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Health chap. 5 and 6
| Question | Answer |
|---|---|
| Nutrients | Substances in food that your body needs to function properly to grow, to repair, and to supply you with energy |
| Hunger | A natural drive that protects you from starvation |
| Appetite | A desire, rather than I need, to eat |
| Nutrition | The process by which the body takes in and uses food |
| Carbohydrates | The starches and sugars found in foods |
| Glucose | A simple sugar and the bodies chief fuel |
| Glycogen | Glucose that is not used right away is stored and a liver and muscles as a starch like substance |
| Proteins | Nutrients that help build and maintain body tissues |
| Amino acid | Substances that make a body proteins |
| Lipid | A fatty substance that does not dissolve in water |
| Linoleic acids | And essential fatty acid not made in the body but which is essential for growth and healthy skins |
| Cholesterol | Fat like substance produced in the liver of all animals, and therefore, found only in foods of animal origin |
| Vitamins | Compounds that have r regulate many vital body processes including digestion , absorption and metabolism of other nutrients |
| Minerals | Inorganic substances that the body cannot manufacture but that act as catalyst, vegulating many vital processes |
| Recommend dietary allowance (RDA) | The amounts of nutrients that will prevent deficiencies and excesses in most healthy people |
| Food addictives | Substances added to food intentionally to produce desired affect |
| Enriched food | A food and which nutrients that were lost in processing have been added back |
| Fortification | The addition of nutrients that are not naturally present |
| Unit pricing | A strategy for recognizing the relative cost of a product based on the cost of a standard unit, such as an ounce or gram |
| Overweight | Means way more than 10% of the standard weight for height |
| Obesity | Excess body fat |
| Underweight | Being 10% or more below normal weight |
| Undernutrition | Not consuming enough essential nutrients or calories for a normal body functions |
| Nutrient-dense | Foods in nutrients relative to the caloric content |
| Body mass index(BMI) | Ratio of weight to height |
| Weight cycling | The cycle of losing, regaining, and regaining |
| Anorexia nervosa | Disorder In which the irrational fear of becoming obese results and severe weight loss from self induced starvation |
| Bulimia nervosa | Disorder in which cycles of overreacting are followed by some form of purging or clearing out of the digestive track |
| Electrolytes | Minerals become electricity charged when in a solution |
| Rehydration | Restoring lost fat body fluids |
| Carbohydrate loading | Storing extra glycogen in the muscle |
| Vegans | Vegetarians who eat only foods of plant origin |
| Nutrient supplement | Pills, powders, liquids, and other non-food form of nutrients |
| Megadose | Large amounts of nutrients supplement |
| Foodborne illness | Food poisoning |
| Contaminant | Substance that spoils or infects food |
| Pasteurized | Treated by process of heating to destroy or slow the growth of Pathogens |
| Perishable | Liable to spoil |
| Cross contamination | Spreading the bacteria from one food to another |
| Food allergy | Bodies immune system overreacts to substances and some foods |
| Food intolerance | Negative reaction to food or an ingredient in food that is not related to the bodies immune system or to food poisoning |
| Nutrients affect how you⦠| Look, feel, act, grow, and even your abilities |
| Hunger is what kind Of need and appetite is what kind a need | Hunger is a physical need, and appetite is a desire I need |
| Appetite is what rather than an inborn response | Appetite is learned |
| What environmental factors influence your food | Culture inheritance, your family, social relationships and media messages and your lifestyle and your ethnic background and your religious beliefs |
| What to top factors influence shopping decisions for food , And what are the other ones | Taste and nutrition Cost, convenience, and food safety come next |
| Emotions or another factor for what | Eating habits |
| What two groups are carbohydrates classified into | Simple or complex |
| Simple carbohydrates | They are sugar. Present naturally and fruit some vegetables and milk. The sugars are called fructose and fruit, lactose in milk, maltose and grain, and sucrose and table sugar |
| Complex carbohydrates | They are starches. Found and great supply and rice and other grains, and legume and tuber. They are made of sugar is linked together. During digestion starches break down into sugars |
| Describe fiber | Is a special form of complex carbohydrate. Digested and used as energy function.fiber moves through your digestive system. prevent intestinal problems. |
| Proteins are made of chains or building blocks called | Amino acids |
| How many amino acid can your body make | All but nine |
| What is complete protein | Foods that contain all the essentials amino acids that the body needs |
| What is incomplete protein | Foods that lacks some of the essential amino acids |
| Fats represent the most concentrated form what | Energy |
| Saturated fats | fatty acid is to be saturated with the fatty acid holds all the Hydrogen atoms it can |
