The Science of the Body

Answers to Study Questions

Chapter 1

1. Name three sensory aspects of food that influence our food choices.

Any three of the following: taste, smell, texture, appearance

2. How do our health beliefs affect our food choices?

Health beliefs are characterized by an individual's perception that he or she is susceptible to a disease and, if so, that action can be taken to prevent or delay its onset. People who feel susceptible to a disease are more likely to heed recommendations based on information about the links between dietary choices and the risk of that disease. They see that dietary changes may lead to positive results.

3. List the six classes of nutrients.

Carbohydrates, lipids (fats and oils), proteins, vitamins, minerals, and water

4. List the 13 vitamins.

Fat-soluble: vitamin A, vitamin D, vitamin E, and vitamin K

Water-soluble: thiamin (B1), riboflavin (B2), niacin (B3), pyridoxine (B6), cobalamin (B12), folate, pantothenic acid, biotin, and vitamin C

5. What determines whether a mineral is a macromineral or a micro- (trace) mineral?

Macrominerals are found in and used by the body in the largest amounts. Microminerals are found in and used by the body in smaller amounts.

6. How many kilocalories are in 1 gram of carbohydrate, of protein, and of fat?

Carbohydrates have 4 kilocalories per gram; proteins have 4 kilocalories per gram; and fats have 9 kilocalories per gram.

7. What is an epidemiological study?

An epidemiological study observes and compares how disease rates vary among different population groups and identifies conditions related to diseases or conditions within the populations. This enables researchers to identify associations between factors within the population and the particular disease being studied.

8. What is the difference between an experimental and control group?

Subjects in the experimental group experience an intervention, while subjects in a control group have similar characteristics and are not...