Quiz Practice- Chapter 1-5

Nutrition

Nutrition

The study of how food helps us grow, stay healthy, and feel good.

Carbohydrates

The main source of energy for the body, found in foods like bread, pasta, and fruits.

Fats

A source of energy important for storing energy, insulating the body, and supporting cell function.

Proteins

Nutrients that help build and repair tissues, found in meats, beans, and nuts.

Vitamins

Nutrients that help regulate body processes and have specific functions for health.

Minerals

Essential nutrients that support important functions, such as building strong bones and carrying oxygen in the blood.

Water

An essential nutrient that regulates body temperature, transports nutrients, and removes waste.

Kilocalories (kcal)

A measure of energy provided by food, often referred to as calories.

Macronutrients

Nutrients (carbs, fats, proteins) needed in large amounts for energy and body function.

Micronutrients

Nutrients (vitamins and minerals) needed in smaller amounts for health.

Dietary Reference Intakes (DRIs)

Guidelines that help determine nutrient needs based on age, gender, and activity level.

Recommended Dietary Allowance (RDA)

The average daily intake level sufficient to meet nutrient requirements for nearly all healthy people.

Adequate Intake (AI)

A guideline used when RDA isn’t available.

Tolerable Upper Intake Level (UL)

The highest daily intake likely to pose no risk of adverse health effects.

Estimated Energy Requirement (EER)

The average dietary energy intake to maintain energy balance.

Dietary Guidelines for Americans

Updated guidelines every five years for choosing healthy foods and living an active lifestyle.

MyPlate

A visual guide showing the proportion of different food groups to include in meals.

Nutrition Facts Labels

Labels that provide information on serving size, calories, nutrients, and percent daily value.

Peristalsis

The wave-like movement that pushes food through the digestive system.

Glycemic Index

A chart ranking foods based on their effect on blood sugar levels.

Simple Carbohydrates

Sugars that provide quick energy but can lead to blood sugar spikes.

Complex Carbohydrates

Starches and fiber that provide longer-lasting energy and are healthier.

Soluble Fiber

Fiber that dissolves in water and helps lower cholesterol.

Insoluble Fiber

Fiber that does not dissolve and helps prevent constipation.

Saturated Fats

Fats found in butter, cheese, and fatty meats that can raise cholesterol levels.

Unsaturated Fats

Healthier fats found in avocados, nuts, and fish that can reduce heart disease risk.

Trans Fats

Harmful fats found in processed foods that should be avoided.

Omega-3 and Omega-6 Fatty Acids

Essential fats that must be obtained from food.

Fat Breakdown Chart

A chart showing types of fats and examples of foods containing them.

Acceptable Macronutrient Distribution Range (AMDR)

Recommendations for the percentage of daily calories from carbs, fats, and proteins.