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Healthy
| Question | Answer |
|---|---|
| The process by which your body takes in and uses food. | Nutrition |
| A unit of heat used to measure the energy your body uses and the energy it receives from food. | Calorie |
| The natural physical drive to eat, prompted by the body's need for food. | Hunger |
| The psychological desire for food. | Appetite |
| A tough complex carbohydrate that the body cannot digest | Fiber |
| Nutrients the body uses to build and maintain its cells and tissues | Proteins |
| A waxy, fat-like substance in your blood. | Cholesterol |
| Compounds found in food that help regulate many body processes | Vitamins |
| Elements found in food that are used by the body. | Minerals |
| A condition in which bones become fragile and break easily. | Osteoporosis |
| Healthful foods provide you with_____________ | fuel for physical activities, help you stay mentally alert, an keep you feeling and looking your best. |
| You need to learn ______________ to make healthful food choices | Nutrition |
| Your body relies on food to provide it with _____________________ | Nutrients |
| Substances in food helps your body _______________________________. | grow, repair itself, and supply it with energy. |
| The energy you body receives from food is measured in _______________________ | calories |
| Eating a variety of healthy foods can help you _________________ | avoid unhealthful weight gain, diseases such as type 2 diabetes, cardiovascular diseases, certain cancers, stroke, and osteoporosis. |
| The size your fist. Veggies should cover half of your plate. | Portion control |
| Factors that influence your food choices. | Hunger and appetite. |
| Environmental factors that influence your food choices. | Family and Culture, friends, advertising, time and money. |
| People eat in responses to emotional influences such as _______________________ | Stressed, lonely, sad. |
| People may snack out of ___________________ which is __________________ while absorbed in another activity. | Boredom-----"mindless eating" |
| Protein rich plant-based foods. | Grains, nuts, seeds and legumes |
| _________________ is the basic building material of all of your body cells | Protein |
| proteins do not supply energy as quickly as _______________ do. | Carbohydrates |
| teen girls 14 to 18 should get _________ grams of protein | 46 grams |
| Teen boys 14 to 18 should get ___________ grams of protein | 52 grams |
| Your boy needs a certain amount of ______________ to function properly. It is essential. | Fat |
| Dietary fats are composed of ________________ | fatty acids |
| Fatty acids we cannot produce on our own are called ______________ | essential fatty acids |
| Moderate amounts of this, lower the risk of heart diseases | unsaturated fats |
| Too many of these increase the risk of heart diseases. | saturated fats |
| These raise the total blood cholestorol levels, which increases your risk for heart disease. These fats and saturated fats are responsible for clogging arteries. | Trans fat |
| Every gram of sugar= | 4 calories |
| The fat in all foods is a combination of _______________ | saturated and unsaturated fats |
| These foods contain larger amounts of unsaturated fats | Vegetable oils, nuts, seeds. |
| Contains saturated fats | meat, dairy products, palm oil. coconut oil, animal-based foods |
| Trans fats are fats that are formed by a process called________________ | hydrogenation |
| Trans fat is found in ____________________ | stick margarine, snack foods, packaged and baked goods. |
| Your body needs a certain amount of _______________ to carry out its basic functions | fat |
| Consuming too many fats can cause: | unhealthful weight gain, obesity, other health risks |
| Why do we need fat? | brain development, blood clotting, controlling inflammation, maintaining healthy skin and hair |
| Fats absorb and transport fat-soluble vitamins _________________ through the bloodstream | A,D,E,K |
| The calories from fats that your body does not use are stored as _____________________ | body fat |
| Stored fat, known as _____________________ provides insulation for the body | adipose tissue |
| Consuming saturated fats can increase the levels of ______________________________ in your body | cholesterol |
| Cholesterol is need to: | create cell walls, certain hormones, and absorb vitamin D. |
| Excess cholesterol can build up in your ___________ raising the risk of heart disease | cholesterol |
| One gram of fat= | 9 calories |
| Teens should consume less than ________________________ of their calories from their fat | 25 to 35 percent |
| Limit eating trans fat and saturated fat and trans fat to less than ____________________ of your total calories | 10 percent |
| ____________________________ do not provide energy | vitamins, minerals and water |
| _______________________ do not supply enrgy, but are responsible for carrying out various body functions | Vitamins |
| Types of minerals | calcium, phosphate, iron, magnesium |
| Eating calcium rich foods reduces you risk of developing ___________________ | osteoporosis |
