Chapter One: Introduction to Nutrition

Question 1

Life-sustaining substances in food

Answer 1

Nutrients

Question 2

Scientific study of nutrients and how the body uses them

Answer 2

Nutrition

Question 3

a person’s usual pattern of food choices

Answer 3

Diet

Question 4

-Major source of energy
-cellular development, physical growth and development
-regulation of body processes
-growth and development of the brain
absorption of fat-soluble vitamins

Answer 4

Lipids

Question 5

-Major source of energy
-maintenance of normal blood glucose levels
-Elimination of solid waste from gastrointestinal tract (fiber)

Answer 5

Carbohydrates

Question 6

-formation of structural components
-cellular development, growth , and the maintenance
regulation of body processes
-transportation of substances within the blood
-energy

Answer 6

Proteins

Question 7

-Regulation of body processes
-immune function
-production and maintenance of cells
-protection against agents that can damage cellular components

Answer 7

Vitamins

Question 8

-Regulation of body processes, including fluid balance and energy metabolism
-Formation of certain chemical messengers
formation of structural and functional components of various substances and tissues
-cellular development, growth, and maintenance

Answer 8

Minerals

Question 9

-maintenance of fluid balance
-regulation of body temperature
-elimination of waste
transportation of substance
participation in many chemical reactions

Answer 9

Water

Question 10

substance that cannot be operated into simpler substances by ordinary chemical or physical means

Answer 10

element

Question 11

total of all the chemical processes that occur in living cells

Answer 11

Metabolism

Question 12

chemistry refers to compounds that contain carbon

Answer 12

organic

Question 13

chemistry refers to substances that do not contain carbon

Answer 13

inorganic

Question 14

nutrient that must be supplied by food

Answer 14

essentail nutrient

Question 15

state of health characterized by certain abnormal physiological changes that occur when the body lacks a nutrient

Answer 15

deficiency disease

Question 16

physical changes associated with a disease state that are observable or measurable

Answer 16

signs

Question 17

subjective complaints of ill health that may be difficult to observe or measure

Answer 17

symptoms

Question 18

nutrients that are normally not essential but become essential under certain conditions such as during a serious illness

Answer 18

conditionally essential nutrients

Question 19

nutrients that the body needs in large amounts

Answer 19

macronutrients

Question 20

nutrients that the Boyd needs in a very small amounts

Answer 20

micronutrients

Question 21

substances in plants that are not nutrients but may have healthful benefits

Answer 21

phytochemicals

Question 22

amount of heat necessary to raise the temperature of 1g of water to 1 degree celsius

Answer 22

calorie

Question 23

the heat energy needed to raise the temperature of 1000 g of water 1 degree celsius

Answer 23

kilo calorie

Question 24

device used to measure the calories in a sample of food

Answer 24

bomb calorimeter

Question 25

long term

Answer 25

chronic

Question 26

attribute, characteristic, or exposure that increase a person's chances of developing a chronic disease

Answer 26

risk factor

Question 27

college-trained healthcare professional who has extensive knowledge of foods, nutrient and dietetics

Answer 27

registered dietitian nutritionists

Question 28

application of nutrition and food information to achieve and maintain optimal health and to treat many health-related conditions

Answer 28

dietetics

Question 29

describes a food that supplies more key beneficial nutrients and less solid fat, added sugars, refined starches, and sodium in relation to its caloric content

Answer 29

nutrient-dense

Question 30

amount of energy a good provide per given weight of the food

Answer 30

energy density

Question 31

calories from unhealthy solid fats and added sugars

Answer 31

empty calories from unhealthy solid fats and added sugars

Question 32

refers to eating reasonable amounts of each food

Answer 32

moderation

Question 33

product that contains a vitamin, a mineral, an herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake

Answer 33

dietary supplement

Question 34

federal legislation that allows manufacturers to classify nutrient supplements and herbal products as food

Answer 34

dietary supplement health and education act of 1994

Question 35

amount of a nutrient that is within the range of safe intake and enables the body to function optimally

Answer 35

physiological dose

Question 36

amount of a vitamin or mineral that greatly exceeds the recommended amount of the nutrient and most commonly results from supplement consumption

Answer 36

megadose

Question 37

nutritionally modified diets fro people with chronic health conditions

Answer 37

medical nutrition therapies

Question 38

state of health that occurs when the body is improperly nourished

Answer 38

malnutrition