Ch.1

Question 1

Hunger

Answer 1

the primarily physiological drive to find and eat food, mostly regulated by internal cues to eating

Question 2

Appetite

Answer 2

the primarily psychological influences that encourage us to find and eat food, often in the absence of obvious hunger

Question 3

Satiety

Answer 3

state in which there is no longer a desire to eat; a feeling of satisfaction

Question 4

Nutrition

Answer 4

science that links foods to health and disease

Question 5

Cardiovascular (heart) disease

Answer 5

general term that refers to any disease of the heart and circulatory system; generally characterized by deposition of fatty material in the blood vessels (hardening of the arteries), which can lead to organ damage and death

Question 6

Cholesterol

Answer 6

waxy lipid found in all body cells; it has a structure containing multiple chemical rings; is found only in foods of animal origin

Question 7

Chronic

Answer 7

when referring to disease, this term indicates that the disease process, once developed, is slow and lasting

Question 8

Diabetes

Answer 8

a group of diseases characterized by high blood glucose

Type 1 – insufficient or no release of insulin; requires daily insulin therapy
Type 2 – insufficient release of insulin or general inability of insulin to act on certain body cells; may or may not require insulin therapy

Question 9

Hypertension

Answer 9

condition in which blood pressure remains persistently elevated; obesity, inactivity, alcohol intake, excess salt intake, and genetics may each contribute

Question 10

Osteoporosis

Answer 10

decreased bone mass related to the effects of aging, genetic background, and poor diet

Question 11

Risk factor

Answer 11

term used when discussing the factors contributing to the development of a disease (e.g., heredity, lifestyle choices such as smoking, or nutritional habits)

Question 12

Six Classes of Nutrients

Answer 12

Carbohydrates
Lipids 
Proteins
Vitamins
Minerals
Water

Question 13

Macronutrients

Answer 13

needed in large quantities (i.e., 1 gram or more)

Carbohydrates
Lipids
Proteins
Water

Question 14

Micronutrients

Answer 14

needed in milligram or microgram quantities

Vitamins
Minerals

Question 15

Phytochemicals

Answer 15

chemicals found in plants; may contribute to reduced risk of cancer or cardiovascular disease in people who consume them regularly

Question 16

Calories

Answer 16

Carb: 4/g
Protein: 4/g
Fat: 9/g
Alcohol: 7/g

Question 17

5 g of sugar or salt

Answer 17

1 teaspoon (tsp)

Question 18

1 kilogram (kg)

Answer 18

1000 g = 2.2 lb

Question 19

1 g

Answer 19

1000 milligrams (mg) =1,000,000 micrograms (mcg)

Question 20

1 liter (L)

Answer 20

1000 milliliters (ml)

Question 21

1 cup

Answer 21

240 ml

Question 22

1 quart

Answer 22

4 cups ~ 1 L (= 0.946 L, to be exact)

Question 23

The Scientific Method

Answer 23

Step 1: observations made and questions asked
Step 2: hypothesis generated
Step 3: research experiments conducted to test hypothesis
Step 4: results evaluated by other scientists and reported in a publication
Step 5: follow-up experiments conducted to confirm or extend findings
Step 6: hypothesis accepted or rejected

Question 24

5 simple tips to avert weight gain

Answer 24

Eat breakfast
Plan ahead to have balanced meals and snacks
Limit liquid calories
Stock the fridge with low-calorie, nutrient-dense foods
Exercise regularly

Question 25

Eating Disorders

Answer 25

Major forms Anorexia nervosa Bulimia nervosa Binge-eating disorder Up to 30% of college students are at risk of developing an eating disorder Occurs in response to life stress, a desire to change appearance, or a bad habit Not problems with food, more often problems with self-esteem, control, abusive relationships