Ch. 5 Nutrition Review Appetite is: A. A desire for food B. A response to stretched stomach walls C. A physical need for food D. An inborn response.

Ch. 5 Nutrition Review

Appetite is: A. A desire for food B. A response to stretched stomach walls C. A physical need for food D. An inborn response

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Your food preferences are NOT influenced by: A. Culture B. Advertising C. Hunger D. Family and friends

Before being used by the body, carbohydrates are first converted to: A. Glycogen B. Adipose tissue C. Complex D. Glucose

Essential amino acids are A. Not found in foods B. Not made by the body C. All present in incomplete proteins D. Made by the body

Fats are A. Needed in moderate quantities B. Nutrients that should be omitted from the diet B. Nutrients that should be omitted from the diet C. Not essential to good health D. Digested more quickly than proteins

Water-soluble vitamins A. Can build up in the body B. Are absorbed by fat C. Are needed by the body in large amounts C. Are needed by the body in large amounts D. Pass easily into the bloodstream

Animal fats and tropical oils are A. Usually liquid at room temperature B. Thought to be more healthful than vegetable oils B. Thought to be more healthful than vegetable oils C. Higher in unsaturated fats D. Higher in saturated fats

The nutrient that makes up the greatest percentage of the body is A. Vitamin C B. Water C. A complex carbohydrate D. Protein

Moderation in a healthful eating plan involves A. Varying the foods you eat B. Balancing calories with physical activity B. Balancing calories with physical activity C. Controlling porting sizes and amounts of fat, sugar and sodium C. Controlling porting sizes and amounts of fat, sugar and sodium D. Eliminating snacks

The nutrition facts panel on food labels does NOT include A. Unit pricing B. Calories from fat C. Serving size D. Percent Daily Value

A starch-like substance stored in liver and muscles A. Glucose B. Glycogen C. Cholesterol D. Protein

Components of proteins A. Glucose B. Linoleic acid C. Amino acids D. High density lipo-protein

A natural drive protecting against starvation A. Appetite B. Enriched C. Amino acids D. Hunger

Substances in food needed for growth, repair, and energy A. Protein B. Vitamins C. Nutrients D. Enriched

Substances added for a specific effect A. Food additives B. Enriched C. Fortified D. Linoleic acid

Essential fatty acid that is not made in the body A. Essential amino acids B. Lipid C. Glycogen D. Linoleic acid

When nutrients that were lost during processing are added to foods A. Enriched B. Fortified C. Appetite D. Cholesterol

Nutrients that are not naturally present in the food are added A. Enriched B. Fortified C. Food additives D. Minerals

Inorganic substances that the body needs A. Carbohydrates B. Cholesterol C. Minerals D. Nutrients

Nutritional standards A. Nutrition B. RDA C. Unit pricing D. Micronutrients

Fatty substance that does not dissolve in water A. Lipid B. Micronutrients C. Mineral D. Linoleic acid

Needed in small amounts A. Diet B. Micronutrients C. Protein D. Water

Based on the cost of a standard unit A. Cash B. Currency C. Unit pricing D. Sale item

Starches and sugars in foods A. Additive B. Carbohydrate C. Enriched food D. Linoleic acid

The process of taking in and using food A. Eating B. Digestion B. Digestion C. Hunger D. Nutrition

The End

Ch. 5 Nutrition Review Appetite is: A. A desire for food B. A response to stretched stomach walls C. A physical need for food D. An inborn response.

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Ch. 5 Nutrition Review Appetite is: A. A desire for food B. A response to stretched stomach walls C. A physical need for food D. An inborn response.

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Presentation on theme: "Ch. 5 Nutrition Review Appetite is: A. A desire for food B. A response to stretched stomach walls C. A physical need for food D. An inborn response."— Presentation transcript:

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