Texes Health EC-12
Pathogen - Answer Any disease-causing agent
Bacteria - Answer single-celled organisms
Virus - Answer organism classification of genetic material with a protein coat. Can only
survive within living cells
Fungi - Answer organism that absorbs & uses nutrients of living or dead organisms
Protozoans - Answer single-celled organism, but larger than bacteria (ie: malaria).
Accounts for leading cause-of-death diseases around the world
Parasites - Answer Organism that gets their energy by feeding on other living things. ie:
head lice & tapeworms
Infectious Disease - Answer person-to-person, food, water, animals, & environment are
all modes of transport for...
Inflammation - Answer Reaction to injury or infection that is characterized by pain,
redness & swelling
Vaccines - Answer substances prepared from killed or weakened pathogens that are
introduced into the body to produce immunity
Immune System - Answer System of blood cells and proteins (antibodies) that move
through the blood vessels and lymphatic system to fight off infection
Lifestyle Diseases - Answer Diseases caused by a person's lifestyle habits, behaviors,
and practices. (CVD, some cancers, diabetes, auto-immune disorders and hereditary
diseases)
Controllable health factors - Answer diet, body weight, physical activity, sun exposure,
smoking and alcohol abuse
Uncontrollable health factors - Answer age, gender, ethnicity, heredity
Nutrition - Answer Science or study of food and the ways in which the body uses food,
the study of the nutrients food contains, and how we make food choices.
Nutrients - Answer Carbohydrates, Proteins, Fats, Vitamins, Minerals, & Water
Carbohydrates - Answer Energy giving nutrients that include starches, sugars and fiber.
45-65% of diet. 4 calories/gram.
, Simple Carbohydrates - Answer Made up of single sugar molecules: Glucose (blood-
sugar) and Fructose (fruit-sugar); and double sugar molecules: Lactose (milk-sugar)
and Sucrose (table-sugar). Also includes refined sugar, which has been separated from
the plant that produced it.
Complex Carbohydrates - Answer Made up of many sugar molecules linked together.
Starches are broken down by the body into sugars that can be used by the body. ie:
Starchy vegetables, grains, and legumes, incl. fiber
Glycogen - Answer Your body's quick energy reserve. Stored carbohydrates (when you
eat more carbohydrates than your body needs). Highly branched chains of glucose
Fiber - Answer A type of complex carbohydrate providing little energy and is not
digestible by humans. Keeps your intestine healthy by increasing the amount of fluid
and bulk in your digestive tract. Soluble fiber dissolves in water. Insoluble fiber does not
and adds bulk to body waste.
Fat - Answer A lipid - fatty oily substances that do not dissolve in water. Made up of 3
fatty acids and 1 glycerol (triglycerides) 25-35% of total calorie intake
Saturated fat - Answer Solid at room temperature. Bonded to as many hydrogen atoms
as possible. Comes from animal products (meat, milk)
Unsaturated fat - Answer Liquid at room temperature. More common in plants. Carbon
atoms do not hold the maximum number of hydrogen atoms
Monounsaturated fat - Answer Contain fatty acids that only have one set of double-
bonded carbons (olive oil, peanut oil, canola oil)
Polyunsaturated fat - Answer Contain fatty acids with more than one double bond. (corn
oil, sunflower oil and soybean oil) Includes Omega-3s found in fish and seafood.
Trans-fat - Answer Unsaturated fatty acids formed when vegetable oils are made into
hard margarine.
Cholesterol - Answer A type of lipid found in all human and animal tissues. Needed to
make Vitamin D, cell membranes, certain hormones, and bile.
Low-Density-Lipoprotein (LDL) - Answer brings cholesterol into the body cells. When
this gets too high, deposits called plaque form on the walls of blood vessels, blocking
blood flow to the heart muscle.
High-Density-Lipoprotein (HDL) - Answer carries cholesterol back to the liver where it is
removed from the blood. High levels of this are linked to a reduced risk of developing
heart disease.
