Health Chapter 5

Front 1

the process by which the body takes in and uses food

Back 1

nutrition

Front 2

units of heat that measure the energy that foods supply to the body

Back 2

calories

Front 3

substances in food that your body needs to grow, to repair itself, and supply you with energy

Back 3

nutrients

Front 4

natural physical drive that protects you from starvation

Back 4

hunger

Front 5

desire to eat

Back 5

appetite

Front 6

what are the environmental factors that influence food choices?

Back 6

family/friends & peers;
cultural/ethnic background;
convenience/cost;
advertising

Front 7

starches and sugars present in foods

Back 7

carbohydrates

Front 8

indigestible complex carbohydrate found in the tough parts of veggies, fruits, and whole grains

Back 8

fiber

Front 9

simple carbohydrates are also known as?

Back 9

sugars

Front 10

complex carbohydrates are also called?

Back 10

starches

Front 11

nutrients that help build and maintain body cells and tissues

Back 11

proteins

Front 12

fish, milk, eggs, cheese, poultry, and yogurt all provide what type of protein?

Back 12

complete proteins

Front 13

what are some sources of incomplete proteins?

Back 13

peas, beans, nuts, and whole grains

Front 14

a fatty substance that does not dissolve in water

Back 14

lipid

Front 15

Which is usually liquid at room temperature? Sat. or Unsat. fat?

Back 15

Unsaturated fatty acids

Front 16

essential fatty acid needed for growth and healthy skin

Back 16

linoleic acid

Front 17

compounds that help regulate many vital body processes, including digestion, absorption, and metabolism of other nutrients

Back 17

vitamins

Front 18

substances that the body can't produce that are needed for forming healthy bones & teeth and for regulating vital body processes

Back 18

minerals

Front 19

set of recommendations for healthful eating and active living

Back 19

Dietary Guidelines for Americans

Front 20

What are the two components of A [Aim for Fitness]?

Back 20

Aim for a healthy weight;
Be physically active each day

Front 21

guide for making healthful daily food choices

Back 21

Food Guide Pyramid

Front 22

What do the B and C of the ABCs of health stand for?

Back 22

Build a Healthy Base, &
Choose Sensibly

Front 23

No more than this percent of daily calories should come from fat.

Back 23

Thirty Percent

Front 24

What are three words that describe the foundation of a healthy eating plan?

Back 24

Variety, Moderation, & Balance

Front 25

substances intentionally added to food to produce a desired effect

Back 25

food additives

Front 26

The calories have been reduced by at least 1/3, or fat or sodium has been reduced by 50%

Back 26

Light / Lite

Front 27

The food contains 25% less of a nutrient or of calories than a comparable food

Back 27

Less

Front 28

The food contains an insignificant or no amount of total fat, sat. fat, cholesterol, sugars, etc.

Back 28

Free

Front 29

The food contains 10% more of the Daily Value for a vitamin, mineral, protein, or fiber

Back 29

More

Front 30

Contains 20% or more of the Daily value for a vitamin, mineral, protein, or fiber

Back 30

High/Rich in/Excellent Source Of

Front 31

The last date you should use a product

Back 31

expiration date

Front 32

last date a food is considered fresh

Back 32

Freshness date

Front 33

date on which the food was packaged

Back 33

pack date

Front 34

last date the product should be sold; you can still use the product after this date

Back 34

Sell-by or Pull date

Front 35

condition in which the body's immune system reacts to substances in some foods

Back 35

Food allergy

Front 36

proteins that the body responds to as if they were pathogens

Back 36

allergens

Front 37

negative reaction to a food or part of food caused by a metabolic problem

Back 37

food intolerance

Front 38

food poisoning

Back 38

foodborne illness

Front 39

pasteurization

Back 39

process of treating a substance with heat to destroy or slow the growth of pathogens

Front 40

Four steps to help keep food safe for eating

Back 40

clean, separate, cook, and chill