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Healthful Living > Chapter_4-_Nutrition > Flashcards

Chapter_4-_Nutrition Flashcards

1
Q

The average person in the U.S. consumes how many pounds of sugar each year?

A

76.7

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2
Q

Chemical compounds the body uses that come from the foods we eat?

A

Nutrients

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3
Q

The process where food is broken down into nutrients and absorbed into the bloodstream?

A

Digestion

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4
Q

Nutrients that must be obtained from foods because the body cannot produce or maintain in sufficient quantities?

A

Essential Nutrients

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5
Q

List the 4 Macronutrients?

A

Carbohydrates, Fats, Proteins, and Water

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6
Q

Macronutrients that provide energy?

A

Carbohydrates, Fats, and Proteins

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7
Q

List the Micronutrients?

A

Vitamins and Minerals

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8
Q

A kilocalorie is equal to how many calories?

A

1,000

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9
Q

The process of breaking down molecules to derive energy for the body to function?

A

Metabolism

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10
Q

Energy in kilocalories obtained from Carbohydrates?

A

4 kcal/g

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11
Q

Energy in kilocalories obtained from Proteins?

A

4 kcal/g

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12
Q

Energy in kilocalories obtained from Fats?

A

9 kcal/g

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13
Q

In a well-balanced diet, the percentage of Carbohydrates?

A

50%

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14
Q

In a well-balanced diet, the percentage of Proteins?

A

20%

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15
Q

In a well-balanced diet, the percentage of Fats?

A

30%

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16
Q

Macronutrient that serves as the body’s universal energy source and provides energy for the brain and nervous system?

A

Carbohydrate

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17
Q

Type of carbohydrate made from simple sugar primarily used in processed foods and commonly considered a “bad sugar”?

A

Simple Carbohydrate

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18
Q

Type of carbohydrate primarily found in whole foods like grains, vegetables, and fruits?

A

Complex Carbohydrate

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19
Q

Non-digestible complex carbohydrate that aids with digestion and heart health?

A

Fiber

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20
Q

Good sources of Fiber?

A

Grains, fruits, vegetables, nuts, and seeds

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21
Q

Whole Grains consist of three parts?

A

Bran, Germ, and Endosperm

22
Q

Rolled oats, popcorn, brown rice, whole wheat, and quinoa are examples of what type of grain?

A

Whole Grains

23
Q

Keyword discussed in class that is usually used to describe a Refined Grain?

A

White

White Rice, White Bread, Most Pasta and baked goods.

24
Q

The “go to” late night snack that is a whole grain?

A

Popcorn

25
Q

Nutritious parts of a Whole Grain that when removed reduce the fiber and nutrients?

A

Bran and Germ

26
Q

The index that describes the amount of simple sugar contained in foods? (Was the dashboard handout in class.)

A

Glycemic Index

27
Q

Lipids are also known as this Macronutrient?

A

Fats

28
Q

Lipid (fat) found in animal-based foods? (Red meats)

A

Cholesterol

29
Q

The Precise term used to describe Dietary Fats?

A

Triglycerides

30
Q

Names of the three (3) types of Dietary Fats?

A

Saturated, Unsaturated and Trans Fats

31
Q

Constantly consuming foods high in Saturated Fats increase the risk for what type of health issues?

A

Heart Disease, Increased Stroke Risk, and Heart Attacks

32
Q

Name of Fats that typically come plant sources and is a good source of Fat?

A

Unsaturated Fats

33
Q

Good food source of Omega-3 Fatty acids suggested in the RealAge survey?

A

Fish

34
Q

When hydrogen is infused into oils it creates a solid fat called? (Bad Fat)

A

Trans Fat

35
Q

Most common Fat contained in commercially prepared snack foods found in vending machines?

A

Trans Fat

36
Q

Macronutrient that builds muscle, bone, skin?

A

Proteins

37
Q

The common type of oil used in cooking that is also a monosaturated fat?

A

Olive Oil

38
Q

Name of symbol that represents that a Dietary Supplement has gone through the most rigorous type of testing?

A

USP

39
Q

Known as the “building blocks” of Proteins?

A

Amino Acids

40
Q

Discussed in class: Percentage of the body that consists of water?

A

70%

41
Q

Substances without energy needed in small amounts by the body? (Hint: Does not provide any energy)

A

Vitamins and Minerals

42
Q

Water assists in these three (3) body functions?

A

Digestion

Nutrient Absorption

Regulates Body Temperature

43
Q

Probiotics such as yogurt assist with what type of body function?

A

Digestive Functions

44
Q

A food compound that helps protect the body from harmful molecules called “free radicals”?

A

Antioxidants

45
Q

Food type that is high in Antioxidants?

A

Berries

46
Q

DRI recommendation discussed in class as the most commonly used today?

A

Recommended Daily Allowances

47
Q

The calculations on a Nutrition Facts Panel?

A

2,000 calorie a day diet

48
Q

A Food Label lists the ingredients in a specific order?

A

Listed by the “most to the least” ingredients order

49
Q

List of Dietary Guidelines?

A

Obtain adequate nutrients

Focus on healthful foods

Watch intake of fats

Engage in physical activity

Moderate alcohol intake

50
Q

Salmonella and E. Coli are ______ and commonly cause food poisoning? (Fill in the blank)

A

Bacteria

51
Q

When eating at a restaurant, a good choice is to manage portion size?

A

Cut all portions in half

52
Q

Name of the system used locally by Tops Markets that rates the nutritional value of food products?

A

NuVal

Healthful Living (11 decks)

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