Straighterline Introduction to Nutrition Final exam 2023 with 100% correct answers

Dietary Fiber plant material that cannot be digested in the stomach or small intestine Plant Fats yields more than 4 calories per gram Nutrition the science that links food to health and disease appetite the psychological desire for food Subconscious (or unconscious) a warning sign or symptom of alcohol poisoning Cost the reason (after taste) why people choose food hunger the internal (physiological) drive to find and eat food satiety no longer a desire to eat feeding center and satiety center act in opposing ways to ensure adequate nutrients are ingested nutrients Substances in food that your body needs to grow, to repair itself, and to supply you with energy Carbohydrates the starches and sugars present in foods (contain carbon, hydrogen, and oxygen atoms) Lipid macromolecule made mostly from carbon and hydrogen atoms; includes fats, oils, and waxes Protein An organic compound that is made of one or more chains of amino acids and that is a principal component of all cells Macronutrients a nutrient needed in gram amounts Micronutrients needed in smaller amounts (vitamins and minerals) lipids main form of energy storage for the body Epidemiology study of how disease varies among populations facillitated diffusion when a nutrient moves, with the help of a carrier, from an area of high solute concentration to be absorbed into a cell that is lower in concentration active absorption a process in the small intestine that requires a carrier and energy to transport nutrients into absorption cells