Chapter 5: Nutrition. – Flashcards
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T/F Many people's eating habits are governed by appetite.
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True.
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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 Per gram, fat provides over twice as much energy as carbohydrates.
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True.
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T/F Fat-soluble vitamins must be replenished regularly.
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False.
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T/F Good nutrition can help prevent chronic diseases.
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True.
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T/F Controlling body weight is more important than controlling body fat.
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False.
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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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Define cholesterol.
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fatlike substance found only in animal products.
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Define enriched foods.
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nutrients lost during the processing have been added back.
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Define carbohydrates.
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starches and sugars in foods.
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Define minerals.
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inorganic substances that the body needs.
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Define unit pricing.
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based on the cost of a standard unit.
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Define nutrition.
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the process of taking in and using foods.
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Define RDA.
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nutritional standards.
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Define micronutrients.
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needed by body in small amounts.
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Fats are:
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needed in moderate quantities.
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Essential amino acids are:
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not made by the body.
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Before being used by the body, carbohydrates are first converted to:
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glucose.
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your food preferences are NOT influenced by:
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hunger.
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appetite is:
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a desire for food.
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the nutrition facts panel on food labels does NOT include:
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unit pricing.
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moderation in a healthful eating plan involves:
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controlling the portion sizes and amoutns of fat, sugar, and sodium.
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the nutrition that makes up the greatest percentage of the body is:
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water.
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animal fats and tropical oils are:
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higher in saturated fats.
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water soluble vitamins:
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pass easily into the blood stream.
