Diversity at the Table
Food Science
Food Technology
Nutrition at Work
Misc. Vocabulary
100

Relating to a specific culture.

Ethnic

100

The study of all aspects of food using natural sciences to solve practical problems.

Food Science

100

Name three technologies to improve meal preparation.

Cooking Techniques, Appliances, and Computers

100

Poor nourishment resulting from a lack of nutrients.

Malnutrition

100

Effect.

Impact

200

A set of customs, traditions, and beliefs shared by a large group of people.

Culture

200

Foods with ingredients that offer specific health benefits.

Functional Foods

200

Name four food packaging methods.

MAP Packaging, Aseptic Packages, Retort Pouches, Shrink-Wrap Packaging and Quick-Freezing.

200

The use of nutrients to provide energy.

Metabolism

200

Keep and preserve.

Maintain

300

Abstaining from some or all foods for a period of time; a practice in many religions.

Fasting

300

A product developed as a substitute for another food.

Manufactured Food

300

Name six modern technology advances.

Production, Processing and Distribution, Packaging, Transportation, Genetic Engineering, and Cloning

300

The mechanical and chemical process of breaking down food and changing nutrients into forms your body can use.

Digestion

300

A special protein that helps a chemical reaction take place.

Enzyme

400

The most widely produced and eaten food in an area.

Staple Food

400

Name three functional foods.

Natural Whole Foods, Enhanced Foods, Foods Created by Science

400

The very first food technology.

Cooking foods over a fire

400

A thick liquid churned by the stomach through peristalsis.

Chyme

400

The process by which nutrients move into the bloodstream.

Absorption

500

The practice of creating new recipes by mixing the influences and preparation techniques of different food traditions.

Fusion Cuisine

500

Name three manufactured foods.

Analogs, Formed Products, Egg Substitutes

500

The two technologies to improve nutrition in foods.

Enrichment and Fortification

500

The recommended daily amount of multiple nutrients for people of a certain age and gender group.

Dietary Reference Intake (DRI)

500

A blood disorder that causes lack of energy, weakness, shortness of breath, and cold hands and feet.

Anemia

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