Foods Unit 2 Test

Front 1

malnutrition

Back 1

Lack of nutrition, caused by

-not enough food

-not enough nutrients

-not absorbing nutrients

Front 2

Digestion

Back 2

breaking down food into things the body can use through mechanical and enzymatic action

Front 3

Peristalsis

Back 3

Constriction and relaxation of the muscles in the intestine to push food forward

Front 4

Villi (plural)

Back 4

elongated projections set closely together to increase surface are and the amount of space available for absorption.

Front 5

Oxidation

Back 5

dont know

Front 6

Anemia

Back 6

deficiency of red blood cells (which carry oxygen to tissues) leads to weariness

Front 7

Enzyme

Back 7

a substance produced by a living organisms, helps organic molecules enter into chemical reactions. Helps in digestion

Front 8

chyme

Back 8

Pulpy, acidic fluid that passes from stomach to small intestine (made up of gastric juice and partly digested food)

Front 9

Glucose

Back 9

A simple sugar that is an energy source in living organisms, component of carbohydrates

Front 10

Calories

Back 10

A unit of energy. Amount of energy needed to heat 1 gram of water up 1 degree C

Front 11

DRI

Back 11

Dietary Reference Intake, a set of guidelines for the daily intake of nutrients and other food components. Used by governments to make policies and nutrition labels, and to fortify food

Front 12

esophagus

Back 12

Part of the body that connects the throat and the stomach

Front 13

pancreas

Back 13

large gland behind the stomach that makes digestive enzymes

Front 14

glycogen

Back 14

Substance in bodily tissues that contain a store of carbohydrates (stored glucose)

Front 15

Homeostasis

Back 15

Body seeks to maintain a condition of balance within the internal environment, when the external environment changes (example- sweating)

Front 16

RDA

Back 16

Recommended dietary allowance- estimated amount a nutrient per day that is considered necessary

Front 17

Basal Matabolism

Back 17

the minimum amount of energy necessary to maintain respiration, circulation, and other vital function while fasting and at rest(not eating and not moving)

Front 18

Absorbtion

Back 18

When cells, tissues, or organs, take on substances through diffusion (intermingling) or osmosis (passing though membrane)

Front 19

Metabolism

Back 19

Physical and chemical process occurring within a living organism that is necessary to maintain life

Front 20

Vital

Back 20

Essential, absolutely necessary

Front 21

Sugar

Back 21

A simple carbohydrate (two types)

Front 22

Monosaccharides

Back 22

-A type of sugar made up of one molecule

-glucose, fructose, and galactose

Front 23

Disaccharides

Back 23

Made when two sugar molecules linked together (two monosachharides) and form sucrose, maltose, dextrose, and lactose

Front 24

Simple Carb

Back 24

-Made of just one or two sugar molecules

-digest quickly

-Found in sugary foods

Front 25

Complex Carb

Back 25

-Made of sugar molecules strung together

-take longer to digest

-found in whole plant foods (green vegetables, whole grains, potatoes)

-also called dietary starch

Front 26

Carbohydrate

Back 26

-Primary source of energy

-in order to be used they must be broken down into one sugar molecule

Front 27

Polysaccharide

Back 27

-3 or more units

-starch

-glycogen

-fiber (not a source of energy)

-releases sugar slowly and evenly

Front 28

Dietary Fibre

Back 28

Soluble:

-dissolves in water

-keeps bowel movements regular

Insoluble:

-does not dissolve in water

Sources: vegetables, fruits, legumes, whole grains

Front 29

Sugar substitute

Back 29

-Carbohydrates that are used in place of glucose and sucrose

-fructose, sorbitol, xylitol