| A | B |
|---|
| nutrition | the process used by the body and the energy that foods supply to the body |
| 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 | natural physical drive that protects you from starvation |
| appetite | a desire, rather than a need, to eat |
| carbohydrates | the starches and sugars present in foods |
| fiber | an indigestible complex carbohydrate that is found in the tough, stringy parts of vegetables, fruits, and whole grains |
| proteins | nutrients that help build and maintain body cells and tissues |
| lipid | a fatty substance that does not dissolve in water |
| linoleic acid | an essential fatty acid that is needed for growth and healthy skin |
| vitamins | compounds that helpregulate 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 |
| water | vital to every body function |
| dietary guidelines for Americans | a set of recommendations for healthful eating and active living |
| Food Pyramid Guide | a guide for making healthful daily food choices |
| 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 | proteins that the body responds to as if they were pathogens or foreign invaders |
| food intolerance | a negative reaction to a food or part of food caused by a metabolic problem such as teh 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 spreadingof bacteria or other pathogens from one food to another |
