Ch.1 Nutrition: Everyday Choices

Question 1

nutrients

Answer 1

Substances in food that humans need to live and grow. They provide energy and structure to the body and regulate body processes.

Question 2

essential nutrients

Answer 2

Nutrients that the body cannot make itself and, as a result, humans must consume to maintain health.

Question 3

calorie

Answer 3

A unit of measure used to express the amount of energy provided by food. 1 kilocalorie = 1 Calorie = 1,000 calories.

Question 4

chronic diseases

Answer 4

Long-term diseases such as heart disease or obesity that often negatively affect physical and mental health and increase risk of early mortality.

Question 5

nutrient density

Answer 5

A measure of the nutrients provided by a food relative to its calorie content.

Question 6

fortified foods

Answer 6

Foods to which one or more nutrients have been added.

Question 7

dietary supplements

Answer 7

Products sold to supplement the diet; may include nutrients (vitamins, minerals, amino acids, fatty acids), enzymes, herbs, or other substances.

Question 8

organic compounds

Answer 8

Substances that contain carbon bonded to hydrogen in their molecular structure.

Question 9

carbohydrates

Answer 9

A class of nutrients that includes sugars, starches, and fibres. Chemically, they all contain carbon, hydrogen, and oxygen, in the same proportions as in water (H2O).

Question 10

fibre

Answer 10

A type of carbohydrate that cannot be digested by human enzymes.

Question 11

lipids

Answer 11

A class of nutrients often referred to as fats. Chemically, they contain carbon, hydrogen, and oxygen, and most do not dissolve in water.

Question 12

cholesterol

Answer 12

A type of lipids that is found in the diet and in the blood. It is an essential component of every cell and can be used to form hormones, bile, and vitamin D. High blood levels of cholesterol can increase the risk of heart disease.

Question 13

saturated fats

Answer 13

Lipids that contain no double bonds in their structure. They are most abundant in solid animal fats and may be associated with an increased risk of heart disease.

Question 14

unsaturated fats

Answer 14

Lipids that contain one or more double bonds in their structure, The are most abundant in plant oils and my be associated with a reduces risk of heart disease.

Question 15

proteins

Answer 15

A class of nutrients that includes molecules made up of one or more intertwining chains of amino acids. They contain carbon, hydrogen, oxygen, and nitrogen. They promote the growth and development of the body

Question 16

phytochemicals

Answer 16

Substances found in plant foods that are not essential nutrients but may have health promoting properties.

Question 17

functional foods

Answer 17

Foods that have health-promoting and/or disease-preventing properties beyond basic nutritional functions.

Question 18

malnutrition

Answer 18

A condition resulting from an energy or nutrient intake either above or below that which is optimal.

Question 19

genes

Answer 19

Specific segments of DNA that are responsible for determining specific inherited traits. (increase or decrease risks of developing heart disease, cancer, high blood pressure, and type-2 diabetes)

Question 20

nutritional genomics or nutrigenomics

Answer 20

The study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or other food components on health.

Question 21

hypothesis

Answer 21

Proposed explanations for an observations or a scientific problem that can be tested through experimentation.

Question 22

theories

Answer 22

Formal explanations of an observed phenomenon made after a hypothesis has been repeatedly supported and tested through experimentation.

Question 23

epidemiology

Answer 23

The branch of science that studies health and disease trends and patterns in populations. In epidemiological studies, observations are made without the manipulation of variable.