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United States and to provide a basis for international comparisons with the food supplies. of our allies. The nutrient content of the food supply provides per capita estimates for food energy. and the energy-yielding nutrientsâprotein, carbohydrate, and fat (total, saturated, mono-. unsaturated, and polyunsaturated fatty acids); cholesterol; dietary fiber; 10 vitamins; and. 9 minerals.
a. vitamins c. fats b. carbohydrates d. proteins ____ 2. The amount of energy released when nutrients are broken down is measured in units called a. grams. c. calories. b. ounces. d. pounds. ____ 3. The chemical process by which your body breaks down food to release energy is called a. nutrition. c. saturation. b. metabolism. d. constipation. ____ 4. Nutrients that contain nitrogen as well as carbon, hydrogen, and oxygen are called a. proteins. c. carbohydrates. b. fats. d. vitamins. ____ 5. Which of the following is a role of carbohydrates? a. protecting your nerves c. maintaining your body temperature b. forming your cells d. supplying energy for your body's functions ____ 6. Fats made when manufacturers add hydrogen to the fat molecules in vegetable oils are called a. saturated fats. c. trans fats. b. unsaturated fats. d. cholesterol. ____ 7. Nutrients that are made by living things, are required only in small amounts, and that assist many chemical reactions are a. minerals. c. electrolytes. b. vitamins. d. supplements. ____ 8. Nutrients that occur naturally in rocks and soil and are required only in small amounts are called a. supplements. c. minerals. b. antioxidants. d. vitamins. ____ 9.