| A | B |
|---|
| Calorie | A unit of heat used to measure the energy value of food. |
| Nutrition | act or process in which living organisms utilize food substances |
| Proteins | Build tissues and repairs body cells. |
| essential amino acids | These must be obtained from foods because our bodies can't produce this. |
| Complete proteins | Contain all the essential amino acids in both quanity and correct proportion required to promote normal growth. |
| Incomplete proteins | Lacks one or more of the essential amino acids. |
| RDA of protein | 12% |
| Fats | A highly concentrated source of energy in the body. |
| Saturated fat | Solid at room temperature. |
| Unsaturated fat | Liquid at room temperature. |
| Endogenous cholesterol | Manufactured in your body. Genetically predetermined. |
| Exogenous cholesterol | Form of cholesterol that we take in from the foods we eat. |
| Lipoproteins | Fat and protein: constitute main form of transportation for fat in the blood. |
| HDLP | High Density Lipoprotein (pacman of the blood) |
| LDLP | Low Density Lipoprotein. More fat than protein. |
| RDA of fat | 30% mostly from unsaturated fat is optimal. |
| Carbohydrates | Includes sugars and starches. |
| Glucose | Is the broken down form that our body can use for energy. |
| Fructose | This is fruit sugar and honey, which is the sweetest of the simple sugars. |
| Galactose | This is produced in mammary glands of lactating animals. |
| Monsaccharides | This contains one 6-carbon group; simple sugars. |
| Disaccharides | Joins two simple sugar molecules to form a double bond. |
| Sucrose | Table sugar; disaccharide |
| Complex Sugars/Polysaccharides | Starch that is found in corn, grains, bread, cereal, spaghetti, pastries, legumes, vegetables. |
| Glycogen | Animal starch. |
| Fiber | Not a nutrient but adds bulk to the diet, it helps lower cholesterol. |
| Minerals | Fulfil an impressive variety of metabolic functions such as building, activating, regulating, transmitting, and controlling. |
| Anemia | Lack of iron |
| Osteomalacia | Lack of calcium. |
| Water | Primary transporter of nutrients throughout the body and is necessary for all bodily functions. |
| RDA of Water | 6-8 cups/glasses per day. |
| Vitamins | Are organic compounds that are present in varying amounts in natural foods. They act as regulators or catalysts in the body's processess. |
| RDA | Recommended Dietary Allowances. |
| Basal Metabolic Rate | The rate at which you use energy when you are completely at rest. |
| Essential fat | Stored in the bone marrow, organs, spleen and muscles. |
| Storage fat | (in adipose tissue) (below skin) around vital organs. |
| Trans Fats | Also called Hydrogenated fats |
| F.I.T.T. Principle | Frequency, Intensity, Time and Type of exercise |
| Maximum Heart Rate | 220-Age |
| 2000 calorie diet | % Daily Values is based on this |
| Cholesterol Blood test | Should be below 200 Mg/Dl |
| Saturated fats are | solid at room temperature |
| Unsaturated fats are | liquid at room temperature |
| Other sugar names | corn syrup, dextrose, sucrose,, etc.. |
| eggs are considered | a protein food |
| Choose My Plate Guidelines | Largest area should be Vegetables and fruits |
| Fad diets | Bad/ people eventually go back to old eating habits |
| Type of processed fat increases likelihood of CHD | Trans Fat |
| Organic | Foods grown without pesticides, additives, or other chemicals |
| Sources of Proteins | Poultry & Fish |
| Eggs should be in this group | Protein |
| US Nutritional Guideline Site | www.choosemyplate.gov |
| Extra sodium we take in every day | processed foods |
| Main fuction is to provide energy | Carbohydrates |
| First ingredient listed on package | what ingredient is present in largest amount |
| Healthy and effective weight control methods | Caloric reduction and increase activity level |
| antioxidents | compounds that clear the blood of potentially dangerous molecules of oxygen |
