Chapter 8 test 4

Question 1

the science of food and how the body uses it in health and disease

Answer 1

nutrition

Question 2

substances that body must get from foods because it cannot manufacture them at all or fast enough to meet its needs. (proteins, fats, carbohydrates, vitamins, minerals and water)

Answer 2

essential nutrients

Question 3

an essential nutrient required by the body in relatively large amounts

Answer 3

macronutrient

Question 4

an essential nutrient required by the body in minute amounts

Answer 4

micronutrient

Question 5

the process of breaking down foods into compounds the gastrointestinal tract can absorb and the body can use

Answer 5

digestion

Question 6

a measure of energy content in food

Answer 6

kilocalorie

Question 7

1 kilocalorie represents the amount of heat needed to raise the temperature of 1 liter of water 1 degree C

Answer 7

Calorie

Question 8

the building blocks of proteins

Answer 8

amino acids

Question 9

vegetables such as dried beans and peas that are high in fiber and are also important sources of protein

Answer 9

legumes

Question 10

Fatty acids found mostly in animal products and tropical oils; usually solid at room temperature

Answer 10

Saturated fats

Question 11

fatty acids found primarily in plant foods; usually liquid at room temp

Answer 11

unsaturated fats

Question 12

a process by wich hydrogens are added to unsaturated fats, increasing the degree of saturation and turning liquid oils into solid fats

Answer 12

hydrogenation

Question 13

What does hydrogenation produce?

Answer 13

a mixture of saturated fatty acids ans standard and trans forms of unsaturated fatty acids.

Question 14

a type of unsaturated fatty acid produced during the process of hydrogentation

Answer 14

trans fatty acid (trans fat)

Question 15

blood fat that transports cholesterol to organs and tissues; excess amounts result in the accumulation of fatty deposits on artery walls

Answer 15

low-density lipoprotein

Question 16

a waxy substance found in the blood and cells and needed for synthesis of cell membranes, vitamin D, and hormones

Answer 16

Cholesteral

Question 17

blood fat that helps transport cholesterol out of the arteries, thereby protecting against heart disease

Answer 17

high density lipoprotein

Question 18

an essential nutrient; sugars, starches, and dietary fiber

Answer 18

carbohydrates

Question 19

a simple sugar that is the body’s basic fuel

Answer 19

glucose

Question 20

a starch stored in the liver and muscles

Answer 20

glycogen

Question 21

the entire edible portion of a grain, including the germ, endosperm, and bran; processing removes parts of the grain, often leaving just the endosperm

Answer 21

whole grain

Question 22

a measure of how a particular food affects blood glucose levels

Answer 22

glycemic index

Question 23

non-digestible carbohydrates either isolated from natural sources or synthesized; these may be added to foods and dietary supplements

Answer 23

dietary fiber

Question 24

nondigestible carbohydrates either isolated from natural sources or synthezied; these may be added to foods and dietary supplements.

Answer 24

functional fiber

Question 25

the total amount of dietary fiber and functional fiber in the iet

Answer 25

total fiber

Question 26

fiber that dissolves in water or is broken down by bacteria in the large intestine

Answer 26

soluble fiber

Question 27

fiber that does not dissolve in water and is not broken down by bacteria in the large intestine

Answer 27

insoluble fiber

Question 28

carbon-containing substances needed in small amounts to help promote and regulate chemical reactions and processes in the body

Answer 28

viatamins

Question 29

a substance that protects against the breakdown of food or body constituents by free radicals; antioxidants' actions include binding oxygen, donating electrons to fee radicals and repairing damage to molecules

Answer 29

antioxidant

Question 30

inorgantic compounds needed in relatively small amounts for regulation, growth and maintenance of body tissues and functions

Answer 30

minerals

Question 31

a deficiency in the oxygen- carrying material in the red blood cells

Answer 31

anemia

Question 32

A condition in which the bones the bones become thin and brittle and break easily; due largely to insufficient calcium intake

Answer 32

osteoporosis

Question 33

an electron-seeking compound that can react with fats, proteins, and DNA, damaging cell membranes and mutating genes in its search for electrons; produced through chemical reactions in the body and by exposure to environmental factors such as sunlight and tobacco smoke

Answer 33

free radical

Question 34

a natually occuring substance found in plant foods that may help prevent and treat chronic diseases such as heart disease and cancer

Answer 34

phytochemical

Question 35

vegetables of the cabbage family including cabbage, broccoli, brussels sprouts, kale and cauliflower; the flower petals of these plants form the shape of a cross. hence the name

Answer 35

cruciferous vegetables

Question 36

an umbrella term for four types of nutrient standars; adequate intake (AI), estimated average requirement (EAR), and recommended Dietary Allowance (RDA) are levels of intake considered adequate to prevent nutrient deficiencies and reduce the risk of chronic disease; tolerable Upper intake level (UL) is the maximum daily intake that is unlikely to cause health problems

Answer 36

Diatary reference intakes (DRI)

Question 37

General principles of good nutrition intended to help prevent certain diet-related diseases

Answer 37

Dietary Guidlines For americans

Question 38

a food- group plan that provides practical advice to ensure a balanced intake of the essential nutients

Answer 38

MyPlate

Question 39

a simplified version of the RDA's used on food labels; also included are values for nutrient with no established RDA

Answer 39

Daily values

Question 40

the treatment of foods with gamma rays, X-rays or high-voltage electrons to kill potentially harmful pathogens and increase shelf life.

Answer 40

food irradiation

Question 41

a designation applied to foods grown and produced according to strict guidelines limiting the use of pesticides, nonorganic ingredients, hormones, antibiotics, genetic engineering, irradiation, and other practices

Answer 41

organic