environment that traps heat and moisture. This creates a baked texture, often used in desserts and breads.

Metabolic disorders encompass a range of conditions affecting bodily metabolism, including diabetes, obesity, and metabolic syndrome. They are characterized by disrupted metabolic processes, leading to health complications.

Diabetes is a chronic condition characterized by hyperglycemia due to either insufficient insulin production or insulin resistance. It requires meticulous blood sugar management and dietary adjustments to control blood glucose levels.