Chapter 5 Nutrition

1. Organic substances needed by the body in small amounts, called ________, serve as catalysts for releasing energy from carbohydrates, proteins, and fats, and aid in chemical reactions in the body.
5. The fats that are liquid at room temperature and semisolid or solid when refrigerated are ________ fats.
7. The proteins called ________ proteins contain small amounts of essential amino acids or some, but not all, of the essential amino acids.
9. Animal proteins are usually a good source of ________ proteins, which are composed of ample amounts of essential amino acids.
10. There are ________ essential amino acids that our bodies cannot produce on their own and they must be supplied by foods.
12. The term ________, often shortened to "calorie," refers to the amount of energy needed to raise the temperature of one kilogram of water by one degree centigrade.
13. Vitamins A, D, E, and K are ________-soluble vitamins.
17. Nutrients needed in large amounts in the body are called ________.
18. Dietary fiber that dissolves in water is called ________ fiber.
19. Substances in foods that neutralize the effects of free radicals are called ________.
21. Compounds called ________ carbohydrates are composed of only one or two units of sugar and are easily digestible; they include glucose, fructose, galactose, lactose, maltose, and sucrose.

2. Dietary fiber that passes through the digestive tract essentially unchanged is called ________ fiber.
3. Dietary ________ Intakes (DRIs) is an umbrella term developed by the National Academies' Food and Nutrition Board for four dietary measurements: estimated average requirement, recommended dietary allowances, adequate intake, and tolerable upper intake level.
4. Those with celiac disease have an immune reaction to the protein ________.
5. Naturally occurring ________ are inorganic substances that the body needs in relatively small amounts.
6. Nutrients needed in small amounts in the body are called _______.
8. Compounds called ________ carbohydrates are composed of more than two sugar units and include starches and dietary fiber.
11. Fluid balance is maintained in the body through the action of mineral components that carry electrical charges, which are called ________.
14. Nutrients (chemical substances used by the body to build, maintain, and repair tissues) that cannot be manufactured by the human body are called ________ nutrients.
15. The fats that are liquid both at room temperature and in the refrigerator are ________ fats.
16. Waste products of oxygen metabolism that can damage cell components are called ________ radicals.
20. The fats that remain solid at room temperature and are the predominant fats found in animal meat are ________ fats.