Deck 1: Key Nutrition Concepts and Terms

Question 1

Food science is the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health.​

Answer 1

False

Question 2

Those at higher risk of becoming inadequately nourished include _____.​

A)​pregnant and breastfeeding women
B)women and men between the ages of 65 and 80
C)athletes and individuals who exercise regularly
D)teenage boys and young adult men
E)​teenage girls and young adult women

Answer 2

A

Question 3

Broccoli is an example of an energy-dense food.​

Answer 3

False

Question 4

​An example of malnutrition is _____.

A)​rheumatoid arthritis
B)migraine headaches
C)scurvy
D)asthma
E)​lupus

Question 5

An example of a nonessential nutrient is _____.​

A)​calcium
B)cholesterol
C)iron
D)fats
E)​sodium

Question 6

Inadequate diets generally produce a spectrum of signs and symptoms related to multiple nutrient deficiencies.​

Question 7

The best time to correct deficiency and toxicity diseases is immediately after tissue stores are adversely affected.​

Question 8

​The current RDAs referenced in the DRIs reflect nutrient intake levels that protect _____ from developing deficiency disease and that also reduce the risk of common chronic diseases.

A)​almost all healthy individuals
B)patients recovering from surgery
C)individuals on strict weight-loss diets
D)individuals with chronic health problems
E)​individuals over the age of 25

Question 9

Empty-calorie foods provide few calories and high amounts of nutrients.​​

Question 10

Calories are a unit of measure,and they do not qualify as a nutrient.​

Question 11

The body can protect itself from excessively high levels of vitamin _____ intake from supplements by excreting the excess in the urine.​

A)​A
B)C
C)D
D)E
E)​K

Question 12

Essential nutrients can be manufactured by the body from components of food and are not required in the diet.​

Question 13

The recommended levels of nutrient intake provided by the RDAs are based on age,gender,and _____.​

A)​weight
B)height
C)medication use
D)exposure to environmental contaminants
E)​condition (pregnant or breastfeeding)

Question 14

DRIs is the general term used for nutrient intake standards for healthy people.​

Question 15

Many children living in food-insecure households may be adequately nourished; however,as a group,they are at higher risk of poor school performance as well as social and behavioral problems.​

Question 16

Food security is access at all times to a sufficient supply of safe,nutritious foods.​

Question 17

​Nutrition is best described as the study of _____.

A)​stress and its effects on health
B)foods and health
C)the medicinal properties of food
D)food safety and disease prevention
E)​the chemical makeup of food

Question 18

Intake of energy-dense diets is related to the development of overweight and diabetes.​

Question 19

Essential nutrients _____.​

A)​must be obtained in the diet
B)should be consumed in excessive amounts to promote optimal health
C)are generally manufactured by the body
D)are less important than nonessential nutrients
E)​do not need to be obtained in the diet

Question 20

Nutrition is an interdisciplinary science that includes biological,chemical,physical,and food sciences,as well as mathematics and statistics.​

Question 21

​DRIs are referred to as _____.

A)​Dietary Reference Intakes
B)Daily Required Intakes
C)Daily Recommended Intakes
D)Dietary Recommended Ingestion
E)​Dietary Reference Ingestion

Question 22

Chronic diseases _____.​

A)​are contagious
B)can always be cured
C)usually develop quickly
D)include hypertension and cancer
E)​are not influenced by diet

Question 23

Which food is the best example of an energy-dense food?

A)​low-fat soy milk
B)eggs
C)collards
D)banana
E)​bread

Question 24

The quantities,proportions,variety,or combination of different foods,drinks,and nutrients in diets,and the frequency with which they are habitually consumed is a(n)_____.​

A)​food system
B)healthy choice pattern
C)dietary pattern
D)eating plan
E)​intake guidance system

Question 25

Which substance gives blueberries their blue color?​

A)​beta-carotene
B)iron
C)anthocyanins
D)vitamin C
E)​lycopene

Question 26

​Proteins are made up of "building blocks" called _____.

A)​starches
B)fatty acids
C)amino acids
D)cholesterol
E)​fiber

Question 27

​The primary endpoint used to estimate the carbohydrate RDA is the amount _____.

