Chapter 7

CHAPTER 7

Nutrition:The Nutrients

CHAPTER 7 GLOSSARY TERMS

Chapter 7Glossary

1. Nutrients- Compounds in food that the body requires for proper growth, maintenance, and functioning.

2. Nutrient Deficiencies- Too little of one or more nutrients in the diet.3. Malnutrition- Results of the body of poor nutrition.4. Undernutrition- Too little food energy or too few nutrients in the diet to prevent

disease or to promote growth.5. Overnutrition- Too much food energy or excess nutrients to the degree of causing

disease or increasing risk of disease.6. Carbohydrate- Class of nutrients made of sugars; these nutrients include sugar,

starch, and fiber.7. Fat- Class of nutrients that doesn’t mix with water. Fat is mostly made up of fatty

acids, which provide energy to the body.8. Protein- Protein Class of nutrients that builds body tissues and supplies energy. Made

up of amino acids.9. Vitamins- Essential nutrients that do not yield energy, but that are required for

growth and proper functioning of the body.10. Minerals- Elements of the Earth needed in the diet, which perform many functions in

body tissues.11. Energy- Capacity to do work or produce heat12. Glucose- Body’s blood sugar; a simple carbohydrate.

1. Fatty Acids- Simple forms of fat that supply energy fuel for most of the body’s cells.

2. Amino Acids- Simple forms of fat of protein normally used to build tissues or, under some conditions, burned for energy

3. Toxin- A poison4. Calories- Units used to measure energy. Calories indicate how much energy

can be used by the body or stored in body fat.5. Glycogen- Form in which the liver and muscles store glucose.6. Hypothalamus- Brain regulatory system.7. Balanced Meal- Meal with foods to provide the right amounts of

carbohydrate, fat, and protein.8. Digestion- Breaking down of food into nutrients the body can use. 9. Starch- Carbohydrate, main food energy source for human beings.10. Fiber- indigestible substances in foods, made mostly of carbohydrate.11. Sugars- Carbohydrates found in both food and in the body.12. Constipation- Hard, slow stools that are difficult to eliminate; often a result

of too little fiber in the diet.13. Hemorrhoids- Swollen painful rectal veins; often the result of constipation.

Chapter 7Glossary

1. Rectum- Last part of the digestive tract, through which stools are eliminated.2. Empty Calories- Popular term referring to foods that contribute much energy

but too little of the food nutrients.3. Saturated- Concerning fats and health, those fats associated strongly with

heart and artery disease: mainly fats from animal sources. 4. Unsaturated- Concerning fats and heath, fats less associated with heart and

artery disease; mainly fats from plant sources.5. Polyunsaturated- Type of unsaturated fat especially useful as a replacement

for saturated fat in a heart-healthy diet.6. Cholesterol- Type of fat made by the body from saturated fat; a minor part of

fat ion foods7. Grams- Units of weight in which many nutrients are measured.8. Essential Amino Acids- Amino acids that are needed but cannot be made by

the body; must be eaten in foods9. Vegetarians- People who omit meat, fish, and poultry from their diet.10. Supplement- Pill, powder, liquid, or the like containing only nutrients.11. Deficiency- Too little of a nutrient in the body.12. Fat-Soluble- Chemist’s term meaning “able to dissolve in fat.”

Chapter 7Glossary

1. Water-Soluble- Able to dissolve in water.2. Night Blindness- Slow recovery of vision after flashes of bright light at night;

early symptom of vitamin A deficiency.3. Antioxidant- Chemical that can stop the destructive chain reaction of free

radicals.4. Beta-Carotene- Orange vegetable pigment that the body can change into the

active form of vitamin A.5. Free Radicals- Chemicals that can harm the body’s tissues by starting

destructive chain reactions in the molecules of the body.6. Osteoporosis- Disease of gradual bone loss, which can cripple people in later

life.7. Anemia- Reduced number or size of the red blood cells.8. Trace Minerals- Minerals essential in nutrition, needed in small quantities daily.9. Electrolytes- Minerals that carry electrical charges that help maintain the body’s

fluid balance.10. Salt- Compound made of minerals that, in water, dissolve and form electrolytes.11. Hypertension- High blood pressure.12. Urine- Fluid wastes removed from the body by the kidneys.

Chapter 7Glossary

CHAPTER 7SECTION 1Benefits of Nutrition

Chapter 7 , Section 1 Good nutrition helps people stay strong ,

fit and healthy. Overnutrition and undernutrition are

equally dangerous to your health. Undernutrition is the lack of nutrients

your body needs to survive. Overnutrition on the other hand is too many nutrients or foods .

