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ISSA Unit 19 NUTRITIONAL SCIENCE EXAM QUESTIONS AND VERIFIED ANSWERS
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ISSA Unit 19 NUTRITIONAL SCIENCE EXAM QUESTIONS ANDVERIFIED ANSWERS
NUTRITIONAL SCIENCE: MACRONUTRIENTS
When most people in the fitness world think nutrition, they immediately think
macronutrients: The proteins, carbs, and fats that, in part, comprise our food.
macronutrients: A class of nutrients: including carbohydrates, proteins, and fats, that
supply energy and are found in foods in large amounts.
The macronutrients are a good place to start because they impact things such as:
The capacity to perform work
Perceived energy levels
Recovery from exercise
Chronic disease progression
Body composition
Appetite and satiety
and many more.
Each of the body systems we discussed early in this chapter depend on the availability
of protein, carbohydrate, and fat. So let's take some time to discuss these
macronutrients, by learning about their chemical composition and why they are
important to health. - Answer health.
NUTRITIONAL SCIENCE: CARBOHYDRATES
Carbohydrates are a type of collection of carbon, hydrogen, and oxygen and all
carbohydrates have a 2:1 ratio of hydrogen to oxygen. Since the sugars, starches, and
fibers all have somewhat similar chemical structures, they are classified as
carbohydrates.
,carbohydrates: Chemical compound of carbon, oxygen, and hydrogen, usually with the
hydrogen and oxygen in the right proportions to form water. Common forms are
starches, sugars, cellulose, and gums. Carbohydrates are more readily used for energy
production than are fats and proteins.
While many carbohydrates start out as longer chains that form complex branching
patterns, the process of carbohydrate digestion ends up breaking these larger
molecules down into one of three simple structures - glucose, fructose or galactose - for
release into the bloodstream. These are called carbohydrate monosaccharides.
glucose: Principal - Answer
NUTRITIONAL SCIENCE: Carbohydrates, such as glucose, consist of carbon, hydrogen,
and oxygen. The chemical formula for all carbohydrates is written in a general way as
Cx of hydrogen atoms. All carbohydrates have a 2:1 hydrogen-to-oxygen ratio of
hydrogen to oxygen. - Answer
NUTRITIONAL SCIENCE: Carbohydrates in the Diet
Glucose is critical to life. The brain and central nervous system function best when
supplied with glucose.
When dietary carbohydrate supply is very low, however, the body does transfer energy
via the synthesis of ketones. Besides, gluconeogenesis can provide the daily minimum
requirement of about 50 g of glucose.
Dietary Guidelines Advisory Committee has recommended the minimum intake of 130
grams per day needed to provide appropriate basic energy needs and provide a supply
of glucose to the brain.
Of course, body size, activity levels, other macronutrient intake and specific goals will
change the recommendation. For example, the very active may require considerably
more daily carbohydrate energy. Conversely, some physique athletes wishing to lose
body fat may consume - Answer
, NUTRITIONAL SCIENCE: FATS
Fats Organic compounds consisting of hydrogen and carbon atoms combined in long
groups called hydrocarbons. The type of fat is defined by the structure of hydrocarbon
chains and how they bond to each other.
fats: Organic compounds consisting of carbon, hydrogen, and oxygen. Fats are a source
of energy in foods and also are called lipids. They occur as liquids or solids.
hydrocarbons: A compound of hydrogen, and carbon, such as any of those that are the
chief components of petroleum and natural gas.
The simplest unit of fat, analogous to a carbohydrate monosaccharide, is the fatty acid.
fatty acid: Any of a large group of monobasic acids, especially those found in animal and
vegetable fats and oils.
There are two general types of fatty acids, based on the level of saturation (the number
of hydrogens associated with each carbon along the hydrocarbon chain): saturated -
Answer
NUTRITIONAL SCIENCE: Fats, including saturated and unsaturated fats, are comprised
of carbon, hydrogen, and oxygen. - Answer
NUTRITIONAL SCIENCE: The simplest unit of fat, comparable to a carbohydrate
monosaccharide, is the fatty acid. - Answer
NUTRITIONAL SCIENCE: The simplest unit of fat, analogous to a carbohydrate
monosaccharide, is the fatty acid.
fatty acid: Any of a large group of monobasic acids, especially those found in animal and
vegetable fats and oils.
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