Unit 2 Chapter

Question 1

5 food groups

Answer 1

Fruits, vegetables, grains, protein, and dairy

Question 2

functions of food

Answer 2

To provide the chemical constituents of the body and regulate body functions

To provide the energy for life

To provide pleasure

Question 3

how many essential nutrients are there

Answer 3

45

Question 4

Dietary Reference Intakes (DRIs)

Answer 4

recommended nutrient intake to prevent certain diseases

Question 5

Tolerable Upper Intake Level (UL)

Answer 5

total amount of a nutrient from food

Question 6

define a calorie

Answer 6

energy required to raise the temperature of 1 gram of water from 14.5 degrees Celcius to 15.5 degrees Celcius

measures energy

Question 7

where does energy from food come from?

Answer 7

breakdown of carbs, fats, and proteins

Question 8

Basal Metabolism

Answer 8

minimum energy to keep the body alive at rest.

Question 9

BMR for men

Answer 9

1,300 calories

Question 10

BMR for women

Answer 10

1,100 calories/day

Question 11

What are the two labels required by law

Answer 11

ingredients and nutrition facts

Question 12

what is the ingredients label

Answer 12

descending order by weight

Question 13

what is the nurtion facts label

Answer 13

nutrients, calories, and percent daily value

Question 14

Factors that influence a person’s diet and eating habits

Answer 14

Knowledge of healthy nutrition
Stress, family, social factors, etc.
Marketing and ads
Cost and availability

Question 15

Nutritionally dense vs calorie dense foods

Answer 15

Nutrionally dense - high in nutrition compared to calorie content
Calorie dense - high in calories compared to little nutritional value

Question 16

List the three functions of biological energy.

Answer 16

BMR

Physical activity

Growth & Repair

Question 17

why do nutritional deficiency diseases occur?

Answer 17

when adequate amounts of the proper nutrients are not obtained.

deficiency of only one nutrient can impair the body’s ability to use all others, even if the others are present in sufficient amounts.

Question 17

The amount of energy expended depends on

Answer 17

how strenuous the activity is, how long it is engaged in, the body’s size, and the environmental temperature.

Question 18

Digestive process

Answer 18

1. mouth
2. esophagus
3. stomach
4. intestines -absorb nutrients
5. liver-regulates release fo nutrinets
6. no digested material in feces

Question 19

7 main nutrients

Answer 19

proteins
fats
carbs
minerals
vitamins
water
phytochemicals

Question 20

protein percent of body mass

Answer 20

20% of body mass

Question 21

Two categories of amino acids

Answer 21

essential (9)- comes from food
nonessential (11)- made by body

Question 22

Complete vs. incomplete

Answer 22

complete- all 9 amino acids
e.g. chicken, pork, tofu

incomplete- partial amino acids
e.g. beans, rice, nuts and jelly

Question 23

How many grams of protein
for men and women

Answer 23

Men = 55-60 g/day
Women = 45 g/day

Question 24

correlation between red/processed meat and heart disease

Answer 24

Greater consumption of red/processed meat = higher risk of death from heart disease and cancer

Question 25

Carbohydrates function

Answer 25

major source of body's energy

Question 26

Two groups of carbs

Answer 26

simple sugars & complex carbs

Question 27

What are simple sugars

Answer 27

Monosaccharides: fructose, glucose 1 or 2 molecules only easier to digest; quick energy bursts all carbs must be digested to simple sugars to be digested

Question 28

Two groups fo complex cabrs

Answer 28

starches and fibers

Question 29

Starches & what is glycogen

Answer 29

polysaccharides glycogen- storage form of glucose in muscles & liver tissue

Question 30

Two parts of polysaccharides

Answer 30

Refined- Endosperm (sugar) unhealthy Whole grain- Endosperm, bran and germ

Question 31

describe fibers and amount to consume

Answer 31

nondigestible, 20-35 g/day, decreases time in gastrointestinal tract soluble & insoluble

Question 32

Fats (Triglycerides) Body fat 3 types

Answer 32

1. Saturated - all hydrogen bonds taken up, bad fat LDL 2. Monounsaturated - one less than max hydrogen bonds, good fat HDL 3. Polyunsaturated - more than one less than max hydrogen bonds HDL

Question 33

Saturated fats eg.

Answer 33

animal fats, whole dairy, vegetable shortening

Question 34

monounsaturated fats e.g.

Answer 34

olive oils

Question 35

poly unsaturated fats e,g,

Answer 35

fatty fish, safflower, corn

Question 36

Trans-fatty acids -

Answer 36

partially hydrogenated vegetables oils

Question 37

Artificial fats

Answer 37

added to give taste of fat without contributing calories

Question 38

what are minerals

Answer 38

Inorganic substances that help with body functions

Question 39

important minerals

Answer 39

iron and calcium

Question 40

daily amount of minerals

Answer 40

3 grams/day

Question 41

salt daily amount

Answer 41

3 grams and limit is 5.8 grams Too much can contribute to high blood pressure

Question 42

Vitamins & types

Answer 42

Help facilitate biological processes Two types of vitamins Water soluble - C and B’s Fat soluble - A, D, E, K

Question 43

Homocystine

Answer 43

derived from essential amino acid methionine, high levels = increase risk of CAD and MI’s

Question 44

Folic Acid

Answer 44

lowers homocystine making in body

Question 45

Water

Answer 45

Essential nutrient Maintianed by control mechanisms

Question 46

Antioxidants vitamins

Answer 46

vitamins A, C, and E) are substances that can inhibit the oxidation of free radicals.

Question 47

Phytochemicals

Answer 47

Nonnutrients which come from plants that positively affect human physiology Help destroy and eliminate toxins acquired from the environment

Question 48

Artificial sweeteners e.g.

Answer 48

Acesulfame K Sucralose Saccharin Aspartame

Question 49

Preservatives examples

Answer 49

BHA, BHT, and sodium nitrate Sulfites (in wine, salad)

Question 50

3 types of vegetarian diets

Answer 50

Vegan, or strict vegetarian, diets exclude all animal products, including milk, cheese, eggs, and other dairy products. Lacto-vegetarian diets exclude meat, poultry, fish, and eggs but include dairy products. Lacto-ovo-vegetarian diets exclude meats, poultry, and seafood but include eggs and dairy products.

Question 51

3 functions of biological energy

Answer 51

muscle contraction, active transport of molecules across cell membranes, and the synthesis of new molecules within the cell