Chapter 7

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

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Front (Question)

substances the body must get from food because it cannot manufacture them at all or fast enough to meet its needs =

Back (Answer)

essential nutrients

Front (Question)

essential nutrients can be:

Back (Answer)

Proteins Carbohydrates Fats Vitamins Minerals Water

Front (Question)

Three classes of essential nutrients supply energy:

Back (Answer)

Proteins Carbohydrates Fats

Front (Question)

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” =

Back (Answer)

kiloCalorie

Front (Question)

a compound made of amino acids that contains carbon, hydrogen, oxygen, + nitrogen =

Back (Answer)

protein

Front (Question)

how many amino acids are essential?

Back (Answer)

Front (Question)

Proteins (4 cal./ g) form key parts of the body’s main structural components:

Back (Answer)

muscles and bones blood, enzymes, cell membranes, some hormones

Front (Question)

foods that supply all the essential amino acids in adequate amounts =

Back (Answer)

complete protein sources Meat, fish, poultry, eggs, milk, cheese, and soy

Front (Question)

foods that supply most but not all essential amino acids =

Back (Answer)

incomplete protein sources Plants, including legumes, grains, and nuts

#10

Front (Question)

Adequate daily intake of protein =

Back (Answer)

0.8 gram per kilogram of body weight (0.36 g. / lb.)

#11

Front (Question)

Acceptable Macronutrient Distribution Range for protein =

Back (Answer)

10-30% of total daily calories

#12

Front (Question)

Fats (9 cal./ g) do what?

Back (Answer)

 supply energy,  insulate the body,  support and cushion organs,  absorb fat-soluble vitamins,  add flavor and texture to foods

#13

Front (Question)

Essential fats (linoleic acid and alpha-linolenic acid) are key regulators of body process such as:

Back (Answer)

the maintenance of blood pressure the progress of a healthy pregnancy

#14

Front (Question)

the kind of fat that is usually solid at room temperature  Found primarily in animal foods + palm/ coconut oils:

Back (Answer)

saturated fat

#15

Front (Question)

the kind of fat that is usually liquid at room temperature  Found in certain vegetables, nuts, and vegetable oils:

Back (Answer)

monounsaturated fat

#16

Front (Question)

the kind of fat that is usually liquid at room temperature  Found in certain vegetables, nuts, vegetable oils + fatty fish:

Back (Answer)

polyunsaturated fat

#17

Front (Question)

Two key forms of polyunsaturated fats:

Back (Answer)

◦ Omega-3 fatty acids ◦ Omega-6 fatty acids

#18

Front (Question)

◦ Omega-3 fatty acids are found primarily in:

Back (Answer)

fish

#19

Front (Question)

Omega-6 fatty acids are found primarily in:

Back (Answer)

certain vegetable oils, especially corn, soybean, and cottonseed oils

#20

Front (Question)

process in which hydrogens are added to unsaturated fats, produces a mixture of saturated fatty acids + standard and trans forms of unsaturated fatty acids =

Back (Answer)

hydrogenation

#21

Front (Question)

what have an atypical shape that affects their chemical activity?

Back (Answer)

Trans fatty acids

#22

Front (Question)

Saturated and trans fats: raise levels of:

Back (Answer)

LDL

#23

Front (Question)

Trans fats: lower levels of:

Back (Answer)

HDL

#24

Front (Question)

Unsaturated fats: lower levels of:

Back (Answer)

LDL