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Health and Wellness > Healthy Diet > Flashcards

Healthy Diet Flashcards

1
Q

a graphic to remind people of the composition of a healthy diet, by the U.S. Government

A

MyPlate

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2
Q

a manufacturer’s or a store’s assessment of when a food product is at peak quality; not related to when the product poses a potential health risk

A

date label

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3
Q

label on a manufactured food that lists the quantity of certain nutrients in the food and the percent daily value for those nutrients

A

ingredients label

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4
Q

percentage of the recommended daily amount of a particular nutrient found in food

A

percent daily value (PDV)

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5
Q

recommended nutrient intakes intended to prevent chronic diseases

A

Dietary Reference Intakes (DRIs)

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6
Q

chemical substances obtained from food and needed by the body for growth, maintenance, or repair of tissues; not made by the body; must be obtained from food

A

essential nutrients

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7
Q

the amount of energy needed to keep the body functioning while at rest

A

basal metabolic rate (BMR)

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8
Q

the minimum amount of energy needed to keep the body alive

A

basal metabolism

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9
Q

the amount of energy required to raise 1 g of water from 14.5 degrees celsius to 15.5 degrees celsius

A

calorie

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10
Q

unit of energy; the amount of energy required to raise 1 kilogram of water 1 degree celsius, equivalent to 1,000 calories

A

kilocalorie

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11
Q

the process of obtaining energy and matter from the chemical breakdown of molecules obtained from food or from the body

A

metabolism

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12
Q

unit of energy; often used interchangeably with the term kilocalorie

A

nutritional calorie

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13
Q

compounds containing nitrogen that are the building blocks of protein

A

amino acids

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14
Q

biological substances composed of one or more sugar molecules

A

carbohydrates

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15
Q

amino acids that cannot be synthesized by the body and must be provided by food

A

essential amino acids

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16
Q

eleven amino acids synthesized by humans and are not required in the diet

A

nonessential amino acids

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17
Q

biological molecules composed of chains of amino acids

A

protein

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18
Q

combining sources of dietary protein such that amino acid deficiencies in one are counterbalanced by abundances in another

A

protein complementarity

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19
Q

a class of carbohydrates called polysaccharides; foods composed of starched cellulose

A

complex carbohydrates

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20
Q

a group of compounds that make up the framework of plants; fiber cannot be digested

A

fiber

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21
Q

a simple sugar found in fruits and honey

A

fructose

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22
Q

the principal source if energy in all cells; also called dextrose

A

glucose

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23
Q

a mixture of proteins that occur naturally in wheat, rye, barley and crossbreeds of these grains, which can damage the small intestine

A

gluten

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24
Q

enzyme secreted by glands in the small intestine that converts lactose (milk sugar) into simple sugars

A

lactase

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25
Q

a sugar formed by glucose and galactose chemically bonded together; found primarily in milk

A

lactose

26
Q

class of carbohydrates called monosaccharides; all carbohydrates must be reduced to simple sugars to be digested

A

simple sugars

27
Q

complex chain of glucose molecules

A

starch

28
Q

common refined table sugar; a molecule of glucose and a molecule of fructose chemically bonded together

A

sucrose

29
Q

a carbohydrate forming the skeleton of most plant structures and plant cells; the most abundant polysaccharide in nature and the source of dietary fiber

A

cellulose

30
Q

a fatlike compound occurring in bile, blood, brain, nerve tissue, liver, and other parts of the body

A

cholesterol

31
Q

naturally occurring in fats, either saturated or unsaturated (monounsaturated or polyunsaturated)

A

fatty acids

32
Q

the form in which carbohydrate is stored in humans and animals

A

glycogen

33
Q

substances found in plant cell walls that are composed of various sugars chemically linked together

A

hemicellulose

34
Q

fiber that cannot be dissolved in water

A

insoluble fiber

35
Q

an essential component of cell membranes

A

lecithin

36
Q

an essential fat that must be obtained from food

A

linoleic acid

37
Q

fats such as cholesterol and triglycerides

A

lipids

38
Q

carried one less than all the hydrogen atoms it possibly could

A

monounsaturated fatty acids

39
Q

carries at least two fewer hydrogen atoms than it would if saturated

A

polyunsaturated fatty acids

40
Q

this fat is generally solid at room temperature; comes from animal sources

A

saturated fat

41
Q

fiber that can be dissolved in water

A

soluble fiber

42
Q

dietary fat composed of fatty acids

A

triglyceride

43
Q

products that provide one or more of the 40 essential nutrients or nonessential vitamins, minerals, enzymes, amino acids, herbs, hormones, and nucleic acids

A

dietary supplements

44
Q

a dietary supplement intended to prevent of treat and illness or disease

A

nutraceutical

45
Q

non-nutrient health-promoting chemical produced by plants

A

phytochemical

46
Q

substances that in small amounts inhibit the oxidation of other compounds

A

antioxidants

47
Q

soluble in fat; there are four of these vitamins

A

fat-soluble vitamins

48
Q

chemicals added to packaged foods to provide the taste and texture of fat but few or no calories

A

fat substitutes

49
Q

inorganic elements found in the body both in combination with organic compounds and alone

A

minerals

50
Q

also trans fat, an artificial fat manufactured by chemically modifying monounsaturated and polyunsaturated fatty acids

A

trans fatty acid

51
Q

essential organic substances needed daily in small amounts to perform specific functions in the body

A

vitamins

52
Q

soluble in water; there are nine water-soluble vitamins

A

water-soluble vitamins

53
Q

used as a preservatives for salad, fresh fruits and vegetables, wine, beer, and dried fruit; in susceptible individuals, especially those with asthma, they can cause a severe reaction

A

sulfites

54
Q

a food to which additional vitamins, minerals, herbs, or other substances are added to allow the manufacturer to make health claims

A

functional food

55
Q

non chemical method of food preservation

A

gamma irradiation

56
Q

agricultural plants and animals into which one or more genes other organisms have been inserted (also called genetically modified organisms, or GMOs)

A

genetically modified food

57
Q

one who excludes meats, poultry, and fish but includes eggs and dairy products from diet

A

lacto-ovo-vegetarian

58
Q

one who excludes meat, poultry, fish and eggs but includes dairy products from diet

A

lacto-vegetarian

59
Q

one who excludes meats, poultry, fish, and dairy but eats eggs

A

ovo-vegetarian

60
Q

occurring after the ingestion of carbohydrate, with consequent release of insulin

A

reactive hypoglycemia

61
Q

one who excludes all animal products from the diet, including milk, cheese, eggs, and other dairy products

A

vegan

62
Q

one who consumes no meat, poultry, or fish

A

vegetarian

Health and Wellness (17 decks)

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