Intro to Culinary Arts 22.1

nutrients

Compounds in food that the body requires for proper growth, maintenance, and functioning

antioxidants

Molecules that neutralize free radicals, thereby preventing them from causing damage to cells

Dietary Guidelines

recommendations set by the USDA for proper nutrition and a healthy life style

complex carbohydrates

starches which are made up of many sugars and are found in foods like potatoes, beans, and whole grain cereals

glucose

the form of sugar that circulates in the blood and provides the major source of energy for body tissues. When its level is low, we feel hunger.

mutual supplementation

the process of combingin two or more incomplete proteins sources to make a complete protein

carbohydrates

the starches and sugars present in foods

polyunsaturated fats

triglycerides in which most of the fatty acids have two or more points of unsaturation

calories

units used to measure energy. calories indicate how much energy in a food can be used by the body or stored in body fat

fat-soluble vitamins

vitamins that are absorbed and transported by fats; includes vitamins A, D, E and K

water-soluble vitamins

vitamins, specifically vitamin C or one of the B complex vitamins, that dissolves in water, and is not stored in the body

daily values

nutrient standards that are printed on food labels. Based on nutrient and energy recommendations for a general 2,000-calorie diet, they allow consumers to compare the nutrient and energy contents of packaged foods.

obesity

overfatness to the point of injuring health. Obesity is often defined as 20 percent or more above the appropriate weight for height

omega-3 fatty acids

polyunsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health

amino acids

Simple forms of protein normally used to build tissues or, under some conditions, burned for energy

simple carbohydrates

Simple molecules that are easy for your body to breakdown and deliver sugar to the bloodstream quickly. The quick break down causes a spike in blood sugar levels followed by a quick drop, your mood will reflect these changes. Dietary sources include: White sugar and white flour based foods

monounsaturated fats

Types of lipids that do not have a hydrogen atom attached to every chemical bond and therefore, have a double bond in their chemical composition. Monounsaturated fats have one double bond.

hydrogenation

a chemical process that adds hydrogen atoms to an unsaturated oil

Food Guide Pyramid

a tool for choosing a healthy diet by selecting a recommended number of servings from each of five food groups

cholesterol

a type of fat made by the body from saturated fat; a minor part of fat in foods

fatty acids

an organic acid that is contained in lipids, such as fats or oils

protein

any of a large group of nitrogenous organic compounds that are essential constituents of living cells

trans fats

artificial fat made from the process of hydrogenation; believed to increase a person's risk for coronary artery disease

saturated fats

fatty acid chains lack double bonds; therefore, the chains pack tightly, solid at room temp and bad fats, major source is animals

soluble fiber

fiber that can be digested

insoluble fiber

fiber that does not dissolve in water and is not broken down by bacteria in the large intestine