Chapter 15 terms 1
As consumers we can purchase foods that require a low energy input by:
purchasing range-fed beef, looking for locally grown produce in the grocery chain;
a and b
All of the following species of fish are recommended for regular consumpti
Chapter 15 terms 2
Which of the following represents the only way to enable the world's food
output to keep pace with people's growing numbers?
One out of every _ Americans receives food assistance of some kind.
Which of the f
found in alcoholic beverages
fermentation of yeast and sugars in grains
fermentation of yeast and sugar in fruits (fructose & glucose)
Reasons for drinking
social bonding, celebrations, boredom, stress release
Nutrition and Fitness
5 Components of Fitness
Cardiorespiratory Endurance, Muscle Strength, Muscle Endurance, Flexibility & Body Composition
ATP Adenosine triphosphate
high-energy molecules in muscle cells
stored in skeletal muscles, ti
simple carbohydrates and include glucose, fructose & galactose
simple carbohydrates and include sucrose, maltose and lactose
long chains of monosaccharides
starch, fiber and glyco
Chapter 1 Vocab
The science of the nutrients in foods and their actions within the body.
The foods and beverages a person eats and drinks.
Foods associated with particular cultural groups.
Having an awarenes
Digestive System terms part 1
the break down of food into absorbable components the body can use.
physical need for water.
psychological desire to eat or drink.
physical need for food.
Five Categories of Taste
Digestive System terms part 2
an enzyme secreted by the stomach that begins to break down(changes) fatty
a digestive hormone secreted by the stomach that stimulates(regulates) secretion of
HCL and helps empty the stomach.