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ECE 2 Target/Stn 05
ECE2-05 Nutrition and Food Safety
| Term | Definition |
|---|---|
| Child and Adult Care Food Program | provides aid to child/adult care institutions and care homes to provide nutritious foods to help the wellness, healthy growth and development of young children, as well as health and wellness of older adults and chronically impaired disabled persons. |
| Deficiency | a lack or shortage of an important nutrient |
| My Plate (model for eating)* | visual cue that identifies the five (5) basic food groups from which consumers can choose healthy foods to build a healthy plate |
| Health Inspectors | responsible for inspecting certain public establishments, ensuring their accordance with health law |
| Nutrients | components in foods that an organism uses to survive and grow |
| Nutrition | the process of providing or obtaining the food necessary for health and growth |
| Perishable | Foods that will spoil after a certain time or without proper refrigeration |
| Sanitation | Keeping food and food preparation surfaces germ free to ensure foods are stored, handled and prepared safely. |
| WIC Program | A Program for Women, Infants, and Children (WIC) provides supplemental foods, and more for low-income pregnant, breastfeeding, and non-breastfeeding women, and to infants and children up to age five who are at nutritional risk |
| Malnutrition | Inadequate nutrition caused by the lack of a balanced diet or by disorders of the digestive system in which the nutrients from food cannot be absorbed properly |
| Diabetes | a condition that occurs when the body is unable to use sugar properly. There are multiple types. |
| Allergy | condition that results when a persons immune system is very sensitive to an allergen and reacts negatively to it. |
| Anaphylactic shock | The bodies reaction to an allergic exposure. Typically symptoms are trouble breathing, swelling of the throat and tongue, etc. |
| Under nutrition | nutritional deficiency resulting from lack of food or from the inability of the body to convert or absorb it |
| Hand washing* | an important practice for all care givers, food preparation providers and children to minimize food borne illness. (Refer to ITERS and ECERS for more detail) |
| Protein | one of the three main macronutrient groups in human diet that build and repair muscle |
| Carbohydrate | one of the three main macronutrient groups in human diet that provide energy |
| Fat | one of the three main macronutrient groups in human diet that provide insulation |
| Vitamin | essential nutrients that mainly come from foods |
| Mineral | elements in foods that our bodies need to develop and function normally |
| Antioxidants | substances that tend to protect cells against free radicals, (molecules produced when your body breaks down food or when you're exposed to tobacco smoke or radiation) |
Created by:
lisa.bates
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