Healthy
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| The process by which your body takes in and uses food. | Nutrition
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| A unit of heat used to measure the energy your body uses and the energy it receives from food. | Calorie
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| The natural physical drive to eat, prompted by the body's need for food. | Hunger
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| The psychological desire for food. | Appetite
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| A tough complex carbohydrate that the body cannot digest | Fiber
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| Nutrients the body uses to build and maintain its cells and tissues | Proteins
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| A waxy, fat-like substance in your blood. | Cholesterol
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| Compounds found in food that help regulate many body processes | Vitamins
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| Elements found in food that are used by the body. | Minerals
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| A condition in which bones become fragile and break easily. | Osteoporosis
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| Healthful foods provide you with_____________ | fuel for physical activities, help you stay mentally alert, an keep you feeling and looking your best.
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| You need to learn ______________ to make healthful food choices | Nutrition
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| Your body relies on food to provide it with _____________________ | Nutrients
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| Substances in food helps your body _______________________________. | grow, repair itself, and supply it with energy.
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| The energy you body receives from food is measured in _______________________ | calories
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| Eating a variety of healthy foods can help you _________________ | avoid unhealthful weight gain, diseases such as type 2 diabetes, cardiovascular diseases, certain cancers, stroke, and osteoporosis.
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| The size your fist. Veggies should cover half of your plate. | Portion control
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| Factors that influence your food choices. | Hunger and appetite.
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| Environmental factors that influence your food choices. | Family and Culture, friends, advertising, time and money.
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| People eat in responses to emotional influences such as _______________________ | Stressed, lonely, sad.
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| People may snack out of ___________________ which is __________________ while absorbed in another activity. | Boredom-----"mindless eating"
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| Protein rich plant-based foods. | Grains, nuts, seeds and legumes
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| _________________ is the basic building material of all of your body cells | Protein
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| proteins do not supply energy as quickly as _______________ do. | Carbohydrates
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| teen girls 14 to 18 should get _________ grams of protein | 46 grams
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| Teen boys 14 to 18 should get ___________ grams of protein | 52 grams
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| Your boy needs a certain amount of ______________ to function properly. It is essential. | Fat
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| Dietary fats are composed of ________________ | fatty acids
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| Fatty acids we cannot produce on our own are called ______________ | essential fatty acids
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| Moderate amounts of this, lower the risk of heart diseases | unsaturated fats
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| Too many of these increase the risk of heart diseases. | saturated fats
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| These raise the total blood cholestorol levels, which increases your risk for heart disease. These fats and saturated fats are responsible for clogging arteries. | Trans fat
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| Every gram of sugar= | 4 calories
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| The fat in all foods is a combination of _______________ | saturated and unsaturated fats
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| These foods contain larger amounts of unsaturated fats | Vegetable oils, nuts, seeds.
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| Contains saturated fats | meat, dairy products, palm oil. coconut oil, animal-based foods
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| Trans fats are fats that are formed by a process called________________ | hydrogenation
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| Trans fat is found in ____________________ | stick margarine, snack foods, packaged and baked goods.
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| Your body needs a certain amount of _______________ to carry out its basic functions | fat
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| Consuming too many fats can cause: | unhealthful weight gain, obesity, other health risks
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| Why do we need fat? | brain development, blood clotting, controlling inflammation, maintaining healthy skin and hair
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| Fats absorb and transport fat-soluble vitamins _________________ through the bloodstream | A,D,E,K
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| The calories from fats that your body does not use are stored as _____________________ | body fat
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| Stored fat, known as _____________________ provides insulation for the body | adipose tissue
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| Consuming saturated fats can increase the levels of ______________________________ in your body | cholesterol
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| Cholesterol is need to: | create cell walls, certain hormones, and absorb vitamin D.
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| Excess cholesterol can build up in your ___________ raising the risk of heart disease | cholesterol
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| One gram of fat= | 9 calories
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| Teens should consume less than ________________________ of their calories from their fat | 25 to 35 percent
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| Limit eating trans fat and saturated fat and trans fat to less than ____________________ of your total calories | 10 percent
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| ____________________________ do not provide energy | vitamins, minerals and water
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| _______________________ do not supply enrgy, but are responsible for carrying out various body functions | Vitamins
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| Types of minerals | calcium, phosphate, iron, magnesium
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| Eating calcium rich foods reduces you risk of developing ___________________ | osteoporosis
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| Functions of water | Move food through digestive system, digesting carbohydrates and protein, aiding chemical reactions in the body, transporting nutrients and removing wastes.