A)​that maximizes its function in protecting cells from damage
B)that corresponds to optimal functioning of the thyroid gland
C)that maintains normal red blood cell levels
D)shown to provide the greatest protection against heart disease
E)​needed to supply optimal levels of energy to the brain

Question 28

​Which sequence of events correctly describes the development of a nutrient deficiency?

A)tissue stores of the nutrient are depleted; blood levels of the nutrient decrease; physical signs and symptoms; long-term impairment of health
B)physical signs and symptoms; tissue stores of the nutrient are depleted; impaired cellular functions; long-term impairment of health
C)long-term impairment of health; physical signs and symptoms; tissue stores of the nutrient are depleted; blood levels of the nutrient decrease
D)decreased nutrient availability to cells; long-term impairment of health; physical signs and symptoms; tissue stores of the nutrient are depleted
E)​impaired cellular functions; blood levels of the nutrient decrease; tissue stores of the nutrient are depleted; physical signs and symptoms

Question 29

Which group is being increasingly recognized as a risk group for food insecurity?​

A)​homeless individuals
B)military families
C)disabled individuals
D)adults with chronic diseases
E)​college students

Question 30

Various types of sulfur-containing phytochemicals present in vegetables such as _____ help prevent a number of different types of cancer in people with specific gene types.​

A)​potatoes
B)carrots
C)onions
D)cauliflower
E)​corn

Question 31

​The DRIs are _____.

A)​based on less conclusive scientific information than are the RDAs
B)used to assess adequacy of intakes of population groups
C)used to reduce the risk of acute illnesses
D)the general term used for nutrient intake standards for healthy people
E)​"tentative" RDAs

Question 32

EARs are defined as _____.​

A)​the desired level of nutrient intake that meets the needs of nearly all healthy individuals
B)an estimate of the safe upper limit of a nutrient
C)tentative RDAs based on less conclusive evidence than the RDAs
D)the nutrient intake values that are estimated to meet the requirements of half the healthy individuals in a group
E)​an estimate of the safe lower limit of a nutrient

Question 33

Which phytochemical helps make tomatoes red and acts as an antioxidant?​

A)​anthocyanins
B)beta-carotene
C)kaempferol
D)ellagic acid
E)​lycopene

Question 34

Which food is considered a nutrient-dense food?​

A)​sausage
B)eggs
C)full-fat dairy products
D)yogurt
E)​biscuits

Question 35

Which nutrient is a source of fuel for the body?​

A)​vitamins
B)minerals
C)proteins
D)fiber
E)​water

Question 36

An example of an essential nutrient is _____.​

A)​creatine
B)fiber
C)cholesterol
D)folate
E)​glucose

Question 37

AIs _____.​

A)​were established for a few nutrients for which too few reliable scientific studies have been done to establish an RDA
B)were established for nutrients that are less important for growth and health than other nutrientsc
C)were established for nutrients that are needed in very small amounts in the diet​
D)are recommended intakes for nutrients for which there are no ULs
E)​are recommended intakes for those with chronic diseases

Question 38

Low-calcium diets and poor vitamin D status are related to the development of _____.​

A)​hyperlipidemia
B)osteoporosis
C)hyperglycemia
D)tooth decay
E)​asthma

Question 39

The equivalent of one ounce is _____ tablespoons (liquid).​

A)​1.5
B)2.0
C)2.5
D)3.0​
E)​3.5

Question 40

What is the national health goal rate of food insecurity in the United States?​

A)​2%
B)6%
C)9%
D)12%
E)​14%

Question 41

Match each of the following substances with the appropriate nutrient category.Answers may be used more than once or not at all.
a.mineral
b.fat
c.vitamin
d.carbohydrate
e.Protein
fiber​

Question 42

Match each of the following substances with the appropriate nutrient category.Answers may be used more than once or not at all.
a.mineral
b.fat
c.vitamin
d.carbohydrate
e.Protein
starch​

Question 43

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
​antioxidant

Question 44

​What should Rhonda strive to do during her sophomore year to help improve her nutrition and health?

A)​Avoid "bad foods" that are high in calories.
B)Make healthier choices at the vending machine and fast food restaurants.
C)Drink a protein shake and take a multivitamin and an iron supplement each day.
D)Restrict calories and skip breakfast to help her lose the weight.
E)​Substitute nutrient-dense foods for energy-dense foods to help balance calories and increase intake of essential nutrients.

