1/2 HHD - Chapter 4 - Nutrition

Anaemia

• a condition characterised by a reduced ability of the body to deliver enough red blood cells to the the oxygen due to a lack of oxygen

• a condition characterised by a reduced ability of the body to deliver enough oxygen to the cells due to a lack of healthy red blood cells

• a condition characterised by a reduced ability of the body to get enough nutrients from food via digestion

• The extreme loss of weight which is to be considered unhealthy

Cartilage (Most correct answer)

• A substance that makes up your sternum, end of your nose and is also in your joints

• connective tissue that joins bone to muscle

• connective tissue that protects and cushions the joints, and provides structure and support to various body tissues

• Connective tissue that joins bone to bone

Cell membrane

• the outer layer of a cell that provides the structural support for the cell and allows nutrients, gases and waste into and out of the cell

• a part of the cell used for communication between cells of the same type

• the part of the cell that is used for turning Adenosine Tri-phosphate into usable energy

• the outer most layer of a cell, without which the cells would continually grow and absorb all other cells

Cholesterol

• a type of fat required for optimal functioning of the body that in excess can lead to a range of health concerns including the blocking of the arteries (atherosclerosis). Of both of the two different types of cholesterol their is thought to be little difference between the two.

• a type of fat required for optimal functioning of the body that in excess can lead to a range of health concerns including the blocking of the arteries (atherosclerosis). Can be ‘bad’ low-density lipoprotein (LDL) or ‘good’ high-density lipoprotein (HDL).

• a type of fat required for optimal functioning of the body that in excess can lead to a range of health concerns including the blocking of the arteries (atherosclerosis). Can be ‘good’ low-density lipoprotein (LDL) or ‘bad’ high-density lipoprotein (HDL).

• is absorbed by eating eggs and especially their yolks

Cultural factors

• What your family instill in you from birth in regards to what you should think and the way you should act.

• I don't know

• What people from other countries have. Australia doesn't have any cultural factors

• the set of beliefs, moral values, traditions, language and laws (or rules of behaviour) held in common by a nation, a community or other defined group of people

Dental Caries

• decay of teeth caused by a breakdown in the tissues that make up the tooth. Otherwise known as dental cavities

• the substance that can build up on your teeth and leave odd white marks

• A bag of tools that dentist carry around with them going to and from work

• the special tool that a dentist nurse uses that creates a pressure differential and removes saliva from the mouth. This allows the dentist to clean your teeth without too much saliva getting in the way

Discretionary foods

• Fruits

• Grains

• Lean meat and poultry

• Lollies and other occasional foods

• Vegetables and legumes

Fortified

• When a nutrient has been removed from a food to allow only healthy ingredients to be used

• when a substance has been used to artificially make a food structurally sound. E.g: Jelly

• when a nutrient has been artificially added to food to increase its nutritional value

• when people use ingredients to make their food taste better

Glycaemic index (GI)

• a scale from 0 to 100 indicating the effect on blood glucose of foods containing carbohydrates

• a scale from 0 to 10 indicating the effect on blood glucose of foods containing carbohydrates

• a scale from 0 to 1000 indicating the effect on blood glucose of foods containing carbohydrates

• a scale from 0 to 100 indicating the effect on blood volume of foods containing carbohydrates

Haemoglobin

• the liquid that your red blood cells are surrounded by. Without it the red blood cells could not be transported around the body

• a component of blood that is involved in clearing out waste and removing foreign bodies such as disease

• what makes your blood red

• a component of blood, largely consisting of iron and protein, that transports oxygen throughout the body