| A | B |
|---|
| malnutrition | prolonged inadequate or excessive intake of nutrients and/or calories required by the body |
| under nutrition | inadequate intake of one or more required or essential nutrients |
| essential nutrient | must be provided by food because the human body can not synthesize it at a fast enough rate to meet the body’s needs. |
| Dietary Reference Intakes | is the ‘master guideline’ for nutrition planning in the US and Canada. |
| Dietary Guidelines for Americans | focus on eating and activity behavior for their impact on health for people ages two and older. This guideline is required to be rewritten and released every five years |
| Percent Daily Value (%DV) | measures of the nutritional values of food; used in nutrition labeling |
| Energy | power needed to do work-- including internal involuntary activity, as well as voluntary physical activity |
| Calorie | units used to measure the energy value of foods |
| Digestion | a process by which complex nutrients in foods are changed into smaller unites that can be absorbed and used by the body |
| Carbohydrates | should be a child’s primary source of energy. At least ½ of energy required by children should be derived from this. Good sources of this are fresh fruit and vegetables, fruit and vegetable juices, and whole grain products. |
| Fats | the most concentrated dietary source of energy and the richest source of energy. |
| Proteins | have the same amount of energy as that of carbs. But they are generally more expensive and more inefficient to digest. They help to build and repair the body. |
| Complete Protein | protein that contains all essential amino acids in amounts relative to the amounts needed to support growth. |
| Incomplete Protein | proteins that lack required amounts of one or more essential amino acids |
| Supplementary Protein | a complete protein mix resulting from combination of small amino acids – mac-n-cheese, rice pudding, egg salad sandwich, cheese pizza |
| Complementary Protein | incomplete protein combined with another incomplete protein to equal a complete protein |
| Minerals | inorganic chemical elements that are required in the diet to support growth and repair tissue and to regulate body functions. |
| Flouride | sometimes added to local water supplies – make teeth harder and reduces tooth decay |
| Hemoglobin | the iron containing, oxygen carrying pigment in red blood cells |
| Iron | is a mineral essential to the formation of hemoglobin and healthy blood. Iron is found in the meat and bean group and the iron fortified grain group. |
| Water | an important part of all body tissues – infant body weight is 70-75% this, normal adults are 60% this |
| Vitamins | are not structural parts of growing tissue; however, some of them play critical roles in use of minerals and proteins in building of the body. |
| Dietary Assessment | used to determine adequacy of nutrient intake and other nutritional deficiencies. Child’s eating patterns are monitored for various lengths of time and actual food intake is recorded. |
| Anthropometric assessment | based on simple measurements of height, weight, and head circumference. Comparisons are made with standard norms. |
| Clinical Assessment | observes a child for signs of nutritional deficiency. This is not considered a reliable method because it is subjective in nature. |
| Biochemical Assessment | involves laboratory testing of various body tissues and fluids (urinalysis or hemoglobin) |
| Calcium | helps build bones and teeth |
| Iodine | Enables normal functioning of the thyroid gland |
| Sodium | Helps maintain the balance of body fluids |
| Vitamin A | Helps keep skin clear and helps prevent night blindness |
| Vitamin D | Helps build strong bones and teeth in children and maintain bones in adults |
| Vitamin E | Acts as an antioxidant |
| Vitamin K | Helps blood clot |
| Thiamin | Helps promote normal appetitae and digestion |
| Riboflavin | Helps cells use oxygen |
| Niacin | Helps keep the nervous system healthy |
| Folate | Helps the body make new cells and protects unborn babies from damage to the brain and spinal cord |
| Vitamin B12 | Helps the body make red blood cells and protect nerves |
| Vitamin C | Helps the body fight infection |
| 1 cup | the recommended amount of fruits and vegetables for preschoolers |
| 3 ounces | the recommended amount of grains for preschoolers |
| 2-3 ounces | the recommended amount of meats/beans for preschoolers |
| 2 cups | the recommended amount of daily for preschoolers |
| 3 teaspoons | the recommended amount of oils for preschoolers |
| Food Borne illness | illness caused from contaminated food |
| Pasteurize | to expose to an elevated temperature for a period of time sufficient to destroy microorganisms. |
| contamindant | a substance that may be harmful that has accidentally gotten into food. |
| irradiation | using radiation to sterilize of preserve food products |
| microrganism | a living substance so small it can be seen only under a microscope |
| disinfect | to destroy disease causing germs |
| bacteria | one celled micro-organisms found everywhere in the environment |
| sanitize | to free from dirt, germs, etc. |
| The Danger Zone | The temperature of cold food rises above 40 degrees or the temperature of hot food falls below 140 degrees. |
| cross contamination | transfer of bacteria from one host to another |
