Transcript Chemicals food that nourish your body

CHEMICALS FOOD THAT
NOURISH YOUR BODY
Nutrient
REACHING FOR YOUR
PERSONAL BEST LEVEL
OF HEALTH
Wellness
AN ACTIVITY THAT
WORKS YOUR HEART
AND LUNGS
Aerobic
activity
THE MANY SMALL UNIT
THAT MAKE UP RPOTEIN
Amino acids
THE AMOUNT OF
ENERGY USED FOR
AUTOMATIC BODY
FUNCTION SUCH AS
BREATHING
Basal
metabolic rate
(BMR)
A TOOL FOR
IDENTIFYING
APPROPRIATE WEIGHT
THAT LOOKS AT WEIGHT
IN RELATION TO HEIGHT
Body Mass
Index
A UNIT USED TO
MEASURE THE ENERGY
USED BY THE BODY AND
THE ENERGY THAT FOOD
SUPPLIES TO THE BODY
calorie
AN ESSENTIAL
NUTRIENT THAT IS THE
BODY’S MAIN SOURCE
OF ENERGY
carbohydrate
HOW WELL YOUR HEART
AND LUNGS CAN KEEP
UP WITH YOUR
PHYSICAL ACTIVITY
Cardiorespirator
y
endurance
A WAXY SUBSTANCE
THAT IS PART OF EVERY
CELL OF YOUR BODY
cholesterol
A PROTEIN SOURCE
THAT SUPPLIES ALL THE
ESSENTIAL AMINO
ACIDS NEEDED BY THE
BODY: EXAMPLES
INCLUDE MEAT,
POULTRY, FISH, EGGS,
AND DAIRY PRODUCTS
Complete
Protein
STARCHES:
CARBOHYDRATES MADE
OF MANY SUGARS AND
FIBER MIXED TOGETHER
Complex
carbohydrate
THE RESULT OF
HARMFUL BACTERIA
BEING TRANSFERRED
FROM ONE FOOD TO THE
OTHER
Cross
contamination
NUTRIENT REFERENCE
AMOUNTS SHOWN ON
THE NUTRITIONAL
PANEL OF FOOD LABELS
Daily Values
THE TEMPERATURE
RANGE IN WHICH
BACTERIA GROW
FASTEST; BETWEEN 40140 DEGREES F
Danger zone
PLANT MATERIAL THAT
CANNOT BE DIGESTED
Dietary fiber
THE ABILITY TO KEEP
WORKING YOUR
MUSCLES WITHOUT
BECOMING OVERLY
TIRED
endurance
A NUTRIENT THAT
SUPPLIES ENERGY,
PROMOTES HEALTHY
SKIN AND GROWTH,
AND CARRIES CERTAIN
VITAMINS IN THE BODY
fat
THE ABILITY TO MOVE
YOUR MUSCLES AND
JOINTS THROUGH THEIR
FULL RANGE OF MOTION
flexibility
SICKNESS RESULTING
FROM EATING FOOD
THAT IS NOT SAFE TO
EAT
Food borne
illness
A COONDITION IN WHICH
THE BODY HAS TROUBLE
DIGESTING OR
HANDLING A
COMPONENT OF FOOD
Food
intolerance
ADDING A NUTRIENT
THAT ISN’T NATURALLY
PRESENT TO MAKE A
FOOD MORE NUTRITIOUS
fortification
A PROTEIN SOURCE
THAT LACKS ONE OR
MORE OF THE
ESSENTIAL AMINO
ACIDS THE BODY NEEDS;
EXAMPLES INCLUDE
DRY BEANS, PEAS,
NUTS, AND GRAIN
PRODUCTS
Incomplete
protein
PASSING FOOD
THROUGH RADIANT
ENERGY, SUCH AS XRAYS, TO INCREASE
SHELF LIFE AND KILL
HARMFUL
MICROORGANISMS
irradiation
A NATURAL SUGAR
FOUND IN MILK AND
MILK PRODUCTS
lactose
A CONDITION IN WHICH
THE BODY IS UNABLE TO
ADEQUATELY DIGEST
LACTOSE
Lactose
intolerance
SERIOUS HEALTH
PROBLEMS CAUSED BY
A LACK OF NUTRIENTS
OVER A LONG PERIOD
OF TIME
malnutrition
A TINY LIVING
CREATURE THAT CAN BE
SEEN ONLY WITH A
MICROSCOPE
microorganis
m
NUTRIENTS SUCH AS
CALCIUM, IRON, AND
ZINC; SOME REGULATE
BODY PROCESSES,
WHILE OTHERS BECOME
PART OF BODY TISSUE
minerals
A SEVER SHORTAGE OF
A NUTRIENT WHICH CAN
CAUSE ILLNESS OR
INTERFERE WITH
NORMAL GROWTH AND
DEVELOPMENT
Nutrient
deficiency
A TERM USED TO
DESCRIBE FOOD THAT
CONTRIBUTES A
SIGNIFICANT AMOUNT
OF SEVERAL NUTRIENTS
COMPARED WITH THE
FOOD ENERGY, OR
CALORIES, IT CONTAINS
Nutrient
Dense
THE STUDY OF
NUTRIENTS IN FOOD
