154 Unit 2 Nutrition and Wellness Copyright Goodheart-Willcox Co., Inc. Chapter 8 Review and Expand Summary Making healthy choices has physical, social, and mental benefits. Choosing a nutritious diet can protect and possibly improve health. An adequate supply of nutrients promotes healthy skin, hair, and teeth. Having a sound body and healthy appear- ance can, in turn, have positive effects on work and family life. Choosing to be active can lead to a strong, fit body and an optimistic outlook. On the other hand, making unhealthy choices can have a number of risks. Several resources can help people make healthy choices. They can use Dietary Reference Intakes to evaluate the quality of their diets. Follow- ing the Dietary Guidelines for Americans will help them form good eating and activity habits. Using the MyPlate food guidance system will assist them in planning menus that meet their daily nutritional needs. Using these resources, people can make informed choices when shopping for fresh and pro- cessed foods. They can also make wise decisions about how they prepare those foods. They can choose sensibly when eating away from home, too. Vocabulary Activities 1. Content Terms Select three terms from the list of content terms that follow. Explain how these three terms are related to each other. Create a graphic organizer or write a paragraph to explain or illustrate how the terms relate. Dietary Reference Intakes (DRIs) Dietary Guidelines for Americans dietary pattern calorie balance nutrient dense empty calories MyPlate processed food 2. Academic Terms Individually or with a partner, create a T-chart on a sheet of paper and list each of the following terms in the left column. In the right column, list an antonym (a word of opposite meaning) for each term in the left column. curb outlook sedentary modest Review Write your answers using complete sentences when appropriate. 3. What are four eating habits that can help de- fend against top physical health issues? 4. Give an example of a health risk associated with a lifestyle habit. 5. What are estimated nutrient intake levels used for planning and evaluating the diets of healthy people called? 6. What does it mean to say that a person is in calorie balance? 7. Which food is more nutrient dense, a fresh pear or a pear canned in light syrup? Explain your answer. 8. What mineral helps offset some of the effects sodium has on blood pressure? 9. Name the five main food groups in MyPlate and give your recommended daily intakes from each group. 10. Why do foods like jam and gravy not fit into the main food groups of MyPlate? 11. How does processing affect the nutritional value of foods? 12. When considering two similar processed food products, how can consumers determine which is the healthier option? 13. Name five low-fat cooking methods that can be used to prepare entrees. 14. What are two adjustments that might be made to dessert recipes to reduce fat, sugar, and calories? 15. Which of the following items on a restaurant menu is likely to be the best choice for a side dish that is lower in fat and calories? A. Mashed potatoes with gravy. B. Steamed broccoli with cheese sauce. C. French fries. D. Sliced tomatoes sprinkled with fresh herbs. 16. What are two advantages of drinking water with a meal instead of ordering a soft drink in a restaurant?