Too help with your bodies nutrition you can follow these dietary guidelines

Chapter 7 , Section 1 1 . Eat a variety of foods. 2. Balance the food you eat with

physical activity. 3. Choose a diet with plenty of grain

products , vegetables and fruits 4. Choose a diet low in fat ,

saturated fat and cholesterol 5. Choose a diet moderate in sugars 6. Choose a diet moderate in salt

and sodium.

CHAPTER 7 SECTION 1 REVIEW

QUESTIONS

Chapter 7 Section Review Questions

1: Write a sentence using each term. 2: Explain the difference between over

and under nutrition. 3: List three benefits of good nutrition. 4: List the 6 dietary guidelines for

Americans

CHAPTER 7SECTION 2

How to choose Nutritious Foods

Chapter 7 , Section 2 The best possible way to avoid over

eating calories and still meet your bodies nutrient needs is to follow the food guide pyramid. Have 6 servings of bread, cereal , rice , and

pasta group. Three from the vegetables group. Two servings from the fruit group. Two servings from the diary group. Two servings from the meat , poultry , fish ,

dry beans , eggs , and nuts group.

CHAPTER 7SECTION 2 REVIEW

QUESTIONS

Chapter 7 Section 2 Review Questions

1: Write a sentence using each term. 2: What is the best possible way to meet

all the bodies nutritious needs? 3: How can you avoid consuming large

amounts of calories and still meet the bodies nutritious needs?4: From which food group should you eat 6 servings?

CHAPTER 7SECTION 3

Energy from Food

Chapter 7 , Section 3 Calories are used to measure energy. Energy is the ability to produce heat Your body draws glucose from the

calories you do not use. Glucose is the bodies sugar storage.

When you are hungry your appetite sends out the hunger signal.

Protein is your bodies blood sugar. Carbohydrates are simple forms of

protein.

Chapter 7 , Section 3 The number of calories effects how much

glucose . If u eat too many , your body will store more than needed.

The body taps into the stored glucose if you do not get enough from the foods you eat.

A balanced meal is the best source of energy for the body because you get all the needed nutrients and plenty of calories without over doing it.

CHAPTER 7SECTION 3 REVIEW

QUESTIONS


What are the units used to measure energy in food ?

What is the bodies storage form of sugar called? The (blank) sends out the hunger signal. (blank) is the bodies blood sugar. The capacity to produce heat or do work is (blank). (blank) are simple forms of protein.


Explain how the number of calories in a food reflects its fattening power.

How does the body meet its glucose need if you have not eaten?

Why is a balanced meal considered the best source of energy for the body?

CHAPTER 7 SECTION 4The Carbohydrates

Chapter 7 , Section 4 Fibers are not a source of energy for the

body. Your body is unable to digest them. Which if you eat too much of can lead to constipation .

Also trying to pass the hard stools created by constipation may lead to hemorrhoids.

Foods that contribute many calories but not many nutrients contain fats.

But fibers aren’t always bad , just too many can hurt , if you limit your fibers it helps strengthen your digestive tract.


QUESTIONS

Section 4 Review Questions 1: Explain the relationship between fiber

and composition. 2: What does fiber have to do with

hemorrhoids? 3: Foods that contribute a lot of calories

but insufficient nutrients contain (blank). 4: Explain the effect of starchy foods on

brain functioning. 5: Why is it beneficial to obtain adequate

amounts of fiber in your diet?


6: What danger is there in consuming large amounts of sugar?

7: Give 2 examples of each . Foods in carbohydrates , foods in fiber , foods in high sugar.

CHAPTER 7 SECTION 5

The Fats

Chapter 7 , Section 5 There are two different types of fats.

Saturated and Unsaturated fat. Saturated fats come from animals and are

associated with the heart. Unsaturated come from plants are a

associated with arteries. Your body digests these and you get your

nutrients from them . Nutrients are measured in grams. The man function of fat in the body is to

provide glucose.

Chapter 7 , Section 5 Three steps you can take to control the

amount of fat in your diet. Choose lean meats with no visible fats. Don’t choose fried foods. Trim all the fat you can see on your meat.


QUESTIONS


1: What is the difference between saturated and unsaturated fats?

2: A type of fat made from saturated fats is..? 3: Many nutrients are measured in…? 4: What is fats main function ? 5: List benefits of limiting fats in your diet 6: List steps in controlling the fat in your diet. 7: why should nutrient %’s be averaged? 8:What info is given by daily values on food

labels?

CHAPTER 7 SECTION 6

Protein

Chapter 7 , Section 6 Proteins main use in the body is to supply

amino acids. Meats and Wheat are good sources of

protein. One sign of protein deficiencies are lack

of essential amino acids and bone loss.

CHAPTER 7SECTION6 REVIEW

QUESTIONS


1: Write a sentence using each glossary term.

2: What is the function of protein in the body?

3: What foods are the best sources of protein?