AND HOW THEY ARE
USED BY YOUR BODY
nutrition
THE CONDITION OF
HAVING THE ENERGY
AND ABILITY TO DO
EVERYTHING YOU WANT
AND NEED TO DO IN
YOUR DAILY LIFE
Physical
fitness
AN ESSENTIAL
NUTRIENT THAT HELPS
YOUR BODY GROW,
REPAIR ITSELF, AND
FIGHT DISEASE; CAN
ALSO PROVIDE ENERGY
IF NEEDED
protein
A LIST OF INGREDIENTS
AND COMPLETE SET OF
INSTRUCTIONS FOR
PREPARING A DISH
recipe
A FAT THAT IS HARD AT
ROOM TEMPERATURE, SUCH
AS THE FAT IN MEAT,
POULTRY SKIN, AND WHOLE
MILK DAIRY PRODUCTS. IT
INCREASES BLOOD
CHOLESTEROL LEVELS AND
THE RISK FOR HEART
PROBLEMS
Saturated Fat
SUGARS;
CARBOHYDRATES MADE
OF ONE OR TWO SUGAR
UNITS
Simple
carbohydrate
THE COST PER OUNCE,
QUART, POUND OR
OTHER MEASUREMENT
Unit price
A FAT THAT IS LIQUID AT
ROOM TEMPERATURE,
SUCH AS THE FAT IN
VEGETABLE OILS, NUTS,
AND OLIVES
Unsaturated
Fat
A VEGETARIAN WHO
EATS ONLY FOODS FORM
PLANT SOURCES
vegan
NUTRIENTS THAT DON’T
PROVIDE ENERGY OR
BUILD BODY TISSUE,
BUT HELP REGULATE
THESE AND OTHER BODY
PROCESSES
vitamins
TERM USED TO
DESCRIBE A PRODUCT
MADE FROM THE ENTIRE
GRAIN KERNEL,
INCLUDING THE
ENDOSPERM, GERM,
AND BRAN
Whole grain
A LIST OF ALL THE
STEPS REQUIRED TO
PREPARE A FOOD
Work plan
THE AMOUNT A RECIPE
MAKES
yield
TEASPOON
t
TABLESPOON
T
CUP
c
OUNCE
oz
PINT
pt
QUART
qt
GALLON
gal
GRAM
g
3 TEASPOONS =
1T
16 TABLESPOONS
OR 8 FLUID OUNCES
1 cup
2 CUPS OR 16 FLUID
OUNCES
1 pint
2 PINTS OR 4 CUPS OR
32 FLUID OUNCES
1 quart
4 QUARTS OR 8 PINTS
OR 128 FLUID OUNCES
1 gallon
16 OUNCES
1 pound
TO CUT WITH AN UP AND
DOWN MOTION INTO
SMALL IRREGUALR
PIECES
chop
TO CUT OUT THE CENTER
PART OF FOOD
core
TO CUT INTO SMALL
SQUARES THAT ARE ½
INCH
cube
TO REDUCE BY
CRUSHING OR CUTTING,
USUALLY IN A FOOD
CHOPPER
grind
TO DIVIDE FOOD INTO
PIECES WITH A KNIFE
OR SCISSORS
cut
TO CUT WITH AN UP AND
DOWN MOTION INTO
VERY FINE PIECES
mince
TO MAKE A MIXTURE
SMOOTH EITHER BY
USING A BRISK OVER
AND OVER MOTION WITH
A SPOON OR WIRE
WHISK
beat
TO COMBINE TWO OR
MORE INGREDIENTS
UNTIL THEY ARE SOFT
AND SMOOTH
blend
TO SOFTEN A FAT WITH
A SPOON OR MIXER,
EITHER BEFORE OR
WHILE MIXING IT WITH
ANOTHER FOOD
cream
TO DISTRIBUTE SOLID
FAT IN SMALL PIECES
EVENLY THROUGH DRY
INGREDIENTS, USING
TWO KNIVES, A FORK,
OR A PASTRY BLENDER
IN A CUTTING MOTION
Cut in
TO BLEND DELICATE
INGREDIENTS BY
TURNING THE MIXTURE
OVER UNTIL LIGHTLY
BLENDED
fold
TO WORK DOUGH WITH
THE HANDS BY
REPEATEDLY FOLDING,
PRESSING, AND
TURNING IT
knead
TO COMBINE
INGREDIENTS IN ANY
WAY THAT CAUSE AN
EVEN DISTRIBUTION OF
INGREDIENTS
mix
TO PUT DRY
INGREDIENTS THROUGH
A FLOUR SIFTER OR
FINE SIEVE
sift
TO BEAT RAPIDLY TO
INCORPORATE AIR AND
INCREASE VOLUME
whip
TO RUB A COOKING
UTENSIL LIGHTLY WITH
FAT
grease
TO LET FOOD STAND IN
MARINADE FOR A
CERTAIN LENGTH OF
TIME TO TENDERIZE AND
DEVELOP FLAVOR
marinate
TO SIMMER OR BOIL A
LIQUID UNTIL IT IS HALF
OR LESS OF THE
ORIGINAL VOLUME
reduce
TO BROWN THE
SURFACE OF A MEAT
QUICKLY WITH VERY
HIGH HEAT
sear
TO SEPARATE LIQUID
FROM SOLID FOOD
strain
KEEPING TWO TASK
GOING AT THE SAME
TIME
dovetailing