1.
What is a calorie? a.
Energy Value in Food
2.
How many calories = 1 pound? a.
3500
3.
It is safe to lose _______________ pounds per week.
1 to 2 pounds per week
4.
What are the three types of fat? Which the worst Fat that we should we avoid? (liquid at room temp, solid at room temp, chemically engineered)
-Unsaturated fats are liquid at room temperature. These are the healthiest type of fat olive oil, vegetable oil and nuts.
-Saturated Fats are solid at room temperature. These fats you should limit in your diet.
-Trans Fats are chemically engineered fats that you should avoid eating these are the BAD
FATS.
5.
Define anorexia, bulimia and binge eating disorder: a.
All are eating disorders. A person with anorexia is obsessed with being thin and barely eats, the bulimic is obsessed with being thin, but eats and then gets rid of the food by throwing up, exercising, or taking laxatives. Binge eating disorder is a disorder in which people overeat compulsively. Eating large amounts of food in a short period of time.
6.
What is the disease that lack of calcium can cause? a.
Osteoporosis
7.
Refer to your packet
8.
What is the difference between “simple” and “complex” carbohydrates? List a few examples of foods in each category. a.
Simple are table sugars (brown sugar, honey, fruit) and complex are whole grains, vegetables, oats, fiber. Simple sugars spike your blood sugar levels and cause a crash and craving, while complex carbs take a while to digest and keep you fuller longer.
9.
When buying a grain product, what word do you want to look for on the ingredients list? a.
Whole
10.
What does exercise burn? a.
Calories
11.
If you were thinking of changing your eating habits to lose weight, how long do you need to keep it up? a.
For life
12.
What goes into calculating your Body Mass Index: a.
Weight, height, age, gender
13.
What are the roles of Carbohydrates, proteins and fat in the diet. a.
Carbohydrates: Bodies main source of energy b.
Protein: nutrients body uses to build and maintain its cells and tissues

c.
Fats: concentrated form of energy important to brain development, maintain healthy skill and hair.
14.
Why is water important: a.
Moves food through digestive system, transporting nutrients, cushions eyes, brain, and spinal cord, lubricating the joins.
15.
Why is it important to eat nutrient dense foods? a.
Because these have the highest ratio of nutrients to calories.
16.
What are three factors that affect your bodies nutrient needs? a.
Age, gender, activity level
17.
1
2.75
80
0
Directions: Define each of the following :
18.
Peristalsis: A series of involuntary muscle contractions that move food through the digestive tract.
19.
Chemical digestion: involves secretions produced by digestive organs that break down food.
20.
Mechanical digestion: involves chewing and mashing and breaking food down
21.
Nutrients: Substances in food that your body needs to grow repair itself and to supply you with energy they are protein, carbohydrate, fats, vitamins, minerals, water
22.
Villi: The inner wall of the small intestine contains millions of fingerlike projections called villi.
The villi are lined with capillaries that absorb the nutrients.
23.
Chyme; As food is digested in the stomach it is converted to chime a creamy fluid mixture of food and gastric juices
24.
Mastication: The process of chewing.
25.
List 3 chemical elements used to digest food a.
Amylase-an Enzyme in saliva b.
Bile produced in liver breaks down fat found in the small intestine. c.
Gastric juices-HCL and pepsin which is an enzyme that digest protein.
26. Teeth , Salivary glands, tongue
27. Carbohydrates: digestion begins in the mouth where saliva breaks down the starch molecules.
Protein: Digestion begins with acid in the stomach.
Fats: Digestion occurs mainly in the small intestine where bile acids from the liver dissolve fats and move them into the lining of the small intestine.