Nutrition
The process by which your body takes in and uses food
Nutrients
Substances in food that your body needs to grow, to repair itself, and to supply you with energy
Calorie
A unit of heat used to measure the energy your body uses and the energy it receives from food
Hunger
The natural physical drive to eat, prompted by the body's need for food
Appetite
The physiological desire for food
Carbohydrates
Starches and sugars found in foods which provide your body's main source of energy
Fiber
A tough complex carbohydrate that the body can't digest
Proteins
Nutrients the body uses to build and maintain into cells and tissues
Cholesterol
A waxy, fat like substance
Vitamins
Compounds found in good that help regulate many body processes
Minerals
Elements found in good that are used by the body
Osteoporosis
A condition in which the bones become fragile and break easily
Dietary guidelines for Americans
A set of recommendations about smart eating and physical activity for all Americans
MyPlate
An interactive guide to healthful eating and active living
Nutrient-dense
Foods that have a high ratio of nutrients to calories
Food additives
Substances added to food to produce a desired effect
Food-borne illness
Food poisoning
Pasteurization
Treating a substance with heat to kill or slow the growth of pathogens
Cross-contamination
The spreading of pathogens from one food to another
Food allergy
A condition in which the body's immune system reacts to substances in some foods
Food intolerance
A negative reaction to food that doesn't involve the immune system
Family and culture, friends, time and money, advertising
Name four things that influence food choices.
Simple- cold cereals, bread, and bakery products
Complex- bread, pasta, beans, and root vegetables
Fiber- fruit, vegetables, whole grains, nuts, seeds, and legumes
Name the three type of carbohydrates and give an example of each one.
�build and maintain body cells
�helps you grow
�energy source
�carry oxygen to your to body???
What does protein do?
Unsaturated, saturated, and trans fats
Name the three types of fat.
�moving good through the digestive system
�digesting carbohydrates and protein, and aiding other chemical reactions in the body
�transporting nutrients and removing wastes
�storing and releasing heat
�cooling the body through perspiration
�cushioning the
Why is water important?
�USDA organic
�produce without chemicals
�cannot contain genetically modified ingredients
�cannot be subjected to certain types of radiation
How would something be labeled organic? What would it have to have?
�wash your hands frequently
�clean utensils and surfaces
�wash the food
�separate the foods likely to carry pathogens
�cook to the right temperature
�refrigerate and freeze food correctly (to the right temp)??
How do you keep food safe?
3500
How many stored calories make a pound
Basil metabolic rate
What does BMR stand for?
Okay
Know the ingredients list layout and nutritional facts panel. (Okay is the answer.)