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MAPEH - 1ST QUARTERLY > Eating well makes your body well - Chapter 9 Lesson 1 > Flashcards

Eating well makes your body well - Chapter 9 Lesson 1 Flashcards

1
Q

Choosing the right kinds of food based on your body’s nutritional needs.

A

Good eating habit

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2
Q

Guide to choose what is right.

A

Self-care

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3
Q

Shows the hierarchy of food groups and the importance of water intake, exercise, and proper hygiene.

A

Nutritional guide pyramid

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4
Q

The nutritional guide pyramid states the…

A

recommended number of servings per day

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5
Q

Recommended intake of fats and oils

A

6-8 tsps

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6
Q

Recommended intake of sugar/sweets

A

5-6 tsps

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7
Q

Recommended intake of fish, shellfish, meat, poultry, dried beans, and nuts.

A

2 1/2 servings

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7
Q

Recommended intake of eggs

A

1 piece

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8
Q

Recommended intake of milk and milk products

A

1 glass

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9
Q

Recommended intake of vegetables

A

3 servings

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10
Q

Recommended intake of fruits

A

3 servings

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11
Q

Recommended intake of rice, rice products, corn, root crops, bread, and noodles.

A

6-8 servings

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12
Q

Recommended intake of water/beverages

A

6-8 glasses

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13
Q

A nutrient without calories

A

water

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14
Q

Consuming enough water helps in the ________ and efficient ____________ in the body.

A

(1) proper digestion, (2) removal of wastes

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15
Q

This level is composed of carbohydrate-rich foods.

A

Third level, energy-giving foods

16
Q

Supply the energy needed for any physical activity.

A

Carbohydrate-rich foods

17
Q

Serves as anti-oxidants that help the body work properly.

A

Vitamins

18
Q

The part of the plant that cannot be digested or absorbed.

A

Fiber

19
Q

Fiber is neither a ______ or an _______.

A

(1) nutrient, (2) energy source

20
Q

The period when a lot of body changes occur.

A

Adolescence

21
Q

These _____________ or the _____ level help maximize the growth potential of the person if given the right amount.

A

Body-building foods or the fifth level

22
Q

Important in vitamin absorption and in immune system function, and they are also a source of energy.

A

Fats

23
Q

A fatlike substance that can be consumed in food and can also be produced by the body.

A

Cholesterol

24
Q

What is the acronym of PDRI?

A

Philippine Dietary Reference Intakes

25
Q

Plays an important role in sports performance.

A

Proper nutrition

26
Q

Highly encouraged during exercise to avoid dehydration.

A

Proper hydration

27
Q

Refers to the consumption of food not because of hunger but because of emotional distress or as a way to relive or cope with stress.

A

Emotional eating

28
Q

This happens during social gatherings or celebrations

A

Social eating

29
Q

This refers to the habit f eating while watching TV, wherein the viewer tends to eat more than what is necessary.

A

Distracted eating

30
Q

4 types of eating

A

Fueling for performance, emotional eating, social eating, distracted eating.

31
Q

It reflects your eating habits

A

Lifestyle

32
Q

A term used to emphasize the contribution of our behavior to the development of chronic diseases.

A

lifestyle-related disease

32
Q

The reflection of the food that you eat

A

Condition of your body

33
Q

Diseases related to the heart and blood vessels

A

Cardiovascular diseases

34
Q

A serious, metabolic disease characterized by an increase in blood sugar level, which is associated with long-term damage and failure in organ functions.

A

Diabetes

35
Q

This is defined ss a consistent elevations in mean arterial pressure.

A

hypertension

36
Q

This develops when cells unnecessarily and rapidly multiply, and they outgrow the number of normal cells.

A

Cancer

37
Q

This happens when there is an interruption or an insufficient supply of blood flowing to the brain, which is caused by ruptured or blocked blood vessels.

A

Stroke

MAPEH - 1ST QUARTERLY (5 decks)

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