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26 Cards in this Set
- Front
- Back
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Health
Mr. Yunker Chapter 5 - Test |
Review the material in your text and notes. Study the flashcards.
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What is appetite?
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a desire for food
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Before being used by the body; carbohydrates are first converted to what?
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glucose
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Cholesterol
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fatlike substance found only in animal products
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Enriched Food
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nutrients lost during processing and have been added back
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Carbohydrates
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starches and sugars found in foods
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Lipid
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fatty substance that does not dissolve in water
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Minerals
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inorganic substances that the body needs
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Unit Pricing
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based on the cost of a standard unit
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Nutrition
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process of taking in and using food
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RDA
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nutritional standards
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Proteins
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made up of amino acids
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T/ F - Carbohydrates are made up of amino acids.
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FALSE
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T/F - Fiber cannot be digested
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TRUE
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T/F - Good nutrition can help prevent chronic diseases
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TRUE
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T/F - Food labels list the ingredients by weight in descending order
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TRUE
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T/F - An unsaturated fat holds all the hydrogen atoms that it can
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FALSE
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T/F - Fats are a source of linoleic acid, which is needed for growth and healthy skin
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TRUE
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T/F - Many people's eating habits are governed by appetite.
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Find the answer in the text or class notes
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T/F - Per gram, fat provides over twice as much energy as carbohydrates.
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Find the answer in the text or class notes
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T/F - Controlling body weight is more important than controlling body fat.
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Find the answer in the text or class notes.
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T/F - Carbohydrates are made up of amino acids.
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Find the answer in the text or class notes.
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Water-soluble vitamins
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pass easily into the bloodstream
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Animal fats and tropical oils are
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higher in saturated fats
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The Nutrition Facts panel on food labels does includes all of these
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1) Calories from fat 2) serving size
3) percent Daily Value |
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Can you explain how the ideas of variety, moderation, and balance apply to healthful eating?
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Please construct your answer from your own understanding of the material in the text and in the class.
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