Health chapter 3 test

What are the five key concepts communicated in the Dietary Guidelines?

- Follow a healthy eating pattern across the lifespan -Focus an variety, nutrient density, and amount -Limit calories from added sugars and saturated fats and reduce sodium intake -Shift to healthier food and beverages choices -Support healthy eating patterns for all calorie balance

What types of foods are common sources of oils

-Avocados -Nuts -Some fish -Olives

List five vegetable subgroups and provide an example of a vegetable from the subgroup

-Dark greens - broccoli -Strachy- red potatoes -Red beans- red kidney beans -Orange beans- pinto beans -Peas- snap pea

list the importance of fiber in a diet

-Help prevent overeating: takes longer to chew than other foods -Helps lower cholesterol: by attaching to cholesterol in the bloodstream -Help balance glucose levels -Help with stool: prevents constipation and hemorrhoids

Role of water in the body

-Helps in maintaining a normal body temperature -Cushioning an lubrication joints -Protecting your spinal cord and other sensitive tissues -Getting rid of waste(through urination, sweating, bowel movements) -Moving oxygen, nutrients, wastes and other material throughout your body

Four conditions where your body needs more amounts of water

-Outside in hot weather for long periods of time -Engaging in vigorous activity -Running a fever -Experiencing diarrhea or vomiting

Three functions of body fat

-Supplies energy to the body when food is unavailable -Acts as a cushion to protect internal organs -Provides a layer of insulation to help regulate body temperature so you don't get too hot or too cold

What are factors that affect an individual's daily calorie needs?

-The number of calories you consume through eating and drinking -The number of calories you burn through the work of your metabolism and daily physical activities -Age -Gender -Height -Weight -Level of physical activity

list more strategies for preventing food-borne illnesses

-Wash fruits and vegetables before preparing them -Throw away cans that are leaking or bulging -Refrigerate and freeze perishable food and leftovers promptly

list straggles for preventing food-borne illnesses

-Washing your hands with hot, soapy water(before cooking, eating, after handling raw meat) -Cook foods at appropriate temperatures -Wash counters, tables, dishes, and eating utensils with, soapy water

List three sources of Vitamin B

-bread -leafy vegetables -fortified cereals

List three sources of Vitamin C

-cabbage -citrus fruits -tomatoes

List three sources of vitamin K

-cereals -cabbage -liver

list three sources of mineral iron

-fish -red meat -dried fruit

list five foods that contain vitamin A

-kale -meat -dairy -carrots -Broccoli

list five foods you can eat to built strong and healthy bones

-seafood -eggs -poultry -fish -whole grain

List three sources of mineral iodine

-table salt -dairy -fish

list three sources of chlorine and sodium

-table salt -spinach -milk

Hormone

A chemical substance in your body that influences many basic processes

Nutrient

A chemical substance that gives your body what it needs to grow and function properly

Fiber

A complex carbohydrate that the body is unable to digest

Anemia

A condition causing weakness, tiredness, and headaches; results from decrease in red blood cells or insufficient hemoglobin

Food Intolerance

A condition in which a person cannot properly digest a certain type of food

Under-nutrition

A condition in which the body takes in too few nutrients for health and growth

Over-nutrition

A condition in which the body takes in too much of some nutrients or too many calories

Dehydration

A condition in which the body's tissue lose too much water

Anemia

A condition resulting from insufficient hemoglobin/red blood cells

Anemia

A condition, characterized by weakness, fatigue, and headaches; occurs when people do not ingest enough iron

Osteoporosis

A dangerous condition in which bones are fragile and may break easily; can be caused by a lack of calcium during childhood and adolescence

Food-borne illness

A disease that is transmitted by food; food poisoning

The body's inability to digest milk is an example of _____

A food intolerance

FDA(food and drug administration)

A government

Carbohydrates

A nutrient and major source of energy for the body

Protein

A nutrient the body uses to build and maintain all types of cells; can provide energy in the absence of fat and carbohydrates

Gluten

A protein found in wheat, rue, oats, and barley

Nutrient- dense food

A relatively low-calorie food that provides vitamin, minerals, and other healthy substances

Amino acids

A small chemical unit that makes up proteins

Glycogen

A stored version of glucose located in the muscles and liver;supplies energy between meals

Glucose

A type of carbohydrate and the preferred source of energy for the brain and central nervous system

Saturated fat

A type of fat found primarily in animal-based foods that is solid at room temperature

Cholesterol

A type of fat made by the body that is also present in some foods

Trans fat

A type of fat that is created by hydrogenation; poses health risks acknowledged by the FDA

Unsaturated fat

A type of fat that is liquid at room temperature and is found in plant-based foods

Organic Food

A type of food that is produced without pesticides, bio-engineering, or high-energy radiation

Fat

A type of nutrient, composed of fatty acids, that is a valuable source of energy, especially for muscles

Fat: Soluble vitamins

A type of vitamin that dissolves in the body's fat, where it is stored for later

Water- soluble vitamins

A type of vitamin that dissolves in water and passes into the bloodstream

Calorie

A unit of measurement for energy provided by food

Food-borne infection

An illness caused by a bacterium, virus, or parasite that has contaminated a food

Food-borne intoxication

An illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances

Food allergy

An immune response in which the body reacts to a certain type of food as though the food were a harmful substance; may manifest itself in rashes., swelling, difficulty breathing, indigestion, or dizziness

Why most an individual must select nutrient-dense foods to consume a healthy diet?

