Nutrition Test Review

Nutrients

100

Name the Macronutrients

Fats, Protein, Carbohydrates, Water

200

Name 2 functions of fats.

Insulation, Vitamin absorption, Energy, Cushioning for organs, Normal growth and development, Provide taste for food, Maintain cell membranes

300

1.Proteins are made up of chemicals called _________. 2. _________ are missing 1 or 2 of these chemicals. 3. __________ have all 9 of these chemicals.

1. Amino Acids 2. Incomplete Proteins 3. Complete Proteins

400

1. Carbohydrates are the body's main source of ______. 2. The three types of carbohydrates are ____, _____, _____. 3. Carbohydrates that are not used are stored as _______.

1. Energy or fuel 2. Simple, complex, and fiber. 3. Fat

500

Name 4 functions of water.

Lubricates joints, vitamin absorption, maintain body temperature, remove waste, body needs water to live, enables digestion

The Digestive System

100

The part of the digestive system mastication occurs, food is broken down into smaller pieces.

The mouth.

200

1. The ___ produces bile. 2. The ___ stores bile. 3. After fat is dissolved, it is digested by enzymes from the ___. 4. What is bile?

1. Liver 2. Gallbladder 3. Pancreas 4. A yellow green, bitter fluid important in the breakdown and absorption of fats.

300

The part of the Digestive System that mixes food with gastric juices, holds food for further digestion before it is moved on, converted into chyme.

The stomach

400

Muscular tube that is 10 inches long, peristalsis occurs.

The esophagus.

500

1. 20-23 feet in length, 90 percent of all nutrients are absorbed in this part. 2. 5- 6 feet in length, function is to absorb water, vitamins, and salts, and to eliminate wastes.

1. Small intestine 2. Large intestine

Food Safety/Other

100

True or false, Ground beef does not need to be cooked thoroughly.

False

200

Name 3 functions of protein.

Basic building materials of all body cells, helps body grow during childhood and adolescence, maintain muscles, repair ligaments, tendons, all body cells, tissue repair, energy source

300

Why is important to wash produce?

Produce usually have different chemicals on them (pesticides)

400

Vitamins are ___ soluble and ___ soluble.

Fat soluble and water soluble

500

List 5 ways to keep foods safe.

Cook at the right temperature, cook thoroughly, cook for the right time, wash hands, wash utensils, be aware of food allergies, serve hot foods hot, serve cold foods cold, refrigerate left overs, heat up food that has been sitting out for an extended period of time, don't eat off the floor, pay attention to expiration dates

Nutrition

100

Name 5 influences on our food choices.

Family, culture, friends, media, money, time

200

Name 3 reasons we eat.

Physically hungry, emotions, social gatherings, bored, celebrations, appetite

300

What is the first thing we should look at when reading a food label?

Servings per container

400

1. How can you tell if a fat is Saturated? 2. Which fats are found in meat, dairy, and plant oils? 3. Which fats are found in vegetable oils, nuts, and seeds?

1. Saturated fats are typically solid at room temperature. 2. Saturated fats. 3. Unsaturated fats.

500

1. ____ are organic substances that help with body function. 2. ____ are inorganic substances that help with body function.

1. Vitamins 2. Minerals

Miscellaneous

100

1. Proteins have ___ calories per gram. 2. Fats have ___ calories per gram. 3. Carbohydrates have ____ calories per gram.

1. 4 2. 9 3. 4

200

What is nutrition?

The process by which the body takes in and uses food.

300

What are nutrients?

Substances found in food that help the body function properly.

400

1. Burning more calories than we consume will result in ___. 2. Consuming more calories than we burn will result in ___.

1. Weight loss 2. Weight gain

500

Starches and sugars found in foods, which provide the body's main source of energy.

Carbohydrates