| Functions of water | Move food through digestive system, digesting carbohydrates and protein, aiding chemical reactions in the body, transporting nutrients and removing wastes. |
| How does your body use nutrients? | As an energy source, to heal, build and repair tissue, sustain growth, help transport oxygen |
| A recommended ____________________ of your daily calories should come from carbohydrates | 45 to 65 percent |
| Three types of carbohydrates: | simple, complex, fiber |
| Simple carbohydrates are where ________________ | the carbohydrates are sugar |
| simple carbohydrates are? | fructose- fruit, lactose-milk |
| carbohydrates or starches are long chains of sugars linked together | complex carbs |
| A carb that moves waste through your digestive system. | fiber |
| ___________________ can be stored in your body's tissue and used later, | glucose |
| most carbs are turned into a simple sugar called _____________________ the main source of fuel in the body | glucose |
| proteins are made up of chemicals called _____________________ | amino acids |
| Your body uses about 20 amino acids that are found in food, _________ we produce and ___________ we find in food we eat | 11:9 |
| Nine amino acids are called _____________ amino acids because the body must get them from food. | essential |
| Proteins from animals sources are sometimes called _____________ because they contain all nine essential amino acids | complete |
| Protein rich plant based foods are? | grains, nuts, seeds,and legumes |
| have a high ratio of nutrients to calories | nutrient-dense foods |
| substances added to a food to produce a desired effect. | food additives |
| food poisoning | foodborne illness |
| treating a substance with heat to kill or slow the growth of pathogens | pasteurization |
| spreading pathogens from one food to another | cross-contamination |
| a condition in which the body's immune system reacts to substances in some foods | food allergy |
| a negative reaction to a food that doesn't involve the immune system | food intolerance |
| More functions of water are? | storing and releasing heat, cooling the body through perspiration, cushioning the eyes, brain and spinal cord, lubricating the joints |
| Dietary guideline 1: | make smart choices from every food group |
| Dietary guideline 2: | Find your balance between food and activity |
| Dietary guideline 3: | get the most nutrition out of your calories. |
| The food pyramid contains: | grain, veggies, fruits, milk, meat and beans |
| The band of the foo pyramid do what? | Differ in width indicating which food you need more than others. |
| 1. limit certain foods 2. Focus of fruits 3. vary your veggies 4.get calcium rich food 4.make half your grains whole 5. go lean with protein | Dietary guidlines |
| What are organic foods? | Foods that are produced without agricultural chemicals such as synthetic fertilizers or pesticides. |
| Organic foods are? | Do not contain genetically modified ingredients and are safer and more nutritious |
| What are open dates used for? | To determine how long the food will remain fresh. |
| The last day a store should sell the product by | sell by date |
| They show the last day a product's quality can be guaranteed. | Use by or expiration date |
| Shows the last date which a product is considered fresh. | freshness dates |
| Shows the day on which food was processed or packaged. | pack dates |
| Ingredients in a food appear on the label in______________________ | descending order by weight. |
| Why are food additives used? | To make food safer for a long period of time, boost its nutrient content, or to improve its taste, texture or appearance |
| A type of substitute | aspartame |
| A fat substitute | olestra |
| If a product is free then... | The food contains none or an insignificant amount of the given components such as fat, sugar, sat. fat, trans fat. |
| If a product is low.... | You can eat this product regularly without exceeding your daily limits. |
| If a product is light.... | It must contain 1/3 fewer calories, 1/2 fewer fat, 1/2 fewer sodium than the original version. |
| If a product is high.... | The food provides atleast 20% of the daily value for a vitamin, protein or fiber. |
| If a product is a good source of.... | The food provides atleast 10 to 19 percent of a daily value for a vitamin, mineral, protein, ect. |
| If a product is healthy... | It must be low fat and saturated fat and contain limited amounts of cholesterol and sodium. |
| Food can contain_____________ | pathogens or disease causing organisms. |
| Norwalk food diseases are? | Campylobactor and Salomonella E. Coli |
| What can salomonella infect? | It can affect hens and enter their eggs. |
| Other ways pathogens can be passed around is... | sick humans preparing food, fruit washed in contaminated water, shellfish in bacteria seawater |
| Symptoms of food poisoning is? | cramps, diarrhea, nausea, vomiting, fever. |
| The important process of keeping foods safe to eat is? | pasteurization |
| What prevents cross-contamination? | Washing your hands-clean |
Created by:
kecke15