10.1
The process by which your body takes in and uses food
Nutrition
A waxy fat like substance.
Cholesterol
A set of recommendations about smart eating and physical activity for all Americans
Dietary Guidelines for Americans
The food contains none of a given component, such as fat, sugar, saturated fats, trans fat, cholesterol, sodium, or calories
Free
Food poisoning
Food borne illness
Natural physical drive to eat, prompted by the body’s needs for food.
Hunger
Compounds found in food that help regulate many food processes.
Vitamins
An interactive guide to healthy eating and active living
MyPlate
The food contains 1/3 fewer calories, 1/2 the fat, or 1/2 the sodium of the original version
Light
A freshness date appears on items that will not last long on the shelves
Freshness Date
A unit of heat used to measure the energy your body uses and the energy it receives from food.
Calories
Nutrients the body uses to build and maintain its cells and tissue.
Proteins
Nutrient-dense
The food contains 25% fewer calories, or 25% less of a given nutrient than the original version
Reduced
These dates show the last day on which a product’s quality can be guaranteed
Use By/Expiration Date
Name three environmental influences that affect what you eat.
Family, culture, friends, time, money, advertising.
Starches and sugars found in foods which provide your body’s main source of energy.
Carbohydrates
The US department of Agriculture
The USDA
The food provides 10-19% of the daily value for a vitamin, mineral, protein, or fiber
Good source of
Treating a substance with heat to kill or slow the growth of pathogens
Pasteurization
Name the macronutrients
carbohydrates, proteins, and fats
A condition in which the bones become fragile and break easily.
Osteoporosis
The Department of Health and Human Services
The DHHS
Foods that are low in fat and saturated fat and contain limited amounts of cholesterol and sodium
Healthy
The spreading of pathogens from one food to another
Cross-Contamination