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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 THE AMOUNT OF ENERGY USED FOR AUTOMATIC BODY FUNCTION SUCH AS BREATHING Basal metabolic rate (BMR) A TOOL FOR IDENTIFYING APPROPRIATE WEIGHT THAT LOOKS AT WEIGHT IN RELATION TO HEIGHT Body Mass Index A UNIT USED TO MEASURE THE ENERGY USED BY THE BODY AND THE ENERGY THAT FOOD SUPPLIES TO THE BODY calorie AN ESSENTIAL NUTRIENT THAT IS THE BODY’S MAIN SOURCE OF ENERGY carbohydrate HOW WELL YOUR HEART AND LUNGS CAN KEEP UP WITH YOUR PHYSICAL ACTIVITY Cardiorespirator y endurance A WAXY SUBSTANCE THAT IS PART OF EVERY CELL OF YOUR BODY cholesterol A PROTEIN SOURCE THAT SUPPLIES ALL THE ESSENTIAL AMINO ACIDS NEEDED BY THE BODY: EXAMPLES INCLUDE MEAT, POULTRY, FISH, EGGS, AND DAIRY PRODUCTS Complete Protein STARCHES: CARBOHYDRATES MADE OF MANY SUGARS AND FIBER MIXED TOGETHER Complex carbohydrate THE RESULT OF HARMFUL BACTERIA BEING TRANSFERRED FROM ONE FOOD TO THE OTHER Cross contamination NUTRIENT REFERENCE AMOUNTS SHOWN ON THE NUTRITIONAL PANEL OF FOOD LABELS Daily Values THE TEMPERATURE RANGE IN WHICH BACTERIA GROW FASTEST; BETWEEN 40140 DEGREES F Danger zone PLANT MATERIAL THAT CANNOT BE DIGESTED Dietary fiber THE ABILITY TO KEEP WORKING YOUR MUSCLES WITHOUT BECOMING OVERLY TIRED endurance A NUTRIENT THAT SUPPLIES ENERGY, PROMOTES HEALTHY SKIN AND GROWTH, AND CARRIES CERTAIN VITAMINS IN THE BODY fat THE ABILITY TO MOVE YOUR MUSCLES AND JOINTS THROUGH THEIR FULL RANGE OF MOTION flexibility SICKNESS RESULTING FROM EATING FOOD THAT IS NOT SAFE TO EAT Food borne illness A COONDITION IN WHICH THE BODY HAS TROUBLE DIGESTING OR HANDLING A COMPONENT OF FOOD Food intolerance ADDING A NUTRIENT THAT ISN’T NATURALLY PRESENT TO MAKE A FOOD MORE NUTRITIOUS fortification 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 Incomplete protein PASSING FOOD THROUGH RADIANT ENERGY, SUCH AS XRAYS, TO INCREASE SHELF LIFE AND KILL HARMFUL MICROORGANISMS irradiation A NATURAL SUGAR FOUND IN MILK AND MILK PRODUCTS lactose A CONDITION IN WHICH THE BODY IS UNABLE TO ADEQUATELY DIGEST LACTOSE Lactose intolerance SERIOUS HEALTH PROBLEMS CAUSED BY A LACK OF NUTRIENTS OVER A LONG PERIOD OF TIME malnutrition A TINY LIVING CREATURE THAT CAN BE SEEN ONLY WITH A MICROSCOPE microorganis m NUTRIENTS SUCH AS CALCIUM, IRON, AND ZINC; SOME REGULATE BODY PROCESSES, WHILE OTHERS BECOME PART OF BODY TISSUE minerals A SEVER SHORTAGE OF A NUTRIENT WHICH CAN CAUSE ILLNESS OR INTERFERE WITH NORMAL GROWTH AND DEVELOPMENT Nutrient deficiency A TERM USED TO DESCRIBE FOOD THAT CONTRIBUTES A SIGNIFICANT AMOUNT OF SEVERAL NUTRIENTS COMPARED WITH THE FOOD ENERGY, OR CALORIES, IT CONTAINS Nutrient Dense THE STUDY OF NUTRIENTS IN FOOD AND HOW THEY ARE USED BY YOUR BODY nutrition THE CONDITION OF HAVING