Physical Education Final

Serving Size

The amount of food considered a single serving, used for nutritional labeling.

Calories

A measure of energy provided by food; important to check total calorie count and calories from fat.

% Daily Value (%DV)

A guide to the nutrients in one serving of food; 5% or less is low, 20% or more is high.

Hunger

The physiological need for food.

Appetite

The psychological desire for food.

Basal Metabolic Rate (BMR)

The energy used at rest for vital functions.

Daily Values (DV)

Reference amounts of nutrients to consume or not exceed daily.

Expiration Date

The date after which a product should not be used.

Sell-By Date

Indicates how long a store can display the product.

Best-If-Used-By Date

Indicates the product's best flavor or quality.

Factors Influencing Food Choices

Culture, social events, emotions, personal preferences, advertising, convenience, economic factors.

Digestion

The process of breaking down food.

Absorption

The process of taking in nutrients from food.

Elimination

The removal of waste from the body.

High-Fiber Diet

A diet rich in fiber that promotes digestive health.

Risks of Underage Drinking

Impaired brain development and increased risk of alcohol dependence.

Effects of Alcohol on the Body

Includes liver damage, cardiovascular problems, and neurological effects.

Controllable Risk Factors

Factors like diet and exercise that individuals can manage to improve health.

Four Dimensions of Health

Physical, mental/emotional, social, intellectual health.

DECIDE Process

A decision-making process involving Define, Explore, Consider, Identify, Decide, and Evaluate.

Five Central Traits of Personality

Openness, conscientiousness, extraversion, agreeableness, neuroticism.

Causes of Stress

Life events and daily hassles contribute to stress.

General Types of Stressors

Biological, environmental, cognitive, and personal behavior factors.

Carbohydrates

Nutrients that provide energy and include fiber.

Unsaturated Fats

Healthier types of fats that are liquid at room temperature.

Saturated Fats

Fats that should be limited; typically solid at room temperature.

Cholesterol

A waxy substance that, in high levels, can cause plaque buildup.

Vitamins

Nutrients that regulate body functions.

Minerals

Nutrients that provide structural and metabolic support.

Importance of Water

Crucial for hydration, transport, and regulating body temperature.

Guidelines for Healthful Eating

Includes variety, limiting fats/sugars/sodium, and controlling portions.