4: What are some signs of protein deficiency?

CHAPTER 7SECTION 7

Vitamins

Chapter 7 , Section 7 Two classes of vitamins are Water soluble and fat

soluble. Water soluble are able to dissolve in water. Fat are

able to dissolve in fat. Powdered pill that contains only vitamins is call a

vitamin pill. Deficiency is a lack a of a essential vitamin. If you lack vitamin A you will become blind at

night if this continues you could be permanently blinded.

Thiamin helps the body get energy from other nutrients.


QUESTIONS


1: Two classes of vitamins are ….?2: Powdered pill that contains only nutrients is a ….?

3: A (blank) is a condition in which the body lack essential nutrient.

4: What is the difference between a water-soluble and a fat soluble?

5: What is the result of vitamin A deficiency? 6: What vitamin helps the body use energy

from other nutrients?

CHAPTER 7SECTION 8

Minerals

Chapter 7 , Section 8 Osteoporosis is a disease that causes

bone loss. Osteoporosis is caused is caused by lack

of protein. Anemia is a reduced number of blood

cells. This is caused by lack of electrolytes . Electrolytes main function is to keep the

fluids running in your body.


QUESTIONS


1: Write a sentence using each term. 2: (blank)is a disease of gradual bone loss. 3: (blank) is a condition in which a reduction in

the number and size of the red blood cells is seen.

4: Where is most of the bodies calcium stored?5: List four foods that provide calcium.

6: Give an example of a trace mineral and a food source for that mineral.

What is an important function of electrolytes?

CHAPTER 7 REVIEW

Chapter 7 Review Summarizing the Chapter

1. List the six Dietary Guidelines for Americans.2. Discuss the impacts that overnutrition and

undernutrition have on the body.3. Identify the six classes of nutrients.4. List the types and quantities of nutritious foods

suggested for teenagers in the Daily Food Guide.5. Design a balanced meal.6. Describe the functions and food sources for

carbohydrates, fats, and proteins.7. Estimate your daily fat allowance, and describes

some strategies to control the daily amount of fat in your diet.

Chapter 7 ReviewSummarizing the Chapter

8. Explain why some amino acids are called essential amino acids

9. Describe the differences between fat-soluble and water- soluble vitamins.

10. Identify the essential vitamins, their functions and food sources.

11. Explain the dangers of high doses of vitamins and minerals

12. Identify the vitamins that acts that act as antioxidants in the body, and describe their role in disease prevention.

13. Identify the essential minerals, their functions, and food sources.

14. Discuss the problems associated with a vitamin or mineral deficiency.

Chapter 7 Review1. Matching

a. The common one contains the mineral sodiumb. Essential nutrients that help release energy from foodsc. Minerals needed only in small amounts dailyd. Minerals that carry electrical charges e. Sugar, starch, and fiberf. Breaking down food into nutrients the body can useg. Fructoseh. Underweight or overweighti. Not digestible by human beings

2. Explain the difference between the following terms:a. Calorie and empty calorieb. Glucose and glycogen

Chapter 7 Review3. Explain the relationship between a supplement

and a deficiency4. a. (blank) is a type of fat made from saturated

fats in the body b. People known as (blank) basically eliminate meat, fish, and poultry from their dietsc. The last part of the digestive tract is called the (blank)d. Riboflavin, niacin, and thiamin are examples of (blank)e. Calcium, fluoride, and phosphorus are examples of (blank)

Chapter 7 ReviewRecalling

Important Facts & Ideas 1. Why do you need to include a wide variety of foods in your

diet? 2. Name two groups of people that are prone to nutrient

deficiencies and discuss the resulting problem. 3. Plan a meal using the food guide pyramid . 4. Explain while alcohol is not a nutrient. 5. Explain how starchy foods improve the efficiency of the body. 6.Explain how fiber aids the digestive process. 7. What are the 4 sugars that are important in nutrition? 8. List 3 dangers of high fiber diets. 9.What are the recommended %’s for carbohydrate , fat , and

protein for a healthy diet. 10 .List 3 types of food information found on a food label.

Chapter 7 Review Recalling Facts and Ideas.

11. What is the difference between amino acids and essential amino acids?

12. List 4 foods that are high is protein but low in fat and calories? 13. Explain why excess amounts of fat-soluble vitamins are more

dangerous than excess amounts of water soluble vitamins. 14. Why do teenagers diets tend to lack vitamin A? 15. Name the diseases antioxidants are supposed to protect

against. 16. What is the most abundant mineral found in the body . 17. How much milk do teenagers need to drink to meet the daily

calcium recommendations? 18. What is the major function of iron in the body? 19. Give 2 reasons why a person might be iron deficient. 20. What is the difference between salt and hypertension?

Chapter 7

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