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?
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?