Relating to a specific culture.
Ethnic
The study of all aspects of food using natural sciences to solve practical problems.
Food Science
Name three technologies to improve meal preparation.
Cooking Techniques, Appliances, and Computers
Poor nourishment resulting from a lack of nutrients.
Malnutrition
Effect.
Impact
A set of customs, traditions, and beliefs shared by a large group of people.
Culture
Foods with ingredients that offer specific health benefits.
Functional Foods
Name four food packaging methods.
MAP Packaging, Aseptic Packages, Retort Pouches, Shrink-Wrap Packaging and Quick-Freezing.
The use of nutrients to provide energy.
Metabolism
Keep and preserve.
Maintain
Abstaining from some or all foods for a period of time; a practice in many religions.
Fasting
A product developed as a substitute for another food.
Manufactured Food
Name six modern technology advances.
Production, Processing and Distribution, Packaging, Transportation, Genetic Engineering, and Cloning
The mechanical and chemical process of breaking down food and changing nutrients into forms your body can use.
Digestion
A special protein that helps a chemical reaction take place.
Enzyme
The most widely produced and eaten food in an area.
Staple Food
Name three functional foods.
Natural Whole Foods, Enhanced Foods, Foods Created by Science
The very first food technology.
Cooking foods over a fire
A thick liquid churned by the stomach through peristalsis.
Chyme
The process by which nutrients move into the bloodstream.
Absorption
The practice of creating new recipes by mixing the influences and preparation techniques of different food traditions.
Fusion Cuisine
Name three manufactured foods.
Analogs, Formed Products, Egg Substitutes
The two technologies to improve nutrition in foods.
Enrichment and Fortification
The recommended daily amount of multiple nutrients for people of a certain age and gender group.
Dietary Reference Intake (DRI)
A blood disorder that causes lack of energy, weakness, shortness of breath, and cold hands and feet.
Anemia