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Nutrition: Ch. 7
The Nutrients
| Question | Answer |
|---|---|
| compounds in food that the body requires for proper growth, maintenace, and funstioning. | Nutrients |
| too little of one or more nutrients in the diet; a form of malnutrition. | Nutrient Deficiencies |
| the results in the body of poor nutrition; undernutrition, ovenutrition or any nutrient deficiency. | Malnutrition |
| too little food energy or too few nutrients to prevent disease or to promote growth; a form of malnutrition | Undernutrition |
| too much food energy or excess nutrients to the degree of causing disease or increasing risk of disease; a form of malnutrition | Overnutrition |
| Two Servings | Milk, yogurt and cheese group. Meat, fish, dry beans and nuts group. Fruit Group. |
| Three Servings From: | Vegetable group |
| Six Servings From: | bread, cereal, rice, and pasta group. |
| a class of nutrients made of sugars; these nutrients include sugar, starch and fiber. All but fiber provide energy. | Carbohydrates |
| a class of nutrients that does not mix with water. Fat is mostly of fatty acids. which provide energy to the body. | Fat |
| a class of nutrients that builds body tissues and supplies energy. Protein is made of amino acids. | Protein |
| essential nutrients that do not yield energy, but that are required for growth and proper functioning of the body. | Vitamins |
| elements of the earth needed in the diet, which preform many functions in the body tissues. | Minerals |
| the capatirty to do work or produce heat. | Energy |
| the body's blood sugar; a simple form of carbohydrate. | Glucose |
| simple forms of fat that supply energy fuel for most of the body's cells. | fatty acids |
| simple forms of protein normally used to build tissues or, under some conditions, burned for energy | amino acids |
| a poison | toxin |
| units used to measure energy. Calories indicate how much energy in a food can be used by the body or stored in body fat | Calories |
| the form in which the liver and muscles store glucose | glycogen |
| a brain regulatory center. | hypothalamus |
| a meal with foods to provide the right amount of carbohydrates, fat and protein | balanced meal. |
| the breaking down of food into nutrients the body can use. | digestion |
| a carboydrate, the main food energy source of humans | starch |
| indigestable substances in foods, made mostly of carbohydrates. | fiber |
| carbohydrates found both in food and in the body. | sugars |
| hard, slow stools that are difficult to eliminatel often a result of too little fiber in the diet. | constipation |
| swollen, painful rectal veins; often a result of constipation | hemorrhoids |
| the last part of the digestive tract, throught which stools are eliminated | rectum |
| a popular term referring to foods that contribute too much energy (calories) but too little of the nutrients | empty calories |
| concerning fats and helath, those fats associate strongly with heart and artery disease; mainly fats from animal sources | saturated |
| concerning fats and health, fats less associated with heart amnd arety disease, mainly fats from plant sources | unsaturated |
| a type of unsaturated fat, useful as a replacement for saturated fat in a heart-healthy diet. | polyunsaturated |
| a type of fat made by the body from saturated fat; minor part of fat in foods | cholesterol |
| units of weight in which nutrients are measured | grams |
| amino acids that are needed but cannot be made by the body, must be eaten in foods | essential amino acids |
| people who omit meat, fish, poultry for their diets | vegetarians |
| a pill, powder, liquid or the like containing oly nutrients not food | suppplement |
| too little of a nutrient in the body, Severe deficiences cause diseases | deficiency |
| a chemist's team meaning "able to dissolve in fat" | fat-soluble |
| able to dissolve in water | water-soluble |
| slow recovery of vision after flashes of bright light at night. Vitamin A deficiency. | night blindness |
| a chemical that can stop the destructive chain reactions of free radicals. | Antioxidant |
| an orange vegetable pigment that the body can change into active form of vitamin A. | beta-carotene |
| chemicals that harm the body's tissues by starting destructive chain reactions in the molecules of the body's cells. | free radicals |
| a disease of gradual bone loss. which can cripple people later in life. | Osteoporosis |
| reduced number or size of the red blood clls | anemia |
| minerals essential in nutrition, needed in small amounts daily. Iron and Zinc are examples | electrolytes |
| a compound made of minerals that in water dissolve and form electrolytes | salt |
| high blood pressure | hypertension |
| fluid wastes removed from the body by the kidneys | urine |
Created by:
phillisrussell
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