Unit 5 – Nutrition Essentials

Vocabulary flashcards covering key nutrition terms from Unit 5.

Macronutrients

Nutrients needed in large amounts—proteins, carbohydrates, and fats—that supply energy and support growth.

Proteins

Macronutrients that build and repair body tissue.

Complete proteins

Protein sources containing all essential amino acids, e.g., meat, eggs, soy.

Carbohydrates

The body’s main source of energy.

Simple carbohydrates

Quickly digested sugars that provide rapid energy.

Complex carbohydrates

Starches and fiber providing longer-lasting energy and digestive health.

Fats

Concentrated energy source needed for cell growth and hormone production.

Unsaturated fats

Heart-healthy fats found in plants and fish.

Saturated fats

Solid fats that should be limited to reduce heart-disease risk.

Trans fats

Artificially hydrogenated fats to avoid because they raise bad cholesterol.

Micronutrients

Vitamins and minerals required in small amounts for body functions.

Vitamins

Organic micronutrients like A, C, D, E, and K that regulate metabolism.

Vitamin C

Vitamin that supports immune function.

Vitamin D

Vitamin that aids calcium absorption and bone health.

Minerals

Inorganic micronutrients such as iron, calcium, zinc, and selenium.

Iron

Mineral that enables oxygen transport in red blood cells.

Calcium

Mineral essential for strong bones and teeth.

Phytochemicals

Protective plant compounds, often antioxidants, that may prevent chronic disease.

MyPlate

USDA guide recommending ½ plate fruits/vegetables, ¼ grains, ¼ protein plus dairy.

Added sugars

Sugars added during processing that should be limited.

Processed foods

Foods altered from their natural state, often high in sodium, sugar, or fat.

Sodium

Dietary salt; excessive intake linked to high blood pressure.

Food labels

Panels that list nutrition information for packaged foods.

Serving size

Listed amount of food that nutrition facts refer to.

Percent Daily Value (%DV)

Label figure showing how much a nutrient in one serving contributes to daily needs.

Energy balance

Relationship between calories consumed and calories expended.

Obesity

Excess body-fat condition often resulting from prolonged positive energy balance.

Heart disease

Cardiovascular disorders that can be exacerbated by diets high in saturated and trans fats.

Diabetes

Metabolic disease associated with high blood sugar; diet plays a key role.

Cancer

Uncontrolled cell growth; certain diets rich in phytochemicals may reduce risk.

Nutrient deficiencies

Health problems arising from insufficient intake of essential nutrients.