| Unsaturated fats | Unsaturated when it is missing one or more pairs of hydrogen Adams |
| Water soluble vitamins | Dissolve in water and pass easily into the bloodstream in the process of digestion. Excess amounts excerpted in urine |
| Fat soluble vitamins | They are elimited through urine, stored in the body fatty tissue. Can I have a toxic or damaging effect on the body |
| Iron is essential for what | Hemoglobin and your blood, which carries oxygen throughout the body. it is important to have iron |
| The food guide pyramid categorizes foods in to how many food groups | Five |
| You need to___the amount of energy in food with the amount of energy your body uses | You need to balance |
| What's the percentage of the amount of fat of calories | 34% |
| How to control fat you eat | Cut off the fat you see on me, remove the skin from chicken and turkey, and cut down on fried foods |
| What is one of the bodies essential minerals | Sodium. |
| What are three examples of a foundation of a helpful eating plan | Variety, moderation, and balance |
| What's the most important meal of the day | Breakfast |
| What does each label contain | Serving size, servings per container, calories per serving and calories per serving from fat, grams of total fat, saturated fat, total carbohydrates, fiber, sugar, protein and milligrams of cholesterol and sodium per serving, percentage of the daily value |
| How do you labels put the ingredients and order | By weight in descending order |
| What is the expiration date | Last night you should use product |
| What is the freshness date | Last day a food is thought to be fresh |
| What is the pack date | The date on which the product was packaged |
| What is the sell date | Pull day, Clenotes the last day the product should be sold you can store a product past its sell date |
| Describe calories | More correctly kilocalories, or simply unit to measure energy. Measure of energy in food and the energy of body burns calories are not nutrients |
| What do the specific number of calories depend on | |
| The number of carbohydrates, fat and protein | |
| One carbohydrate and one protein equals how many calories | 4 cal per gram |
| One fat equals how many calories | 9 cal per gram |
| Calories consumed must equal | Calories burned |
| Why do people gain too much weight? | Sedentary lifestyle and poor food habits |
| What is a set theory | Each person has a biological setpoint for weight and body fat |
| Underweight people maybe what to | Under nourished |
| What is a more accurate way to determine a healthy weight | Measuring a persons body composition |
| List some points for weight control plan | Target your way, set smart goals, make a plan, put your goal and writing, stick to your plan, think positively, evaluate your progress, but avoid weighing yourself every day, recognize that plateaus are normal |
| Smart weight-loss strategies | Eat fewer calories, burn more calories through exercise, better yet do both, eat mainly low-calorie food but from the five food groups, eat foods you like, make meals last, choose low calorie snacks |
| What is a fad diet | Approaches to weight control that are popular for short time come and go but rarely have any lasting effect |
| And the weight cycling process losing weight becomes what | Harder and harder |
| Some risky weight-loss strategies include | Fasting, liquid protein diets and diet pills |
| Bulimia can lead to | Tooth problems and stomach and esophagus problems |
| What are nutrient dense foods | Foods are the best sources of Energy and nutrients together |
| Before playing something physical what should you eat | A meal high in carbohydrates and low in fat and protein |
| Those who avoid eating meat, fish, and poultry but eat dairy foods and eggs are called | Lacto-ovo vegetarians |
| Animal products are the only food sources of vitamin | B12 |
| Pregnant woman have increase_____needs because they supply nutrients for the developing fetus as well as their own additional needs | Nutritional needs and they needs for iron calcium and folic acid |
| What are the two main ways that food can become containment | Animals raised or caught for food may harbor disease organisms in their tissues and food may be contaminated with bacteria spread from an infected person or animal |
| Foodborne illness related to food spoilage are commonly caused by | Bacteria |
| What are some side effects of foodborne illness | Nausea, vomiting, diarrhea, fever, and body aches l |
| Bacteria to your area needs three conditions for growth which are | Nutrients, moisture, and warmth |
| What are six critical control points that can limit foodborne illness | But food with undamaged packaging, refrigerated foods that are perishable, refrigerator freeze meat, pre-preparation, always cook food throughly, keep cold foods cold and hot foods hot , handle leftovers correctly |
| Many people experience of abnormal reactions to | Food substance or food Additive |
| And allergy is the body's reaction to and how does the immune system respond | A irritating substance or toxin their immune system and sponsor them as pathogens or foreign nvaders |
| Food intolerance can ask you because by what | Inborn or acquired defect |
| What is the inability to digest the lactose milk called | Lactose tolerance |
Created by:
ktbahl