It’s essential to maintain a healthy lifestyle. Nutritionist advice on keeping a healthy diet and avoiding junk foods, drinking lots of water, and doing excises daily. There are programs people can join to help aid in maintaining a healthy life. Take up the quiz to learn more about nutrition programs.
To absorb vitamins
To supply energy
To allow for enzyme action
To promote repair of tissues
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Steam in a small amount of water
Boil for 10 minutes
Add to soups or stews
Cook at a very high temperature
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Severely restrict calorie intake
Include regular cardiovascular training
Aim to lose weight as rapidly as possible
Avoid any resistance training
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Scoliosis
Acidosis
Atherosclerosis
Osteoporosis
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A
B
C
D
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Provide an energy intake below an individual's BMR
Promote rapid weight loss by eating less
Allow unlimited amounts of a certain food group
Increase energy output and decrease energy intake
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Rectum
Small intestine
Colon
Stomach
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Action
Preparation
Maintenance
Termination
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4
7
9
12
They are solid at room tempertaure
They are liquid at room tempertaure
They are yellow in colour
They are white in colour
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Protein
Iron
Glycogen
Fat
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High breathing rate
High blood pressure
Increased bone density
Increased tooth decay
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To reduce free-radical damage
To help achieve weight gain
To reduce the absorption of fats from the gut
To delay stomach emptying, thus reducing feelings of hunger
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It supplies vitamin D
It provides energy
It increases blood cholesterol
It slows down gastric emptying
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D & E
B & C
K & E
A & D
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Hypertonic
Water
Hypotonic
Tea
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Vegetables
Bran
Grains
Jam
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Evaluating the need for supplementation
Estimating daily energy requirements
Identifying strengths and weaknesses of diffrent diets
Utilising the eatwell plate to assess a diet
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Person 1. Weight: 53kg Height: 1.72metres
Person 2. Weight: 70kg Height: 1.72metres
Person 3. Weight: 85kg Height: 1.72metres
Person 4. Weight: 100kg Height: 1.72metres
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Glucose
Protein
Fibre
Alcohol
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Saturated fat, sugar, salt, minerals
Fat, saturated fat, sugar, salt
Saturated fat, sugar, starch, minerals
Fat, starch, salt, sugar
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Peanuts
Lentils
Pasta
Soy-bean
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1 medium sized potato
1 dessert bowl of salad
1 glass of orange juice
1 handful of blueberries
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Tape measure
Bio-electrical impedance
Skin fold callipers
Weighing scales
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10 seconds
1 - 1.5 hours
4 - 5 hours
24 hours
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0.2g/kg body weight
0.8g/kg body weight
1.2g/kg body weight
1.8g/kg body weight
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Trans Essential Fats
Total Energy of Feeding
Timed Eating Factor
Thermic Effect of Food
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Calcium
Potassium
Zinc
Phosphorus
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20-30%
30-40%
40-50%
50-60%
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No more than 15%
No more than 25%
No more than 35%
No more than 45%
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1 kcal/min
6 kcal/min
16 kcal/min
160 kcal/min
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Lack of vitamins
Lack of protein
Lack of fat
Lack of carbohydrate
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Lentils
Apples
Full fat milk
Brown rice
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The breakdown of fat
The breakdown of muscle
The breakdown of starch
The breakdown of carbohydrate
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Calcium
Water
Cholesterol
Glucose
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2610
3110
3610
4110
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4.7%
11.8%
27.6%
62.2%
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Vitamin C
Calcium
Iron
Carbohydrates
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Decreased muscle growth and repair
Increased potential for glycogen storage
Increased uptake of minerals
Decreased potential to store body fat
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