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Health and Wellness > Chapter 7 Vocab > Flashcards

Chapter 7 Vocab Flashcards

1
Q

Elements in foods that are required for energy, growth, and repair of tissues and regulation of body processes

A

Nutrients

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2
Q

Metabolizing of food through a series of complex mechanical and chemical reactions

A

Digestion

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3
Q

Raw fuel, in the form of protein, carbohydrates, and fats for biological and mechanical energy requirements

A

Macronutrients

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4
Q

Amount of heat it takes to raise the temperature of 1 gram of water 1 degree

A

Calorie

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5
Q

Nutrients required in small amounts; includes vitamins and minerals

A

Micronutrients

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6
Q

Nutrients the body cannot make for itself; must be obtained from food

A

Essential nutrients

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7
Q

Nutrients made by the body from the foods we eat

A

Nonessential nutrients

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8
Q

An essential nutrient that the body uses in more ways than any other nutrient

A

Protein `

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9
Q

Complex chemical structure of protein, containing atoms of carbon, hydrogen, oxygen, and nitrogen

A

Amino Acid

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10
Q

The eight amino acids that the body cannot make

A

Essential amino acids

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11
Q

A range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients. It is expressed as a percentage of total daily calorie intake for protein, carbohydrates, and fats

A

Acceptable Macronutrient Distribution Range (AMDR)

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12
Q

Organic compounds that contain carbon, hydrogen, and oxygen

A

Carbohydrates

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13
Q

Either one-sugar or two-sugar molecules

A

Simple carbohydrates

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14
Q

One-sugar molecule

A

Monosaccharide

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15
Q

Two-sugar molecule

A

Dissacharide

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16
Q

called polysaccharides, these link three or more sugar molecules

A

Complex carbohydrates

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17
Q

Storage form of carbohydrates for plants

A

Starches

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18
Q

Storage form of sugar energy for humans and animals

A

Glycogen

19
Q

Diverse carbohydrate polysaccharides of plants that cannot be digested by the human stomach or small intestine

A

Dietary fiber

20
Q

Dietary fibers not soluble in water or metabolized by the intestines; make feces bulkier and softer, promoting decreased passage time

A

Insoluble fibers

21
Q

Dietary fibers soluble in water, metabolized in the large intestine; assist in removing cholesterol form the body

A

Soluble fibers

22
Q

Members of a family of compounds called lipids

A

Fats

23
Q

Fatty acids that provide the body’s largest energy store, act as insulation, transport fat-soluble vitamins, and contribute to satiety

A

Triglycerides

24
Q

Support immune responses, form cell structures, regulate blood pressure, affect blood lipid concentration, and promote clot formation; must be obtained from food

A

Essential fatty acids

25
Q

Unsaturated fatty acids formed when vegetable oils are processed (hydrogenation) and made more solid

A

Trans fats

26
Q

Lipids made by the body and therefore not considered essential fatty acids

A

Phospholipids

27
Q

Essential organic substances needed by the body to perform highly specific metabolic process in the cells

A

Vitamins

28
Q

Vitamins A, D, E, K; must travel with dietary fats in the bloodstream to reach the cells

A

Fat-soluble vitamins

29
Q

Vitamins that can be transported throughout the body by a watery medium

A

Water-soluble vitamins

30
Q

Inorganic substances vital to many body functions

A

Minerals

31
Q

Mineral requirements that exceed 100 mg per day

A

Major minerals

32
Q

Mineral requirements of less than 100 mg per day

A

Trace minerals

33
Q

Deficiency in red blood cells

A

Anemia

34
Q

Foods that contain significant levels of biologically active component that provide health benefits beyond basic nutrition

A

Functional food

35
Q

Foods and beverages that provide substantial amounts of vitamins, nutrients, and other substances that have many positive health effects with relatively few calories

A

Nutrient-dense foods

36
Q

Umbrella term that includes Estimated Average Requirement, Recommended Dietary Allowance, Adequate Intake, and Tolerable Upper Intake Level

A

Dietary Reference Intakes (DRIs)

37
Q

Measurement of the digestible energy present in high-energy foods with poor nutritional profiles, with most of the energy typically coming from processed carbohydrates, fats, or alcohol

A

Empty calories

38
Q

Fats that are solid at room temperature, like beef fat, butter, and shortening

A

Solid fats

39
Q

Sugars and syrups added when foods or beverages are processed or prepared

A

Added sugars

40
Q

A strict vegetarian who eats no animal products

A

Vegan

41
Q

A vegetarian who includes eggs in the diet

A

Ovovegetarian

42
Q

A vegetarian who eats both eggs and milk products

A

Ovolactovegetarian

43
Q

A vegetarian who may eat fish and poultry, but not red meat

A

Semivegetarian

Health and Wellness (7 decks)

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