Chapter 1: Final

Question 1

Nutrition

Answer 1

is a science that studies how nutrients and compounds in foods we eat affect the body’s functions and health

Question 2

Essential Nutrient

Answer 2

A nutrient that must be consumed in the diet because it cannot be made by the body in sufficient quantities to maintain body function.

Question 3

Calorie

Answer 3

A unit of measure used to express the amount of energy provided by food.

Question 4

Nutrient Density

Answer 4

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

Question 5

Fortification

Answer 5

The addition of nutrients to foods.

Question 6

Phytochemical

Answer 6

A substance found in plant foods that is not an essential nutrient, but may have health promoting properties.

Question 7

Functional Food

Answer 7

A food that has health promoting properties beyond basic nutrition.

Question 8

What are the six classes of nutrients?

Answer 8

Carbohaydrates
Lipids
Proteins
Water
Vitamins
Minerals

Question 9

Macronutrients

Answer 9

Nutrients needed in large amounts. This includes;
Carbohydrates
Lipids
Proteins
Water

Question 10

Micronutrients

Answer 10

Nutrients needed in small amounts including;
Vitamins
Minerals

Question 11

Carbohydrates

Answer 11

A class of nutrients that include sugars, starches, and fibers. Chemically, they all contain carbon along with hydrogen and oxygen, in the same proportions as in water.

Question 12

Fiber

Answer 12

A type of carbohydrate that cannot be broken down by human digestive enzymes.

Question 13

Lipids

Answer 13

A class of nutrients that is commonly called fats. Chemically, they contain carbon, hydrogen, and oxygen, and most of them do not dissolve in water.

Question 14

Cholesterol

Answer 14

A type of lipid that is found in the diet and in the blood. High blood levels increase the risk of heart disease.

Question 15

Saturated Fat

Answer 15

A type of lipid that is most abundant in solid animal fats and is associated with an increased risk of heart disease.

Question 16

Unsaturated Fat

Answer 16

A type of lipid that is most abundant in plant oils and is associated with a reduced risk of heart disease.

Question 17

Protein

Answer 17

A class of nutrients that includes molecules made up of one or more intertwining chains of amino acids.

Question 18

What purpose does Water serve to the body?

Answer 18

water acts as a lubricant, transport fluid, and regulator of temperature.

Question 19

Vitamins

Answer 19

Organic molecules that are needed in small amounts to maintain health.

Question 20

Approx. how many vitamins are there?

Answer 20

there are about 13 vitamins

Question 21

Minerals

Answer 21

Essential nutrients needed in small amounts to provide a variety of diverse functions in the body.

Question 22

What are the three “energy-yeilding nutrients?”

Answer 22

Carbohydrates, lipids, and proteins.

Question 23

Kilocalories

Answer 23

Those that appear on nutrition info. on food. (truly unit of 1000 calories).

Question 24

Scientific method

Answer 24

A systematic, unbiased approach used to gain new information and knowledge.

Question 25

What are the four steps of the scientific method?

Answer 25

1. Observation
2. Hypothesis (proposed explanation of observation)
3. Experiment (testing the hypothesis)
4. Theory (formal explanation based off experiment)

Question 26

What are the three functions of nutrients?

Answer 26

Energy
Strucutre
Regulate body processes

Question 27

Of the top ten causes of death in the US, what four are related to nutrition?

Answer 27

1. Heart Disease
2. Cancer
3. Stroke
4. Diabetes