Chapter 10

Question 1

Hunger

Answer 1

The physiological impulse to seek food

Question 2

Nutrients

Answer 2

The constituents of food that sustain humans physiologically: water, proteins, carbohydrates, fats, vitamins, and minerals

Question 3

Appetite

Answer 3

The learned desire to eat; normally accompanies hunger but is more psychological than physiological

Question 4

Nutrition

Answer 4

The science that investigates the relationship between physiological function and the essential elements of foods eaten

Question 5

Digestive Process

Answer 5

The process by which the body breaks down foods into smaller components and either absorbs or excretes them

Question 6

Dietary Reference Intakes (DRIs)

Answer 6

A set of recommended intakes for each nutrient published by the Institute of Medicine

Question 7

Dehydration

Answer 7

Abnormal depletion of body fluids, typically a result of lack of water

Question 8

Proteins

Answer 8

Large molecules made up of chains of amino acids; essential constituents of all body cells

Question 9

Amino Acids

Answer 9

The nitrogen-containing building blocks of protein

Question 10

Essential Amino Acids

Answer 10

The nine basic nitrogen-containing building blocks of human proteins that must be obtained from foods

Question 11

Complete Proteins

Answer 11

Proteins that contain all nine of the essential amino acids

Question 12

Incomplete Proteins

Answer 12

Proteins that lack one or more of the essential amino acids

Question 13

Carbohydrates

Answer 13

Basic nutrients that supply the body with glucose, the energy form most commonly used to sustain normal activity

Question 14

Simple Carbohydrates

Answer 14

A carbohydrate made up of only one sugar molecule or of two sugar molecules bonded together; also called simple sugars

Question 15

Monosaccharides

Answer 15

A sugar that is not broken down further during digestion, including fructose and glucose

Question 16

Disaccharides

Answer 16

Combinations of two monosaccharides such as lactose, maltose, and sucrose

Question 17

Complex Carbohydrates

Answer 17

A carbohydrate that can be broken down during digestion into monosaccharides or disaccharides; also called a polysaccharide

Question 18

Starches

Answer 18

Polysaccharides that are the storage forms of glucose in plants

Question 19

Glycogen

Answer 19

The polysaccharide form in which glucose is stored in the liver and, to a lesser extent, in the muscles

Question 20

Fiber

Answer 20

The indigestible portion of plant foods that helps to move food through the digestive system and softens stools by absorbing water

Question 21

Whole Grains

Answer 21

Grans that are milled in their complete form and therefore include the bran, germ, and endosperm, with only the husk

Question 22

Triglycerides

Answer 22

The most common form of fat in our food supply and in the body; made up of glycerol and three fatty acid chains

Question 23

Fats

Answer 23

Basic nutrients composed of carbon and hydrogen atoms; needed for the proper functioning of cells, insulation of body organs against shock, maintenance of body temperature, and healthy skin and hair

Question 24

Cholesterol

Answer 24

A substance that, like fats, is not soluble in water. It is found in animal-based foods and is synthesized by the body. Although essential to functioning, cholesterol circulating in the blood can accumulate on the inner walls of blood vessels

Question 25

High-Density Lipoproteins (HDLs)

Answer 25

Compounds that facilitate the transport of cholesterol in the blood to the liver for metabolism and elimination from the body

Question 26

Low-Density Lipoproteins (LDLs)

Answer 26

Compounds that facilitate the transport cholesterol on the blood to the body’s cells

Question 27

Saturated Fats

Answer 27

Fats that are unable to hold any more hydrogen in their chemical structure; derive mostly from animal sources; solid at room temperature

Question 28

Unsaturated Fats

Answer 28

Fats that have room for more hydrogen in the chemical structure; derived mostly from plants; liquid at room temperature

Question 29

Trans Fatty Acids

Answer 29

Fatty acids that are produced when polyunsaturated oils are hydrogenated to make them more solid

Question 30

Vitamins

Answer 30

Essential organic compounds that promote metabolism growth, and reproduction and help to maintain life and health

Question 31

Minerals

Answer 31

Inorganic, indestructible elements that aid physiological processes

Question 32

Functional Foods

Answer 32

Foods that are believed to have specific health benefits beyond their basic nutrients

Question 33

Antioxidants

Answer 33

Substances that are believed to protect against oxidative stress and resultant tissue damage

Question 34

Phytochemicals

Answer 34

Naturally occurring nonnutrient plant chemicals that are believed to have beneficial health effects

Question 35

Anemia

Answer 35

A condition that results from the body’s inability to produce adequate hemoglobin

Question 36

% Daily Values

Answer 36

Items on food and supplement labels that identify how much of each listed nutrient or other substance a serving of food contributes to a 2,000 calorie/day diet

Question 37

Vegetarian

Answer 37

A person who follows a diet that excludes some or all animal products

Question 38

Dietary Supplements

Answer 38

Products taken by mouth and containing dietary ingredients such as vitamins and minerals that are intended to supplement existing diets

Question 39

Mindful Eating

Answer 39

Eating with an awareness of how enjoyable eating can be and how food affects your body, feelings, and mind

Question 40

Organic

Answer 40

Grown without use of toxic and persistent pesticides, chemicals, or hormones

Question 41

Locavore

Answer 41

A person who primarily eats food grown or produced locally

Question 42

Food Allergy

Answer 42

Overreaction by the immune system to normally harmless proteins in foods, which are perceived as allergens. In response, the body produces antibodies, triggering allergic symptoms

Question 43

Celiac Disease

Answer 43

An inherited immune disorder that causes malabsorption of nutrients from the small intestine and is triggered by the consumption of gluten, a protein found in certain grains

Question 44

Food Intolerance

Answer 44

Adverse effects that result when people who lack the digestive chemicals needed to break down certain substances eat those substances