1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
The process by which the body takes in and uses food
A guide for making healthful daily food choices
Starches and sugars in foods
Substances intentionally added to foods to produce a desired effect
An indigestible complex carbohydrate
Food poisoning
A disorder characterized by compulsive overeating
Nutrients that help build and maintain body cells and tissues
A nonfood form of one or more nutrients
A desire rather than a need to eat
Complex carbohydrates are found in
Fats are a type of
Fat-soluble vitamins
The nutrient that makes up the greatest percentage of the body is
Which of the following is NOT a food group?
The Nutrition Facts panel on food labels includes information on
The main source of energy from the body comes from
Eating foods with fiber
What food is a good source of vitamin A?
Food additives are used in food products to
What food is a good source of Vitamin C?
Fad diets, liquid diets and fasting are dangerous because they
Hunger is
Anorexia nervosa
People's food choices are NOT affected by
The term light refers to foods with no amount, or an insignificant amount, of total fat, saturated fat, cholesterol, sodium, sugars or calories.
Fish, meat and eggs are rich in carbohydrates.
Water is a nutrient that is vital to every body function.
Corn syrup is a type of protein.
The footnote, or lower part of the Nutrition Facts panel, is the same from product to product.
Fasting for more than short periods deprives your body of needed nutrients.
You can use and store a product after its expiration date.
Bulimia and binge eating are the same because they involves cycles of overeating.
Fatty acids are classified as either saturated or unsaturated.
BMI evaluates your body size in relation to your height and weight.
You need 5-7 servings of fruits each day.
Ingredients are listed in ascending order (least to most).
The repeated pattern of loss and regain of body weight is called bicycling.
Bulimia and Anorexia are each types of eating disorders.
All dietary supplements are risk free.
How do the ideas of variety, moderation and balance apply to healthful eating?
What are the four steps to reduce foodborne illness?
List two examples of risky weight loss strategies.
Compare and contrast vitamins and minerals.
What is the formula to find someone's BMI (body mass index)?