Carbohydrates
Fats
Protein
Digestion
GMO and Organic
100
What do they offer an immediate source of?
Energy
100
What is fat's purpose in the body?
provide energy, energy storage and insulation
100
What are proteins known as?
The basic building blocks of the human body
100
What is the first step of digestion?
Saliva formation
100
What are GMOs?
Genetically Modified Organisms
200
Where are carbohydrates stored?
The liver and muscle cells
200
What is the layer of fat beneath the skin called?
Subcutaneous Fat
200
What are proteins made up of?
Amino acids
200
What is the importance of saliva?
Chemical breakdown
200
What is an organic food?
Crops grown without artificial fertilizers and pesticides
300
What are examples of simple carbs?
Fruit and Fruit Juice
300
What vitamins does dietary fat provide to the body?
A,D,E, K
300
What does protein help build
muscles, blood, skin, hair, nails and internal organs
300
What is the importance of the liver?
Filters out harmful substances or wastes
300
What does the USDA Organic label mean?
At least 95% of the ingredients are organic
400
Where are complex carbs found in nature?
Plant based foods such as whole wheat bread, pasta, brown rice and starchy vegetables.
400
What are the three types of fat?
Saturated, Polyunsaturated and Monounsaturated
400
What are the functions of proteins:
hormones
insulin enzymes
acid-base regulators
400
How long is the large intestine?
5 feet
400
How does one genetically modify something?
Addition of DNA from a species that would not breed naturally or removing specific strands of DNA.
500
What type of carbohydrate is found in plants?
Cellulose
500
What are the two commonly known polyunsaturated fats?
Omega 3 Fatty acids and Omega 6 Fatty Acids
500
Why are enzymes important?
Needed for chemical reactions and regulate bodily function. Important for transport of nutrients, oxygen and waste throughout the body.
500
Where is the last amount of water and minerals absorbed before fecal matter is made?
Colon
500
What is an advantage of GMOs?
More economically productive
Increased food production
Added nutritional value in food