Chemicals food that nourish your body. Nutrient. Reaching for your personal best level of health. Wellness. An activity that works your heart and lungs. Aerobic activity. The many small unit that make up rpotein. Amino acids. - PowerPoint PPT Presentation
transcript
Nutrient
CHEMICALS FOOD THAT NOURISH YOUR
BODY
Wellness
REACHING FOR YOUR PERSONAL BEST
LEVEL OF HEALTH
Aerobic activity
AN ACTIVITY THAT WORKS YOUR HEART
AND LUNGS
Amino acids
THE MANY SMALL UNIT THAT MAKE UP
RPOTEIN
Basal metabolic rate (BMR)
THE AMOUNT OF ENERGY USED FOR AUTOMATIC BODY
FUNCTION SUCH AS BREATHING
Body Mass Index
A TOOL FOR IDENTIFYING
APPROPRIATE WEIGHT THAT LOOKS
AT WEIGHT IN RELATION TO HEIGHT
calorie
A UNIT USED TO MEASURE THE
ENERGY USED BY THE BODY AND THE ENERGY THAT FOOD
SUPPLIES TO THE BODY
carbohydrate
AN ESSENTIAL NUTRIENT THAT IS THE BODY’S MAIN
SOURCE OF ENERGY
Cardiorespiratory
endurance
HOW WELL YOUR HEART AND LUNGS CAN KEEP UP WITH
YOUR PHYSICAL ACTIVITY
cholesterol
A WAXY SUBSTANCE THAT IS PART OF
EVERY CELL OF YOUR BODY
Complete Protein
A PROTEIN SOURCE THAT SUPPLIES ALL
THE ESSENTIAL AMINO ACIDS
NEEDED BY THE BODY: EXAMPLES
INCLUDE MEAT, POULTRY, FISH,
EGGS, AND DAIRY PRODUCTS
Complex carbohydrate
STARCHES: CARBOHYDRATES
MADE OF MANY SUGARS AND FIBER
MIXED TOGETHER
Cross contamination
THE RESULT OF HARMFUL BACTERIA
BEING TRANSFERRED FROM ONE FOOD TO
THE OTHER
Daily Values
NUTRIENT REFERENCE
AMOUNTS SHOWN ON THE
NUTRITIONAL PANEL OF FOOD LABELS
Danger zone
THE TEMPERATURE RANGE IN WHICH BACTERIA GROW
FASTEST; BETWEEN 40-140 DEGREES F
Dietary fi ber
PLANT MATERIAL THAT CANNOT BE
DIGESTED
endurance
THE ABILITY TO KEEP WORKING YOUR
MUSCLES WITHOUT BECOMING OVERLY
TIRED
fat
A NUTRIENT THAT SUPPLIES ENERGY,
PROMOTES HEALTHY SKIN AND GROWTH,
AND CARRIES CERTAIN VITAMINS IN
THE BODY
fl exibility
THE ABILITY TO MOVE YOUR
MUSCLES AND JOINTS THROUGH
THEIR FULL RANGE OF MOTION
Food borne illness
SICKNESS RESULTING FROM EATING FOOD
THAT IS NOT SAFE TO EAT
Food intolerance
A COONDITION IN WHICH THE BODY
HAS TROUBLE DIGESTING OR
HANDLING A COMPONENT OF
FOOD
fortifi cation
ADDING A NUTRIENT THAT ISN’T
NATURALLY PRESENT TO MAKE A FOOD
MORE NUTRITIOUS
Incomplete protein
A PROTEIN SOURCE THAT LACKS ONE OR
MORE OF THE ESSENTIAL AMINO
ACIDS THE BODY NEEDS; EXAMPLES
INCLUDE DRY BEANS, PEAS, NUTS, AND
GRAIN PRODUCTS
irradiation
PASSING FOOD THROUGH RADIANT
ENERGY, SUCH AS X-RAYS, TO INCREASE
SHELF LIFE AND KILL HARMFUL
MICROORGANISMS
lactose
A NATURAL SUGAR FOUND IN MILK AND
MILK PRODUCTS
Lactose intolerance
A CONDITION IN WHICH THE BODY IS
UNABLE TO ADEQUATELY DIGEST
LACTOSE
malnutrition
SERIOUS HEALTH PROBLEMS CAUSED
BY A LACK OF NUTRIENTS OVER A
LONG PERIOD OF TIME
microorganism
A TINY LIVING CREATURE THAT CAN BE SEEN ONLY WITH
A MICROSCOPE
minerals
NUTRIENTS SUCH AS CALCIUM, IRON, AND
ZINC; SOME REGULATE BODY
PROCESSES, WHILE OTHERS BECOME
PART OF BODY TISSUE
Nutrient defi ciency
A SEVER SHORTAGE OF A NUTRIENT
WHICH CAN CAUSE ILLNESS OR
