Healthy Diet

Question 1

a graphic to remind people of the composition of a healthy diet, by the U.S. Government

Answer 1

MyPlate

Question 2

a manufacturer’s or a store’s assessment of when a food product is at peak quality; not related to when the product poses a potential health risk

Answer 2

date label

Question 3

label on a manufactured food that lists the quantity of certain nutrients in the food and the percent daily value for those nutrients

Answer 3

ingredients label

Question 4

percentage of the recommended daily amount of a particular nutrient found in food

Answer 4

percent daily value (PDV)

Question 5

recommended nutrient intakes intended to prevent chronic diseases

Answer 5

Dietary Reference Intakes (DRIs)

Question 6

chemical substances obtained from food and needed by the body for growth, maintenance, or repair of tissues; not made by the body; must be obtained from food

Answer 6

essential nutrients

Question 7

the amount of energy needed to keep the body functioning while at rest

Answer 7

basal metabolic rate (BMR)

Question 8

the minimum amount of energy needed to keep the body alive

Answer 8

basal metabolism

Question 9

the amount of energy required to raise 1 g of water from 14.5 degrees celsius to 15.5 degrees celsius

Answer 9

calorie

Question 10

unit of energy; the amount of energy required to raise 1 kilogram of water 1 degree celsius, equivalent to 1,000 calories

Answer 10

kilocalorie

Question 11

the process of obtaining energy and matter from the chemical breakdown of molecules obtained from food or from the body

Answer 11

metabolism

Question 12

unit of energy; often used interchangeably with the term kilocalorie

Answer 12

nutritional calorie

Question 13

compounds containing nitrogen that are the building blocks of protein

Answer 13

amino acids

Question 14

biological substances composed of one or more sugar molecules

Answer 14

carbohydrates

Question 15

amino acids that cannot be synthesized by the body and must be provided by food

Answer 15

essential amino acids

Question 16

eleven amino acids synthesized by humans and are not required in the diet

Answer 16

nonessential amino acids

Question 17

biological molecules composed of chains of amino acids

Answer 17

protein

Question 18

combining sources of dietary protein such that amino acid deficiencies in one are counterbalanced by abundances in another

Answer 18

protein complementarity

Question 19

a class of carbohydrates called polysaccharides; foods composed of starched cellulose

Answer 19

complex carbohydrates

Question 20

a group of compounds that make up the framework of plants; fiber cannot be digested

Answer 20

fiber

Question 21

a simple sugar found in fruits and honey

Answer 21

fructose

Question 22

the principal source if energy in all cells; also called dextrose

Answer 22

glucose

Question 23

a mixture of proteins that occur naturally in wheat, rye, barley and crossbreeds of these grains, which can damage the small intestine

Answer 23

gluten

Question 24

enzyme secreted by glands in the small intestine that converts lactose (milk sugar) into simple sugars

Answer 24

lactase

Question 25

a sugar formed by glucose and galactose chemically bonded together; found primarily in milk

Answer 25

lactose

Question 26

class of carbohydrates called monosaccharides; all carbohydrates must be reduced to simple sugars to be digested

Answer 26

simple sugars

Question 27

complex chain of glucose molecules

Answer 27

starch

Question 28

common refined table sugar; a molecule of glucose and a molecule of fructose chemically bonded together

Answer 28

sucrose

Question 29

a carbohydrate forming the skeleton of most plant structures and plant cells; the most abundant polysaccharide in nature and the source of dietary fiber

Answer 29

cellulose

Question 30

a fatlike compound occurring in bile, blood, brain, nerve tissue, liver, and other parts of the body

Answer 30

cholesterol

Question 31

naturally occurring in fats, either saturated or unsaturated (monounsaturated or polyunsaturated)

Answer 31

fatty acids

Question 32

the form in which carbohydrate is stored in humans and animals

Answer 32

glycogen

Question 33

substances found in plant cell walls that are composed of various sugars chemically linked together

Answer 33

hemicellulose

Question 34

fiber that cannot be dissolved in water

Answer 34

insoluble fiber

Question 35

an essential component of cell membranes

Answer 35

lecithin

Question 36

an essential fat that must be obtained from food

Answer 36

linoleic acid

Question 37

fats such as cholesterol and triglycerides

Answer 37

lipids

Question 38

carried one less than all the hydrogen atoms it possibly could

Answer 38

monounsaturated fatty acids

Question 39

carries at least two fewer hydrogen atoms than it would if saturated

Answer 39

polyunsaturated fatty acids

Question 40

this fat is generally solid at room temperature; comes from animal sources

Answer 40

saturated fat

Question 41

fiber that can be dissolved in water

Answer 41

soluble fiber

Question 42

dietary fat composed of fatty acids

Answer 42

triglyceride

Question 43

products that provide one or more of the 40 essential nutrients or nonessential vitamins, minerals, enzymes, amino acids, herbs, hormones, and nucleic acids

Answer 43

dietary supplements

Question 44

a dietary supplement intended to prevent of treat and illness or disease

Answer 44

nutraceutical

Question 45

non-nutrient health-promoting chemical produced by plants

Answer 45

phytochemical

Question 46

substances that in small amounts inhibit the oxidation of other compounds

Answer 46

antioxidants

Question 47

soluble in fat; there are four of these vitamins

Answer 47

fat-soluble vitamins

Question 48

chemicals added to packaged foods to provide the taste and texture of fat but few or no calories

Answer 48

fat substitutes

Question 49

inorganic elements found in the body both in combination with organic compounds and alone

Answer 49

minerals

Question 50

also trans fat, an artificial fat manufactured by chemically modifying monounsaturated and polyunsaturated fatty acids

Answer 50

trans fatty acid

Question 51

essential organic substances needed daily in small amounts to perform specific functions in the body

Answer 51

vitamins

Question 52

soluble in water; there are nine water-soluble vitamins

Answer 52

water-soluble vitamins

Question 53

used as a preservatives for salad, fresh fruits and vegetables, wine, beer, and dried fruit; in susceptible individuals, especially those with asthma, they can cause a severe reaction

Answer 53

sulfites

Question 54

a food to which additional vitamins, minerals, herbs, or other substances are added to allow the manufacturer to make health claims

Answer 54

functional food

Question 55

non chemical method of food preservation

Answer 55

gamma irradiation

Question 56

agricultural plants and animals into which one or more genes other organisms have been inserted (also called genetically modified organisms, or GMOs)

Answer 56

genetically modified food

Question 57

one who excludes meats, poultry, and fish but includes eggs and dairy products from diet

Answer 57

lacto-ovo-vegetarian

Question 58

one who excludes meat, poultry, fish and eggs but includes dairy products from diet

Answer 58

lacto-vegetarian

Question 59

one who excludes meats, poultry, fish, and dairy but eats eggs

Answer 59

ovo-vegetarian

Question 60

occurring after the ingestion of carbohydrate, with consequent release of insulin

Answer 60

reactive hypoglycemia

Question 61

one who excludes all animal products from the diet, including milk, cheese, eggs, and other dairy products

Answer 61

vegan

Question 62

one who consumes no meat, poultry, or fish

Answer 62

vegetarian