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Health G4 Mid term
| Question | Answer |
|---|---|
| Define Nutrition | the process by which the body takes in and uses food |
| What are 3 reasons why nutrition is important? | 1. Enhances quality of life 2. Helps prevent disease 3. Provides you with calories and nutrients |
| What is Hunger? | A natural physical drive to keep you from starvation |
| What is Appetite? | A desire to eat |
| What are 3 environmental factors that influence your food choices? | 1. Family, friends, and peers 2. Convenience and cost 3. Advertising |
| Name the 6 groups of Nutrients | Carbohydrates, proteins, fats, vitamins, minerals, water |
| What kinds of food are high in fiber? | Whole Grains such as Bran Cereal, Oatmeal, Brown Rice, and fruits and vegetables with edible skins |
| Describe three things proteins do | 1. Help build and maintain body cells and tissues 2. Make Enzymes, Hormones, and Anti-bodies 3. Supply the body with energy |
| What kinds of fats are high in saturated fatty acid? | Animal Fats, Tropical Oils, Beef, Pork, Egg Yolks |
| Which type of vitamins can be stored in the body? | Fat-soluble vitamins |
| What is the Dietary Guidelines for Americans? | Recommendations about food choices for all healthy Americans age 2 and over |
| From which food group should most of your daily servings come? | Carbohydrates |
| Why does moderating your salt intake benefit your health? | Consuming less salt can reduce your chances of developing high blood pressure and decrease the loss of calcium. |
| What are the three factors that are the foundation of a healthful eating plan? | Variety, Moderation, and Balance |
| How are a food's ingredients listed on most food labels? | Greatest amount listed first, by weight, and in descending order |
| What is food allergy? | a condition in which the body's immune system reacts to subtances in some foods |
| What is food intolerance? | negative reaction to a food or part of a food caused by a metabolic problem |
| What are 4 ways of reducing the risk of foodborne illnesses? | Clean, Separate, Cook, and Chill |
| What are food additives? | Substances intentionally added to food to produce a desired effect |
| Describe Less | Food that contains 25% less of a nutrient or of calories than a comparable food |
| Describe High, Rich In, or Excellent Source of | Food that contains 20% or more of the Daily Value for a vitamin, a mineral, protein, or fiber |
| What is a foodborne illness? | food poisoning |
| What are two ways food can become contaminated with pathogens? | 1. An infected person- communicable disease 2. Animals- may habor disease |
| What is pasteurization? | the process of treating a substance with heat to destoy or slow down the growth of pathogens |
| Cross Contamination | the spreading of bacteria or other pathogens from one food to another |
| Clean | Wash your hands and all kitchen items the food comes in contact with |
| Separate | Separate raw meat, seafood, and poultry |
| Cook | Safe Temperature 160 F for ground beef, 170 F for poultry, 145 F for fish |
| Chill | Refrigerate food at 40 F or less. Freeze food at 0 F. |
| What are Calories? | Units of heat that measure the energy used by the body and the energy that foods supply |
| How many servings of the Milk group do you need each day? | 2 to 3 servings |
| How many servings of the Meat and Beans group do you need each day? | 2 to 3 servings |
| How many servings of the Vegetable group do you need each day? | 3 to 5 servings |
| How many servings of the Fruit group do you need each day? | 2 to 4 servings |
| How many servings of the Grains group do you need each day? | 6 to 11 servings |
| Minerals | Act as catalysts, the body can't make/ manufacture |
| Cholesterol | A waxy lipid like substance that circulates in the blood, it is produced in the liver |
| What are the two types of Fats? | Saturated- solid and Unsaturated- liquid |
| Fats | 30% of daily calories, have 9 calories per gram, and store energy |
| What is fiber? | An indigestible complex carbohydrate. You should consume 35 grams per day |
| What are the two types of Carbohydrates? | Simple- sugars such as fruit and milk. Complex- starches such as grains and nuts. |
| Carbohydrates | 50% of daily calories, have 4 calories per gram, is the body's preferred source of energy, and must be converted into glucose |
| What are the two types of proteins? | Complete: Animal source such as fish, meat, eggs, and milk. Incomplete: Plant source such beans, nuts, and whole grains. |
| Proteins | 20% of daily calories, they help build and maintain tissues and repair muscles. |
| What are the two types of Vitamins? | Water soluble and Fat soluble |
| Vitamins | help regulate body processes |
| Water | Makes up 75% of body. It carries nutrients and waste to and from your cells. |
| What lubricates joints? | Water |
| Water | Allows you to swallow, digest, and absorb nutrients. It cools the body down. |
| Fruits, Vegetables, and Milk are made up of 75% _____________. | water |
Created by:
Ms Fink