An individual must select nutrient-dense foods to consume a healthy diet because nutrient-dense provides vitamins, minerals, and other substances that contribute to adequate nutrient intake. Nutrient-dense foods have relatively few calories, solid fats added sugars, refined starches, or sodium and it is a requirement for a healthy diet.

What food is a complex carbohydrate?

Beans

The energy provided by food is measured in a unit called a ________

Calorie

What the concept of calorie balance and how it can be maintained? What happens when calorie balance is not maintained?

Calorie balance refers to the ratio of calories consumed (or energy in) to calories burned (or energy out) by your body. The number of calories eaten must mirror the number of calories burned by the body to maintain calorie balance. When a person's calorie balance is disrupted, he or she either loses or gains weight.

What can result in weight gain?

Calories in > Calories burned

Sugar, starch, and fiber belong to which family of nutrients?

Carbohydrates

What nutrient provides the body with quick energy?

Carbohydrates

Nutrient

Chemical substances found in foods that your body needs to grow and function properly

Amino acids

Chemical units that join to make proteins

Amino acids

Chemical units that make up proteins

Starch and glucose are _____

Complex carbohydrates

________ is a dangerous condition in which the body loses more fluids than it takes in.

Dehydration

Glycogen

Energy for the body that stored in the muscles and liver

Fiber is a form of protein

False

Fiber is a good source of energy for the body

False

Fiber is found only in plant-based foods.

False

In a food label's ingredients list, ingredients are listed by how nutritious they are

False

People should avoid eating any fats, if possible

False

Proteins is made up of smaller units called incomplete proteins

False

The government agency that regulates the labeling of food products is the United States Department of Agriculture (USDA)

False

How are fat and calories related?

Fat and calories are related by both have a higher number of calories the more grams of fat in the food.

How are fat-soluble vitamins different from water-soluble vitamins?

Fat-soluble vitamins are different from water-soluble vitamins because fat-soluble vitamins dissolve in the body's fats and are stored in the body for later use

What nutrient is NOT a source of energy for the body

Fiber

_______ is a tough complex carbohydrates that the body is unable to digest

Fiber

GRAS(generally recognized as safe)

Food additives that have been studied and are considered harmless by the government

Who establishes the criteria for claims made on food labels?

Food and Drug Administration

Norovirus, salmonella, Clostridium perfringens, and Campylobacter are the top four causes of _____

Food-borne illness

Difference between glucose and glycogen

Glucose is a form that can be used immediately; brain and central nervous system. Glycogen is the excess glucose that has been stored in one's liver and muscles that can be used by the body when it needs energy between meals or to fuel activity.

How are ingredients listed on a food label

Ingredients on a food label are listed from highest to lowest ingredient.

Mineral

Inorganic element found in soil and water; ingested by the body after being absorbed into plants

Trace minerals

Inorganic elements needed by your body in quantities of less than 100 milligrams daily

What is a recommendation of the MyPlate food guidance system?

Make at least half of the grains you eat whole grains

What mineral assets with the production of thyroid hormones?

Mineral iodine

What vitamin or mineral carries oxygen from the lungs to the rest of the body?

Mineral iron

What minerals help regulate the body's fluid balance?

Minerals chlorine and sodium

___________ is a graphic designed to remind people about how much of each food group they should eat at a meal

MyPlate

Vitamin

Organic substances derived from plants or animals, which are necessary for normal growth and development

Vitamins

Organic substances required by the body in small amounts

What is the role of protein in the body?

Protein is the thing the body uses to build and maintain all of its cells, tissues, including muscles, bones, skin, hair, fingernails, and organs. Protein also provides energy for the body when carbohydrates and fats lack in the body. Protein acts as enzymes and hormones, it serves as a transporter in the body dealing with pH levels.

What nutrient is used to build and maintain all of the cells and tissues in the body?

Proteins

What nutrient provides more calories per gram than any other nutrient?

Proteins

compare and contrast saturated and unsaturated fats

Saturated fats (bad type of fat) come from animal based products, solid at room temperature, associated with elevated levels of cholesterol in blood and long-term health problems including cardiovascular disease, stroke, some types of cancer, and diabetes. Unsaturated fats (the good type of fat) comes from plant based products, it is liquid at room temperature, associated with possibly reducing the risk of heart diseases.

Sugars that occur naturally in some foods, including fruit, maple syrup, and dairy products, are _______

Simple carbohydrates

Food additives

Substances added to food products to cause desired changes

How does temperature play such an important role in preventing food-borne illness?

