Healthy Eating
Digestion, Absorption, and Transport
Miscellaneous
The Food Label
Carbohydrates
100
The average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.
What is the RDA - recommended dietary allowance.
100
This is where digestion begins.
What is the mouth.
100
This is one of the macronutrients.
What is a carbohydrate, protein, or fat.
100
This is a whole grain.
What is amaranth, barley, corn, couscous, oats, quinoa, rice, whole wheat, rye.
100
Three monosaccharides most common in foods.
What is glucose, fructose, and galactose.
200
Three of the six diet-planning principles for a healthy diet.
What is adequacy, balance, calorie control, nutrient density, moderation, variety.
200
The act of chewing.
What is mastication.
200
Missing this chemical substance, minerals and water are considered inorganic.
What is carbon.
200
The addition to a food of nutrients that were either not originally present or present in insignificant amounts.
What is fortification.
200
Carbohydrates provide this many calories per gram.
What is four.
300
The recommended serving size and the minimum amount required each day from the Grain Group.
What is 1 ounce and 6 oz/day.
300
Wavelike, muscular contractions of the GI tract that push its contents along.
What is peristalsis.
300
The processes by which nutrients are broken down to yield energy or make body substances.
What is metabolism.
300
This percentage represents a high or excellent souce of the nutrient on the food label.
What is 20% or greater.
300
This reaction links two monosaccharides together.
What is condensation.
400
This is how many teaspoons of sugar that are in 20 grams.
What is five.
400
This organ is bypassed by the lymph system at first.
What is the liver.
400
These are the six classes of nutrients.
What are carbohydrates, fats/lipids, proteins, vitamins, minerals, and water.
400
If you see this term on the food label, it represents an added sugar.
What is sugar, brown sugar, corn syrup, syrup, fructose, dextrose, cane juice.
400
This term is the storage form for glucose in the body.
What is glycogen.
500
This is the accepted macronutrient distribution range for protein.
What is 10 to 35 percent.
500
The intestinal flora are comprised primarily of this.
What is bacteria.
500
This is an example of an insoluble fiber.
What is seeds, bran, whole wheat, nuts, skins of fruits/vegetables.
500
According to your teacher, this is the most important thing on the food label.
What is the ingredient list.
500
This is the process for making glucose from a non-carbohydrate substance.
What is gluconeogenesis.
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