Nutrition for Healthy Living Chapters 1-3 Study Guide with Practice Questions (1) Page 1 2026-03-18
Nutrition for Healthy Living
Chapters 1-3 Study Guide
with Practice Questions
Guidehttps://www.stuvia.com/dashboard!@_)#*)(@$)($@*($@)($@*_ 1
Page 1 of 27 Nutrition for Healthy Living Chapters 1-3 Study Guide with Practice Questions (1).pdf
,Nutrition for healthy living chapter 1-3 Page 2 2026-03-18
Identify at least two of the ten leading causes of death that are related
heart disease, cancer, stroke, type 2 diabetes
Identify at least four factors that influence your eating habits
family, friends, childhood experiences, peers, ethnic background, education, occupation, income, residence, food
comp, convenience & availability, food flavor, texture & appearance, religious belief, nutritional beliefs, health beliefs,
current health status, habits, advertising & media, MOODS.
What are the 6 major classes of nutrients
Carbohydrates, lipids (fats), protein,
vitamins, minerals, and water.
what are the 3 key factor's that determine whether a substance is an essentials nutrient?
- deficiency disease results when the substances is missing from the diet
- DD is corrected when the missing substance is added to the diet
- scientist can identify the nutrient's specific roles in the body and explain why the abnormalities resulted from the
lack of substance from diet.
Page 2 of 27 2 Nutrition for healthy living chapter 1-3.pdf
, Nutrition for healthy living chapter 1-3 Page 3 2026-03-18
Define Phytochemicals and dietary supplement
- phyto-chemicals are compounds made by plant that are not nutrient's (made by plants)
- dietary supplement are product (except tobacco) that contains V+M, herb, plant prod., an amino acid or a dietary
substances that supplements the diet by increasing total intake.
Diet
usual patterns of food choices
Nutrient
chemicals necessary for proper body funtions
chronic
refers to disease + many other medical conditions (long term + difficult to treat)
Nutrition
scientific study of nutrients + how the bidy uses these substances
Page 3 of 27 3 Nutrition for healthy living chapter 1-3.pdf
Nutrition for Healthy Living
Chapters 1-3 Study Guide
with Practice Questions
Guidehttps://www.stuvia.com/dashboard!@_)#*)(@$)($@*($@)($@*_ 1
Page 1 of 27 Nutrition for Healthy Living Chapters 1-3 Study Guide with Practice Questions (1).pdf
,Nutrition for healthy living chapter 1-3 Page 2 2026-03-18
Identify at least two of the ten leading causes of death that are related
heart disease, cancer, stroke, type 2 diabetes
Identify at least four factors that influence your eating habits
family, friends, childhood experiences, peers, ethnic background, education, occupation, income, residence, food
comp, convenience & availability, food flavor, texture & appearance, religious belief, nutritional beliefs, health beliefs,
current health status, habits, advertising & media, MOODS.
What are the 6 major classes of nutrients
Carbohydrates, lipids (fats), protein,
vitamins, minerals, and water.
what are the 3 key factor's that determine whether a substance is an essentials nutrient?
- deficiency disease results when the substances is missing from the diet
- DD is corrected when the missing substance is added to the diet
- scientist can identify the nutrient's specific roles in the body and explain why the abnormalities resulted from the
lack of substance from diet.
Page 2 of 27 2 Nutrition for healthy living chapter 1-3.pdf
, Nutrition for healthy living chapter 1-3 Page 3 2026-03-18
Define Phytochemicals and dietary supplement
- phyto-chemicals are compounds made by plant that are not nutrient's (made by plants)
- dietary supplement are product (except tobacco) that contains V+M, herb, plant prod., an amino acid or a dietary
substances that supplements the diet by increasing total intake.
Diet
usual patterns of food choices
Nutrient
chemicals necessary for proper body funtions
chronic
refers to disease + many other medical conditions (long term + difficult to treat)
Nutrition
scientific study of nutrients + how the bidy uses these substances
Page 3 of 27 3 Nutrition for healthy living chapter 1-3.pdf
