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40 Cards in this Set

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  • Back
the process by which the body takes in and uses food
nutrition
units of heat that measure the energy that foods supply to the body
calories
substances in food that your body needs to grow, to repair itself, and supply you with energy
nutrients
natural physical drive that protects you from starvation
hunger
desire to eat
appetite
what are the environmental factors that influence food choices?
family/friends & peers;
cultural/ethnic background;
convenience/cost;
advertising
starches and sugars present in foods
carbohydrates
indigestible complex carbohydrate found in the tough parts of veggies, fruits, and whole grains
fiber
simple carbohydrates are also known as?
sugars
complex carbohydrates are also called?
starches
nutrients that help build and maintain body cells and tissues
proteins
fish, milk, eggs, cheese, poultry, and yogurt all provide what type of protein?
complete proteins
what are some sources of incomplete proteins?
peas, beans, nuts, and whole grains
a fatty substance that does not dissolve in water
lipid
Which is usually liquid at room temperature? Sat. or Unsat. fat?
Unsaturated fatty acids
essential fatty acid needed for growth and healthy skin
linoleic acid
compounds that help regulate many vital body processes, including digestion, absorption, and metabolism of other nutrients
vitamins
substances that the body can't produce that are needed for forming healthy bones & teeth and for regulating vital body processes
minerals
set of recommendations for healthful eating and active living
Dietary Guidelines for Americans
What are the two components of A [Aim for Fitness]?
Aim for a healthy weight;
Be physically active each day
guide for making healthful daily food choices
Food Guide Pyramid
What do the B and C of the ABCs of health stand for?
Build a Healthy Base, &
Choose Sensibly
No more than this percent of daily calories should come from fat.
Thirty Percent
What are three words that describe the foundation of a healthy eating plan?
Variety, Moderation, & Balance
substances intentionally added to food to produce a desired effect
food additives
The calories have been reduced by at least 1/3, or fat or sodium has been reduced by 50%
Light / Lite
The food contains 25% less of a nutrient or of calories than a comparable food
Less
The food contains an insignificant or no amount of total fat, sat. fat, cholesterol, sugars, etc.
Free
The food contains 10% more of the Daily Value for a vitamin, mineral, protein, or fiber
More
Contains 20% or more of the Daily value for a vitamin, mineral, protein, or fiber
High/Rich in/Excellent Source Of
The last date you should use a product
expiration date
last date a food is considered fresh
Freshness date
date on which the food was packaged
pack date
last date the product should be sold; you can still use the product after this date
Sell-by or Pull date
condition in which the body's immune system reacts to substances in some foods
Food allergy
proteins that the body responds to as if they were pathogens
allergens
negative reaction to a food or part of food caused by a metabolic problem
food intolerance
food poisoning
foodborne illness
pasteurization
process of treating a substance with heat to destroy or slow the growth of pathogens
Four steps to help keep food safe for eating
clean, separate, cook, and chill