Chapter 1 Overview of Nutrition and Health

Question 1

an awareness and acceptance of one’s own and others’ cultures combined with the skills needed to interact effectively with people of diverse cultures

Answer 1

cultural competence

Question 2

compounds in foods (either nutrients or phytochemicals) that alter physiological processes in the body

Answer 2

bioactive food components

Question 3

the science of foods and the nutrients another substances they contain, and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion. A broader definition includes the study of the environment and of human behavior as it relates to these processes.

Answer 3

nutrition

Question 4

compounds in plants that confer, fast, and other characteristics. Some are bioactive food components in functional foods

Answer 4

phytochemicals

Question 5

the eating habits and culinary practices of a people, region, or historical period

Answer 5

foodways

Question 6

foodways and cuisines typical of national eroding, races cultural heritage, or geographic locations

Answer 6

ethnic diets

Question 7

why people like certain foods, have tastes that are widely liked such as the sweetness of sugar and the zest of salt

Answer 7

food preference

Question 8

sometimes dictates people’s food choices such as what people eat for lunch or breakfast

Answer 8

habits

Question 9

foods that are eaten in the midst of warm family gatherings on traditional holidays….by the same token people attach intense and unalterable dislikes to foods that they are when they were sick

Answer 9

associations

Question 10

every country, and every region has it’s own typical foods and way of combining them into meals. also know as foodways

Answer 10

ethnic heritage and regional cuisines

Question 11

food choices may reflect people’s environment ethics, religious beliefs and political views. choosing to eat some foods or to avoid others…ex- people who choose to eat food only in recycled containers

Answer 11

values

Question 12

a range of states with physical, mental, emotional, spiritual, and social components. At a minimum, health means freedom from physical disease, mental disturbances, emotional distress, spiritual discontent, social maladjustment, and other negative states. At a maximum, means wellness

Answer 12

health

Question 13

maximum well-being; the top range of health states; the goal of the person who strives toward realizing his or her full potential, physically, mentally, emotionally, spiritually, and socially.

Answer 13

wellness

Question 14

The choices people make each day not only their physical health but also their

Answer 14

wellness

Question 15

Person is physically, mentally, emotionally, spiritually or social nonfunctional

Answer 15

Death from disease

Question 16

person relies on medicine to treat symptoms needs are not met.

Answer 16

poor level of health

Question 17

person meets needs only to reverse symptoms as they appear

Answer 17

marginal level of health

Question 18

Most people function near here–they meet needs at a minimum to prevent symptoms

Answer 18

moderate level of health

Question 19

person covers most needs well, but some areas lack attention

Answer 19

good level of health

Question 20

person takes responsibility for all health areas and meets all needs

Answer 20

superior level of health

Question 21

optimal physical, mental, emotional, spiritual, and social health

Answer 21

wellness

Question 22

When people eat the foods typical of their families or geographic area, their choices are influenced by

Answer 22

ethnic heritage or regional cuisine

Question 23

The energy-yielding nutrients are:

Answer 23

carbohydrates, fats, and proteins

Question 24

The inorganic nutrients are:

Answer 24

minerals and water

Question 25

Alcohol is not a nutrient because

Answer 25

4

Question 26

The nutrient standards in use today include all of the following except:

Answer 26

5.

Question 27

Which of the following is consistent with Dietary Guidelines for Americans?

Answer 27

6.

Question 28

In a food group plan such as the USDA Food Patterns, food within a given food group are similar in their contents of:

Answer 28

7.

Question 29

A slice of apple pie supplies 350 calories with 3 grams of fiber; an apple provides 80 calorie and the same 3 grams of fiber. This is an example of

Answer 29

8.

Question 30

According to the USDA Food Patterns, which of the following vegetables should be limited?

Answer 30

9.

Question 31

Food labels list ingredients in:

Answer 31

10

Question 32

of the six classes of nutrients which ones are essential

Answer 32

carbohydrates, fats, and proteins

Question 33

of the six classes of nutrients which ones are organic and contain carbon

Answer 33

carbohydrates, fats, and proteins

Question 34

of the six classes of nutrients which facilitate the release of energy

Answer 34

vitamins

Question 35

of the six classes of nutrients which ones are inorganic and regulate the release of energy and other roles

Answer 35

minerals and water