Nutritional Science Overview Quiz

A procedure or treatment that enhances athletic performance.

Research that involves an intervention to determine a cause-and-effect relationship between variables.

Research that investigates whether relationships exist between two variables using large sample sizes. It does not prove causation.

The variable that is manipulated in an experiment. It goes on the horizontal (x) axis.

The variable that is measured or observed in an experiment. It goes on the vertical (y) axis.

The amount of nutrients needed to meet the requirements of almost all the population (97.5% of the population).

The amount of a nutrient that would meet the needs of half the population.

This is a method used to determine dietary recommendations by observing the difference between nutrient intake and excretion (what the body uses and what is eliminated).

A nutrient that the body cannot produce on its own and must be obtained from the diet.

A nutrient that can be produced by the body, making it not essential in the diet.

A dietary assessment technique that involves asking athletes to describe their typical food and drink intake over a period of time, usually several weeks or the past 24 hours.

A dietary assessment technique where athletes record their food intake for a specified number of days, usually 3 to 7 days, by weighing or estimating portions.

A dietary assessment technique that involves collecting and analyzing duplicate meals of the athlete's diet over a specified period.

Creatine supplementation can lead to increased muscle phospho-creatine stores, improving power during short, repeated bursts of activity. It can also increase muscle size and mass due to water retention.

Eating a high carbohydrate diet for a few days before strenuous exercise can help maximize carbohydrate stores in the muscles and liver, extending the time to exhaustion during activity.

CHO loading is a strategy to maximize muscle and liver glycogen levels before a competition. It involves increasing carbohydrate intake and decreasing exercise leading up to the event.

During intense exercise, consuming carbohydrates helps maintain blood sugar levels and can improve performance. This is especially important for longer events.

The adequate intake of energy is critical for maintaining health and performance, especially for athletes. Females are more susceptible to energy deficiency, which can negatively impact performance and overall health.

Relative energy deficiency syndrome (RED-S) is a condition that occurs when energy intake is consistently lower than the body's needs. It is characterized by impairments in various bodily functions and can significantly impact athletic performance.

Nutrients are substances found in food that are essential for preventing disease and maintaining health. They can be categorized as macronutrients (needed in large quantities) or micronutrients (needed in smaller quantities).

Nutrients play a vital role in providing energy for bodily functions, supporting growth and development, and regulating essential processes for maintaining health.

A dietary approach that emphasizes fruits, vegetables, and whole grains, with a focus on limiting processed meats and saturated fats.

A system that categorizes foods into groups with similar energy and macronutrient content, aiding in meal planning and controlling intake.

The concentration of essential nutrients in a food relative to its calorie content.

A dietary pattern excluding animal products including meat, poultry, fish, eggs, and dairy products.

The concern that limited foods in vegetarian diets may not provide enough calories to meet energy needs.

The challenge of obtaining sufficient Vitamin B12 and D from vegetarian sources.

Some plant-based foods can form compounds that bind minerals, making them less absorbable in the gut.

Plant proteins are considered incomplete, requiring the consumption of a variety of plant proteins to obtain all essential amino acids.

Proteins from plant sources do not contain all essential amino acids, so it's necessary to combine different plant proteins throughout the day to ensure the consumption of all essential amino acids.

A food allergy is an immune reaction to specific food components, which can cause symptoms like swelling, rash, itching, and even life-threatening anaphylactic shock.

An adverse reaction to food that is not life-threatening. It does not involve the immune system but rather a digestive issue.

A condition caused by the ingestion of bacteria or toxins in food due to improper food handling. It often leads to unpleasant symptoms such as nausea and vomiting.

Food additives are generally considered safe and are used to preserve, color, and flavor food products.

The process of processing foods can reduce the amount of beneficial nutrients and potentially introduce bacteria.

A plant-based diet is characterized by a high intake of fruits, vegetables, legumes, and grains, and a lower intake of animal products.

Canadian food labels contain mandatory information such as serving size, macronutrients, vitamins, and minerals. They also include health claims that are scientifically supported.

A high-energy compound that is the body's primary energy currency. It is rapidly used during intense exercise and is quickly replenished.

Another high-energy compound that helps replenish ATP quickly during short bursts of intense activity. It is stored in muscles and can be broken down to create more ATP. Its supply is limited, lasting only a few seconds.

A metabolic pathway that uses glucose to produce ATP quickly, even without oxygen. It is an anaerobic process, meaning it doesn't require oxygen. However, a byproduct of this process is lactic acid, which can cause muscle fatigue and soreness.

The process of breaking down glycogen into glucose to be used for energy.

The most efficient way to produce ATP, using oxygen to generate energy from carbohydrates, fats, and proteins. It provides the most ATP, but it is slower than other energy systems.

The breakdown of complex molecules into simpler ones, releasing energy. Think of it as 'breaking down' stored energy to fuel muscle contraction.

The building up of complex molecules from simpler ones, requiring energy. Think of it as 'building' or storing energy for future use.

The sum of all chemical and physical processes in the body. It encompasses anabolic and catabolic processes.

The rate at which the body uses energy at rest. It reflects your basal metabolic rate, which is the minimum energy required to sustain life.

The energy expenditure associated with the digestion, absorption, and storage of food. It increases after a meal, peaking a few hours later.

The energy expenditure associated with physical activity, ranging from light activities like walking to intense workouts.

A type of carbohydrate with a small number of sugar units (monosaccharides and disaccharides). They are quickly digested and absorbed, causing a rapid increase in blood sugar levels.

A type of carbohydrate with many sugar units (polysaccharides), like starches and fibers. They are digested and absorbed slower, causing a gradual increase in blood sugar levels.

A numerical system that classifies foods based on how quickly they raise blood sugar levels after consumption. A high GI food causes a quicker rise in blood sugar.

A measure of the actual impact of carbohydrate consumption on blood sugar levels, considering both the food's GI and the amount of carbohydrates in a serving.

The process of creating new glucose molecules in the liver from non-carbohydrate sources, such as amino acids and glycerol. This is important for maintaining blood glucose levels during prolonged exercise or fasting.