Nutrition Vocabulary: Question Preview (ID: 32185)

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Tough, stringy part of raw fruits, vegetables, and grains that the body cannot digest.
a) fiber
b) digestion
c) vitamins
d) minerals

Substances in food that are important for the body's growth and maintenance.
a) nutrients
b) Carbohydrates
c) antioxidants
d) fiber

Nutrients that are needed to build, repair, and maintain body cells and tissues.
a) water
b) minerals
c) proteins
d) vitamins

The physical need to eat.
a) digestion
b) hunger
c) appetite
d) minerals

Everything a person regularly eats and drinks.
a) digestion
b) appetite
c) hunger
d) diet

Unit of heat; measure of energy available in food.
a) unsaturated fat
b) saturated fat
c) water
d) calorie

Fats found in food from animal sources.
a) saturated fat
b) unsaturated fat
c) protein
d) cholesterol

Chains of building blocks that make up proteins.
a) vitamins
b) amino acids
c) minerals
d) antioxidants

The process of breaking down food into a form that the body can use.
a) ingestion
b) metabolism
c) digestion
d) diet

The starches and sugars that are the body's main source of energy.
a) carbohydrates
b) sugar
c) calories
d) vitamins

Fats found in foods that come from plants.
a) saturated fats
b) unsaturated fats
c) cholesterol
d) water

Compounds that interfere with the damaging effects of other compounds in the body.
a) protein
b) minerals
c) vitamins
d) antioxidants

Makes up part of the body mass and helps to regulate body temperature.
a) water
b) cholesteral
c) calories
d) unsaturated fat

Substances that are found naturally in many foods are necessary in small quantities for good health and normal development and functioning.
a) vitamins
b) minerals
c) carbohydrates
d) amino acids

Elements in our food that are found in the earth that we cannot manufacture and are needed in small amounts.
a) amino acids
b) minerals
c) vitamins
d) antioxidants

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