| A | B |
|---|
| Grapes | Glucose |
| Bran | Highest-fiber |
| Potatoes | Complex carbohydrates |
| Liver | Iron |
| Starch & Fiber | Complex carbohydrates |
| Carbohydrates | Body's main enery source |
| Vegtable Protien | Incomplete Protiens |
| Animal based Protiens | Complete Protiens |
| Essential Amino Acids | 22 Building Blocks |
| C & B Vitamins | Water-soluble |
| A, D, E & K | Fat-soluble |
| Cholesterol | white, waxy substance only found in animal based foods |
| Essential fatty acids | Neede for healthy skin & hair |
| Insulin | Hormone needed in digestion |
| Problems with Insulin production | Diabetes |
| Carbohydrates, fats & protiens | Macronutrients |
| Vitamins & Minerals | Micronutrients |
| Energy released from food is measured in | Calories |
| Chemical process that causes unsaturated fats to spoil. | Oxidation |
| Solid at room temperature | Saturated fats |
| Liquid at room temperature | Unsaturated fats |
| Olive Oil | Example of Monounsaturated fats |
| Glouose | Only source of energy for the brain & nervous system. |
| Nutrients | Chemicals in food that the body needs in order to work properly. |
| Proteins | Needed to build new cells and repair injuried ones. |
| Calcium & phoshorus | help build strong bones and teeth. |
| Potassium and sodium | needed for maintaining the body's water balance. |
| Water | The human body can only live a few days without ________. |
| Lack of vitamin C causes | Scurvy |
| Early British sailors ate ______ to prevent spongy, bleeding gums. | Limes |
| Total calories from fats | 30% |
| RDA | Recommended Dietary Allowances |
| The Dietary Guidelines for Americans | are more gerenal than the RDA standards. |
| Acondition in which the bones become weak and break easily. | Osteoporosis |
| Vegetable servings per day | 3-5 sv |
| Fruit servings per day | 2-4 sv |
| Meat & Dairy servings each per day | 2-3 sv |
| Grains & Pasta servings per day | 6-11 sv |
| Pod-growing plants | Legume |
| Onion salt, soy sauce, MSG are all high in ______ | Sodium |
| When preparing vegetables, | wash them quickly and throughly. |
| When cooking produce, | the lower the temperature and shorter time will prevent the loss of nutrients. |
| The longer the meat is cooked, | the more thiamine and vitamin B6 are lost. |
| A vegetable or fruit puree can be used to replace | fats and/or oil. |
| Tahini | a paste made from sesame seeds. |
| Caramelizing | to brown fruit or vegetables with a small amount of sugar in the presence of heat. |
| Liaison | a mixture of egg yolks and cream used to thicken and enrich sauces. |
| Reduce | to decrease the volume of liquid by simmering or boiling. |
