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WGU C458 Health, Fitness and Wellness Exam/319 Questions with complete Solutions
WGU C458 Health, Fitness and Wellness Exam/319 Questions with complete Solutions
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WGU C458 Health, Fitness and WellnessExam/319 Questions with complete Solutions
Nutrition - -provides the body with the nutrients it needs to perform its daily
tasks
-Undernutrition - -implies that the individual is not getting enough nutrients.
This can occur even if the person is consuming more than enough calories
-Malnutrition - -an imbalance of proper nutrients
-Anorexia nervosa - -literally means loss of appetite, but this is a misnomer:
A person with this is hungry, but denies the hunger because of an irrational
fear of becoming fat. Self-starvation, food preoccupation and rituals,
compulsive exercising, and often an absence of menstrual cycles in women.
Untreated, can be fatal.
-Bulimia - -characterized by recurring periods of binge eating, during which
large amounts of food are consumed in a short period of time followed by
purging (through self-induced vomiting, abuse of laxatives and/or diuretics)
or periods of fasting
-Binge eating disorder (BED) - -episodes of binge eating characterized by
eating rapidly, eating large amounts of food even when not feeling hungry,
and feeling guilty or depressed after overeating.
-Obesity - -15 to 20 percent above normal weight. Poor dietary patterns;
include increased intake of sugars in sweetened soft drinks, foods, and meals
of high energy, low nutrient density, and large portion sizes. At risk for
serious health problems such as type 2 diabetes, hypertension, heart
disease, stroke, and some types of cancer.
-Minerals - -inorganic material. Form body parts (teeth and bones), maintain
acid-base neutrality, regulate nerve impulses, osmotic pressure, and
electrolyte balance
-Major minerals - -needed by the body:
• calcium—milk, cheese, sardines, salmon, green vegetables
• phosphorus—milk, cheese, lean meat
• potassium—oranges, bananas, dried fruits
• sulfur—eggs, poultry, fish
• sodium—table salt, beef, eggs, cheese
• chloride—table salt, meat
• magnesium—green vegetables, whole grains
, -Trace minerals - -required in lesser amounts, and include iron, zinc,
selenium, magnesium, copper, iodine, fluorine, chromium, molybdenum, and
manganese
-HDL cholesterol (high density lipoproteins) - -protect the body against
heart disease. Often called "good" cholesterol.
-LDL cholesterol (low density lipoproteins) - -most cholesterol in the blood is
of this type. Often referred to as the bad cholesterol. high levels in the blood
increases the risk of fatty deposits forming in the arteries, which in turn
increases the risk of a heart attack
-Lipoproteins - -large molecules of fat and protein in the bloodstream; how
cholesterol is transported
-Antioxidants - -slow the aging process. Reduce cellular damage by binding
with free radicals produced during oxidation reactions
-Oxidation reactions - -the energy-yielding reactions in which either an
oxygen atom adds an electron to or a hydrogen atom removes an electron
from a substrate (a group of atoms or molecule)—the net result is a
substrate that has had a partial or complete loss of a negatively charge
particle, an electron. Two partially charged atoms or groups of atoms, one
positively charged and the other negatively charged, now exist
-Free radical (Oxidant) - -any atom or group of atoms that has an unpaired
electron. Because electrons typically function in pairs, these are very prone
to binding to other substrates in an effort to regain this paired status. When
this happens in the human body, there is potential for a great deal of
damage.
-Carbohydrates - -produce 4 calories of energy per gram. Found in foods as
monosaccharides, disaccharides, and polysaccharides. Sources include fruits,
vegetables, pasta, and rice which consist of simple sugars and starches
-Protein - -produce 4 calories of energy per gram. Sources include meats
and milk. Composed of 8 essential(provided by the diet) and 12
nonessential(synthesized by the body) amino acids. Perform many functions
including building cells and tissues, forming blood and enzymes, and fighting
infection.
means primary, and no organism can live, and almost no biological process
can take place, without it
, -Lipids - -produce 9 calories of energy per gram. Organic compounds that
do not readily dissolve in water; based on their solubility, they are classified
into triglycerides (more commonly known as fats), phospholipids, and sterols
-Incomplete protein - -proteins that are lacking one or more of the essential
amino acids
-Glycogen - -the polysaccharide form in which glucose is stored in the liver
-Glucose - -simple sugar. The only source of energy that brain cells use to
function
-Triglycerides (Fats) - -Solid at room temperature. Group of chemical
compounds that contain fatty acids, often in very long strands. Most
concentrated source of energy in the diet. Provides much of the stored
energy of the body. Insulate body organs against changes in environmental
temperature. Protect the organs and underlying tissues by acting as a shock
absorber.
-Water - -essential component of body structure. Second only to oxygen in
importance to body functioning. Acts as a solvent for minerals and other
physiologically important compounds. In the body, it transports nutrients to
and waste products from the cells and helps regulate body temperature.
Comes from fluids and solids in the diet and also is produced by the
metabolic processing of energy nutrients within the tissues
-Oils - -liquid at room temperature.
-Vitamins - -organic compounds required by every part of the body to
maintain health and prevent disease. Classified as either fat-soluble or
water-soluble. Do not become part of the body. Only small amounts are
needed, but must be provided by the diet because the body is not able to
synthesize them in the required quantities for proper nourishment and body
function. Foster growth, promote the ability to produce healthy offspring,
maintain health, aid in the normal function of the digestive tract and
appetite, and help maintain immune system functions.
-Fat-soluble vitamins - -found in the fatty parts of food and body tissues.
Stored in the body until needed, so it is not necessary to consume them
every day. Transported by lipids through the body; A, D, E, and K
-Vitamin A - -important in promoting growth and health of body tissues as
well as enhancing the function of the immune system. Enhances vision by
helping the retina function properly, permitting us to distinguish between
light and shade and to see various colors distinctly. A form of this is used by
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