Food Nutrition and Wellness Final Review

A complete vocabulary review covering food science careers, nutrition principles, health conditions, cooking methods, and food categories based on the Spring Final Review notes.

Food Science

The study of all aspects of food, including processing, storage, and preparation.

Chef

A professional who prepares foods to eat.

Dietitian

A professional who prepares meal plans to address food-related conditions.

Family and Consumer Sciences teacher

An educator who introduces nutrition basics to students.

Food Editor

A professional who writes food articles and cookbooks.

Food Scientist

A professional who studies foods and nutrients and creates new foods.

Menu Designer

A professional who develops menus.

Microbiologist

A professional who studies the relationship between nutrients and micro-organisms that help the body break down foods.

Scientific Method

A process involving thinking, questioning, research, hypothesizing, experimenting, analyzing, and sharing.

Technology

Tools and methods used for improving food production, processing, distribution, packaging, and transportation.

Calories

A measure of energy; a positive imbalance (too many) leads to a higher BMI.

BMI

Body Mass Index; a tool used to measure body fat based on height and weight where a value of $10 - 24.9$ is healthy.

Obesity

Excess fat characterized by a BMI over $30$; it has a higher-than-average link with the development of Diabetes.

Steaming

The best cooking method for retaining water-soluble vitamins where the water does not directly touch the food.

Vitamin C

A water-soluble vitamin that is destroyed by heat when vegetables are cooked.

Diabetes

A condition caused by too much sugar intake that taxes the body and causes insulin resistance.

Scurvy

A Vitamin C deficiency caused by not eating enough citrus fruits and dark green leafy vegetables.

Osteoporosis

A condition of fragile bones caused by not eating enough Calcium and Vitamin D.

Fiber

A nutrient that lowers heart rate and pressure, increases digestion effectiveness, and lowers cholesterol.

Daily Recommended Intake of Protein

$6\,oz$.

Daily Recommended Intake of Fruit

$2\,cups$.

Daily Recommended Intake of Vegetables

$2.5-3\,cups$.

Daily Recommended Intake of Grains

$6\,oz$.

Daily Recommended Intake of Dairy

$3\,cups$.

Anorexia

An eating disorder involving excessive caloric restriction and sometimes excessive exercise.

Binge Eating

An eating disorder involving excessive caloric intake in waves.

Bulimia

An eating disorder involving intermittent excessive caloric restriction with caloric intake, which can include vomiting after binging.

Whole grains

Grains that contain all parts of the kernel: the bran, endosperm, and germ.

Refined grains

Grains that contain only the endosperm.

Soy

A widely grown crop in the US used to create dairy and meat substitutes, most of which is GMO.

Organic farming

A farming method that avoids artificially created materials that can affect the chemical properties of a food item.

GMOs

Genetically modified organisms that have been genetically altered using technology or specific breeding like grafting.

Composted fertilizer

A natural fertilizer created by piling dirt and biodegradable materials and letting them degrade into nutrient-rich matter.

Meat Grading Types

Prime, Select, and Choice.

Ground Beef Fat Limit

The maximum percent of fat by weight ground beef can have is $30\%$.

Omega-3 Fatty Acids

Essential fatty acids that balance hormones, reduce inflammation, regulate blood sugar, prevent blood clotting, and keep cholesterol in balance.

USDA Grade of Eggs

A, AA, and AAA.

Large Eggs

The most common size of egg used in recipes.

Vegetable Types

Roots (carrot), Tubers (potato), Bulbs (onion/garlic), Stems (asparagus), Leaves (spinach), Flowers (broccoli), Fruit (tomato), and Seed (corn).

Fruit

The part of a plant that holds the seeds.

Under-ripe fruit

Fruit that is very firm, lacks flavor, and has not reached top eating quality; can be ripened in a brown paper bag.

Al Dente

A term meaning "to the tooth," indicating pasta is cooked just under so it has a little bit of toothiness left to the bite.

Curing

A process where meat is covered in salt to keep germs from affecting it.

Enrichment

Adding nutrients back into food that were lost during processing.

Fortification

Adding a new nutrient to a food.

Fermentation

The chemical breakdown of food by bacteria, yeasts, or other microorganisms.

Kneading

The process of building gluten (protein) which adds tenderness to wheat-based foods.

Pasteurization

The process of killing microorganisms without affecting the food's properties.

Sautéing

Cooking over medium/high heat with a little fat.

Gluten

Proteins stored with starch in the endosperm of grains (wheat, rye, oats, barley) that acts as a glue to hold food together.