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Health Glencoe
WCHS Health Glencoe Chapter 5
| Word | Definition |
|---|---|
| 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 |
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dmoudy
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