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SUMMARY III PARTIAL EXAM 7TH

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13 views2 pages

SUMMARY III PARTIAL EXAM 7TH

Uploaded by

Carlos Ordóñez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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SUMMARY FOR THIRD PARTIAL EXAM

ART CLASS 7TH GRADE

1. Introduction to Food Nutrition


Nutrition is the process by which our body obtains and uses the nutrients it needs to
function properly. Eating a variety of healthy foods is essential to stay strong, energetic,
and free from diseases.

2. Definition of Nutrients
Nutrients are substances in food that our body needs to grow, repair itself, and stay
healthy. The main types of nutrients are carbohydrates, proteins, fats, vitamins, minerals,
and water.

3. Importance of Nutrition
Proper nutrition is crucial for growth and development, maintaining health, and preventing
diseases. Eating well helps us have energy, maintain a healthy weight, and protect against
illnesses like diabetes and heart disease.

4. Use of Nutrients in the Body


Each type of nutrient has a specific role in the body. For example, carbohydrates give us
energy, proteins help build and repair tissues, fats store energy and protect our organs,
and vitamins and minerals support various body functions like vision and the immune
system.

5. Function of Nutrients
Carbohydrates: Provide energy.
Proteins: Build and repair tissues.
Fats: Store energy and protect organs.
Vitamins and Minerals: Support vital body functions.
Water: Maintains fluid balance, aids in digestion, and removes waste.

6. Dietary Guidelines
Dietary guidelines are recommendations that help us choose what and how much to eat to
maintain a balanced and healthy diet. For example, it is recommended to eat plenty of
fruits and vegetables, limit sugars and saturated fats, and drink enough water.
FOOD SELECTION AND ITS IMPORTANCE
MEATS
1. What is meat?
Meat is the muscle tissue of animals that is consumed as food. It includes both red meat
(such as beef, pork, and lamb) and white meat (such as chicken and turkey).

2. What are the most common types of meat?


Red meat: beef, pork, lamb.
White meat: chicken, turkey.
Game meats: venison (deer), rabbit.

3. What are the characteristics of red meat?


Red meat has a dark red color due to the high amount of myoglobin in its muscle fibers. It
is rich in iron, zinc, B vitamins, and proteins.

4. What are the characteristics of white meat?


White meat is lighter in color due to the lower amount of myoglobin. It is generally lower
in fat and calories than red meat and is a good source of protein and B vitamins.

5. What are the characteristics of high-quality meat?


High-quality meat is characterized by:
A bright and uniform color.
A firm and elastic texture.
A fresh and clean smell.

6. Why is it important to select meat carefully?


It is important to select meat carefully to ensure its freshness, nutritional quality, and food
safety. Poor quality or spoiled meat can cause foodborne illnesses.

7. What aspects should we consider when buying meat?


The color and texture of the meat.
The expiration dates.
The origin of the product.
The amount of visible fat.

8. How should meat be stored to maintain its freshness?


Meat should be stored in the refrigerator at a temperature of 1-4°C (34-39°F) and
consumed before the expiration date.

9. What is meat aging and why is it done?


Meat aging is a controlled process of allowing meat to rest and improve in tenderness
and flavor.

10. How can we recognize meat that is not in good condition?


Meat that is not in good condition may have: A dark, greenish, or gray color.
An unpleasant or strong odor. A sticky or slimy texture.
Mold or unusual spots.

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