Chapter 5 Notes
Chap. 5.1 Calories- >>> 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 body needs to grow, to repair itself, and to supply you with energy.
Hunger >>> a natural physical drive that protects you from starvation.
Appetite >>> a desire, rather than a need to eat.
Chapter 5.2 Carbohydrates >>> the starches and sugars present in foods.
Fiber >>> an indigestible complex carbohydrate.
Proteins >>> nutrients that help build and maintain body cells and tissues.
Lipid >>> a fatty substance that does not dissolve water.
Vitamins >>> compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients.
Minerals >>> substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes.
Chapter 5.3 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.
Bread, Cereal, Rice, and Pasta group Food Guide Pyramid Use sparingly Fats, Oils, and Sweets 3-4 servings 2-3 servings Milk, Yogurt, and Cheese group Meats, Poultry, Fish, Dry Beans, Eggs, and Nuts group 2-4 servings 3-5 servings Vegetable group Fruit group 6-11 servings Bread, Cereal, Rice, and Pasta group
Chapter 5.4 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.
Food intolerance >>> a negative reaction to a food or part of food caused by a metabolic problem, such as the inability to digest parts of certain foods or food components.
Foodborne illness >>> food poisoning.
Pasteurization >>> the process of treating a substance with heat to destroy or slow the growth of pathogens.
Cross-contamination >>> the spreading of bacteria or other pathogens from one food to another.