Chapters 1, 2 and 5

Question 1

nutrition

Answer 1

the study of foods, their nutrients, and other chemicals

Question 2

food security

Answer 2

access at all times to a sufficient supply of safe, nutritious food

Question 3

food insecurity

Answer 3

limited or uncertain availability of safe, nutritious foods - or the ability to acquire them in socially acceptable ways

Question 4

carbon footprint

Answer 4

generally defined as the amount of greenhouse gas carbon dioxide emitted by farming, food production, a persons activities, or a products manufacture and transport

Question 5

calorie

Answer 5

a unit of measure of the amount of energy supplied of food (kCal or C)

Question 6

nutrient

Answer 6

chemical substances in food that are used by the body for growth and health

Question 7

6 categories of nutrients

Answer 7

carb, protein, fat, vitamin, mineral, water

Question 8

phytochemicals

Answer 8

chemical substances in plants, certain ones perform important processes in the human body, and they give plants color, protect them from harm, and allow them to grow (phytonutrients)

Question 9

antioxidants

Answer 9

chemical substances that prevent or repair damaged cells caused by exposure to oxidizing agents such as environmental pollutants, smoke. ozone, and oxygen. oxidation reactions are a normal part of cellular processes

Question 10

essential nutrients

Answer 10

nutrients required for normal growth and health that the body can generally not produce, or produce in sufficient amounts. must be obtained through diet

Question 11

nonessential nutrients

Answer 11

nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet

Question 12

metabolism

Answer 12

the chemical changes that take place in the body. the formation of energy

Question 13

malnutrition

Answer 13

poor nutrient resulting from an excess or lack of calories or nutrients

Question 14

chronic diseases

Answer 14

slow-developing, long lasting diseases that are non-contagious and can be treated but not always cured

Question 15

dietary pattern

Answer 15

the quantities, proportions, variety, or combination of different foods, drinks, and nutrients in diets, and the frequency with which they are consumed

Question 16

energy-dense foods

Answer 16

foods that provide relatively high levels of calories per unit weight of food (fried chicken)

Question 17

empty-calorie foods

Answer 17

foods that provide an excess of energy or calories in relation to nutrients (soft-drinks)

Question 18

nutrient-dense foods

Answer 18

foods that contain relatively high amounts of nutrients compared to their caloric value

Question 19

diabetes

Answer 19

characterized by abnormal utilization of glucose by the body and elevated blood glucose levels (1, 2, and gestational)

Question 20

hypertension

Answer 20

high blood pressure

Question 21

chronic inflammation

Answer 21

low-grade inflammation that lasts weeks, months, or years; damages lipids, cells, tissues, and certain body processes

Question 22

oxidative stress

Answer 22

condition that happens when cells are exposed to more oxidizing molecules that neutralize them. over time causes damage to lipids, DNA, cells, and tissues. also increases the risk of heart disease, diabetes, cancer, and more

Question 23

osteoperosis

Answer 23

a condition in which bones become fragile and susceptible to the loss of calcium/minerals

Question 24

free radicals

Answer 24

chemical substances that are missing electrons. absence of electrons makes the substance reactive and prone to oxidizing nearby molecules (damages lipids, cells, proteins, DNA, and tissues)