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Week 2 Unit 3 Test
AFJROTC
| Question | Answer |
|---|---|
| A doctor who is trained to handle particular kinds of patients or madical condition | Specialists |
| Keeping disease or injury from happening or getting worse | Preventive Care |
| The medical doctor who provides physical checkups and general care | Primary Care Physicians |
| All the medical care available to a nation's people, the way they receive the care, and the way the care is paid for | Health Care System |
| A type of insurance in which the medical providers agree to charge less for members of the plan | Preferred Provider Organizations (PPOs) |
| A plan which private companies or government programs pay part of a person's medical cost | Health Insurance |
| A health plan that allows members to choose providers inside or outside the plan | Point of Servise (POs) |
| An organizations that provides health care for a fixed price | Health Maintenance Organization (HMO) |
| A joint federal and state program that helps pay medical costs | Medicaid |
| The protectiona nd promotion of health at the community level | Public Health |
| Covers people age 65 and over and some younger than 65 who have medical disabilities or other specific conditions | Medicare |
| The psychological (mind) desire for food | Appetite |
| The process of using food and its substances to help your body have energy, grow, develop, and work properly | Nutrition |
| The physical need for food | Hunger |
| Units of heat that measures the energy used by the body and the energy that foods supply to the body | Calories |
| Substances in tfood that your body needs | Nutrients |
| The sugar and starches that provide your body with most of its energy | Carbohydrates |
| Small units that make up protein | Amino acids |
| A shortage of nutrition | Nutrient deficiency |
| Fats that are solid at room temperature | Saturated fats |
| Nutrients that your body uses to build, repair, and maintain cells and tissues | Proteins |
| The part of the fruits, vegetables, grains, and beans that your body cannot digest | Fiber |
| Substances needed in small quantities to help regulate body funtions | Vitamins |
| Fats that remain liquid at room temperature | Unsaturated fats |
| Elements needed in small quantities for forming healthy bones and teeth, and for regulating certain body processes | Minerals |
| The chemical for in which most fat exists in food and the chief form of fat storage in the body | Triglycerides |
| A waxy substance used by the body to build cells and hormones to protect nerve fibers | Cholesterol |
| The percent of the recommended daily amount of nutrient provided in a serving of food | Percent daily value |
| Recommendations about food choices for all healthy Americans age 2 and over | Dietary Guidelines for Americans |
| A sickness that results from eating food that is not safe to eat | Foodborne illness |
| Are you done studying? | of course not, continue! |
Created by:
Ms-934
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