Ch. 11 CADCHS
nutrient
a chemical compound that helps the body carry out its functions
cancer
an uncontrolled division and growth of cells that interferes with normal body functions (second leading cause of death in the US)
trans fatty acid
an unsaturated fat that goes through the hydrogenation process
monounsaturated fat
fat that is liquid at room temperature
saturated fat
fat that is solid at room temperature
nutrient-dense food
food that is low in calories, but rich in nutrients (brocoli, carrots, sunflower seeds, and whole wheat bread)
nutrition label
gives information on serving size, calorie, and nutrients inthe food
cardiovascular
heart-related
polyunsaturated
liquid at room temp. (corn oil, sunflower oil, soybean oil)
amino acids
make up proteins.
leach
means to dissolve
phytochemicals
natural chemicals such as those found in plants, fruits, vegetables, grains, and dry beans.
batch cooking
process of preparing small amounts of food several times throughout a food service period
Dietary Guidelines for Americans
published by the united States Department of Agriculture and the united states department of health an d human services
minerals
regulate body processes (nerve function)
fat
regulates bodily functions an helps carry some vitamins through the system
glucose
simple complex carbohydrates into energy, gives your body the energy it needs to work properly
lipoprotein
some cholesterol circulates through the blood stream in a chemical package is called:
vitamin
substance that helps regualte or control many bodily functions
additive
substane added to food to improve it in some way
legume
th seeds and pods form certain plants
daily value
the amount of that nutrient that a person needs every day
carbohydrate
the nutrient that is the body's main source of energy
smoking points
the temperature at which an oil will smoke in a pan
diabetes
an illness that affects the body ability to convert blood sugar into energy
macrobiotics
a diet that includes unprocessed foods, and organically grown fruits and vegetables
cholesterol
a fatlike substance that is found in all body cells and in all animal foods such as meat, egg yolks, and dairy products.
puree
a food in which one or more of the ingredients have been ground in a food processor
protein
a nutrient that builds, maintains, and repairs body tissues.
hydrogenation
a process in which hydrogen is added under pressure to polyunsaturated fats, such as soybean oil
incomplete protein
a protein source that does not provide all of the amino acids
complete protein
a protein source that provides all of the amino acids
dehydration
a serious fluid imbalance in the body.
glycogen
a storage for of glucose
fiber
a unique complex carbohydrate that does not provide energy
food allergy
an allergic reaction triggered by the immune system in response to a particular food.
recommended dietary allowances
developed by the Food and ntritiion board of the national academy of sciences
vegan
does not eat any meat or animal products
vegetarian
does not eat meat or other animal based foods
lacto-ovo-vegetarian
eas both dairy and egg products
lacto-vegetarian
eats and drinks dairy products. (cheese and milk) does NOT eat eggs
ovo-vegetarian
eats eggs in addition to foods from plant sources
raw vegan
eats only unprocessed vegan foods that have not been heated above 115 degrees