INTERFERE WITH NORMAL GROWTH
AND DEVELOPMENT
Nutrient Dense
A TERM USED TO DESCRIBE FOOD
THAT CONTRIBUTES A SIGNIFICANT
AMOUNT OF SEVERAL NUTRIENTS
COMPARED WITH THE FOOD ENERGY,
OR CALORIES, IT CONTAINS
nutrition
THE STUDY OF NUTRIENTS IN FOOD AND HOW THEY ARE USED BY YOUR BODY
Physical fi tness
THE CONDITION OF HAVING THE ENERGY
AND ABILITY TO DO EVERYTHING YOU
WANT AND NEED TO DO IN YOUR DAILY
LIFE
protein
AN ESSENTIAL NUTRIENT THAT
HELPS YOUR BODY GROW, REPAIR
ITSELF, AND FIGHT DISEASE; CAN ALSO PROVIDE ENERGY IF
NEEDED
recipe
A LIST OF INGREDIENTS AND COMPLETE SET OF
INSTRUCTIONS FOR PREPARING A DISH
Saturated Fat
A FAT THAT IS HARD AT ROOM TEMPERATURE,
SUCH AS THE FAT IN MEAT, POULTRY SKIN,
AND WHOLE MILK DAIRY PRODUCTS. IT
INCREASES BLOOD CHOLESTEROL LEVELS
AND THE RISK FOR HEART PROBLEMS
Simple carbohydrate
SUGARS; CARBOHYDRATES MADE OF ONE OR
TWO SUGAR UNITS
Unit price
THE COST PER OUNCE, QUART,
POUND OR OTHER MEASUREMENT
Unsaturated Fat
A FAT THAT IS LIQUID AT ROOM
TEMPERATURE, SUCH AS THE FAT IN
VEGETABLE OILS, NUTS, AND OLIVES
vegan
A VEGETARIAN WHO EATS ONLY FOODS
FORM PLANT SOURCES
vitamins
NUTRIENTS THAT DON’T PROVIDE
ENERGY OR BUILD BODY TISSUE, BUT
HELP REGULATE THESE AND OTHER BODY PROCESSES
Whole grain
TERM USED TO DESCRIBE A
PRODUCT MADE FROM THE ENTIRE
GRAIN KERNEL, INCLUDING THE
ENDOSPERM, GERM, AND BRAN
Work plan
A LIST OF ALL THE STEPS REQUIRED TO
PREPARE A FOOD
yieldTHE AMOUNT A RECIPE MAKES
tTEASPOON
TTABLESPOON
cCUP
ozOUNCE
ptPINT
qtQUART
galGALLON
gGRAM
1 T3 TEASPOONS =
1 cup16 TABLESPOONS
OR 8 FLUID OUNCES
1 pint2 CUPS OR 16 FLUID
OUNCES
1 quart2 PINTS OR 4 CUPS
OR 32 FLUID OUNCES
1 gallon
4 QUARTS OR 8 PINTS OR 128 FLUID
OUNCES
1 pound16 OUNCES
chop
TO CUT WITH AN UP AND DOWN MOTION
INTO SMALL IRREGUALR PIECES
core
TO CUT OUT THE CENTER PART OF
FOOD
cube
TO CUT INTO SMALL SQUARES THAT ARE
½ INCH
grind
TO REDUCE BY CRUSHING OR
CUTTING, USUALLY IN A FOOD CHOPPER
cut
TO DIVIDE FOOD INTO PIECES WITH A KNIFE OR SCISSORS
mince
TO CUT WITH AN UP AND DOWN MOTION
INTO VERY FINE PIECES
beat
TO MAKE A MIXTURE SMOOTH EITHER BY
USING A BRISK OVER AND OVER MOTION WITH A SPOON OR
WIRE WHISK
blend
TO COMBINE TWO OR MORE
INGREDIENTS UNTIL THEY ARE SOFT AND
SMOOTH
cream
TO SOFTEN A FAT WITH A SPOON OR
MIXER, EITHER BEFORE OR WHILE
MIXING IT WITH ANOTHER FOOD
Cut in
TO DISTRIBUTE SOLID FAT IN SMALL
PIECES EVENLY THROUGH DRY
INGREDIENTS, USING TWO KNIVES, A
FORK, OR A PASTRY BLENDER IN A
CUTTING MOTION
fold
TO BLEND DELICATE INGREDIENTS BY
TURNING THE MIXTURE OVER UNTIL
LIGHTLY BLENDED
knead
TO WORK DOUGH WITH THE HANDS BY
REPEATEDLY FOLDING, PRESSING,
AND TURNING IT
mix
TO COMBINE INGREDIENTS IN ANY WAY THAT CAUSE AN EVEN DISTRIBUTION
OF INGREDIENTS
sift
TO PUT DRY INGREDIENTS
THROUGH A FLOUR SIFTER OR FINE
SIEVE
whip
TO BEAT RAPIDLY TO INCORPORATE AIR
AND INCREASE VOLUME
grease
TO RUB A COOKING UTENSIL LIGHTLY
WITH FAT
marinate
TO LET FOOD STAND IN MARINADE FOR A CERTAIN LENGTH OF TIME TO TENDERIZE