THE ENERGY AND ABILITY TO DO EVERYTHING YOU WANT AND NEED TO DO IN YOUR DAILY LIFE Physical fitness AN ESSENTIAL NUTRIENT THAT HELPS YOUR BODY GROW, REPAIR ITSELF, AND FIGHT DISEASE; CAN ALSO PROVIDE ENERGY IF NEEDED protein A LIST OF INGREDIENTS AND COMPLETE SET OF INSTRUCTIONS FOR PREPARING A DISH recipe 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 Saturated Fat SUGARS; CARBOHYDRATES MADE OF ONE OR TWO SUGAR UNITS Simple carbohydrate THE COST PER OUNCE, QUART, POUND OR OTHER MEASUREMENT Unit price A FAT THAT IS LIQUID AT ROOM TEMPERATURE, SUCH AS THE FAT IN VEGETABLE OILS, NUTS, AND OLIVES Unsaturated Fat A VEGETARIAN WHO EATS ONLY FOODS FORM PLANT SOURCES vegan NUTRIENTS THAT DON’T PROVIDE ENERGY OR BUILD BODY TISSUE, BUT HELP REGULATE THESE AND OTHER BODY PROCESSES vitamins TERM USED TO DESCRIBE A PRODUCT MADE FROM THE ENTIRE GRAIN KERNEL, INCLUDING THE ENDOSPERM, GERM, AND BRAN Whole grain A LIST OF ALL THE STEPS REQUIRED TO PREPARE A FOOD Work plan THE AMOUNT A RECIPE MAKES yield TEASPOON t TABLESPOON T CUP c OUNCE oz PINT pt QUART qt GALLON gal GRAM g 3 TEASPOONS = 1T 16 TABLESPOONS OR 8 FLUID OUNCES 1 cup 2 CUPS OR 16 FLUID OUNCES 1 pint 2 PINTS OR 4 CUPS OR 32 FLUID OUNCES 1 quart 4 QUARTS OR 8 PINTS OR 128 FLUID OUNCES 1 gallon 16 OUNCES 1 pound TO CUT WITH AN UP AND DOWN MOTION INTO SMALL IRREGUALR PIECES chop TO CUT OUT THE CENTER PART OF FOOD core TO CUT INTO SMALL SQUARES THAT ARE ½ INCH cube TO REDUCE BY CRUSHING OR CUTTING, USUALLY IN A FOOD CHOPPER grind TO DIVIDE FOOD INTO PIECES WITH A KNIFE OR SCISSORS cut TO CUT WITH AN UP AND DOWN MOTION INTO VERY FINE PIECES mince TO MAKE A MIXTURE SMOOTH EITHER BY USING A BRISK OVER AND OVER MOTION WITH A SPOON OR WIRE WHISK beat TO COMBINE TWO OR MORE INGREDIENTS UNTIL THEY ARE SOFT AND SMOOTH blend TO SOFTEN A FAT WITH A SPOON OR MIXER, EITHER BEFORE OR WHILE MIXING IT WITH ANOTHER FOOD cream TO DISTRIBUTE SOLID FAT IN SMALL PIECES EVENLY THROUGH DRY INGREDIENTS, USING TWO KNIVES, A FORK, OR A PASTRY BLENDER IN A CUTTING MOTION Cut in TO BLEND DELICATE INGREDIENTS BY TURNING THE MIXTURE OVER UNTIL LIGHTLY BLENDED fold TO WORK DOUGH WITH THE HANDS BY REPEATEDLY FOLDING, PRESSING, AND TURNING IT knead TO COMBINE INGREDIENTS IN ANY WAY THAT CAUSE AN EVEN DISTRIBUTION OF INGREDIENTS mix TO PUT DRY INGREDIENTS THROUGH A FLOUR SIFTER OR FINE SIEVE sift TO BEAT RAPIDLY TO INCORPORATE AIR AND INCREASE VOLUME whip TO RUB A COOKING UTENSIL LIGHTLY WITH FAT grease TO LET FOOD STAND IN MARINADE FOR A CERTAIN LENGTH OF TIME TO TENDERIZE AND DEVELOP FLAVOR marinate TO SIMMER OR BOIL A LIQUID UNTIL IT IS HALF OR LESS OF THE ORIGINAL VOLUME reduce TO BROWN THE SURFACE OF A MEAT QUICKLY WITH VERY HIGH HEAT sear TO SEPARATE LIQUID FROM SOLID FOOD strain KEEPING TWO TASK GOING AT THE SAME TIME dovetailing