Essay about chapter 18 study guide,

2066 Words Mar 2nd, 2014 9 Pages
Name____Shelby Bill__________________
BIO 236 Nutrition Ch. 18

1. Define…
Nutrition- Study of the sources, actions, and interactions of nutrients. macronutrients- A nutrient (carbohydrate, lipid, and protein) required in a large amount. micronutrients- Nutrient (vitamin or mineral) required in small amount.

2. Nutrients that cannot be synthesized by humans, like some amino acids, are called ______essential___ nutrients.

3. List the 6 types of Vegetarian diets, including food restrictions.
Vegan- No animal foods
Ovo-vegetarian- Eggs allowed; no dairy or meat
Lacto-vegetarian- Dairy allowed; no meat
Lacto-ovo-vegetarian- Dairy and eggs allowed; no meat
Pesco-vegetarian- Dairy, Eggs, and fish
…show more content…
The difference between a desirable weight, overweight and obesity is that when you are a desirable weight your body is functioning properly without all the extra work. Overweight does not always mean you are fat, it just means that you are above average for your BMI(body mass index). This includes body builders and people who require more muscle for their job. Obesity is defined as an excess of adipose tissue, in other words way to much extra fat, which limits the body from daily functions.
18. What is a vitamin? Vitamins are organic compounds (other than carbohydrates, lipids, and proteins) required for normal metabolism that body cells cannot synthesize in adequate amounts.

19. What are the general characteristics of fat-soluble vitamins? (Vitamins A, D,E K)
Heat/acid/base resistant
Dissolve in fats
It can be destroyed by oxidations(expect Vitamin D) and is unstable in light

20. What are the general characteristics of water-soluble vitamins? (Vitamins B&C)
Cooking and food processing destroy some of them.

21. List the 4 fat soluble vitamin, their characteristics, functions, sources and what happens if you get too much or too little of each.
1. Vitamin A- Exist in several forms; synthesized from carotenes; stored in liver; stable in heat; unstable in light. An antioxidant necessary for synthesis of visual pigments, mucoproteins, and mucopolysaccharids; for normal development of bones and teeth; and

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