Ch 5 Health Vocabulary

Front 1

elements in food that are required for the energy, growth, and repair of tissues and regulation of body processes

Back 1

nutrients

Front 2

units of heat (energy); specifically, one calorie equals the amount of heat required to raise the temperature of 1 gram of water by 1 degree C

Back 2

calories

Front 3

chemical compounds composed of sugar units; the body's promary source of energy

Back 3

carbohydrates

Front 4

a food's ability to cause a feeling of fullness

Back 4

satiety

Front 5

fats that promote cholesterol formation; they are in solid form at room temperature; primarily animal fats

Back 5

saturated fats

Front 6

a primary form of fat found in the blood; lipid material manufactured within the body and derived from dietary sources

Back 6

cholesterol

Front 7

compounds composed of chains of animo acids; the primary components of muscle and connective tissue

Back 7

proteins

Front 8

the chief components of protein; can be manufactured by the body or obtained from dietary sources

Back 8

amino acids

Front 9

organic compounds that facilitate the action of enzymes

Back 9

vitamins

Front 10

organic substances that control the rate of physiological reactions but are not themsleves altered in the process

Back 10

enzymes

Front 11

minerals present in very small amounts in the body; micronutrient elements

Back 11

trace elements

Front 12

the abnormal depletion of fluids from the body; severe dehydration can be fatal

Back 12

dehydration

Front 13

plant material that cannot be digested; found in cereal grains, fruits, and vegetables

Back 13

fiber

Front 14

a diet featuring food selections from each of the levels of the Food Guide Pyramid

Back 14

balanced diet

Front 15

vegetables whose plants have flowers with four leaves in the pattern of a cross, such as broccoli

Back 15

cruciferous vegetables

Front 16

the process of returning to foods some of the nutritional elements (B vitamins and iron) removed during processing

Back 16

enriched

Front 17

the percentage of a food's total calories that are derived from fat; above 30% is considered to be a high fat density

Back 17

fat density

Front 18

foods capable of contributing to the improvement/prevention of specific health problems

Back 18

functional foods

Front 19

liable statments attesting to a food's contribution to the improvement/prevention of specific health problems

Back 19

health claims

Front 20

chemical compounds intentionally added to our food supply to change some aspect of the food, such as its color or texture

Back 20

food additives

Front 21

a diet that excludes all meat but does include the comsumption of eggs and dairy products

Back 21

ovolactovegetarian diet

Front 22

a vegetarian diet that includes fish, dairy products, and eggs along with plant foods

Back 22

pesco-vegetarian diet

Front 23

a vegetarian diet that excludes all animal products, including eggs and dairy products

Back 23

vegan vegetarian diet

Front 24

an adverse reaction to a specific food which does not involve the immune system; usually caused by an enzyme deficiency

Back 24

food intolerance

Front 25

a reaction in which the immune system attacks an otherwise harmless food or ingredient; allergic reactions can range from mildly unpleasant to life threatening

Back 25

food allergy