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Health Glencoe

WCHS Health Glencoe Chapter 5

Nutrition the process by which the body takes in and uses food
Calories Kilocalories; are units of heat that measure the energy used by the body and the energy that foods supply to the body
nutrients substances in food that your bhody needs to grow, to reair itself, and to supply you with energy
hunger a natural physical drive that portects you from starvation
appetite a desire, rather than a need, to eat
food choices reasons you eat certain foods; family, friends, peers, cultural and ethinic background, convenience and cost, advertising
carbohydrates the starches and sugars present in foods
fiber an indigestible complex carbohydrate
Simple carbohydrates sugars; such as fructose and lactose
complex carbohydrates starches; found in whole grains, seeds, nuts, legumes and tubers
proteins nutrients that help biuld and maintain body cells and tissues
lipid a fatty substance that does not dissolve in water
complete proteins contain adequate amounts of all nine essential amno acids
imcomplete proteins lack one or more of the essential amino acids
linoleic acid an essential fatty acid that is needed for growth and healthy skin
saturated fatty acids holds all the hydrogen atoms it can
unsatruated fatty acids has a least one unsaturated bond
vitamins compounds that help regulate many vital body processed, including the digestion, absorption, and metablolism of other nutrients
minerals substances that the body cannot manufacture by that are needed for forming healthy bones and teeth and for regulating many vital body processes
Dietary guidelines for Americans a set of recommendations for healthful eating and active living
Food guide pyramid a guide for making healthful daily food choices
Dietary guidelines recommends that no more than 30 percent of daily calories come form fats
food additives substances intentionally added to food to produce a desired effect
food allergy a condition in which the body's immune system reacts to substances in some foods
allergens are proteins that the body responds to as if they are pathogens or foreign invaders
food intolerance a negative reactio to a food or part of food caused by a metoblic problem, such as the inability to digest parts of certain foods or food components
foodborne illness food poisoning
communicable disease food may be contaminated with pathogen spread by an infected person
pasteurization the process of treating a substance with heat to destroy or slow the growth of pathogens
cross-contaminination the spreading of bacteria or other pathogens from one food to another
Created by: dmoudy
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