| A | B |
|---|
| food additives | substances intentionally added to food to produce a desired effect |
| proteins | nutrients that help build and maintain body cells and tissues |
| calories | the units of heat that measure the energy used by the body and the energy that foods suppley to the body |
| nutrition | the process by which the body takes in and uses food |
| food allergy | a condition in which the body's immune system reacts to substances in some foods |
| minerals | substances that the body cannot make on its own but needs for forming healthy bones and teeth |
| lipid | a fatty substance that does not dissolve in water |
| carbohydrates | starches and sugars in foods |
| pasteurization | process of treating a substance with heat to destroy or slow the growth or pathogens |
| fiber | complex carbohydrates found in the tough, stringy parts of some foods that is not digested |
| hunger | a physical need for food |
| complex carbohydrates | potatoes, grains, pastas |
| 9 essential amino acids | not made by the body |
| fat-soluable vitamins | are absorbed by fat |
| water | a nutrient that makes up the greatest % of the body |
| fats | no more than 30% of daily caloric intake |
