Chapter 9

Question 1

Hunger

Answer 1

The physiological impulse to seek food, prompted by the lack or shortage of basic foods needed to provide the energy and nutrients needed to support health

Question 2

Nutrients

Answer 2

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

Question 3

Appetite

Answer 3

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

Question 4

Nutrition

Answer 4

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

Question 5

Calorie

Answer 5

A unit of measure that indicates the amount of energy gained from food or expended through activity

Question 6

Humans can survive for several weeks without food but only for about 1 week without water

Answer 6

Dehydration can cause serious problems within hours, and death within a few days

Question 8

Hyponatremia is a serious health risk characterized by low sodium levels

Answer 8

The human body consists of 50 to 70 percent water by weight

Question 9

Next to water, proteins are the most abundant substances in the human body

Answer 9

Proteins, also called “body builders”, are used to develop and repair bone, muscle, skin, and blood cells

Question 10

Proteins help transport iron, oxygen, and nutrients to all body cells

Answer 10

Amino acids are the building blocks of proteins; 9 of the 20 are essential because they must be obtained from food; the other 11 can be produced by the body

Question 11

Complete protein

Answer 11

Dietary protein that supplies all the essential amino acids

Question 12

Incomplete protein

Answer 12

Protein which lacks one or more of the essential amino acids; consists of nearly all plant sources

Question 13

Although protein deficiency poses a threat to the global population, few Americans suffer from protein deficiencies

Answer 13

The average American consumes more than 79 grams of protein daily, much of it from high-fat animal flesh and dairy products

Question 14

Adults should consume about 0.8 gram (g) protein per kilogram (kg) of body weight

Answer 14

Carbohydrates supply us with the energy we need to sustain normal daily activity

Question 15

Carbohydrates are the best fuel source and provide energy quickly and efficiently

Answer 15

Carbohydrates play an important role in the functioning of internal organs, the nervous system, and muscles

Question 16

Carbohydrates

Answer 16

Basic nutrients that supply the body with glucose, the energy form most commonly used to sustain normal activity

Question 17

Simple carbohydrates, or simple sugars, are found naturally in fruits, many vegetables, and dairy; the most common form of simple carbohydrates is glucose

Answer 17

Eventually, the human body converts all types of simple sugars to glucose to provide energy to cells

Question 18

Complex carbohydrates, or polysaccharides, are found in grains, cereals, legumes, and other vegetables

Answer 18

Starches, glycogen, and fiber are the main types of complex carbohydrates

Question 19

Insoluble fiber has been found to reduce the risk of several forms of cancer, and is found in bran, whole grain breads, and most fruits and vegetables

Answer 19

Soluble fiber helps lower blood cholesterol levels and reduce the risk of cardiovascular disease; it is found in oat bran, dried beans, and some fruits and vegetables

Question 20

Fats are the most misunderstood, but vital group of basic nutrients that does the following:

Answer 20

(1) maintains healthy skin and hair
(2) insulates body organs against shock
(3) maintains body temperature
(4) promotes healthy cell function
(5) carries the fat-soluble vitamins A, D, E, and K to cells
(6) supplies a concentrated form of energy

Question 21

Triglycerides make up about 95 percent of total body fat; the remaining 5 percent of body fat is composed of substances such as cholesterol

Answer 21

The ratio of total cholesterol to a group of compounds called high-density lipoproteins (HDLs) is important in determining risk for heart disease

Question 22

HDL - healthy cholesterol

LDL - bad cholesterol

Answer 22

Saturated fats generally come from animal sources and are solid at room temperature

Question 23

Unsaturated fats generally come from plants and are liquid at room temperature

Answer 23

Trans-fatty acids are created by the process of making liquid oil into a solid, and they increase LDL levels while they decrease HDL levels

Question 24

Trans-fatty acids are found in many margarines, baked goods, and restaurant deep-fried foods

Answer 24

Eating trans fat increases the risks of coronary and heart disease and sudden cardiac death

Question 26

Digestive process

Answer 26

The process by which the body breaks down foods into smaller components and either absorbs or excretes them