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Chapter 1--PON(2)
| Question | Answer |
|---|---|
| most important consideration in food choices | taste |
| approx. _____ taste buds in the mouth | 10,000 |
| people prefer what kinds of food? | sweet, salty, creamy, high fat |
| taste begins in _____ | infancy |
| kinds of food that are especially strong in infancy: | high fat, sugary |
| degree to which individuals prefer specific kinds of food is influenced by: | genes, age |
| affects the likelihood of enjoying food: | texture |
| 30% of adults dislike foods that are _____ | slippery |
| ethnic background influences food choices we make | culture |
| affects type and amount of food eaten | environment |
| factors contributing to environmental food choices: | availability, size/shape, lighting, packaging |
| the more people who are present at a meal, the _____ the individual is likely to eat | more |
| meal size increases or decreases by _____ with an increase in people who are present at a meal | increases by 40% |
| _____ influence type and amount of food eaten | activities |
| trend in 1950's | frozen veggies |
| advertising especially works on _____ people (age) | young |
| americans, especially working women, spend _____ preparing a meal (including _____) | 30 minutes; cleanup |
| when eating away from home, _____ are chosen over _____ | fast food, nutritious meals |
| individuals purchase nutritious meals when offered at a _____ price | lower |
| buying the same exact types of foods or of same food group | routine |
| science that studies how nutrients and compounds in foods nourish the body and affect body functions and overall health | nutrition |
| nutrition studies the relationship between: | food and health |
| essential compounds in food | nutrients |
| compounds in food that sustain body processes | nutrients |
| nutrients in food also found where? | body |
| animal foods contain more: | fat/protein |
| plant foods contain more: | CHO/water |
| most nutrients are (organic or inorganic) | organic |
| examples of non-nutrient compounds: | phyto/zoochemicals, food additives, nondigestible fiber |
| chemicals added by food manufacturers | food additives |
| purpose of food additives: | enhance color/flavor, add texture, extend shelf life |
| most nutrients are (essential or nonessential) | essential |
| cannot be made in body in sufficient quantities to meet its needs and to support health | essental nutrients |
| can be made in sufficient quantities in body to meet requirements and to support health | nonessential nutrients |
| conditionally essential nutrients are _____ and includes _____ | season-dependent; vitamin D |
| measure energy using _____ | calorie |
| amount of energy to heat 1g water 1 degree Celsius | Calorie |
| proteins contain which additional elements? | N, S |
| nutrient that is critical for life | water |
| makes up majority of body fluid | water |
| is water a part of every cell in the body? | yes |
| function of water: | metabolism, digestion/absorption (transport medium), maintenance of body temp, lubricant, and cushions vital organs |
| can water be stored? | no, must replenish daily |
| do micronutrients provide energy? | no |
| micronutrient that functions as coenzyme | vitamin |
| vitamins are fat-soluble or water-soluble? | both |
| deficiencies in vitamins/minerals cause: | stunted growth, fatigue, weak bones, organ damage |
| foods that may provide additional health benefits beyond basic nutrient value | functional foods |
| functional foods include: | phyto/zoochemicals |
Created by:
mel_pro4