Chapter 1

Question 1

Vegetables, fruits, seafood, meats, poultry, eggs nuts, and seeds, milk and whole grains

Answer 1

Whole Foods

Question 2

Frozen vegetables, fruit juices, smoked salmon, cheeses, and breads

Answer 2

Minimally processed foods

Question 3

No longer resemble Whole Foods; they are made from numerous ingredients that are typically not used in kitchens such as high fructose corn syrup, hydrogenated or interesterfied oils, hydrolysed proteins

Answer 3

Ultra processed foods

Question 4

6 classes of nutrients the body uses for growth, maintenance, and repair of its tissues

Answer 4

Water
Carbohydrates
Lipids
Proteins
Vitamins
Minerals

Question 5

A healthy 150 lb body contains _____ water and ______ fat

Answer 5

90 pounds of water and 20 to 45 lbs of fat

Question 6

When used to refer to nutrients, the word _______ means more than just necessary it means needed from outside the body

Answer 6

Essential

Question 7

In the body, three of the organic nutrients can be used to provide energy

Answer 7

Carbohydrates
Lipids
Proteins

Question 8

These produce no energy

Answer 8

Vitamins and minerals

Question 9

Carbohydrates, proteins, lipids Are sometimes called _____ because the body requires them in relatively large amounts

Answer 9

Macronutrients

Question 10

Vitamins and minerals are

Answer 10

Micronutrients

Question 11

The energy released from carbohydrate, fat and proteins can be measured in

Answer 11

Calories

Question 12

They are organic, but they do not provide energy

Answer 12

Vitamins

Question 13

Vulnerable to destruction by heat, light, and chemical agents

Answer 13

Vitamins

Question 14

They are inorganic, they are indestructible and need not be handled with special care that vitamins require

Answer 14

Minerals

Question 15

First, the body has too little iron either because iron is lacking in the persons diet

Or because the persons body doesn’t absorb enough, excretes too much, or uses iron inefficiently

Answer 15

Primary deficiency

Secondary deficiency

Question 16

To be accepted into the body of nutrition knowledge, findings must stand up to rigorous, repeated testing in experiments conducted by other researchers

Answer 16

Replication