Sports Therapist - Qp13

Supplementation refers to the practice of adding extra minerals and vitamins to fulfill the body's required levels. This can be done through dietary supplements or fortified foods. It is commonly used to address nutrient deficiencies or to support specific health needs. Augmentation means to enhance or increase something, while hybridisation refers to the process of combining different elements or organisms. However, neither of these terms accurately describes the act of adding extra minerals and vitamins to meet the body's requirements.

Fat soluble vitamins are generally stored in the liver. The liver plays a crucial role in the metabolism and storage of nutrients, including vitamins. Fat soluble vitamins, such as vitamins A, D, E, and K, are absorbed by the intestines and transported to the liver where they are stored for future use. The liver acts as a reservoir for these vitamins, releasing them into the bloodstream as needed. This storage mechanism allows the body to maintain adequate levels of fat soluble vitamins over a longer period of time, compared to water soluble vitamins which are not stored in large amounts.

Vitamins act as substances that are required during the process of metabolism. Metabolism refers to the chemical reactions that occur within an organism to maintain life. It involves the breakdown of nutrients to release energy, the synthesis of molecules needed for growth and repair, and the elimination of waste products. Vitamins play a crucial role in these metabolic processes by acting as coenzymes or cofactors, which are necessary for the proper functioning of enzymes. They are involved in various metabolic pathways, such as the conversion of food into energy, the synthesis of proteins and DNA, and the regulation of cell function.

The statement that the food industry can manufacture all vitamins is false. While the food industry can fortify certain foods with vitamins, it is not capable of manufacturing all vitamins. Vitamins are organic compounds that are naturally found in various foods or can be synthesized in the body. Some vitamins, such as vitamin D, can be synthesized by the body when exposed to sunlight. However, other vitamins, such as vitamin C, cannot be synthesized by the body and must be obtained through diet or supplements. Therefore, it is not true that the food industry can manufacture all vitamins.

Cereals are known to be a good source of B-group vitamins. These vitamins, including thiamin, riboflavin, niacin, folate, vitamin B6, and vitamin B12, are essential for various bodily functions such as energy production, metabolism, and the proper functioning of the nervous system. Therefore, it is true that cereals can supply all the B-group vitamins.

Gender, illness, and pregnancy can all influence mineral intake. Gender can affect mineral requirements due to differences in body composition and hormonal factors. Illness can impact mineral intake as certain conditions may increase the need for specific minerals or affect the body's ability to absorb and utilize them. Pregnancy also affects mineral intake as the body requires increased amounts of certain minerals to support fetal development.

Carbon and nitrogen are common nutrient food elements because they are both essential for the growth and development of living organisms. Carbon is a key component of carbohydrates, proteins, and fats, which are all important macronutrients in our diet. Nitrogen is a crucial element for the synthesis of proteins and nucleic acids, which are essential for building and repairing tissues in our body. Both carbon and nitrogen are found in a wide variety of foods, including fruits, vegetables, grains, and meats.

Cobalt, chromium, and fluoride are known as "trace" elements because they are required by the body in very small amounts. These elements are essential for various biological processes and play important roles in maintaining overall health. Magnesium, sodium, and gold are not considered trace elements as they are required in larger quantities by the body and have different functions.

When planning the diet of a client, it is important to not attempt to ensure that all nutrient groups are met each day because different nutrients have different recommended daily intake levels and it may not be necessary or feasible to meet all of them every single day. Instead, the focus should be on achieving a nutritional balance over time. Additionally, any changes made to the diet should be small and gradual in order to ensure that the client can adapt to them and sustain the changes in the long term.