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Food and Nutrition

             What are the reasons people make food choices? Know examples from each category.
             Personal preference (sweet, spicy, salty).
             • Habit.
             • Ethnic heritage or religion.
             • Social interaction.
             • Availability, convenience, economy (Accessible, easy to prepare, affordable).
             • Positive and negative associations.
             • Emotional comfort (bored, depressed, anxiety).
             • Values (religious beliefs, environmental concerns.
             • Body weight image.
             • Nutrition and health benefits.
             2. What are the 6 classes of nutrients? .
             • Minerals (inorganic).
             • Water (inorganic).
             • Carbohydrate (organic).
             • Lipid (fat) (organic).
             • Protein (organic).
             • Vitamins (organic).
             3. What is a phytochemical? .
             Is a nonutrient (fiver, phytochemical, pigments, additives) compounds found in a plant, derived foods that have biological activity in the body. .
             4. What nutrient is present in the highest amount in most foods? .
             Water. .
             5. What is an essential nutrient? .
             A nutrient that the body does not make or makes enough of. So these must be supplied by food.
             6. Know which nutrients are the energy yielding nutrients (ie, provide kcalories) .
             • Carbohydrate 4.
             • Lipid 9.
             • Protein 4.
             7. Know the which nutrients are the macronutrients and which are the micronutrients .
             Macronutrients: are nutrients that provide energy, energy is measured in kcalories. .
             • Protein .
             • Carbohydrate .
             • Lipid .
             Micronutrients: are essential, and not energy yielding .
             • Vitamins: organic, water soluble, and fat soluble, destructible when cooked, every bodily action requires assistance from nutrients.
             • Minerals: inorganic, indestructible when cooked.
             • Water: inorganic.
             8. Know how many calories are provided by protein, carbohydrate, fat and alcohol .
             • Protein 4.
             • Carbohydrate 4.
             • Lipid 9.
             • Alcohol 7.
             9. Be able to calculate the total kcalories of a food item. (see the "how to" on page 10) .

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