Chapter 7 Vocab

Question 1

Elements in foods that are required for energy, growth, and repair of tissues and regulation of body processes

Answer 1

Nutrients

Question 2

Metabolizing of food through a series of complex mechanical and chemical reactions

Answer 2

Digestion

Question 3

Raw fuel, in the form of protein, carbohydrates, and fats for biological and mechanical energy requirements

Answer 3

Macronutrients

Question 4

Amount of heat it takes to raise the temperature of 1 gram of water 1 degree

Answer 4

Calorie

Question 5

Nutrients required in small amounts; includes vitamins and minerals

Answer 5

Micronutrients

Question 6

Nutrients the body cannot make for itself; must be obtained from food

Answer 6

Essential nutrients

Question 7

Nutrients made by the body from the foods we eat

Answer 7

Nonessential nutrients

Question 8

An essential nutrient that the body uses in more ways than any other nutrient

Answer 8

Protein `

Question 9

Complex chemical structure of protein, containing atoms of carbon, hydrogen, oxygen, and nitrogen

Answer 9

Amino Acid

Question 10

The eight amino acids that the body cannot make

Answer 10

Essential amino acids

Question 11

A range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients. It is expressed as a percentage of total daily calorie intake for protein, carbohydrates, and fats

Answer 11

Acceptable Macronutrient Distribution Range (AMDR)

Question 12

Organic compounds that contain carbon, hydrogen, and oxygen

Answer 12

Carbohydrates

Question 13

Either one-sugar or two-sugar molecules

Answer 13

Simple carbohydrates

Question 14

One-sugar molecule

Answer 14

Monosaccharide

Question 15

Two-sugar molecule

Answer 15

Dissacharide

Question 16

called polysaccharides, these link three or more sugar molecules

Answer 16

Complex carbohydrates

Question 17

Storage form of carbohydrates for plants

Answer 17

Starches

Question 18

Storage form of sugar energy for humans and animals

Answer 18

Glycogen

Question 19

Diverse carbohydrate polysaccharides of plants that cannot be digested by the human stomach or small intestine

Answer 19

Dietary fiber

Question 20

Dietary fibers not soluble in water or metabolized by the intestines; make feces bulkier and softer, promoting decreased passage time

Answer 20

Insoluble fibers

Question 21

Dietary fibers soluble in water, metabolized in the large intestine; assist in removing cholesterol form the body

Answer 21

Soluble fibers

Question 22

Members of a family of compounds called lipids

Answer 22

Fats

Question 23

Fatty acids that provide the body’s largest energy store, act as insulation, transport fat-soluble vitamins, and contribute to satiety

Answer 23

Triglycerides

Question 24

Support immune responses, form cell structures, regulate blood pressure, affect blood lipid concentration, and promote clot formation; must be obtained from food

Answer 24

Essential fatty acids

Question 25

Unsaturated fatty acids formed when vegetable oils are processed (hydrogenation) and made more solid

Answer 25

Trans fats

Question 26

Lipids made by the body and therefore not considered essential fatty acids

Answer 26

Phospholipids

Question 27

Essential organic substances needed by the body to perform highly specific metabolic process in the cells

Answer 27

Vitamins

Question 28

Vitamins A, D, E, K; must travel with dietary fats in the bloodstream to reach the cells

Answer 28

Fat-soluble vitamins

Question 29

Vitamins that can be transported throughout the body by a watery medium

Answer 29

Water-soluble vitamins

Question 30

Inorganic substances vital to many body functions

Answer 30

Minerals

Question 31

Mineral requirements that exceed 100 mg per day

Answer 31

Major minerals

Question 32

Mineral requirements of less than 100 mg per day

Answer 32

Trace minerals

Question 33

Deficiency in red blood cells

Answer 33

Anemia

Question 34

Foods that contain significant levels of biologically active component that provide health benefits beyond basic nutrition

Answer 34

Functional food

Question 35

Foods and beverages that provide substantial amounts of vitamins, nutrients, and other substances that have many positive health effects with relatively few calories

Answer 35

Nutrient-dense foods

Question 36

Umbrella term that includes Estimated Average Requirement, Recommended Dietary Allowance, Adequate Intake, and Tolerable Upper Intake Level

Answer 36

Dietary Reference Intakes (DRIs)

Question 37

Measurement of the digestible energy present in high-energy foods with poor nutritional profiles, with most of the energy typically coming from processed carbohydrates, fats, or alcohol

Answer 37

Empty calories

Question 38

Fats that are solid at room temperature, like beef fat, butter, and shortening

Answer 38

Solid fats

Question 39

Sugars and syrups added when foods or beverages are processed or prepared

Answer 39

Added sugars

Question 40

A strict vegetarian who eats no animal products

Answer 40

Vegan

Question 41

A vegetarian who includes eggs in the diet

Answer 41

Ovovegetarian

Question 42

A vegetarian who eats both eggs and milk products

Answer 42

Ovolactovegetarian

Question 43

A vegetarian who may eat fish and poultry, but not red meat

Answer 43

Semivegetarian