Pathogen - Answer Any disease-causing agent
Bacteria - Answer single-celled organisms
Virus - Answer organism classification of genetic material with a protein coat. Can only
survive within living cells
Fungi - Answer organism that absorbs & uses nutrients of living or dead organisms
Protozoans - Answer single-celled organism, but larger than bacteria (ie: malaria).
Accounts for leading cause-of-death diseases around the world
Parasites - Answer Organism that gets their energy by feeding on other living things. ie:
head lice & tapeworms
Infectious Disease - Answer person-to-person, food, water, animals, & environment are
all modes of transport for...
Inflammation - Answer Reaction to injury or infection that is characterized by pain,
redness & swelling
Vaccines - Answer substances prepared from killed or weakened pathogens that are
introduced into the body to produce immunity
Immune System - Answer System of blood cells and proteins (antibodies) that move
through the blood vessels and lymphatic system to fight off infection
Lifestyle Diseases - Answer Diseases caused by a person's lifestyle habits, behaviors,
and practices. (CVD, some cancers, diabetes, auto-immune disorders and hereditary
diseases)
Controllable health factors - Answer diet, body weight, physical activity, sun exposure,
smoking and alcohol abuse
Uncontrollable health factors - Answer age, gender, ethnicity, heredity
Nutrition - Answer Science or study of food and the ways in which the body uses food,
the study of the nutrients food contains, and how we make food choices.
Nutrients - Answer Carbohydrates, Proteins, Fats, Vitamins, Minerals, & Water
Carbohydrates - Answer Energy giving nutrients that include starches, sugars and fiber.
45-65% of diet. 4 calories/gram.
, Simple Carbohydrates - Answer Made up of single sugar molecules: Glucose (blood-
sugar) and Fructose (fruit-sugar); and double sugar molecules: Lactose (milk-sugar)
and Sucrose (table-sugar). Also includes refined sugar, which has been separated from
the plant that produced it.
Complex Carbohydrates - Answer Made up of many sugar molecules linked together.
Starches are broken down by the body into sugars that can be used by the body. ie:
Starchy vegetables, grains, and legumes, incl. fiber
Glycogen - Answer Your body's quick energy reserve. Stored carbohydrates (when you
eat more carbohydrates than your body needs). Highly branched chains of glucose
Fiber - Answer A type of complex carbohydrate providing little energy and is not
digestible by humans. Keeps your intestine healthy by increasing the amount of fluid
and bulk in your digestive tract. Soluble fiber dissolves in water. Insoluble fiber does not
and adds bulk to body waste.
Fat - Answer A lipid - fatty oily substances that do not dissolve in water. Made up of 3
fatty acids and 1 glycerol (triglycerides) 25-35% of total calorie intake
Saturated fat - Answer Solid at room temperature. Bonded to as many hydrogen atoms
as possible. Comes from animal products (meat, milk)
Unsaturated fat - Answer Liquid at room temperature. More common in plants. Carbon
atoms do not hold the maximum number of hydrogen atoms
Monounsaturated fat - Answer Contain fatty acids that only have one set of double-
bonded carbons (olive oil, peanut oil, canola oil)
Polyunsaturated fat - Answer Contain fatty acids with more than one double bond. (corn
oil, sunflower oil and soybean oil) Includes Omega-3s found in fish and seafood.
Trans-fat - Answer Unsaturated fatty acids formed when vegetable oils are made into
hard margarine.
Cholesterol - Answer A type of lipid found in all human and animal tissues. Needed to
make Vitamin D, cell membranes, certain hormones, and bile.
Low-Density-Lipoprotein (LDL) - Answer brings cholesterol into the body cells. When
this gets too high, deposits called plaque form on the walls of blood vessels, blocking
blood flow to the heart muscle.
High-Density-Lipoprotein (HDL) - Answer carries cholesterol back to the liver where it is
removed from the blood. High levels of this are linked to a reduced risk of developing
heart disease.
