| A | B |
|---|
| carbohydrates | body's main source of energy |
| fats | concentrated source of energy |
| protein | helps to build and repair the body |
| vitamins | small amounts of chemicals the body needs to function properly |
| minerals | many become part of body tissue, such as bone |
| dietary fiber | a mixture of plant minerals that are not broken down in the digestive system |
| nutrient deficiency | severe shortage of a nutrient, can cause illness |
| malnutrition | serious health problems caused by poor nutrition over a long period of time |
| RDA Recommended Dietary Allowances | established amounts of certain nutrients people need |
| calorie | short for kilocalorie, measures energy in food |
| water | essential to life |
| supplements | nutients people take in addition to the food they eat |
| refined sugars | sugars removed from plants and used as sweeteners (sucrose) |
| insoluble fiber | will not dissolve in water, helps move food through the large intestine |
| soluble fiber | dissolves in water, appears to lower blood cholesterol levels |
| amino acids | compounds that make up protein |
| complete proteins | 9 essential amino acids that cannot be produced by the body |
| incomplete proteins | lacking one or more essential amino acids |
| cholesterol | fat like substance present in all body cells, found only in foods from animal sources |
| saturated fat | fatty acids which raise cholesterol in the bloodstream, solid at room temperature |
| unsaturated fat | fatty acids which help lower cholesterol, liquid at room temperature |
| water-soluble vitamins | vitamins which dissolve in water |
| fat-soluble vitamins | dissolve in fat include vitamins A, D, E, and K |
| osteoporosis | bones gradually lose their minerals becoming weak and fragile |
| digestion | process of breaking down food into usable nutrients |
| esophogus | food passes through this area after it is swallowed |
| moderation | avoiding extremes, eating a variety of foods |
| fats, oils, and sweets | use sparingly |
| milk, yogurt, and cheese group | 2-3 servigs |
| vegetable group | 3-5 servings |
| fruit group | 2-4 servings |
| bread, cereal, rice, pasta group | 6-11 servings |
| food guide pyramid | system of grouping foods together |
