Study Guide Unit 4 Nutrition Test
1. What do the following 6 classes of nutrients do for our bodies? Have a thorough
understanding of each term.
a. Carbohydrates: Provide the body with most of its energy. 50-65% daily intake
b. Fats: Most concentrated form of energy (9 calories per gram), helps cushion
the organs, insulate the body, and store essential vitamins.
c. Proteins: Main function is to regulate growth and repair tissue, replaces
damaged cells throughout life.
d. Vitamins: Substance that helps to regulate the body’s functions
e. Minerals: Inorganic substance that the body cannot make
f. Water: Most important nutrient
2. Define the following vocabulary words:
a. Nutrient: Substance in food that helps your body grow, repair itself, and
provide energy
b. Calorie: Units of heat used to measure energy in food
c. Nutrient- Dense Foods: Contain lots of vitamins and minerals relative to number
of calories.
d. Fiber: Body cannot digest this complex carb. Helps to move waste through
digestive system to prevent constipation, diabetes and cancer.
e. Superfoods: Foods found in nature
f. Calcium: Mineral that improves bone strength
g. Iron: Mineral that carries oxygen to the blood.
h. Potassium: Mineral that helps maintain body fluids
i. Vitamin C: Micronutrient that helps to fight infection
j. Vitamin B: Micronutrient that promotes healthy skin
k. Cholesterol: Fatlike substance produced in liver
l. Trans Fats: Process where hydrogen atoms are added to unsaturated fats
m. Digestion: Process of breaking down foods into smaller molecules of nutrients to
be absorbed into the blood and carried to cells throughout the body
3. Provide 3 reasons why water is essential for the body:
a. Nearly all chemical reactions happen in water
b. Regulates body temperature
c. Carries waste out of body
d. Helps digest food
4. Number of calories per gram in Carb’s, Fat’s, and Proteins (be able to convert
grams to calories): Carb’s = 4 cal per gram; Fat’s = 9 cal per gram; Proteins = 4 cal
per gram
5. Difference between simple and complex carbohydrates:
Simple CHO’S: used for quick, immediate energy (sugars). Healthy source of simple
CHO is fruit.
Complex CHO’S: Used to supply long lasting energy (starches). Healthy source of
complex CHO is vegetables.
6. Difference between saturated and unsaturated fats:
Saturated Fats: Solid at room temperature, raise LDL levels (bad cholesterol) /
lower HDL levels (good cholesterol), increase risk of heart disease.
Unsaturated Fats: Liquid at room temperature, reduce risk of heart disease.
7. Fat-Soluble Vs. Water-Soluble Vitamins:
Fat-Soluble: Vitamins A,D,E,K. Stored in fat
Water-Soluble: Vitamins B and C. Dissolve in water