Health Chapter 13 Test

Front 1

the rate at which a person uses energy when the body is at rest

Back 1

basal metabolic rate

Front 2

the well being of your body, your mind, and your relationships with other people

Back 2

hunger

Front 3

a desire for food that is based on emotional factors rather than on nutritional need

Back 3

appetite

Front 4

the condition that occurs when a person's weight is 20 percent or more above an appropriate weight

Back 4

obesity

Front 5

a popular diet that may help a person lose weight but without proper regard for nutrition and other matters of health

Back 5

fad diet

Front 6

refraining from eating all foods

Back 6

fasting

Front 7

a hormone produced by the pancreas that enables glucose to pass from the blood into the body's cells

Back 7

insulin

Front 8

a condition in which the body produces too much insulin, resulting in low blood sugar

Back 8

hypoglycemia

Front 9

a person who does not eat meat

Back 9

vegetarian

Front 10

the practice by which athletes greatly increase their carbohydrate intake and decrease their levels of exercise in the days immediately before a competition

Back 10

carbohydrate loading

Front 11

a chemical added to a food to prevent spoiling, to control and improve color and texture, to replace or add nutrients, or to improve flavor

Back 11

additives

Front 12

a food additive used to prevent spoilage or to keep foods from losing their natural color or texture

Back 12

preservatives

Front 13

term used to describe a food to which nutrients have been added to replace those lost during processing

Back 13

enriched

Front 14

term used to describe food that has had nutrients such as vitamins, minerals, or proteins, added to it, which it does not normally contain

Back 14

fortified

Front 15

a food additive that makes baked goods rise

Back 15

leaving agent

Front 16

a food additive used to keep fats from separating from the other ingredients in a food

Back 16

emulsifier

Front 17

a date printed on some food packages that is an estimate of how long the product will be usable

Back 17

product date

Front 18

the cost per unit of measurement of a product

Back 18

unit price

Front 19

four factors that affect your food choice

Back 19

culture
personal preference
peer pressure
economic situation

Front 20

why do nutritionist consider breakfast the most important meal of the day?

Back 20

1. your stomach is empty from the night
2.breakfast provides 1/3 of your daily food needs

Front 21

name 3 guidelines americans should use to improve the quality of their diets

Back 21

1.eat a variety of foods
2.choose a diet moderate in sugars
3.choose a diet moderate in salt and sodium

Front 22

when you are an older adult, how will your calorie needs probably be different?

Back 22

you won't need as much because you move less

Front 23

what are 2 factors that help determine how much you weigh?

Back 23

1.body structure
2.level of activity

Front 24

2 problems that occur from obesity

Back 24

1.high blood pressure
2.difficulty breathing

Front 25

name 3 physical conditions requiring special diets

Back 25

1.hypoglycemia
2.diabetes
3.high blood pressure

Front 26

what substance should people with high blood pressure restrict?

Back 26

sodium

Front 27

when you shop for foods, what are 3 factors you should consider?

Back 27

1.nutrients
2.freshness
3.price