WGU Health Fitness and
1. simple sugars derived from sugar or honey, or complex compounds cereals and potatoes: Carbohydrate
2. A molecule is composed of smaller structures called amino acids.
are present in every cell, in enzymes, and in body secretions: Protein
3. are organic compounds that do not readily dissolve in water; based on their solubility, they are classified into
triglycerides (more commonly known as fats), phospholipids, and sterols.: Lipid
4. are a group of chemical compounds that contain fatty acids, often in very long strands, are the most
concentrated source of energy in the diet: Fats Triglycerides
5. fats that are liquid at room temperture: oils
6. needed by the body are calcium, phosphorus, potassium, sulfur, sodium, chloride, and magnesium,
inorganic: minerals
7. organic compounds required by every part of the body to maintain health and prevent disease: vitamins
8. compounds containing a carbon-hydrogen bond: organic compounds
9. simple compounds which contain carbon: inorganic compounds
10.is used to build cell membranes and brain and other nervous tissue. helps the body produce steroid
hormones needed for the regulation of blood sugar, salt and water balance, production of bile acids needed for
digestion, and reproduction.: cholesterol
11.Vitamins and minerals are considered essential nutrients—because acting in concert, they perform hundreds
of roles in the body. They help shore up bones, heal wounds, and bolster your immune system. They also convert
food into energy, and repair cellular damage.: Describe how minerals, vitamins and nutrients enable the proper
functioning of the human body.
12.a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food
products.: What are antioxidants? and
13.4 calories per gram of carbohydrate: Carbohydrate calorie
14.4 calories per gram: Protein calorie
15.9 calories per gram: Fat calorie
16.fatty acid chains have all or predominantly single bonds. A fat is made of two kinds of smaller molecules:
glycerol and fatty acids. Fats are made of long chains of carbon atoms: Saturated fat
17.fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is
monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond:
Unsatu- rated fat
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, WGU Health Fitness and
18.milligrams per deciliter (mg/dl) of blood
desirable total level is below 200 mg/dL: Cholesterol measurement
19.form body parts: bones teeth
regulators by contribution to the water and electrolyte balance of the body transmission of nerve impulses
normal rhythm in the heartbeat: Minerals and body function
20.less than 2.4g (2400 mg): Sodium daily recommendation
21.act as scavengers by binding to free radicals, thus preventing them from causing damage may have
cooperative effects to alter, reverse, or forestall the negative effects of aging: How do antioxidants aid in the proper
functioning of the human body?
22.Inflation of food prices personal preferences
and lifestyles physical inactivity
largest meal of the day consumed at night: Explain how economic, personal, and lifestyle factors can influence
nutritional habits.
23.1. Triglycerides are lipids you obtain from food sources of fat, such as cooking oils, butter and animal fat.
Triglycerides provide insulation that keeps you warm while protecting your internal organs with a layer of
padding.
2. Steroids are a type of lipid that includes hormones and cholesterol
3. Phospholipids are derivatives of triglycerides. They're very similar to them but slightly different on a
molecular level. Half of each molecule is water-sol- uble and the other is not, which causes them to react
differently than triglyc- erides.: Explain the different types of lipids and why it is important to be aware of the types of
fats consumed in a diet.
24.stress, tiredness and our capacity to work, and over time, it can contribute to the risk of developing some
illnesses and other health problems such as: being overweight or obese. tooth decay. high blood pressure: poor
nutrition
25.physical inactivity
skipping meals
over spiced food: What habits contribute to poor nutrition?
26.excessive sugar portion
size physical inactivity
nutrition not being taught in schools: Describe the factors leading to and the effects of childhood obesity.
27.Teaching about what the 5 food groups are, why you eat them, and what portions sizes are needed.: Explain
how to use the USDA MyPlate to make proper food choices.
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8
1. simple sugars derived from sugar or honey, or complex compounds cereals and potatoes: Carbohydrate
2. A molecule is composed of smaller structures called amino acids.
are present in every cell, in enzymes, and in body secretions: Protein
3. are organic compounds that do not readily dissolve in water; based on their solubility, they are classified into
triglycerides (more commonly known as fats), phospholipids, and sterols.: Lipid
4. are a group of chemical compounds that contain fatty acids, often in very long strands, are the most
concentrated source of energy in the diet: Fats Triglycerides
5. fats that are liquid at room temperture: oils
6. needed by the body are calcium, phosphorus, potassium, sulfur, sodium, chloride, and magnesium,
inorganic: minerals
7. organic compounds required by every part of the body to maintain health and prevent disease: vitamins
8. compounds containing a carbon-hydrogen bond: organic compounds
9. simple compounds which contain carbon: inorganic compounds
10.is used to build cell membranes and brain and other nervous tissue. helps the body produce steroid
hormones needed for the regulation of blood sugar, salt and water balance, production of bile acids needed for
digestion, and reproduction.: cholesterol
11.Vitamins and minerals are considered essential nutrients—because acting in concert, they perform hundreds
of roles in the body. They help shore up bones, heal wounds, and bolster your immune system. They also convert
food into energy, and repair cellular damage.: Describe how minerals, vitamins and nutrients enable the proper
functioning of the human body.
12.a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food
products.: What are antioxidants? and
13.4 calories per gram of carbohydrate: Carbohydrate calorie
14.4 calories per gram: Protein calorie
15.9 calories per gram: Fat calorie
16.fatty acid chains have all or predominantly single bonds. A fat is made of two kinds of smaller molecules:
glycerol and fatty acids. Fats are made of long chains of carbon atoms: Saturated fat
17.fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is
monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond:
Unsatu- rated fat
1/
8
, WGU Health Fitness and
18.milligrams per deciliter (mg/dl) of blood
desirable total level is below 200 mg/dL: Cholesterol measurement
19.form body parts: bones teeth
regulators by contribution to the water and electrolyte balance of the body transmission of nerve impulses
normal rhythm in the heartbeat: Minerals and body function
20.less than 2.4g (2400 mg): Sodium daily recommendation
21.act as scavengers by binding to free radicals, thus preventing them from causing damage may have
cooperative effects to alter, reverse, or forestall the negative effects of aging: How do antioxidants aid in the proper
functioning of the human body?
22.Inflation of food prices personal preferences
and lifestyles physical inactivity
largest meal of the day consumed at night: Explain how economic, personal, and lifestyle factors can influence
nutritional habits.
23.1. Triglycerides are lipids you obtain from food sources of fat, such as cooking oils, butter and animal fat.
Triglycerides provide insulation that keeps you warm while protecting your internal organs with a layer of
padding.
2. Steroids are a type of lipid that includes hormones and cholesterol
3. Phospholipids are derivatives of triglycerides. They're very similar to them but slightly different on a
molecular level. Half of each molecule is water-sol- uble and the other is not, which causes them to react
differently than triglyc- erides.: Explain the different types of lipids and why it is important to be aware of the types of
fats consumed in a diet.
24.stress, tiredness and our capacity to work, and over time, it can contribute to the risk of developing some
illnesses and other health problems such as: being overweight or obese. tooth decay. high blood pressure: poor
nutrition
25.physical inactivity
skipping meals
over spiced food: What habits contribute to poor nutrition?
26.excessive sugar portion
size physical inactivity
nutrition not being taught in schools: Describe the factors leading to and the effects of childhood obesity.
27.Teaching about what the 5 food groups are, why you eat them, and what portions sizes are needed.: Explain
how to use the USDA MyPlate to make proper food choices.
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