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Health Jones/Grover
Unit 4
| Question | Answer |
|---|---|
| Define nutrition | the process by which the body takes in and uses food |
| Identify three reasons why good nutrition is important | enhances your quality of life, helps prevent disease, maximum energy and wellness |
| What is the difference between hunger and appetite? | hunger is protects you from starvation and appetite is the desire to eat whether you're hungry or not |
| Describe three environmental factors that influence your food choices | Family, friends, and peers, cultural and ethnic background, advertising |
| Identify the six groups of nutrients | Carbohydrates, Proteins, Lipids, Vitamins, Water, Minerals |
| What kinds of foods are high in fiber? | vegetables, fruits, and whole grains |
| Describe three things that proteins do | help build and maintain body cells and tissues, make enzymes, hormones, and other body chemicals |
| What kinds of fats are high in saturated fatty acids? | usually solid at room temperature |
| Which type of vitamins can be stored in the body? | fat soluble vitamins |
| What are the Dietary Guidelines for Americans? | Food Guide Pyramid |
| What is the Food Guide Pyramid? | It includes the 5 main food groups: Grains, vegetables, fruits, dairy and meat/beans |
| From which food group should most of your daily servings come? | Fruits and vegetables |
| Explain why moderating your salt intake can benefit your health? | Moderating your salt intake can reduce your chances of developing high blood pressure and may benefit the skeletal system by decreasing the loss of calcium from bone. |
| Identify the three factors that are the foundation of a healthful eating plan | variety, moderation, and balance |
| How are food's ingredients listed on most food labels? | Ingredients are listed in descending order by weight. Those in the largest amounts are listed first. |
| Define food allergy and food intolerance | allergy is the body's immune system reacts to substances in some foods, intolerance is a negative reaction to a food or part of food caused by a metabolic problem |
| Describe three ways of reducing the risk of food borne illnesses. | Clean: Wash hands and surfaces often. Separate: Don't cross-contaminate. Cook: Cook to proper temperatures. |
| Define body composition, and explain why it is an important consideration when determining an individual's appropriate weight range. | Body composition is the ratio of body fat to lean body tissue. -an individual's appropriate weight may be higher if he or she is considerable muscle mass. |
| Name three health risks for adults who are overweight | is a condition in which a person is heavier than the standard weight range for his or her height |
| List five strategies for beginning a weight management plan | Target your appropriate weight, set realistic goals, personalize your plan, put your goal and plan in writing, evaluate your progress |
| Identify two strategies for healthy weight loss | eat 1700 to 1800 calories daily to meet your body's energy needs, include your favorites in moderation |
| Identify two strategies for healthy weight gain | Increase your calorie intake, eat often and take second helpings |
| Explain two ways in which physical activity can help with weight management | When losing weight, more physical activity increases the number of calories your body uses for energy or “burns off.” |
| Define fad diet, and list three characteristics that distinguish fad diets from healthy weight managment. | weight-loss plans that are popular for only a short time |
| Identify two possible side effects of taking diet pills | Increased heart rate. High blood pressure. |
| Define eating disorder | an extreme, harmful eating behavior that can cause serious illness |
| What are two physical consequences of anorexia nervosa? |
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