Name:Nutrition Basics Ch 11.1
1. Define these terms:
a. Nutrients
b. Carbohydrates
c. Legumes
d. Amino Acids
e. Cholesterol
f. Cardiovascular
g. Saturated Fats
h. Monounsaturated Fats
i. Polyunsaturated Fats
j. Hydrogenation
k. Additives
2. Name the 6 categories of nutrients in food.
3. What is another name for “simple carbohydrates”?
4. What are “natural sugars”?
5. What are “refined sugars”?
6. What do natural and refined sugars provide?
7. What is another name for “Complex Carbohydrates”?
List some examples:
8. Simple and complex carbohydrates are broken down by the body to provide______.
9. What does glucose do?
10. What complex carbohydrate does not provide energy?
11. Name the 2 types of fiber and describe each.
12. What is the function of fiber?
13. What is the main advantage of fiber?
14. What does fiber do as it passes through the body?
15. Which type of fiber is associated with the prevention of heart disease and some cancers?
16. What is the job of protein?
17. The breakdown of protein forms______.
18. If a food provides all the essential amino acids, what is it termed?
19. If a food lacks some amino acids, what is it termed?
20. How can one get all of the essential amino acids?
21. What can you eat with brown bread to make the protein complete?
22. How are fats characterized?
23. List all of the functions of fat. (5)
24. Is cholesterol fat?
25. What are the “chemical packages” of cholesterol circulating in the blood called?
26. Which type of cholesterol is bad and causes heart-related problems?
27. How can you reduce harmful cholesterol in your blood?
28. List some saturated fats.
29. Explain the process of hydrogenation.
30. What are the jobs of vitamins?
31. Some vitamins are water-soluble so they ______
______.
32. Where are fat-soluble vitamins stored?
33. What are the jobs of minerals?
34. What percentage of your body weight is water?
35. What are the 3 jobs of water?
36. Caffeine-containing beverages have a “diuretic-effect” on the body. From your reading, what could this mean?
37. Why are additives used?
38. Who regulates additives?
Meal Planning Guidelines Ch 11.2
1. List the 4 factors that influence a person’s dietary needs.
2. Who develops the RDA’s?
3. The RDA’s are designed to meet the needs of what group of people?
4. How often are they updated?
5. What information do nutrition labels provide?
6. Define “daily values”.
7. On a nutrition label, which nutrients are listed first?
8. Which nutrients are listed last?
9. What is the “key” to meeting your nutritional needs?
10. Who publishes the “Dietary Guidelines For Americans”? And what is the focus of the Dietary Guidelines For Americans?
11. What are “nutrient dense” foods?
12. Why do young adults (teenagers) have an increased need for most nutrients?
13. What determines how much energy is needed?
14. Carbohydrates are broken down into ______.
15. What is the storage form of glucose?
16. How can you make sure that you have a constant supply of glycogen?
17. Define “dehydration”.
18. Define “vegetarians”.
19. List and describe the 4 types of vegetarians.
20. How can vegans consume enough protein?
21. What 3 factors can cause cardiovascular disease?
22. What is another name for high blood pressure and what measure can be taken to prevent it?
23. List 4 ways that foodservice workers can meet the dietary needs of people with high cholesterol and high blood pressure?
24. What are the symptoms of an allergic reaction?
25. Cancer has touched most everybody’s’ lives. How can we modify our diets to
decrease the risk of cancer?
26. Phytochemicals have become increasingly important over the last few years. What are they and why are they important?