| A | B |
|---|
| nutrition | science of food and how the body uses it |
| nutrient | part of the food the body uses |
| calorie | measure of energy in food |
| nutrient-dense | low in calories/high in nutrients |
| balanced diet | correct amount and proportions of nutrients |
| eat well plate | diagram of five food groups and daily serving recommendations |
| proteins | used for growth, maintenance and repair of body tissues |
| carbohydrates | body's preferred source of energy |
| fats | body's preferred means of energy storage |
| water | body's most important nutrient |
| malnutrition | not eating a balanced diet |
| obesity | when a person is very overweight |
| iron | used for making haemoglobin in red blood cells |
| calcium | used to make our teeth and bones hard and for blood to clot |
| scurvy | caused by lack of vitamin C in the diet |
| rickets | caused by lack of vitamin D in th4e diet |
| anaemia | caused by a lack of iron in the diet |
| fibre | stimulates peristalsis |
| food additive | add taste and visual appeal to food |
| deficiency disease | lack of a particular nutrient |
