Chapter 1

Question 1

Hunger

Answer 1

The psychological drive to find and eat food, mostly regulated by internal cues to eating

Question 2

Appetite

Answer 2

The psychological influence 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 food to health and disease; includes ingestion, digestion, absorption, transport, and excretion of nutrients.

Question 5

Nutrients

Answer 5

Chemical substances in food that contribute to heath.

• yield energy
• provide building blocks for growth and maintenance
• regulate metabolic processes

Question 6

Essential nutrients

Answer 6

• one or more specific biological functions
• omission leads to decline in biological function
• repletion restores biological function

Question 7

Cancer

Answer 7

Uncontrolled growth of abnormal cells

Question 8

Heart disease

Answer 8

Deposition of fatty material in the blood vessels, which in turn can lead to organ damage and death.

Question 9

Cholesterol

Answer 9

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

Question 10

Chronic

Answer 10

Disease process, once developed, is slow and lasting

Question 11

Diabetes

Answer 11

Group of diseases characterized by high blood glucose

Question 12

Type 1

Answer 12

No release of insulin, requires daily insulin therapy

Question 13

Type 2

Answer 13

Insufficient release of insulin

Question 14

Hypertension

Answer 14

Blood pressure remains persistently elevated

Question 15

Kilocalorie (kcal)

Answer 15

Unit that describes the energy content of food.

Question 16

Obesity

Answer 16

Excessive body fat

Question 17

Osteoporosis

Answer 17

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

Question 18

Risk factor

Answer 18

Term used when discussing the factors contributing to the development of disease

Question 19

Six classes of nutrients

Answer 19

Carbohydrates 
Lipids 
Proteins
Vitamins
Minerals
Water

Question 20

Macronutrients

Answer 20

Needed in large quantities

• carbohydrates
• lipids
• proteins

Question 21

Micronutrients

Answer 21

Needed in milligram or microgram

• vitamin
• minerals

Question 22

Photochemicals

Answer 22

Chemicals found in plants

Question 23

1 calorie equals

Answer 23

Amount of heat required to raise the temperature of 1 g of water by 1°C

Question 24

1 kilocalorie equals

Answer 24

Amount of heat required to raise the temperature of 1 kg of water by 1°C