Bliss Nutrition Pre -assessment

Being overweight is a major risk factor for developing diabetes. Excessive weight gain can lead to insulin resistance, where the body's cells become less responsive to insulin. This can result in high blood sugar levels and eventually lead to the development of type 2 diabetes. Maintaining a healthy weight through regular exercise and a balanced diet is important in reducing the risk of developing diabetes.

Fat-soluble vitamins are stored in the body because they can be dissolved in fat and stored in adipose tissue. Unlike water-soluble vitamins, which are excreted through urine when in excess, fat-soluble vitamins can be stored for longer periods of time in the body. This allows the body to have a reserve of these vitamins when they are not readily available in the diet.

Calcium, potassium, and zinc are examples of minerals. Minerals are essential nutrients that our bodies need in small amounts to function properly. They play important roles in various bodily functions, such as maintaining strong bones and teeth (calcium), regulating blood pressure and fluid balance (potassium), and supporting immune function and wound healing (zinc). Unlike carbohydrates, proteins, and vitamins, minerals are inorganic substances that cannot be produced by the body and must be obtained through diet or supplementation.

Carbohydrates can be classified into two types: simple and complex. Simple carbohydrates, also known as simple sugars, are composed of one or two sugar molecules and are quickly digested by the body, resulting in a rapid increase in blood sugar levels. Complex carbohydrates, on the other hand, are made up of multiple sugar molecules and take longer to digest, providing a more sustained release of energy. Therefore, the correct answer is "simple/complex."

Protein, carbohydrates, and fats all provide energy for the body. Protein is primarily used for building and repairing tissues, but it can also be broken down for energy. Carbohydrates are the body's main source of energy and are quickly converted into glucose to fuel various bodily functions. Fats are a concentrated source of energy and are stored in the body for long-term energy use. Therefore, all of these nutrients contribute to providing energy for the body.

Fruits are generally not high in protein compared to other food groups such as meat, dairy, and legumes. While fruits are known for being rich in vitamins, minerals, and dietary fiber, they typically have low protein content. Therefore, the correct answer is protein.

All of the above is the correct answer because protein, carbohydrates, and vitamins can be found in both plant and animal food sources. Protein can be obtained from sources such as meat, dairy, legumes, and soy products. Carbohydrates can be found in foods like grains, fruits, vegetables, and dairy products. Vitamins can be obtained from a variety of plant and animal sources, such as fruits, vegetables, meat, dairy, and eggs. Therefore, all of these nutrients have both plant and animal food sources.

Water-soluble vitamins are not stored in the body because they are easily dissolved in water and can be excreted through urine. Unlike fat-soluble vitamins, which can be stored in the body's fatty tissues and liver, water-soluble vitamins need to be consumed regularly through diet or supplements to maintain adequate levels. This is why it is important to consume foods rich in water-soluble vitamins on a daily basis to prevent deficiencies.

The answer "complete/incomplete" suggests that there are two types of proteins: complete proteins and incomplete proteins. Complete proteins contain all the essential amino acids that our bodies need, while incomplete proteins lack one or more essential amino acids. This classification is important in understanding the nutritional value and quality of different protein sources.

Unsaturated fats are liquid at room temperature because they have a lower melting point compared to saturated fats. This is because unsaturated fats have double bonds in their molecular structure, which causes them to have a kinked shape and prevents them from packing tightly together. As a result, unsaturated fats remain in a liquid state at room temperature. Saturated fats, on the other hand, have no double bonds and are straight in shape, allowing them to pack tightly and solidify at room temperature.