Chapter 8 Vocabulary

1. Nutrients that are the major source of energy for the body; can be found in fruits, vegetables, grains, and dairy products.
3. Ratio of the various components—fat, bone, and muscle—that make up the body; influenced by genetics, eating patterns, and physical activity.
5. Units of energy that supply few or no nutrients to the body.
7. Chemical substances that provide the nutrition essential for growth, energy, and function.
8. Process of choosing and consuming food necessary for health and growth.
11. Substances added to food products to cause desired changes to flavor, shelf life, or other reasons.
13. Form of poor nutrition in which a person does not get or properly absorb the recommended amounts of essential nutrients.
15. Recommended daily intake amounts for specific nutrients based on a 2,000-calorie eating plan.
18. Type of fat found primarily in animal-based foods; are typically solid at room temperature.
19. Nutrients, largely made up of fatty acids, that provide a valuable source of energy for muscles and help in the absorption and transport of vitamins and nutrients.

2. Sugars that do not occur naturally in foods.
4. Condition of excess body fat or excessive overweight.
6. Rate at which the body uses energy to carry out basic physiological processes.
9. Tool used to determine whether a person’s weight is healthy for that person’s height; BMI = weight (lbs.)/height (in.)2 × 703.
10. Units of energy in food.
12. Simple carbohydrate and the preferred source of energy for the brain and central nervous system.
14. Type of fat historically found in many processed foods; can also occur naturally in animal-based foods.
16. Organic nutrients that promote growth and development, help regulate body processes, maintain healthy skin, and help the body release energy.
17. Nutrient the body uses to build and maintain cells and tissues and provide energy; may also act as hormones or enzymes.