Chapter 7

Question 1

The physiological impulse to seek food

Answer 1

Hunger

Question 2

When does hunger occur

Answer 2

When our brains initiate a physiological response that prompts us to seek food for the energy and nutrients that our bodies require to maintain proper functioning

Question 3

The constituents of food that sustain humans physiologically: water, proteins, carbohydrates, fats, vitamins, and minerals

Answer 3

Nutrients

Question 4

The learned desire to eat; normally accompanies hunger but is more psychological than physiological

Answer 4

Appetite

Question 5

The science that investigates the relationship between physiological function and the essential elements of the foods we eat

Answer 5

Nutrition

Question 6

Essential nutrients

Answer 6

Nutrients that our bodies cannot synthesize in adequate amounts; we must obtain them from the foods we eat

Question 7

Six groups of essential nutrients

Answer 7

Water, proteins, carbohydrates, fats, vitamins, minerals

Question 8

Macronutrients

Answer 8

Nutrients we need in large amounts: water, proteins, carbohydrates, and fate

Question 9

Micronutrients

Answer 9

Nutrients needed in smaller amounts: vitamins and minerals

Question 10

The process by which the body breaks down foods into molecules small enough to be absorbed or excretes the waste

Answer 10

Digestive process

Question 11

Set of recommended intakes for each nutrient published by the institute of medicine

Answer 11

Dietary reference intakes (DRIs)

Question 12

Daily nutrient intake levels meeting the nutritional needs of 97 to 98 percent of healthy individuals

Answer 12

Recommended Dietary Allowances (RDAs)

Question 13

Daily intake levels assumed to be adequate for most healthy people. These are used when there isn’t enough research to support establishing an RDA

Answer 13

Adequate Intakes (AIs)

Question 14

The highest amounts of a nutrient that an individual can consume daily without risking adverse health effects

Answer 14

Tolerable upper intake levels (ULs)

Question 15

Ranges of protein, carbohydrates, and fat intake that provide adequate nutrition, and they are associated with a reduced risk for chronic disease; usually expressed as percentages

Answer 15

Acceptable Macronutrient Distribution Ranges (AMDRs)

Question 16

A unit of measure that indicates the amount of energy obtained from a particular food

Answer 16

Calorie

Question 17

A state of abnormal depletion of body fluids, can develop within a singe day, especially in a hot climate

Answer 17

Dehydration

Question 18

Hyponatremia

Answer 18

Too much water can pose a serious risk to your health and is characterized by low sodium levels