| A | B |
|---|
| Obesity | 20% above normal recommended weight |
| Basal Metabolic Rate | Minimum amount of energy needed to carry on the body processes vital to life. |
| Soluble fiber | A form of dietary fiber that dissolves in water and binds with cholesterol. |
| Influences on children's health | Heredity & Environment |
| Thermic Energy of food | Energy required to digest, absorb, transport and metabolize nutrients. |
| Saturated Fats | USually from animal fats, these are solid at room temperature |
| Trans Fats | Made when hydrogen is added to vegetable oil |
| Polyunsaturated Fats | Fats with more than 1 unsaturated bond |
| Cholesterol | Found only in animal source food fats. |
| Nonessential amino acids | Amino acids that are able to be manufactured by the body |
| Essential amino acids | Amino acids that must be supplied by protein foods. |
| Complete proteins | Foods that contain all essentail amino acids in adequate amounts. From animal sources. |
| Incomplete proteins | Foods which lack adequate amounts of 1 or more essentail amino acids. |
| Fat soluble vitamins. | Vitamins A,D,E, & K |
| Water soluble vitamins | Vitamins which dissolve in water |
| Enriched | Products that have been processed and specified amounts of nutrients have been added. |
| Fortified | Vitamins and/or minerals are added that were not originally in the food. |
| CACFP | Child and Adult Care Food Program |
| Water | This makes up 75% of an infant's body weight |
| Toddler serving size | 1/4 of an adult serving |
| Preschool serving size | 1/2 of an adult serving |
| WIC | Women, Infants andChildren Nutrition Program |
| Causes of food borne illnesses | Bacteria, parasites, viruses,molds, yeast, pesticides, cleaning chemicals, dirt, rodent droppings |
| Danger Zone | 40 F -140 F The range for the most rapid rate of bacteria growth |
| Foods most susceptible to food poisoning | High protein foods: Eggs, meat, poultry, mayo based |
| Sanitizing solution | 1 quart water to 1 Tablespoon bleach |
| Carbohydrates and Proteins | Nutrients providing 4 calories/ gram |
| Fats | Nutrient providing 9 calories/gram |
| Calcium | A mineral found in dairy products and soy products that is a major component of bones and teeth |
| Phosphorus | A mineral needed to build bones and teeth. LArge amounts can interfere with calcium absorption |
| Sodium | A mineral that is linked to high blood pressure in some persons |
| Iron | A mineral that is a component of hemoglobin |
| Vitamin A | A vitamin found in orange and green vegetables |
| Vitamin D | Vitamin that regulates calcium absorption. We can get it from sunlight |
| Vitamin K | Vitamin needed to clot the blood |
| Vitamin C | Vitamin found in cirtus fruits, strawberries, peppers, and tomatoes |
| Folic Acid | A vitamin that is linked to the prevention of spina bifida |
| Protein | Sources of this nutrient include meat, dairy products, and peanutbutter |
| Sugars | Includes foods ending in -ose, as well as corn syrup and honey |