Question 45

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
energy-dense foods​

Question 46

​What type of a diet should Rhonda follow to lose the weight gained during her freshman year?

A)​She should follow a diet high in protein and low in fruit and whole grains.
B)She should follow a diet high in phytochemicals and antioxidants that is supplemented with a multivitamin.
C)She should follow a diet that provides a variety of nutrient-dense foods and is moderately reduced in calories as suggested by the USDA's ChooseMyPlate plan.
D)She should follow a diet that includes plenty of energy-dense,empty-calorie foods.
E)​She should follow a vegetarian diet.

Question 47

Match each of the following substances with the appropriate nutrient category.Answers may be used more than once or not at all.
a.mineral
b.fat
c.vitamin
d.carbohydrate
e.Protein
​cholesterol

Question 48

What was most likely the cause of Rhonda's struggle with recurrent illness and chronic fatigue?​

A)​She was not getting enough fruits and vegetables.
B)She was not eating an adequate,well-balanced diet.
C)She was eating too many calories.
D)She was eating too much fat and sugar.
E)​She was eating too many calories in the evening.

Question 49

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
​calorie

Question 50

Which nutrient is required for protein synthesis within cells?​

A)​potassium
B)vitamin C
C)calcium
D)niacin
E)​folate

Question 51

Adults living in food-insecure households are more likely to _____.​

A)​be underweight
B)be obese
C)have liver disease
D)have kidney disease
E)​have hypotension

Question 52

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
chronic diseases​

Question 53

Which foods in Rhonda's diet were the most energy-dense?​

A)​fruits and vegetables
B)pasta
C)fried foods,ice cream,and cookies
D)diet sodas
E)​salad

Question 54

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
empty-calorie foods​

Question 55

ULs are _____.​

A)​minimum levels of a nutrient one needs to consume to be healthy
B)used to assess adequacy of intakes of population groups
C)upper limits of nutrient intake compatible with health
D)nutrient intake values used by athletes
E)​nutrient intake values estimated to meet the requirements of 50% of healthy individuals

Question 56

Generally speaking,adults need 9 tablespoons of _____ each day.​

A)​carbohydrate
B)protein
C)fat
D)calcium
E)​B12

Question 57

Severe zinc deficiency _____.​

A)​causes disturbances in sense of smell
B)reduces appetite
C)is related to stunted growth
D)is associated with a decline in the body's ability to fight infections
E)​is associated with vomiting

Question 58

Match each of the following substances with the appropriate nutrient category.Answers may be used more than once or not at all.
a.mineral
b.fat
c.vitamin
d.carbohydrate
e.Protein
​amino acids

Question 59

Match each of the following substances with the appropriate nutrient category.Answers may be used more than once or not at all.
a.mineral
b.fat
c.vitamin
d.carbohydrate
e.Protein
simple sugars​

Question 60

Rhonda had a limited amount of money that she could spend on food,and her ability to get to the supermarket was also limited.Therefore,the quantity and quality of healthy food that she had available was affected.This is an example of _____.​

A)​food insecurity
B)malnutrition
C)energy density
D)food security
E)​nourishment vulnerability

Question 61

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
food security​

Question 62

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
nutrition

Question 63

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
​essential nutrients

Question 64

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
nonessential nutrients​

Question 65

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
phytochemicals​

Question 66

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
nutrients​

Question 67

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
food insecurity​

Question 68

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
metabolism​

Question 69

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
nutrient-dense foods​

Question 70

Match each term with the appropriate definition.​
a.the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health
b.access at all times to a sufficient supply of safe,nutritious foods
c.limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
d.unit of measure of the amount of energy supplied by food
e.chemical substances in food that are used by the body for growth and health
f.chemical substances in plants that give them their color and flavor; some perform important functions in the human body
g.chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
h.nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
i.nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
j.the chemical changes that take place in the body
k.poor nutrition resulting from an excess or lack of calories or nutrients
l.slow-developing,long-lasting diseases that are not contagious
m.foods that contain relatively high amounts of nutrients compared to their calorie value
n.foods that provide an excess of calories in relation to nutrients
o.foods that provide relatively high levels of calories per unit weight of the food
​malnutrition