Temperature plays such an important role in preventing foodborne illness because hot foods need to be at a certain temperature to kill microbes and cold foods need to be at a certain temperature for microbes to slowly divide and produce toxins.

describe the components of a food label

The components of a food label is the serving size, calories per serving, and nutrient percentage (%) Daily Value.

Explain the difference between a food allergy and a food intolerance

The difference between a food allergy and a food intolerance is that a food allergy is an immune system response that the body believes is harmful while, a food intolerance is a condition where a person can't properly digest a certain food.

Compare and contrast foodborne infection and foodborne intoxication

The difference between foodborne intoxication and foodborne intoxication is that foodborne infection can be caused by a pesticide getting added to a food, while foodborne infection is caused by a bacterium, virus, or parasite that has entered the food. They both cause illness and are caused by something a person ate.

What are the difference between trans fats and saturated fats? What impacts can they have on the body?

The differences between trans fat and saturated fats are that saturated fats are found mainly in animal-based foods and is solid at room temperature. Trans fats are created by hydrogenation

Metabolism

The rate at which the body uses energy

Daily values

The recommended amounts of nutrients that a person should consume each day

What is the difference between the two types of minerals

Trace minerals- your body needs small amounts (less than 100 milligrams a day) Macro-minerals- your body needs big amounts (more than 100 milligrams a day)

Fiber binds to cholesterol and prevents it from leaving the body

True

Individuals who are highly allergic to a certain food may experience a reaction if they are exposed to the food on their skin or in the air

True

Over-nutrition occurs when people consume more calories than they need.

True

Saturated fast are found primarily in animal-based foods and are solid at room temperature

True

Whole fruit is more nutrient dense than fruit juice

True

How can undernutrition during pregnancy affects the fetus

Undernutrition during pregnancy can affect the health of the fetus, when a woman is pregnant and isn't eating enough nutrients the growing of the fetus may not receive enough nutrients to develop properly.

Why is undernutrition a concern during childhood and adolescence?

Undernutrition is a concern during childhood and adolescence because the body undergoes considerable growth and development during these life stages, it can lead to health problems, and lead to serious or even life-threatening problems, such as brain damage, impaired vision, blindness, and bone deformities.

What vitamin maintains the health of the retina. That is important for good eyesight.

Vitamin A

What vitamin is essential ti cell division and the growth and production of healthy red blood cells?

Vitamin B

what vitamin promotes healing and is essential for healthy teeth and gums?

Vitamin C

What vitamin is important for blood coagulation and blood clotting?

Vitamin K

What vitamins and minerals are necessary for building strong, healthy bones?

Vitamins A, D and minerals such as, calcium, phosphorus, magnesium, manganese, potassium, fluoroide are necessary for building strong, healthy bones

What vitamins are fat-soluble?

Vitamins A,K,D, andD

Compare and contrast food allergy and food intolerance.

When a person's body can't digest a certain type of food, it's called food intolerance. Although symptoms can be unpleasant, they are rarely life-threatening. A food allergy is a reaction of the immune system to a specific food. Unlike food intolerance, food allergy symptoms usually appear unexpectedly. Even small amounts of a meal might produce dangerous symptoms in someone who is allergic to it, including difficulties breathing.

A can of tomato soup lists ingredients as follows: tomato puree, eater, high fructose corn syrup, wheat flour, salt, potassium chloride, citric acid, ascorbic acid. Does this product contain added sugar? If so, how is it identified on the label

Yes, this product does contain added sugar. It is identified as high fructose corn syrup on the label.

Substances that are added to food products to extend the products' shelf lives or improve their flavors are called food __________

additives

Name six types of nutrients

carbohydrates, fats, proteins, vitamins, minerals, water

Hormones

chemical messengers that influence the basic processes in your body

organic

description of food that is produced within chemical pesticides, bioengineering, or high-energy radiation

The nutrition facts label states the number of calories in the entire package of food

false

cholesterol

found in animal-based foods and also made by the body

The body obtains energy by breaking down carbohydrates into ______

glucose

Food-borne intoxication

illness caused by toxins an organism has produced in a food

unsaturated fat

liquid at room temperature

What are the two types of minerals?

macro-minerals and trace minerals

trans fat

most dangerous type of fat and found in many processed foods

A _______ food is a food that has relatively few calories but is rich in vitamins, minerals, and other substances that positively affect your health

nutrinet-dense

When people don't have enough calcium in their diets during childhood and adolescence, they raise their risk for developing _______

osteoporosis

The three types of nutrients that provide energy to your body are carbohydrates, fat, and _______

proteins

Metabolism

rate at which the body uses energy

saturated fat

solid at room temperature and found primarily in animal-based foods

What food is a simple carbohydrate?

table sugar

Cholesterol

type of fat that is made by the body and is also present in some foods

Your body only requires very small amounts of _________ to function properly

vitamins