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| How does your body use nutrients? | As an energy source, to heal, build and repair tissue, sustain growth, help transport oxygen
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| A recommended ____________________ of your daily calories should come from carbohydrates | 45 to 65 percent
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| Three types of carbohydrates: | simple, complex, fiber
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| Simple carbohydrates are where ________________ | the carbohydrates are sugar
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| simple carbohydrates are? | fructose- fruit, lactose-milk
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| carbohydrates or starches are long chains of sugars linked together | complex carbs
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| A carb that moves waste through your digestive system. | fiber
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| ___________________ can be stored in your body's tissue and used later, | glucose
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| most carbs are turned into a simple sugar called _____________________ the main source of fuel in the body | glucose
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| proteins are made up of chemicals called _____________________ | amino acids
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| Your body uses about 20 amino acids that are found in food, _________ we produce and ___________ we find in food we eat | 11:9
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| Nine amino acids are called _____________ amino acids because the body must get them from food. | essential
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| Proteins from animals sources are sometimes called _____________ because they contain all nine essential amino acids | complete
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| Protein rich plant based foods are? | grains, nuts, seeds,and legumes
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| have a high ratio of nutrients to calories | nutrient-dense foods
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| substances added to a food to produce a desired effect. | food additives
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| food poisoning | foodborne illness
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| treating a substance with heat to kill or slow the growth of pathogens | pasteurization
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| spreading pathogens from one food to another | cross-contamination
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| a condition in which the body's immune system reacts to substances in some foods | food allergy
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| a negative reaction to a food that doesn't involve the immune system | food intolerance
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| More functions of water are? | storing and releasing heat, cooling the body through perspiration, cushioning the eyes, brain and spinal cord, lubricating the joints
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| Dietary guideline 1: | make smart choices from every food group
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| Dietary guideline 2: | Find your balance between food and activity
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| Dietary guideline 3: | get the most nutrition out of your calories.
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| The food pyramid contains: | grain, veggies, fruits, milk, meat and beans
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| The band of the foo pyramid do what? | Differ in width indicating which food you need more than others.
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| 1. limit certain foods 2. Focus of fruits 3. vary your veggies 4.get calcium rich food 4.make half your grains whole 5. go lean with protein | Dietary guidlines
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| What are organic foods? | Foods that are produced without agricultural chemicals such as synthetic fertilizers or pesticides.
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| Organic foods are? | Do not contain genetically modified ingredients and are safer and more nutritious
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| What are open dates used for? | To determine how long the food will remain fresh.
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| The last day a store should sell the product by | sell by date
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| They show the last day a product's quality can be guaranteed. | Use by or expiration date
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| Shows the last date which a product is considered fresh. | freshness dates
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| Shows the day on which food was processed or packaged. | pack dates
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| Ingredients in a food appear on the label in______________________ | descending order by weight.
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| Why are food additives used? | To make food safer for a long period of time, boost its nutrient content, or to improve its taste, texture or appearance
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| A type of substitute | aspartame
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| A fat substitute | olestra
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| If a product is free then... | The food contains none or an insignificant amount of the given components such as fat, sugar, sat. fat, trans fat.
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| If a product is low.... | You can eat this product regularly without exceeding your daily limits.
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| If a product is light.... | It must contain 1/3 fewer calories, 1/2 fewer fat, 1/2 fewer sodium than the original version.
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| If a product is high.... | The food provides atleast 20% of the daily value for a vitamin, protein or fiber.
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| If a product is a good source of.... | The food provides atleast 10 to 19 percent of a daily value for a vitamin, mineral, protein, ect.
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| If a product is healthy... | It must be low fat and saturated fat and contain limited amounts of cholesterol and sodium.
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| Food can contain_____________ | pathogens or disease causing organisms.
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| Norwalk food diseases are? | Campylobactor and Salomonella E. Coli
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| What can salomonella infect? | It can affect hens and enter their eggs.
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| Other ways pathogens can be passed around is... | sick humans preparing food, fruit washed in contaminated water, shellfish in bacteria seawater
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| Symptoms of food poisoning is? | cramps, diarrhea, nausea, vomiting, fever.
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| The important process of keeping foods safe to eat is? | pasteurization
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| What prevents cross-contamination? | Washing your hands-clean
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Created by:
kecke15