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Chapter 7 (Nutrition)

nutrition the science or study of food and the ways in which the body uses food
nutrient a substance in food that provides energy or helps form body tissues and that is necessary for life and growth
carbohydrate a class of energy-giving nutrients that includes sugars, starches, and fiber
fat a class of energy-giving nutrients; also main form of energy storage in the body
protein a class of energy-giving nutrients that are made up of amino acids, which are needed to build and repair body structures and regulate processes in the body
vitamin a class of nutrients that contain carbon and are needed in small amounts to maintain health and allow growth
mineral a class of nutrients that are chemical elements that are needed for certain body processes, such as enzyme activity and bone formation
Recommended Dietary Allowances (RDAs) recommended nutrient intakes that will meet needs of almost all healthy people
Daily Value (DV) recommended daily amount of a nutrient; used on food labels to help people see how a food fits into their diet
Dietary Guidelines for Americans a set of diet and lifestyle recommendations developed to improve health and reduce nutrition-related disease risk in the U.S. population
nutrient density a measure of the nutrients in a food compared with the energy the food provides
vegetarian a dietary pattern that includes few or no animal products
calcium, copper, magnesium, phosphorous minerals important for bone development
starches a kind of complex carbohydrate
Six Essential Nutrients carbohydrates, fats, proteins, vitamins, minerals, and water
number of calories per gram in fats, proteins, and carbohydrates Carbs-4, Protein-4, Fats-9
water important for waste removal, temperature regulation, and maintenance of the proper environment for chemical reactions
junk food food that provides few nutrients relative to the energy it contains
fiber aids in digestion and may help prevent cancer and heart disease
Vitamins B1, B2, B3 and B5 needed to produce energy from carbohydrates, fats and/or proteins
increase calcium intake eating more dark-green leafy vegetables and bony fish
Created by: mcoddington
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