Health - Chapter 7 - Notes

Front 1

What are the six classes of nutrients?

Back 1

Carbohydrates, fats, proteins, vitamins, minerals, and water

Front 2

the sum of the chemical processes that take place in your body to keep you alive and active

Back 2

metabolism

Front 3

The nutrients in food that provide energy are _____________, _____, and ________

Back 3

carbohydrates, fats and proteins

Front 4

The energy in food is measured in ________

Back 4

Calories

Front 5

The sugar that circulates in your blood and provides energy for your cells is a single-unit sugar called _______

Back 5

glucose

Front 6

a single molecule sugar

Back 6

sugar

Front 7

Other sugars made of two single sugar molecules that are linked together

Back 7

double sugars

Front 8

Table sugar is a double sugar called _______ that is made of the single sugars glucose and fructose, which are linked together

Back 8

sucrose

Front 9

Starches are a type of _______ carbohydrate

Back 9

complex

Front 10

Most of the starches in our diet come from _____ foods

Back 10

plant

Front 11

It is recommended that __ to __% of the Calories in your diet should come from carbohydrates

Back 11

45 to 65

Front 12

If you eat more carbohydrate than your body needs, some will be stored as ________

Back 12

glycogen

Front 13

your body’s quick energy reserve

Back 13

Glycogen

Front 14

Fiber is a type of _______ carbohydrate that provides little energy and cannot be digested by humans

Back 14

complex

Front 15

Fats belong to a class of chemical compounds called ______

Back 15

lipids

Front 16

fatty or oily substances that do not dissolve in water

Back 16

lipids

Front 17

Most saturated fats are _____ at room temperature and come from animal foods such as ____ and ____

Back 17

solid, meat and milk

Front 18

When levels of cholesterol in the blood get too high, deposits form on the walls of blood vessel

Back 18

Plaque

Front 19

Dissolve in fat and can be stored in fat tissue an remain in the body for a long time

Back 19

fat soluble vitamins

Front 20

Keeps eyes and skin healthy; needed for growth and for strong bones and teeth

Back 20

Vitamin A

Front 21

Promotes absorption of calcium and phosphorus in the intestine; needed for strong bones and teeth

Back 21

Vitamin D

Front 22

Protects cell membranes from damage by reactive oxygen

Back 22

Vitamin E

Front 23

Aids in blood clotting

Back 23

Vitamin K

Front 24

a substance that is able to protect body structures from a highly chemically reactive for of oxygen

Back 24

Antioxidant

Front 25

Needed to produce energy from carbs; important for growth and healthy skin

Back 25

Vitamin B2

Front 26

Needed for protein metabolism, the production of hemoglobin in red blood cells

Back 26

Vitamin B6

Front 27

Necessary for forming cells (including red blood cells) and for a healthy nervous system

Back 27

Vitamin B12

Front 28

Promotes healthy gums and teeth, the healing of wounds, and the absorption of iron

Back 28

Vitamin C

Front 29

needed for development and maintenance of bones and teeth, transmission of nerve impulses, muscle contractions and blood clotting

Back 29

Calcium

Front 30

Helps the strengthening of tooth enamel, helps in the prevention of cavities

Back 30

Fluoride

Front 31

Necessary for production of hemoglobin

Back 31

Iron

Front 32

Needed for maintenance of fluid balance

Back 32

Potassium

Front 33

Needed for the regulation of water balance in cells and tissues and for transmission of nerve impulses

Back 33

Sodium

Front 34

too much or too little of a nutrient

Back 34

Malnutrition

Front 35

vital for muscle movement, nerve signals and the transport of nutrients into and out of the body cells

Back 35

electrolytes

Front 36

a condition developed by people who do not eat or drink enough calcium when they are young

Back 36

osteoporosis

Front 37

a condition in which there are not enough red blood cells

Back 37

Iron deficiency anemia

Front 38

__% of your body is water

Back 38

60

Front 39

provide four sets of reference values which are guidelines that recommended amounts of nutrients and other food components needed to prevent deficiencies, avoid toxicities, and promote best health.

Back 39

Dietary Reference Intake

Front 40

the size of a single serving it is shown at the top of the Nutrition fact panel

Back 40

serving size

Front 41

Substances that are added to foods to keep the foods from spoiling, or to improve the taste, smell, texture, appearance, or nutrient content of a food

Back 41

Additives

Front 42

food contains less than 5 calories

Back 42

calorie free

Front 43

1/3 fewer calories than the regular brand

Back 43

light or lite

Front 44

contains no more than 40 calories

Back 44

Low Calorie

Front 45

Contains 25% fewer calories than the regular brand

Back 45

Reduced Calorie