HOSA NUTRITION REVIEW

HOSA NUTRITION REVIEW

TEST OVER 230 ACTUAL

QUESTIONS AND ANSWERS

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Nutrition Concepts

1. Nutrition: All body processes relating to food.

2. Nutritional status: The state or condition of one's nutrition.

3. Wellness: State of good health.

4. Hypertension: High blood pressure.

• Atherosclerosis: Narrowing of arteries by the accumulation of fatty substances

on their inner surfaces.

6. Osteoporosis: Bones become porous and break easily.

7. Malnutrition: State of poor nutrition.

8. Six essential nutrient groups: Carbohydrates, lipids, proteins, vitamins,

minerals, water.

9. Carbs: Major source of readily usable human energy.

10. Cellulose: Fibrous indigestible form of plant carbohydrate.

11. Lipids: Fats.

12. Three most common fats: Triglycerides, phospholipids, sterols.

13. Saturated fats: Fats that are solid at room temperature.

14. Polyunsaturated fats: Fats that are soft at room temperature.

15. Cholesterol: Sterol lipids found in the body cells and animal products.

16. Proteins: Basic components of all body cells.

17. Amino acids: 22 of these make a protein.

18. Complete proteins: Proteins containing 9 essential amino acids.

19. Incomplete proteins: Proteins with 13 non-essential amino acids.

20. Vitamins: Organic compounds essential to life.

• Antioxidants (vitamins A, C, E): Organic molecules that help protect the body

from harmful chemicals called free radicals.

22. Minerals: Inorganic elements found in all body tissues.

23. Fat-soluble vitamins: A, D, E, K.

24. Water-soluble vitamins: B, C.

Digestion

25. Digestion: Process by which the body breaks down food into smaller parts.

26. Peristalsis: Rhythmic, wavelike motion of the muscles.

27. Absorption: Blood or lymph capillaries pick up the digested nutrients.

28. Metabolism: Nutrients used by the cells for building tissue.

• Basal metabolic rate: Rate at which the body uses energy just for maintaining

its own tissue.

30. Calorie: Heat measured by this unit.

31. 3,500 calories: Equivalent to 1 pound of fat.

32. 5 major food groups: Bread, vegetables, fruits, milk, meat.

• Therapeutic diets: Modification of normal diet used to improve specific health

conditions.

34. Anorexia: Loss of appetite.

35. Regular diet: Balanced diet used for ambulatory patients.

36. Liquid diets: Clear liquids and full liquids.

37. Soft diet: Foods that require little chewing and are easy to digest.

38. Diabetic diet: Diet for patients with diabetes mellitus.

39. Calorie-controlled diets: Low-calorie and high-calorie diets.

40. Low-cholesterol diet: Restricts foods containing cholesterol.

41. Fat-restricted diets: Low-fat diets.

42. Sodium-restricted diets: Low-salt diets.

43. Protein diets: Low-protein and high-protein diets.

44. Bland diet: Easily digested foods that do not irritate the digestive tract.

• Low-residue diet: Eliminates or limits foods that are high in bulk and fiber.

46. Groups of Essential Fatty Acids: Omega-6, omega-3 (linolenic acid).

47. Major Types of Cholesterol: High-density lipids, low-density lipids.

48. Types of Protein Malnutrition: Marasmus, kwashiorkor disease.

49. Main Categories of Carbohydrates: Monosaccharides, disaccharides,

polysaccharides.

50. Stored Water-Soluble Vitamins: Pantothenic acid, B12, B6.

51. Disorders of Carbohydrate Metabolism: Galactosemia, primary lactose

deficiency, lactose intolerance, sucrase deficiency.

52. Water in Body Weight: 60%.

53. Folic Acid: 400 mcg/d supplementation in pregnancy to prevent neural tube

defects in infants.

54. Water Adults Require: 2-3 liters per day.

55. Amino Acids: Basic building blocks for proteins.

56. Anorexia Nervosa: Self-starvation, eating disorder.

57. Anticoagulant Drugs: Decrease the activity of vitamin K, leading to easy

bruising.

58. Beri-Beri: Disease resulting from thiamine deficiency.

59. Beta Carotene: Non-toxic to pregnant women, orange/red pigment found in

plants, vitamin A precursor.

60. BMI equation: Weight/Height.

61. Bulimia: Binging and purging of food by various means.

• Cholesterol: Important in the formation of hormones, vitamin D, bile acid; waxy

fat-like substance found in all cells of the body.

63. Chromium: Important for glucose metabolism, metallic element.

64. NAD: Co-enzyme, niacin is a component; many functions need this.

• Sources of Vitamin C: Fresh fruit, kiwi, strawberries, red and orange peppers,

citrus.

• Copper: Important for hemoglobin synthesis, essential trace mineral, important

for growth and health.

67. Dairy: Source of calcium; milk, yogurt, and cheese; 2-3 servings per day.

68. Dietary Sources of Protein:

o Complete: Animal-based

o Incomplete: Plant-based.

69. Disaccharide: Any class of sugars whose molecules are two monosaccharides

(sucrose, maltose, lactose).

70. Disorders of Protein: Celiac disease, milk protein allergy.