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Health Ch 7
vocab
| Question | Answer |
|---|---|
| nutrient | compounds in food that the body requires for proper growth, maintenance and functioning. |
| nutrient deficiencies | too little of one or more nutrients in the diet; a form of malnutrition. |
| malnutrition | the results in the body of poor nutrition; under nutrition, overnutrition, or any nutritent. |
| undernutrition | too little food energy or too few ntrients to prevent diseaseor to promote growth' a form of malnutrition. |
| overnutrition | too much food energy or excess nutrients to the degree of causing disease or increasing risk of disease; a form of malnutrition. |
| carbohydrate | nutrient that includes sugars, starch and fiber. All but fiber provide energy. |
| fat | nutrient that does not mix with water. Known as lipids. Provides the most energy per gram. |
| protein | nutrient that builds muscle tissue, supplies energy and is made of amino acids. |
| vitamins | nutrient that has no energy but is needed for growth and proper functioning of the body. |
| minerals | nutrient that comes for the elements of the earth (soil). essential for body tissue functions. |
| energy | capacity to do work or produce heat. |
| glucose | the body's blood sugar, a simple form of carbohydrate.` |
| fatty acids | simple form of fat that supply energy fuel for most of the body's cells. |
| amino acids | simple forms of protein normallly used to build tissues or under some conditions, burned for energy. |
| toxin | a poison |
| calories | units used to measure energy. Calories indicate how much energy in a food can be used by the body or stored inbody fat. |
| glycogen | the form in which the liver and muscles store glucose. |
| hypothalamus | a brain regulatory center. |
| balanced meal | a meal with foods to provide the right amounts of carbs, fat and protein. |
| digestion | the breaking down of foods into nutrients the body can use. |
| starch | a carbohydrate. the main food energy source for human beings. |
| fiber | indigestible substances in the foods made mostly of carbohydrate. |
| sugars | carbohydrate found in both foods and in the body. |
| constipation | hard, slow stools that are difficult to eliminate often a result of too lttle fiber in the diet. |
| hemorrhoids | swollen, painful rectal veins often a result of constipation. |
| rectum | the last part of the digestive tract,through which stools are eliminated. |
| empty calories | foods that contribute much energy but too little of the nutrients. |
| saturated | those fats associated with heart and artery disease, mainly fats from animal sources. |
| unsaturated | fats less associated with heart and artery disease, mainly comes from plant sources. |
| polyunsaturated | type of unsaturated fat. |
| cholesterol | fat made by the body from saturated fat, animor part of fat in foods. |
| grams | units of weight in which many nutrients are measured. 28grams equals 1 ounce. |
| essential amino acids | amino acids taht are needed, but cannot be made by the body, they must be eaten in foods. |
| vegetarians | people who omit meat, fish and poultry from their diets. Some may also omit milk products and eggs. |
| supplement | a pill, powder, liquid or the like containing only nutrients, not a food. |
| deficiency | too little of a nutrient in the body. Sever deficiencies cause disease. |
| fat-soluable | able to dissolve in fat. |
| water-soluable | able to dissolve in water. |
| night blindness | slow recovery of vision after flashes of bright light at night. An early symptom of vit. A deficiency. |
| antioxidant | a chemical that can stop the destructive chain reaction of free radicals. |
| beta-carotene | an orange vegetable pigment thaht the body can change into the active form of vitamin A (antioxidant_ |
| free radicals | chemicals that harm the body's tissues by starting destructive chain reactions in the molecules of the body's cells. Such reactions are believed to trigger or worsen some diseases. |
| ostoporosis | disease of dradual bone loss, which can criple people later in life. |
| anemia | reduced number or size of red blood cells. |
| trace minerals | minerals essential in nutrition, needed in small quantities daily.(zinc and iron) |
| electrolytes | minerals that carry electrical charges that help maintain the body's fluid balance |
| salt | compound made of minerals that in water dissolve and form electrolytes. |
| hypertension | high blood pressure |
| urine | fluid wastes removed from the body by the kidneys. |
Created by:
marymanville
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