Unit 2 HFW Flashcards
Name the three macronutrients, their common sources, and the role of each in the body.
Carbs (grains/starches/sugars), provides energy to the body; Protein (meats/legumes/soy/eggs), provides energy and aids muscle growth; Fat (unsaturated/saturated/trans), provides energy, vitamins, provides essential fats and aids nerve growth.
Discuss the role of micronutrients in the body. Name several examples and include sources.
Vitamins support immune systems, minerals (sodium/potassium/iron/calcium) build bones, regulate heartbeat and create hormones. Example: Vitamins D, K, and Calcium support bone growth.
Summarize the U.S. Dietary Guidelines for a healthy diet.
Include a well-rounded diet of nutrient-dense foods including vegetables, fruits, dairy, meats/plant protein, and whole grains. Limit sodium and added sugar.
Briefly summarize the types of modified diets discussed in the text.
Celiac/gluten free means no grains including gluten; diabetic diet means limited sugars and carbs that will raise blood sugar.
Discuss common food allergies and their effects on the body.
Peanut allergies; can cause wheezing and breathing restriction. Can be deadly. Lactose intolerance; gas, bloating, discomfort. Not deadly.
Define BMI and discuss how it relates to weight classifications.
Body Mass Index. Used as a screening tool for obesity.
Summarize dietary and physical activity strategies that can be used to manage weight.
Move more, make healthier food choices, practice portion control.
Briefly summarize each school food program.
SBC (School Breakfast Program) provides 3 nutritious meals to kids in school. NSLP is a federally assisted program that provides lunches to kids in school.
Name several strategies that can be used to maintain food safety.
Wash hands; do not cross-contaminate produce and meat; throw out food left out after two hours.
What vitamins are water-soluble?
B-Complex, Vitamin C
