Health 9
Midterm Exam Review
Define the following:
1. Environment
2. heredity
3. attitude
4. behaviors
5. addiction
6. perfectionism
7. formal intervention
8. relapse
9. codependence
10. support group
11. mental disorder
12. panic disorder
13. Describe the following personality types:
a. Extroverted
e. Thinking
b. Introverted
f. Feeling
c. Sensing
g. Judging
d. Intuitive
h. Perceiving
i.
14. List five characteristics of a teen who may be at risk for depression:
a.
d.
b.
e.
c.
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Health 9
Midterm Exam Review
15. List the signs of addiction:
a.
b.
c.
d.
16. List 10 addictions and their characteristics:
a.
f.
b.
g.
c.
h.
d.
i.
e.
j.
k.
17. List characteristics of codependents:
a.
e.
b.
f.
c.
g.
d.
h.
i.
18. Anxiety disorder:
19. GAD
20. Panic disorder
21. panic attack
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Health 9
Midterm Exam Review
22. specific phobia
23. OCD
24. Easting disorder
25. cognitive disorder
26. dementia
27. schizophrenia
28. Bipolar
29. Nutrient
30. calorie
31. protein
32. amino acids
33. carbohydrate
34. fiber
35. vitamin
36. mineral
37. herbal supplements
38. protein supplements
39. Define the two types of proteins
40. Define the two types of carbs
41. amino acids
42. how many amino acids does the body produce?
43. starch
44. glucose
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Health 9
Midterm Exam Review
45. saturated fat
46. cholesterol
47. unsaturated fat
48. trans-fatty acids
49. hydrogenation glycogen
50. Define the two types of fiber.
51. macro minerals
52. trace minerals
53. What is a fat soluble vitamin?
54. List the fat soluble vitamins
55. What is a water soluble vitamin
56. What is the function of Iron?
57. What is the function of Copper?
58. Diuretic
59. dehydration
60. herbal supplement
61. What are the signs of dehydration?
62. Water is what percent of body mass/
63. Protein supplements
64. creatine
65. List good sources of water.
66. Nutrition facts
67. What is required on a food label?
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Health 9
Midterm Exam Review
68. How are ingredients listed on a food label?
69. Explain the relationship between serving size, servings per container, & calories.
70. What is the difference between a lean product and a light product?
71. List the recommended serving from each food group.
72. Explain the dietary guidelines.
73. Vegan
74. vegetarian
75. lacto-vegetarian
76. lacto-ovo-vegetarian
77. semi-vegetarian
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