Nutrition
the process by which the 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
Natural physical drive to eat, prompted by the body's need for food
Appetite
The psychological 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 your body cannot digest. Moves waste through the digestive system.
Proteins
Nutrients the body uses to build and maintain cells and tissues. Made up of amino acids; commonly found in animal bi-products.
Unsaturated Fat
includes vegetable oil, nuts and seeds. Type of fat may lower your risk of heart disease, if eaten in moderation.
Saturated Fat
Found mainly in animal based products: meat, dairy products. Consuming to much of this fat may increase your risk of heart disease.
Trans Fat
These fats are formed by a process called hydrogenation, which causes vegetable oil to harden. These fats can raise your total cholesterol and increase your risk of heart disease. Commonly found in butter.
Cholesterol
A waxy, fat-like substance in your blood. A high level of this can increase your risk of heart disease. Caused by a high consumption level of trans fats.
Vitamins
Compounds found in food that help regulate many body processes.
Minerals
Elements found in food that are used by the body. Body is unable to produce these, so it must get them from food.
Osteoporosis
a condition in which the bones become fragile and break easily. Can be caused by a lack of calcium.
Water
Essential for most body functions. Moves food though the digestive system, digesting carbohydrates and protein or aiding other chemical reactions in the body. Transporting nutrients and removing waste, storing and releasing heat ect.
Dietary Guidelines for Americans
A set of recommendations about smart eating and physical activity for all Americans.
MyPyramid
An interactive guideline to healthful eating and active living.
Nutrient Dense
these foods have a high ratio of nutrients to calories.
Food additives
substances added to a food to produce a desired effect. May be used to keep a food safe for a longer period of time, to boost its nutrient content or to improve taste.
Free
The food contains none, or an insignificant amount, of a given component: fat, sugar, saturated fat, trans fat ect.
Low
You can eat this food regularly without exceeding your daily limits for fats ect. Must have less then three grams of fat per serving to be labeled as this.
Light
Must contain one third fewer calories, one half the fat, or one half the sodium of the original version.
Reduced
The food contains 25% fewer calories, or 25% less of a given nutrient then the original version.
High
The food provides at least 20% of the daily value for vitamins, mineral, protein, or fiber.
Good source of
The food provides 10-19% of the daily value for a vitamin, mineral, protein, or fiber.
Healthy
Foods describes as this must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. They must also provide at least 10% of the daily value for vitamin A, vitamin C, iron, calcium, protein, or fiber.
Foodbourne illness
also known as food poising. Caused by bacteria or viruses, includes Salmonella, E. Coli and others. Involves the immune system.
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. Preventative steps include: separate, cook, and chill.
Food allergy
A condition in which the body's immune system reacts to a substance in some foods. Common examples include: peanuts, dairy products, bees
Food intolerance
A negative reaction to food that does not involve the body's immune system.