| A | B |
|---|
| nutrient | a chemical substance found in foods and needed by an organism |
| carbohydrate | a nutrient made of sugar or starch |
| protein | a nutrient used for building and repairing protoplasm |
| vitamins | nutrients needed to help the body work properly and prevent certain diseases |
| minerals | nutrients that help build teeth and bones and help the body work properly |
| diet | the foods and organism eats |
| Lugol's solution | a chemical containing iodine that is used to test for starch |
| Benedict's solution | a blue liquid that is used to test for sufar |
| biuret solution | a light blue liquid that is used to test foods for proteins |
| unglazed paper | paper that does not look shiny |
| indophenol | a blue liquid that is used to test foods for vitamin C |
| rapid oxidation | the rapid burning of fuels such as wood and coal |
| slow oxidation | the slow burning of foods in the body |
| Calorie | a unit used to measure energy from foods |
| photosynthesis | the food-making in plant leaves which uses sunlight |
| chloroplast | a part of a green plant where photosynthesis goes on |
| chlorophyll | the chemical in chloroplasts that is needed for photosynthesis |
| casein | a protein found in milk |
| albumen | a protein found in egg white |
| amino acids | the smaller molecules into which proteins are broken during digestion; the building blocks of protein |
| deficiency disease | a disease caused by lack of a certain vitamin |
| rickets | deficiency disease caused by lack of vitamin D |
| anemia | a deficiency disease caused by lack of iron |
| goiter | a deficiency disease caused by lack of iodine |
| dietitian | a person who prepare balanced diets in schools, hospitals, and other places |
