Nutrition
science that studies nutrients (such as protein or vit. C) found in foods and the body.
Nutrients
the nourishing substances in food that provide energy and promote the growth and maintenance of your body
Diet
The food and beverages you normally eat and drink
Flavor
An attribute of food that includes its taste, smell, feel in the mouth, texture, temperature, and even the sounds made when it its chewed.
Texture
physical properties of food that can be felt with the tongue, mouth, teeth, or fingers- such as tender, juicy, or firm
Mouthfeel
How the texture of a food is perceived in the mouth
Culture
behaviors and beliefs of a certain social, ethnic, or age group
Kilocalories
Unit of measure used to express the amount of energy found in different foods
Basal Metabolism
the minimum energy needed by the body for vital functions when at rest and awake
Energy-Yielding Nutrients
Nutrients that can be burned as fuel to provide energy for the body, including carbohydrates, fats, and proteins
Micronutrients
Nutrients needed by the body in small amounts, including vitamins and minerals
Macronutrients
nutrients needed by the body in large amounts, including carbohydrates, fats, and proteins
Fats
nutrient-provides a rich source of energy to the body and makes food tasty
Protein
A nutrient that is a major part of the body's cells and is found in high quantities in animal foods
Vitamins
Noncaloric nutrients found in wide variety of foods that are essential in small quantities to regulates body processes, maintain the body, and allow for growth and reproduction
Minerals
Noncaloric nutrients found in a wide variety of foods that are essential in a small quantities to regulate body processes, maintain the body, and allow for growth and reproduction
Essential Nutrients
Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body; therefore, we must obtain them from food
Nutrient density
measure of the nutrients provided in a food per kcalorie of that food
Empty-kcalorie foods
Foods with added solid fats or sugar that provide few nutrients for the number of kcalories they contain
Adequate/Moderate/Balanced/Varied diets- What are the differences
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Whole foods
foods as we get them from nature; some may be minimally processed
Processed foods
have been prepared using a certain procedure such as canning, freezing, dehydration, or milling
Enriched
A food to which nutrients are added to replace the same nutrients that were lost in processing
Fortified
nutrients are added that were not present originally or nutrients are added that increase the amount already present
Natural
meat or poultry products that contain no artificial ingredient or added color and are only minimally processed; for other foods, natural means that there are no added colors, artificial flavors, or synthetic ingredients
Organic foods
Food produced without antibiotic or growth hormones, most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bio-engineering or ionizing radiation