Nutrition Basics
The Chemical substances that promote growth, maintain and repair the body
what is nutrients
unit that describes the amount of energy in a food
What is Calorie
breaks down into a gel like substance in the digestive tract that reduces cholesterol
what is soluble dietary fiber
have one double bond and come primarily from plants and plant foods
what are monounsaturated fats
approximately 60%
What is Vitamin D
Foods that have a lower proportion of nutrients in relation to their calories
What is Empty Calories
does not break down in the digestive tract and helps the digestion process run smoothly
Insoluble dietary fiber
polyunsaturated fats
method of farming that does not rely on synthetic pesticides fungicides herbicides or fertilizers: animals are raised without antibiotics and hormones and are on organic feed.
What is organic farming
Nutrients needed in smaller amounts and what two nutrients are they
micronutrients
Vitamins and minerals
Foods that have a higher proportion of nutrients in relation to their calories.
Nutrient dense.
type of fat created when vegetable oils are solidified through hydrogenation
What are Trans fats
fats with one or more double bonds, found in plants and fatty fish and are liquid at room temperature.
Helps the body eliminate free radicals
antioxidants
Three essential nutrients needed in larger quantities and what are those three nutrients
Macronutrients
Carbohydrates, lipids (fats), protein
Complex Carbohydrate
What are nutrients that consist of long chains of simple carbohydrates
Fatty substance found in foods derived from animal products and in the human body and has been linked to diseases
Cholesterol
solid at room temperature, associated with animal products and linked to cancer and heart disease
what are saturated fats
The difference between major mineral and minor minerals and an example of each
Major mineral are needed in higher quantities such as calcium and minor minerals are needed in lower quantities such as iron
the 6 essential nutrients
carbohydrates, fats, proteins, vitamins, minerals, water
what are nutrients that consists of monosaccharides and disaccharides
Vegetable oils are Cholesterol free....
Because cholesterol is not found in plants
unsaturated, liquid fats that are chemically altered to remain solid at room temperature, such as solid shortening or margarine
hydrogenated fats
Causes the pigments in food that may contain antioxidants that eliminate unstable potentially harmful substances produced naturally in the body during metabolism (two answers)
What are Flavonoids and free radicals