Nutrition & Health Flashcards
7 cards from real CCS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Nutrition & Health flashcards as text
Which antioxidant vitamin is fat-soluble and protects cell membranes from oxidative damage by scavenging free radicals?
Answer: Vitamin E
Vitamin E (tocopherol) is a fat-soluble antioxidant that protects polyunsaturated fatty acids in cell membranes from lipid peroxidation by free radicals.
In the context of gut health, probiotics are defined as:
Answer: Live microorganisms that confer a health benefit on the host when consumed in adequate amounts
Per WHO/FAO definition, probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.
When calculating the energy content of a food using the Atwater system, how many kilocalories per gram does fat provide?
Answer: 9 kcal/g
The Atwater general factors assign 9 kcal/g to fat, compared to 4 kcal/g for carbohydrates and protein, and 7 kcal/g for alcohol.
Which mineral is a cofactor for over 300 enzymatic reactions and is often depleted in heavily processed food diets?
Answer: Magnesium
Magnesium serves as a cofactor in more than 300 enzymatic reactions including ATP production, protein synthesis, and DNA repair; food processing removes it from whole grains.
Bioavailability of iron from plant sources (non-heme iron) is significantly enhanced by consuming it alongside which nutrient?
Answer: Vitamin C (ascorbic acid)
Vitamin C reduces ferric iron (Fe³⁺) to the more absorbable ferrous form (Fe²⁺) and chelates iron in a way that keeps it soluble in the intestinal lumen, enhancing non-heme iron absorption.
A culinary scientist is developing a functional food to support bone health. Beyond calcium, which vitamin is essential for calcium absorption in the intestine?
Answer: Vitamin D
Vitamin D stimulates the production of calcium-binding proteins in intestinal cells, which is required for active calcium absorption; without adequate vitamin D, calcium intake alone is insufficient.
Which term describes a food's ability to cause an allergic reaction, a key safety and labeling concern in culinary science?
Answer: Allergenicity
Allergenicity refers to the capacity of a food protein to trigger an IgE-mediated immune response in sensitized individuals; FDA mandates labeling of the top 9 major food allergens.