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| The desire to eat; normally accompanies hunger but is more psychological than physiological. |
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| The physiological impulse to seek food, prompted by the lack or shortage of basic foods needed to provide the energy and nutrients that support health |
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| Chemicals found in soy - purportedly reduces the risk for various chronic diseases, especially cardiovascular disease. |
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| The science that investigates teh relaitonship between the physiological function and the essential elements of foods eaten |
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| The constituents of foo that sustain humans physiologically; protiens, carbohydrates, fats, vitamins, minerals and water. |
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| A unit of measure that indicates the amount of energy obtained from a particular food. |
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| A healthful diet should be: |
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| Adequate, Moderate, Balanced, Varied & Nutrient dense. |
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| The process by which the body breaks down foods and either absorbs or excretes them. |
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| Abnormal depletion of body fluids; a result of lack of water. |
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| The essential constituents of nearly all body cells; necessary for development and repair of bone, muscle, skin, and blood; the key elements of antibodies, enzymes and hormones. |
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| The building blocks of protien. |
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| Nine of the basic nitrogen-containing building blocks of protein, which must be obtained from foods to ensure health. |
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| Complete (high-quality) proteins |
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Definition
| Proteins that contain all nine of the essential amino acids. |
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| Proteins that lack one or more of the essential amino acids. |
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| Plant Sources of Protein Categories |
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Definition
| Grains, Legumes, Seeds and Nutes |
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| Basic nutrients that supply the body with glucose, the energy form most commonly used to sustain normal activity. |
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Definition
| A major type of carbhydrate, which provide short-term energy. |
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Definition
| A major type of carbohydrate, which provide sustained energy. |
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| Simple sugars that contain only one molecule of sugar. |
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| Combinations of two monosaccharides. |
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| Broccoli, Cabbage and Cauliflower. |
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| Complex carbohydrates formed by the combination of long chains of sugar molecules. |
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| Fiber; a major form of complex carbohydrates. |
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| The polysaccharide form in which glucose is stored in the liver and, to a lesser extent, in muscles. |
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| The indigestible portion of plant foods that helps move food through the digestive system and softens stool by absorbing water. |
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| Basic nutrients composed of carbon and hydrogen atoms; needed for the proper functioning of cells, insulation of body organs against shock, maintenance of body temperature, and healthy skin and hair. |
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| The most common form of fat inm the body; excess calories consumed are converted into tryglycerides and stored as body fat. |
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Definition
| A form of fat circulating in the blood that can accumulate on the inner walls of arteries, causing a narrowing of the channel through which blood flows. |
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| Cholesterol buildup on the inner walls of arteries; a major cause of atherosclerosis. |
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Term
| high-density lipoproteins (HDLs) |
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Definition
| Compounds that facilitate the transport of cholesterol in the blood to the liver for metabolism and elimination from the body. |
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| low-density lipoproteins (LDLs) |
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Definition
| Compouds that facilitate the transport of cholesterol in the blood to the body's cells. |
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Definition
| Fats that are unable to hold any more hydrogen in their chemical structure; derived mostly from animal sources; solid at room temperature. |
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Definition
| Fats that do have more room for hydrogen in their chemcial structure, dervied mostly from plants; liquid at room temperature. |
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Term
| trans fats (trans fatty acids) |
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Definition
| Fatty acids that are produced when polyunsaturated oils are hydrogenated to make them more solid. |
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| Essential organic compounds that promote growth and help maintain life and health |
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| A toxic condition caused by overuse of vitamin supplements. |
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Definition
| Inorganic, indestructible elements that aid physiological processes. |
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Definition
| Minerals that the body needs in fairly large amounts. |
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Definition
| Minerals that the body needs in only very small amounts. |
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| What are two essential fatty acids that we must receive from our diets? |
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Definition
| linoleic acid and alpha-linolenic acid. |
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| What is the recommended intake of saturated fat? |
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Definition
| no more than 7-10 percent of your total calories. |
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| What is the recommended amount of all fat? |
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Term
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Definition
| Iron-defeciency disease that results from the boyd's inability to produce hemoglobin. |
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| Recommended Dietary Allowances (RDAs) |
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Definition
| The average daily intakes of energy and nutrients considered adequate to meet the needs of most healthy people in the United States under usual conditions. |
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| Dietary REference Intakes (DRIs) |
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Definition
| A set of nutritional values; a new combined listing, including mroe than 26 essential vitamins and minerals, that applies to healthy people. |
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| U.S. REcommended Daily Allowances (USRDAs) |
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Definition
| Dietary guidelines developed by the Food and Drug Administration (FDA) and the U.s. Department of Agriculture (USDA). |
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| Best estimates of nutritional needs. |
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| Tolerable Upper Intake LEvel (UL) |
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Definition
| The hgihest amount of a nutrient that an individual can safeuly consume daily without risking adverse health effects. |
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| Reference Daily Intakes (RDIs) |
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Definition
| REcommended ammounts of 19 vitamins and minerals, also known as micronutrients. |
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| Daily REference Values (DRVs) |
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Definition
| Recommended amounts for macronutrients such as total fat, saturated fat and cholesterol. |
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Definition
| Percentages listed as % DV on food and supplement labels, made up of the RDIs and DRVs together. |
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| A term with a variety of meanings. Vegans avoid all foods of animal origin; lacto-vegetarians do not eat meat or eggs but do eat dairy prodcuts; ovo-vegetarians avoid flesh foods and dairy products but do eat eggs; lacto-ovo-vegetarians avoid flesh foods but eat both dairy products and eggs; pesco-vegetarians avoid red meat but eat fish, dairy products and eggs; semivegetarians eat chicken fish, dairy products and eggs. |
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| Foods believed to have specific health benefits and/or to prevent disease. |
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| Substances believed to protect active people from oxidative stress and resultant tissue damage at the cellular level. |
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| Fat-soluable compounds with antioxident properties. |
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| A type of vitamin B believed to decrease elvels of hmocysteine, an amino acid that has been linked to vascular disease. |
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Definition
| Live microorganisms found in or added to fermented foods; they optimize the bacterial environment in our intestines. |
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Definition
| Vitamins and minerals taken by the mouth that are intended to supplement existing diets.+ |
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Definition
| Treating foods with gamma radiation from radioactive cobalt, cesium, or other sources of X rays to kill microorganisms. |
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Definition
| Overreaction by the body to normally harmless proteins, which are perceived as allergens. In response, the body produces antibodies, triggering allergic symptoms. |
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Definition
| Adverse effects resulting when people who lack the digestive chemicals needed to break down certain substances eat those substances. |
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Definition
| Grown without use of pesticides, chemicals, or hormones. |
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| The psychological impulse to seek food, prompted by the lack or shortage of basic foods needed to provide the energy and nutrients that support heath, is called |
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