As we move from unsaturated to saturated fatty acids, we move in a general way from _______, which are dietary lipids that are liquid at room temperature, to _______, which are dietary lipids that are solid at room temperature.

Most saturated fats have a(n) _______ source, while most monounsaturated and polyunsaturated fats have a(n) _______ source.

In nutrition, each calorie is defined as the amount of _______ required to raise the temperature of a _______ of water by _______.

There are three principal classes of dietary carbohydrates: _______, _______, and _______.

Each gram of lipids yields _______ calories of _______, while each gram of carbohydrates or proteins yields _______ calories.

To say that a carbohydrate is a source of “empty calories” is to say that it provides very few _______ or _______.

Proteins move from the digestive system into circulation in the form of their building blocks, _______. Nearly every _______ source of protein supplies us with a complete, balanced set of _______, but this usually is not the case with proteins that come from ______ sources.

Glycemic load is a measure of how _______ levels are affected by defined portions of given carbohydrates. The _______ the glycemic load, the better, in terms of health.

To be classified as a nutrient, a substance we ingest must do at least one of three things: It must provide us with _______, it must serve as a _______, or it must help _______ the body’s physical processes.

The six classes of nutrients are _______, _______, and _______; and _______, _______, and _______.

Minerals are chemical _______, while vitamins are chemical _______. Because vitamins do not help form bodily structures, every vitamin is needed in strictly _______ amounts.