| A | B |
|---|
| Food Additive | an additive to food intended to improve its flavor or appearance or shelf-life |
| Emulisifier | 1.A substance that stabilizes an emulsion, in particular a food additive used to stabilize processed foods |
| Fortify | 4.Increase the nutritive value of food |
| Enrich | Add to the nutritive value of (food) by adding vitamins or nutrients |
| Absorption | The process or action by which one thing absorbs or is absorbed by another |
| Anemia | 1.A condition marked by a deficiency of red blood cells or of hemoglobin in the blood |
| Basal Metabolism | the amount of energy required to maintain the body of an individual in a resting state |
| Calorie | Either of two units of heat energy |
| Digestion | 2.A person's capacity to break down food in such a way |
| RDA | the quantity of a particular nutrient which should be consumed daily in order to maintain good health |
| Amino Acids | 1.A simple organic compound |
| Cholesterol | 1.A compound of the sterol type found in most body tissues |
| Complete Protein | A protein that supplies all the amino acids necessary in the human diet. |
| Incomplete Protein | Proteins which are low in one or more of the essential amino acids |
| Electrolyte Minerals | sodium, chloride and potassium, which control and balance fluid flow in and out of cells |
| Fat Soluble Vitamins | any vitamin that is soluble in fats |
| Water Soluble Vitamins | vitamins that dissolve in water and pass easily into bloodsteam during digestion |
| Osteoporosis | condition caused by lack of vitamin d in adults |
