SDSU NUTRITION 313 Exam Part 1 Questions Answered Correctly Latest Update 2026/2027

SDSU NUTRITION 313 Exam Part 1 Questions Answered Correctly Latest Update 2026/2027 hunger - Answers primarily physiological (internal) drive to find and eat food, mostly regulated by internal cues to eating appetite - Answers primarily psychological (external) influences that encourage us to find and eat food, often in absence of obvious hunger satiety - Answers a state in which there is no longer a desire to eat; a feeling of satisfaction nutrients - Answers chemical substances in food that contribute to health,many of which are essential parts of a diet. They nourish us by providing calories to fulfill energy needs, materials for building body parts and factors to regulate necessary chemical processes in the body essential nutrient - Answers substance that, when left out of a diet, leads to signs of poor health. The body either cannot produce enough of it to meet its needs. If added back to a diet before permanent damage occurs, the affected aspects of health are restored stroke - Answers decrease or loss in blood flow to the brain that results from a blood clot or other change in arteries in the brain. This in turn causes the death of brain tissue. Also called cerebrovascular accident carbohydrate - Answers a compound containing carbon, hydrogen, and oxygen atoms. Sugars, starches, and fibers are forms of this lipids - Answers compound containing much carbon and hydrogen , little oxygen and sometimes other atoms. They do not dissolve in water and include fats, oils and cholesterol protein - Answers food and body compounds made of amino acids; they contain carbon, hydrogen oxygen, nitrogen and sometimes other atoms in a specific configuration. They contain the form of nitrogen most easily used by the human body Vitamin - Answers compound needed in very small amounts in the diet to help regulate and support chemical reactions in the body mineral - Answers element used in the body to promote chemical reactions and to form body structures water - Answers universal solvents, chemically, h20, the body is composed of 60% kilocalories (kcal) - Answers is a unit that describes the energy content of food. Specifically, a kcal is the heat energy needed to rasie the temperature of 1000grams ( 1 liter) of water 1 degree celsius. Referred to as calories macronutrient - Answers nutrient needed in gram quantities in a diet micronutrient - Answers nutrient needed in milligram or microgram quantities in a diet simple sugar - Answers monosaccharide or disaccharide in the diet complex carbohydrate - Answers composed of many sugar units (polysaccharide) Ex. glycogen, starch, and fiber starch - Answers carbohydrate made of multiple units of glucose attached together in a form the body can digest; also known as complex carbohydrate fiber - Answers substances in plant foods not digested by the processes that take place in the human stomach or small intestine. These add bulk to feces. It is naturally found in foods also called dietary fiber cell - Answers structural basis of plant and animal organization. Cells have the ability to take up compounds from and excrete compounds into their surroundings bond - Answers linkage between two atoms, such as that formed by the sharing of electrons enzyme - Answers compound that speeds the rate of a chemical reaction but is not altered by the reaction. Almost all of these are proteins ( some made of genetic material) amino acid - Answers building block for proteins containing a central carbon atom with nitrogen and other atoms attached chemical reaction - Answers interaction between two chemicals that changes both chemicals water soluble vitamins - Answers vitamins that dissolve in water. These vitamins are the B&C vitamins fat soluble vitamins - Answers vitamins that dissolve in fat such substances as ether and benzene but not readily in water. These are vitamins A,D,E,K inorganic - Answers any substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure major mineral - Answers vital to health, required in diet in amounts greater than 100 milligrams per day trace mineral - Answers vital to health, required in the diet in amounts less than 100 milligrams per day electrolytes - Answers substances that separate into ions in water and in turn are able to conduct an electrical current. These include sodium, chloride, and potassium solvent - Answers liquid substance in which other substances dissolve metabolism - Answers chemical processes in the body by which energy is provided in useful forms and vital activites are sustained phytochemical - Answers chemical found in plants. Some may contribute to a reduced risk of cancer or cardiovascular disease in people who consume them regularly scurvy - Answers vitamin c deficiency disease characterized by weakness, fatigue, slow wound healing, opening of previously healed wounds, bone pain, fractures, sore and bleeding gums, diarrhea, and pinpoint hemorrhages on the skin epidemiology - Answers study of how diseases rates vary among different population groups malnutrition - Answers failing health that results from long standing dietary practices that do not coincide with nutritional needs overnutrition - Answers state in which nutritional intake greatly exceeds the body's needs undernutrition - Answers failing health that results from long standing dietary intake that is not enough to meet nutritional needs subclinical - Answers stagen of a disease or disorder not sever enough to produce symptoms that can be detected or diagnosed anthropometric assessment - Answers measurement of body weight and the lengths, circumferences and thickness of parts of the body biochemical assessment - Answers measurement of biochemical functions related to a nutrients functions clinical assessment - Answers examination of general appearance of skin, eye, and tongue; evidence of rapid hair loss; sense of touch; and ability to cough and walk environmental assessment - Answers includes details about living conditions education level and the ability of the person to purchase, transport, and cook food. The persons weekly budget for food purchases is also a key factor to consider dietary assessment - Answers estimation of typical food choices relying mostly on recounting of ones usual intake or a record of ones previous days intake salt - Answers sodium and chloride 40:60 ratio