Vocab 1
Ratio of the various components—fat, bone, and muscle—that make up the body; influenced by genetics, eating patterns, and physical activity
Body composition
Nutrients that are the major source of energy for the body; can be found in fruits, vegetables, grains, and dairy products
Carbohydrates
Simple carbohydrate and the preferred source of energy for the brain and central nervous system
Glucose
Foods that provide vitamins, minerals, and other substances that either contribute to adequate nutrition intake or have positive health effects; contain little or no saturated fats, added sugars, and sodium
Nutrient-dense foods
Nutrient the body uses to build and maintain cells and tissues and provide energy; may also act as hormones or enzymes
Protein
Complex carbohydrate found only in plant-based foods; cannot be completely digested, but has many health benefits
Dietary Fiber
Type of vitamin that dissolves in water; are used immediately by the body or removed during urination
Water-soluble vitamins
Units of energy that supply few or no nutrients to the body
Empty calories
Locations of fat deposits on a person’s body
Body-fat distribution
Sugars that do not occur naturally in foods
Added sugars
Nutrients, largely made up of fatty acids, that provide a valuable source of energy for muscles and help in the absorption and transport of vitamins and nutrients
Fats
Stylish weight-loss plans that promise significant weight loss in short periods of time, often through cutting out food groups or buying premade meals
Fad diets
Chemical substances that provide the nutrition essential for growth, energy, and function
Nutrients
Illnesses that are transmitted by food; also called food poisoning
Foodborne illnesses
Form of poor nutrition in which a person does not get or properly absorb the recommended amounts of essential nutrients
Malnutrition
FDA-required label on all packaged foods; contains information about serving size, number of servings, number of calories, amounts of different nutrients, and daily values for nutrients
Nutrition Facts label
Substances added to food products to cause desired changes to flavor, shelf life, or other reasons
Food additivesS
Tool used to determine whether a person’s weight is healthy for that person’s height; BMI = weight (lbs)/ height (in)2 × 703
Body mass index (BMI)
Type of vitamin that dissolves in the body’s fats and can be stored for later use
Fat-soluble vitamins
Rate at which the body uses energy to carry out basic physiological processes
Metabolism
Proven by the FDA to be safe for consumption
Generally recognized as safe (GRAS)
Condition in which the body’s immune system reacts to a food as if the food is harmful; sudden symptoms can be caused by tiny amounts of the food
Food Allergy
Organic nutrients that promote growth and development, help regulate body processes, maintain healthy skin, and help the body release energy
Vitamins
Produced without the use of chemical fertilizers, pesticides, or other artificial chemicals
Organic
Inorganic nutrients absorbed from plants, water, and animal food sources
Minerals