Introduction to Nutrition

Nutrition is the study of food, their nutrients and other chemical ______, and the effects that foods have on health.

A nutrient is a chemical component needed by the body for one or more of three general functions: Provide energy, build and repair ______, and regulate life processes.

Effective nutrition education can lead to a state of nutritional ______ and well-being.

Food is any substance, organic or inorganic, that when ______ nourishes the body.

Enzymes are organic catalysts that are protein in nature and are produced by living ______.

Nutrients that provide energy are referred to as ______ food.

Nutrients that build and maintain tissues, organs and other structures such as bones and teeth are known as ______ food.

To balance different bodily functions and attain ______, certain nutrients are necessary for regulation.

The enzyme system is composed of an apoenzyme and a __________.

Enzymes are recognized by the suffix __________.

Nutritional status is the condition of the body resulting from the utilization of essential __________.

A person may be classified as having good, fair, or poor __________.

Malnutrition refers to deficiencies, excesses, or imbalances in a person's intake of energy and/or __________.

Sub-forms of undernutrition include wasting, stunting, and __________.

Overnutrition can lead to conditions such as __________ and obesity.

Deficiencies in __________ and minerals are common forms of undernutrition.

Obesity is defined as a BMI of 30 or more, while overweight is defined as a BMI of ______ or more.

Diet-related noncommunicable diseases (NCDs) include cardiovascular diseases, certain cancers, and ______.

Micronutrient deficiencies, such as iodine, vitamin A, and ______, pose a major threat to health.

Micronutrients are essential for the body to produce enzymes, hormones, and other substances necessary for ______ and development.

An imbalance in nutrition can lead to a pathological state resulting from disproportion among essential ______.

Dietary standards are compilations of nutrient requirements or ______ in specific quantities.

The minimum amounts needed for essential nutrients are known as dietary ______.

People are increasingly consuming foods that are more energy-dense, high in ______ and fats.

Recommended Energy Intake (REI) is a nutrient-based dietary standard recognized in the nutrition and health community as a source of information on recommended intakes of energy and nutrients for the maintenance of good _____

Food quality is the extent to which all established requirements relating to the characteristics of a food are _____

Sensory attributes, shelf-life stability, and wholesomeness are all components of _____

When considering food choices, the physical environment refers to the _____ where people eat or procure food

_____ factors can also impact food choices, such as the macro-level environment operating within society.

The declared gross or net quantity of food items relates to the _____ of a food product.

Packaging and _____ are important considerations in determining food quality.

Wholesomeness in food quality ensures that food is _____ for human consumption.