WCHS Health Glencoe Chapter 5
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| Nutrition | the process by which the body takes in and uses food
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| Calories | Kilocalories; are units of heat that measure the energy used by the body and the energy that foods supply to the body
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| nutrients | substances in food that your bhody needs to grow, to reair itself, and to supply you with energy
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| hunger | a natural physical drive that portects you from starvation
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| appetite | a desire, rather than a need, to eat
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| food choices | reasons you eat certain foods; family, friends, peers, cultural and ethinic background, convenience and cost, advertising
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| carbohydrates | the starches and sugars present in foods
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| fiber | an indigestible complex carbohydrate
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| Simple carbohydrates | sugars; such as fructose and lactose
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| complex carbohydrates | starches; found in whole grains, seeds, nuts, legumes and tubers
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| proteins | nutrients that help biuld and maintain body cells and tissues
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| lipid | a fatty substance that does not dissolve in water
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| complete proteins | contain adequate amounts of all nine essential amno acids
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| imcomplete proteins | lack one or more of the essential amino acids
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| linoleic acid | an essential fatty acid that is needed for growth and healthy skin
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| saturated fatty acids | holds all the hydrogen atoms it can
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| unsatruated fatty acids | has a least one unsaturated bond
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| vitamins | compounds that help regulate many vital body processed, including the digestion, absorption, and metablolism of other nutrients
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| minerals | substances that the body cannot manufacture by that are needed for forming healthy bones and teeth and for regulating many vital body processes
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| Dietary guidelines for Americans | a set of recommendations for healthful eating and active living
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| Food guide pyramid | a guide for making healthful daily food choices
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| Dietary guidelines | recommends that no more than 30 percent of daily calories come form fats
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| food additives | substances intentionally added to food to produce a desired effect
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| food allergy | a condition in which the body's immune system reacts to substances in some foods
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| allergens | are proteins that the body responds to as if they are pathogens or foreign invaders
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| food intolerance | a negative reactio to a food or part of food caused by a metoblic problem, such as the inability to digest parts of certain foods or food components
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| foodborne illness | food poisoning
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| communicable disease | food may be contaminated with pathogen spread by an infected person
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| pasteurization | the process of treating a substance with heat to destroy or slow the growth of pathogens
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| cross-contaminination | the spreading of bacteria or other pathogens from one food to another
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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