Questions below are based on the following passage on Health & Fitness.     You are what you eat. You are also how you eat. And when you eat.     Choosing a varied diet of healthful foods supports any healthy mind and body, but which healthful foods you choose says much about your personal tastes as well as the culture from which you come.     How you eat may do the same: Do you use a knife and fork? A pair of sticks? Your hands and a round of bread? Each is a cultural statement. As for when you eat (and when you stop), that is a purely personal physiological response to signals from your... Show more

Questions below are based on the following passage on Health & Fitness.    

You are what you eat. You are also how you eat. And when you eat.    
Choosing a varied diet of healthful foods supports any healthy mind and body, but which healthful foods you choose says much about your personal tastes as well as the culture from which you come.    
How you eat may do the same: Do you use a knife and fork? A pair of sticks? Your hands and a round of bread? Each is a cultural statement. As for when you eat (and when you stop), that is a purely personal physiological response to signals from your digestive organs and your brain: “Get food now!” or “Thank you, that’s enough.”    
If you read chapter by chapter through this book, you can follow what you eat and drink as it moves from your plate to your mouth to your digestive tract and into every tissue and cell. Along the way, you discover how your organs and systems work. You observe firsthand why some foods and beverages are essential to your health. And you find out how to manage your diet so that you can get the biggest bang (nutrients) for your buck (calories).    
Technically speaking, nutrition is the science of how the body uses food. In fact, nutrition is life. All living things, including you, need food and water to live. Beyond that, you need good food, meaning food with the proper nutrients, to live well. If you don’t eat and drink, you’ll die. Period. If you don’t eat and drink nutritious food and beverages:    
Your bones may bend or break (not enough calcium).    
Your gums may bleed (not enough vitamin C).    
Your blood may not carry oxygen to every cell (not enough iron).    
And on, and on, and on. Understanding how good nutrition protects you against these dire consequences requires a familiarity with the language and concepts of nutrition. Knowing some basic chemistry is helpful. (Don’t panic: Chemistry can be a cinch when you read about it in plain English.) A smattering of sociology and psychology is also useful because although nutrition is mostly about how food revs up and sustains your body, it’s also about the cultural traditions and individual differences that explain how you choose your favorite foods.    
To sum it up: Nutrition is about why you eat what you eat and how the food you get affects your body and your health.    
Nutrition’s primary task is figuring out which foods and beverages (in what quantities) provide the energy and building material you need to construct and maintain every organ and system. To do this, nutrition concentrates on food’s two basic attributes: energy and nutrients.    
Energy is the ability to do work. Virtually every bite of food gives you energy, even when it doesn’t give you nutrients. The amount of energy in food is measured in calories, the amount of heat produced when food is burned (metabolized) in your body cells. You can read all about calories in Chapter 3. But right now, all you need to know is that food is the fuel on which your body runs. Without enough food, you don’t have enough energy.    
Essential nutrients for human beings include many well-known vitamins and minerals, several amino acids (the so-called building blocks of proteins), and at least two fatty acids.    
Identifying nutrients is one thing. Making sure you get them into your body is another. Here, the essential idea is to keep nutritious food nutritious by preserving and protecting its components.    
Some people see the term food processing as a nutritional dirty word. Or words. They’re wrong. Without food processing and preservatives, you and I would still be forced to gather (or kill) our food each morning and down it fast before it spoiled.    
Considering how vital food preservation can be, you may want to think about when you last heard a rousing cheer for the anonymous cook who first noticed that salting or pickling food could extend food’s shelf life. Or for the guys who invented the refrigeration and freezing techniques that slow food’s natural tendency to degrade.    

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