Chapter 6: Nutrition

Question 1

Essential Nutrients

Answer 1

• Substances used by body to build, maintain, and repair tissues and regulate body funtions, they must be obtained from foods or supplements

Question 2

Kilocalorie

Answer 2

• Amount of energy needed to raise the temperature of 1kilo of water by 1 degree centigrade

Question 3

Electrolytes

Answer 3

• Mineral components that carry electrical charges and conduct nerve impulses

Question 4

Simple Carbohydrates

Answer 4

• Easily digestible carbohydrates composed of one or two units of sugar

Question 5

Glycogen

Answer 5

• Complex carbohydrate form in which glucose is stored in the liver and muscles

Question 6

Complex Carbohydrates

Answer 6

• Composed of multiple sugar units and that must be broken down further before they can be used by the body

Question 7

Starches

Answer 7

• Complex Carbohydrates found in grains, vegetables, and some fruits

Question 8

Dietary Fiber

Answer 8

• Complex Carbohydrate found in plants that cannot be broken down in the digestive tract

Question 9

Functional Fiber

Answer 9

Natural or synthetic fiber that has been added to food

Question 10

Total Fiber

Answer 10

Combined amount of dietary fiber and functional fiber in a food

Question 11

Protein

Answer 11

Essential nutrient made up of amino acids, needed to build and maintain muscles, bones, and other body tissues

Question 12

Essential Amino Acids

Answer 12

Amino acids that the body cannot produce on its own

Question 13

Complete Proteins

Answer 13

Proteins composed of ample amounts of all the essential amino acids

Question 14

Incomplete Proteins

Answer 14

Proteins that contain small amounts of essential amino acids or some, but not all, of the essential amino acids

Question 15

Fats

Answer 15

Lipids, essential nutrient composed of fatty acids and used for energy and other body functions

Question 16

Saturated Fats

Answer 16

Lipids that are the predominant fat in animal products and other fats taht remain solid at room temperature

Question 17

Monounsaturated Fats

Answer 17

Lipids that are liquid at room temperature and semisolid or solid when refrigerated

Question 18

Polyunsaturated Fats

Answer 18

Lipids that are liquid at room temperature and in the refrigerator

Question 19

Cholesterol

Answer 19

Waxy substances produced by the liver and obtained from animal food sources; essential to the functioning of the body but a possible factor in cardiovascular disease if too much is circulating in the bloodstream

Question 20

Trans Fatty Acid

Answer 20

Lipids that have been chemically modified through the process of hydrogenation so that they remain solid at room temperature

Question 21

Hydrogenation

Answer 21

Process whereby liquid vegetable oils are turned into more solid fats

Question 22

Omega-3 Fatty Acids

Answer 22

Polyunsaturated fatty acids that have beneficial effects on cardiovascular health

Question 23

Mineral

Answer 23

Naturally occurring inorganic micronutrients, such as megnesium, calcium, and iron, that contribute to proper functioning of the body

Question 24

Vitamins

Answer 24

Naturally occurring organic micronutrients that aid chemical reactions in the body and help maintain healthy body systems

Question 25

Phytochemicals

Answer 25

Substances that are naturally produced by plants to protect themselves and that provide health benefits in the human body

Question 26

Free Radicals

Answer 26

Unstable molecules that are produced when oxygen is metabolized and that damage cell structures and DNA

Question 27

Antioxidants

Answer 27

Substances in foods that neutralize the effects of free radicals

Question 28

Nutrient Density

Answer 28

The proportion of nutrients to total calories in a food

Question 29

Food Security

Answer 29

Having enough food at all times to support an active, healthy lifestyle

Question 30

Food intoxication

Answer 30

A kind of food poisoning in which a food is contaminated by natural toxins or by microbes that produce toxins

Question 31

Food Infection

Answer 31

A kind of food poisoning in which a food is contaminated by disease-causing microorganisms, or pathogens

Question 32

GMO’s

Answer 32

Organisms whose genetic makeup has been changed to produce desirable traits