HUMAN BIOLOGY

222 Chapter 11

Not everyone who inherits a

predisposition for a given disease

will actually develop it. Researchers

in the emerging field of nutritional

genomics are working to discover

if diet influences which susceptible

people eventually fall ill with a

disease that is “in their genes.”

your Future

6. After triglycerides are absorbed, they leave the cell and
   move into the.
   a. bloodstream c. liver
   b. intestinal cells d. lacteals


7. Excess carbohydrates and proteins are stored as.
   a. amino acids c. fats
   b. starches d. monosaccharides


8. BMI is a measure of.
   a. ratio of body weight to height
   b. ratio of body fat to muscle mass
   c. body muscle mass alone
   d. weight-related health risk


9. Basal metabolic rate is a measure of.
   a. the total amount of calories you burn in 24 hours
   b. the amount of food energy needed to sustain basic body
   operations
   c. the amount of energy burned by skeletal muscle in a
   given period
   d. both a and b


10. Match the digestive system parts and functions.
    liver a. secrete substances that
    small intestine moisten food, start
    salivary glands polysaccharide breakdown
    stomach b. where protein digestion
    large intestine begins
    c. where water is reabsorbed
    d. where most digestion is
    completed
    e. receives blood carrying
    absorbed nutrients

CritiCaL tHinKing

1. A glass of whole milk contains lactose, protein, triglyc-
   erides (in butterfat), vitamins, and minerals. Explain what
   happens to each component when it passes through your
   digestive tract.


2. Some nutritionists claim that the secret to long life is to
   be slightly underweight as an adult. If a person’s weight
   is related partly to diet, partly to activity level, and partly
   to genetics, what underlying factors could be at work to
   generate statistics that support this claim?


3. As a person ages, the number of body cells steadily
   decreases and energy needs decline. If you were planning
   an older person’s diet, what kind(s) of nutrients would you
   emphasize, and why? Which ones would you recommend
   an aging person eat less of?


4. Along the lines of question 3, formulate a healthy diet for
   an actively growing 7-year-old.


5. The food label in Figure 11.28 lists the nutrients and other
   substances in a package of ready-to-eat macaroni and
   cheese. Based on your reading in this chapter, how would
   you rate this product’s “healthiness” in terms of fats and
   carbohydrates?

© Brian Chase/Shutterstock.com

Fig u r e 11. 28 Food labels are useful health tools. Information

on a food label can be used to ensure that you get the nutrients

you need without exceeding recommended limits on less healthy

substances such as salt, sugar, and trans fats. At present, the

USDA is considering major revisions to food labels. The proposed

changes include showing realistic serving sizes and sugars added

by the manufacturer, and printing the calorie content per serving

in larger, bolder type so that it is easier for consumers to make

informed choices about purchases of prepared foods. (Left: USDA,

US Department of Agriculture; Right: FoodCollection/SuperStock)

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