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40 Cards in this Set
- Front
- Back
the process by which the body takes in and uses food
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nutrition
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units of heat that measure the energy that foods supply to the body
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calories
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substances in food that your body needs to grow, to repair itself, and supply you with energy
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nutrients
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natural physical drive that protects you from starvation
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hunger
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desire to eat
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appetite
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what are the environmental factors that influence food choices?
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family/friends & peers;
cultural/ethnic background; convenience/cost; advertising |
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starches and sugars present in foods
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carbohydrates
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indigestible complex carbohydrate found in the tough parts of veggies, fruits, and whole grains
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fiber
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simple carbohydrates are also known as?
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sugars
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complex carbohydrates are also called?
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starches
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nutrients that help build and maintain body cells and tissues
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proteins
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fish, milk, eggs, cheese, poultry, and yogurt all provide what type of protein?
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complete proteins
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what are some sources of incomplete proteins?
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peas, beans, nuts, and whole grains
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a fatty substance that does not dissolve in water
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lipid
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Which is usually liquid at room temperature? Sat. or Unsat. fat?
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Unsaturated fatty acids
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essential fatty acid needed for growth and healthy skin
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linoleic acid
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compounds that help regulate many vital body processes, including digestion, absorption, and metabolism of other nutrients
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vitamins
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substances that the body can't produce that are needed for forming healthy bones & teeth and for regulating vital body processes
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minerals
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set of recommendations for healthful eating and active living
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Dietary Guidelines for Americans
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What are the two components of A [Aim for Fitness]?
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Aim for a healthy weight;
Be physically active each day |
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guide for making healthful daily food choices
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Food Guide Pyramid
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What do the B and C of the ABCs of health stand for?
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Build a Healthy Base, &
Choose Sensibly |
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No more than this percent of daily calories should come from fat.
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Thirty Percent
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What are three words that describe the foundation of a healthy eating plan?
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Variety, Moderation, & Balance
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substances intentionally added to food to produce a desired effect
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food additives
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The calories have been reduced by at least 1/3, or fat or sodium has been reduced by 50%
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Light / Lite
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The food contains 25% less of a nutrient or of calories than a comparable food
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Less
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The food contains an insignificant or no amount of total fat, sat. fat, cholesterol, sugars, etc.
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Free
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The food contains 10% more of the Daily Value for a vitamin, mineral, protein, or fiber
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More
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Contains 20% or more of the Daily value for a vitamin, mineral, protein, or fiber
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High/Rich in/Excellent Source Of
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The last date you should use a product
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expiration date
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last date a food is considered fresh
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Freshness date
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date on which the food was packaged
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pack date
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last date the product should be sold; you can still use the product after this date
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Sell-by or Pull date
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condition in which the body's immune system reacts to substances in some foods
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Food allergy
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proteins that the body responds to as if they were pathogens
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allergens
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negative reaction to a food or part of food caused by a metabolic problem
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food intolerance
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food poisoning
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foodborne illness
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pasteurization
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process of treating a substance with heat to destroy or slow the growth of pathogens
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Four steps to help keep food safe for eating
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clean, separate, cook, and chill
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