GHTH TEST 2
A lack of basic foods needed to provide the energy and nutrients that support health
The science that investigates the relationship between physiological function and the essential elements of the foods we eat
A learned desire to eat that may or may not have anything to do with feeling hungry
Factors Influencing Diet
Eating for Health
adequate, providing enough calories.
one with moderate portion sizes.
balanced, following the MyPlate Plan.
varied, achieved by eating a rainbow of foods.
Health Problems associated with diet:
Overweight and Obesity and associated issues
substances the body must get from food because it cannot manufacture them at all or fast enough to meet its needs:
You must eat 45 on a regular basis
Three classes of essential nutrients supply energy
Fat = 9 calories per gram
Protein = 4 calories per gram
Carbohydrates = 4 calories per gram
Kilocalorie = a measure of energy content in food;
the amount of heat it takes to raise the temperature of 1 liter of water 1°C;
commonly referred to as “calorie”
50-60% of our total body weight is water
Need for water varies
General Standard Controversial
6-8 - 8 oz cups?
Maintains acid base balance
Aids in fluid and electrolyte balance
Transports nutrients - Removes wastes
Required for many body functions
Fats or Lipids
provide energy, insulation, transport vitamins, protect organs, maintain body temp., aid in cell function, improve taste, improve satiety
9 calories per gram
- saturated or unsaturated
most common form of fat circulating in the blood
95 percent of body fat
The liver converts excess calories into triglycerides.
High Density & Low Density
HDL = High Density or Healthy or Helpful
LDL = Low Density or Lousy