HTH 100 Ch. 5

Question 1

Hunger

Answer 1

The physiological impulse to seek food

Question 2

Nutrients

Answer 2

The constituents of food that sustain humans physiologically; water, proteins, carbohydrates, fats, vitamins, and minerals

Question 3

Appetite

Answer 3

The learned desire to eat; normally accompanies hunger but is more psychological than physiological

Question 4

Nutrition

Answer 4

The science that investigates the relationship between physiological function and the essential elements of foods eaten

Question 5

Digestive Process

Answer 5

The process by which which the body breaks down foods into smaller components and either absorbs or excretes them

Question 6

Dietary Reference Intakes (DRI)

Answer 6

Set of recommended intakes for each nutrient published by the Institute of Medicine

Question 7

Calorie

Answer 7

A unit of measure that indicates the amount of energy obtained from a particular food

Question 8

Dehydration

Answer 8

Abnormal depletion of body fluids

Question 9

Proteins

Answer 9

Large molecules made up of chains of amino acids; essential constituents of all body cells

Question 10

Amino Acids

Answer 10

The nitrogen-containing building blocks of protein

Question 11

Essential Amino Acids

Answer 11

The nine nitrogen-containing building blocks of human proteins that must be contained from foods

Question 12

Complete Proteins

Answer 12

Proteins that contain all nine of the essential amino acids

Question 13

Incomplete Proteins

Answer 13

Proteins that lack one or more of the essential amino acids

Question 14

Food Insecure

Answer 14

Lack of access to an adequate supply of nourishing food

Question 15

Carbohydrates

Answer 15

Basic nutrients that supply the body with glucose, the energy molecule most readily used by cells

Question 16

Simple Carbohydrates

Answer 16

A carbohydrate made up of only one or two sugar molecules; also called simple sugars

Question 17

Monosaccharides

Answer 17

One-molecule sugars; include fructose and glucose

Question 18

Disaccharides

Answer 18

Sugars combining two monosaccharides; include lactose, maltose, and sucrose

Question 19

Complex Carbohydrates

Answer 19

Polysaccharides composed of long chains of glucose

Question 20

Starches

Answer 20

Polysaccharides that are the storage forms of glucose in plants

Question 21

Glycogen

Answer 21

The polysaccharide form in which glucose is stored in the liver and, to a lesser extent, in muscles

Question 22

Fiber

Answer 22

The indigestible portion of plant foods that helps more food through the digestive system and softens stools by absorbing water

Question 23

Whole Grains

Answer 23

Grains that retain the bran, germ, and endosperm, with only the husk removed

Question 24

Cholesterol

Answer 24

A type of lipid classified as a sterol and found in animal-based foods; it is also synthesized by the body

Question 25

High-Density Lipoproteins (HDLs)

Answer 25

Compounds that facilitate the transport of cholesterol in the blood to the liver for metabolism and elimination from the body

Question 26

Low-Density Lipoproteins (LDLs)

Answer 26

Compounds that facilitate the transport cholesterol in the blood to body cells

Question 27

Triglycerides

Answer 27

The most common lipids in our food supply and in the body; made up of glycerol and three fatty acid chains; commonly referred to as fats

Question 28

Saturated Fats

Answer 28

Fats that are unable to hold any more hydrogen in their chemical structure; derived mostly from animal sources; solid at room temperature

Question 29

Unsaturated Fats

Answer 29

Fats that have regions not saturated with hydrogen; derived mostly from plants; liquid at room temperature

Question 30

Trans Fats (Trans Fatty Acids)

Answer 30

Fatty acids typically produced from the hydrogenation of polyunsaturated oils

Question 31

Vitamins

Answer 31

Essential organic compounds that promote metabolism, growth, and reproduction

Question 32

Minerals

Answer 32

Inorganic, indestructible elements that aid physiological processes and build body structures

Question 33

Anemia

Answer 33

Condition that results from the body’s inability to produce adequate hemoglobin

Question 34

Functional Foods

Answer 34

Foods believed to have specific health benefits beyond their basic nutrients

Question 35

Antioxidants

Answer 35

Substances believed to protect against oxidative stress and resultant cell damage

Question 36

Phytochemicals

Answer 36

Naturally occurring non-nutrient plant chemicals believed to have beneficial properties

Question 37

% Daily Values (%DVs)

Answer 37

Percentages on food and supplement labels identifying how much of each listed nutrient or other substance a serving of food constitutes to a 2,000 calorie/day diet

Question 38

Vegetarian

Answer 38

A person who follows a diet that excludes some or all animal products

Question 39

Dietary Supplements

Answer 39

Products taken by mouth and containing dietary ingredients such as vitamins and minerals that are intended to supplement existing diets

Question 40

Organic

Answer 40

Grown without use of toxic and persistent pesticides, chemicals, or hormones

Question 41

Locavore

Answer 41

A person who primarily eats food grown or produced locally

Question 42

Food Allergy

Answer 42

Immune hypersensitivity response to normally harmless proteins in foods, prompting the production of antibodies, which triggers symptoms

Question 43

Celiac Disease

Answer 43

An inherited immune disorder causing malabsorption of nutrients from the small intestine and triggered by the consumption of gluten

Question 44

Food Intolerance

Answer 44

Disorder occuring in people who lack the digestive chemicals needed to break down certain substances in foods

Question 45

Genetically Modified (GM) Foods

Answer 45

Foods derived from organisms whose DNA has been altered using genetic engineering techniques