Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
14 Cards in this Set
- Front
- Back
|
Nutrients
|
components of food required for the functioning of the body. water, carbs, fat, protein, vitamins, minerals
|
|
|
Calorie
|
unit of energy.
|
|
|
Dry Beans
|
legumes such as beans, peas, and lentils. Protein, fiber, vitamins and minerals.
|
|
|
Whole grain
|
grain milled in its entirety, except for the hull. Not refined.
|
|
|
Fiber
|
indigestible part of plant foods
|
|
|
Daily Value
|
nutrient standards based on 2000 calorie diet that are printed on food labels.
|
|
|
Carotenoids
|
group of pigments in foods that are light yellow to reddish orange and are chemical relatives to beta-carotene. Vitamin A
|
|
|
Hydrogenation
|
process of adding hydrogen to liquid (Unsat) fats to make solid (sat) fats which are more resistant to oxidation and spoilage. Partials hydrogenation-trans fats
|
|
|
Saturated Fat
|
solid at room temperature. Coconut and palm oil are exceptions.
|
|
|
Trans fat
|
fat created during hydrogenation. Disease risk.
|
|
|
Cholesterol
|
lipid made and used by body from animals.
|
|
|
Dietary supplement
|
added to diet that contains vitamin, mineral, amino acid, herb, botanical, metabolite, extract, or combo of these.
|
|
|
Fortified foods
|
foods with nutrients added during processing.
|
|
|
Tempeh
|
fermented food - cooked soy beans - very nutritive - complete protein food.
|
