Labels
Term for the amount of food in a package
serving size
A condition in which the body’s immune system reacts to substances in some foods.
food allergy
How many food groups are there?
5
How many nutrients are there?
6
Term for: Must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version.
Light
What is listed at the bottom of the food label
Ingredients
_______ foods are produced without the use of certain agricultural chemical
Organic
What image represents the food guidelines?
Plate
Nutrients the body uses to build and maintain its cells and tissues.
protein
A unit of heat used to measure the energy your body uses and the energy it receives from food
calories
Substances used to produce a desired effect on food
food additive
another term for food poisoning
food illness
A high ratio of nutrients to calories.
nutrient-dense
A tough, complex carbohydrate that the body cannot digest.
fiber
Term for: The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version
Reduced
Name 1 nutrient that must be listed on the food label
Fat, carbs, sodium and cholesterol
The last day on which a product’s quality can be guaranteed
Use by or expiration date
When focusing on fruits, fresh whole fruits are better than ________
fruit juice
A waxy, fatlike substance
cholesterol
The spreading of pathogens from one food to another.
cross-contamination
How are the ingredients listed
from most used to least used
name 2 of the 5 common food illness symptoms
fever, cramps, nausea, diarrhea, vomiting
A set of recommendations about smart eating and physical activity for all Americans
Dietary Guidelines for Americans
The energy in food comes from three sources
carbs, fats and protein
Treating a substance with heat to kill or slow the growth of pathogens.
pasteurization