NEW
Font size
WorksheetsChapter 8
Total questions: 37
Worksheet time: 19mins
Hunger is
a desire for food
a response to stretched stomach walls
a physical need for food
a leaned response
The main role of vitamins in the body is to aid in
building and repaiing cells
producing energy
excrete wastes
digestion and absorption
Complex carbohydrates are found in
bananas and organges
cheese, yogut and chocolate milk
sugarcane, candy and cupcakes
broccoli, asparagus and bussel sprouts
to build and repair is the major role of what nutient
protein
carbohydrates
carbohydrates
fats
the main role of Fats is to aid in
building and repaiing cells
excretes waste
excretes waste
transpoting vitamins
to aid in the fomation of strong bones and teeth is the major role of the nutient
vitamins
minerals
proteins
carbohydrates
some of the best fats to eat are:
vegetable oil, canola oil
coconut oil, avocado and nuts
transfats
cookies and cakes
The nutient that makes up the greatest percentage of the body and excretes waste
vitamin C
water
a complex carbohydrate
proteins
what are the six classifications of nutients?
carbs, proteins, fats, vitamins, minerals, sugar
carbs, proteins, fats, vitamins, minerals, water
carbs, proteins, fats, vitamins, minerals, sodium
carbs, proteins, fats, vitamins, minerals, cholesterol
The nutition facts panel on food labels includes infomation on
the number of caloies per seving
the pice per unit
the expiration date
the cooking process used
Caloies are the substances in food that your body needs to grow
Tue
False
Proteins are broken down into glucose
True
False
fiber cannot be digested
Tue
False
A gram of protein provides the same number of caloies as a gram of carbohydrates
True
False
Excess buildup of water soluble vitamins in your body can be toxic
True
False
good nutition can help lower your isk of developing chronic diseases
True
False
Cutting out simple/refined carbs is a good way to cut excess caloies from the diet
True
False
Most food labels list the ingredients by weight in descending order
True
False
A gram of fat contains nine caloies per gram
True
False
It is recommended that fats should make up less than 10 percent of your daily caloies
True
False
process of treating a substance with heat to destroy or slow the growth of pathogens
pasteuization
gilling
chilling
food additives
Substances that the body cannot make on its own but needs for forming healthy bones and teeth
proteins
carbs
fats
minerals
the units of heat that measure the energy used by the body and the energy that foods supply to the body
proteins
carbs
caloies
fats
complex carbohydrates found in the tough, stingy pats of some foods
fats
fiber
carbs
proteins
a fatty substance that does not dissolve in water
carbs
lipids
proteins
minerals
substances intentionally added to food to produce a desired effect
minerals
caloies
lipids
food additives
nutients that help build and maintain body cells and tissues
carbs
fats
proteins
nutition
A condition in which the body's immune system reacts to substances in some foods
Food allergy
pasteuization
fiber
grams
starches and sugars in foods
proteins
lipids
grams
carbohydrates
The process by which the body takes in and uses foods
hunger
water soluble vitamins
nutrition
fat soluble vitamins
How much water should one consume a day in water?
Half of your weight in carbohydrates in ounces
Half of your weight in protein in ounces
half of your weight in fats in ounces
Half of your weight in water in ounces
the two types of proteins are complete and incomplete
True
False
The two types of carbohydrates are simple and complex
True
False
The two types of fats are saturated and unsaturated
True
False
How many caloies are equivalent to one pound?
500
1500
2500
3500
Two of the documentaries focused more on one factor in the obesity epidemic than all other factors. What was that main factor?
saturated fats
sodium
proteins
sugar
What is the definition of an empty caloie?
Caloies that supply valuable nutitional value
Caloies that do not supply valuable nutitional value
Caloies that supply your daily needs
none of the above
