| A | B |
|---|
| nutrition | science of how the body uses food |
| calorie | basic unit used to measure how much energy a food contains |
| carbohydrates | primary source of energy for our bodies |
| sugars | the simplest form of carbohydrates; they release calories quickly |
| starches | complex carbohydrates that take a long time to break down in the body |
| fats | molecules that require complex chemical reactions to break down in the body |
| good sources of protein | seeds, nuts, beans, and milk |
| good sources of carbohydrates | pasta and bread |
| too many saturated fats | can cause heart disease and obesity |
| vitamins | micronutrients that prevent diseases like scurvy and beri beri |
| eggs and red meat | contain a lot of cholesterol |
| whole grains, green leafy vegetables, and fruits | provide fiber for the body |
| too much sodium | can cause hypertension (high blood pressure) |
| sodium, potassium, and chlorine | three minerals known as electrolytes because in the blood they become electrically charged |
| Gatorade and other sports drinks | provide electrolytes to athletes who have been sweating |
| what the food you eat affects | your mood, growth, appearance, and energy |
| minerals | inorganic compounds that our body can't make |
| essential amino acids | proteins are made from these |
| 5 main food groups | carbohydrates; vegetables/fruits; dairy; meat, poultry, and fish; and fats, oils, and sweets |
| 2200 calories | what most children and adults should consume each day |
