Unit 6 & 7 Foods and nutrition

Grains

good source of energy and iron + b vitamins

veggie group

good source of vitamins, minerals, and fiber

Fruit Group

low fat, high-fiber sources of vitamins and minerals

Dairy Group

best sources of calcium

Oils

good source of vitamin E and essential fatty acids

Saturated Fats + Added Sugars

empty calories

Nutrients

chemical substances from food the body needs to live

Nutrition

the study of how the body uses the nutrients in the foods that are eaten

Malnutrition

lack of the right proportions of nutrients over an extended period

Calories

units used to measure the energy value of food

What causes deficiency disease?

caused by lack of a sufficient amount of nutrient.

6 essential nutrients

carbohydrates, proteins, fats, vitamins, minerals, and water.

Complete proteins vs. incomplete proteins

Complete proteins are those that have ample amounts of all nine indispensable amino acids. Incomplete proteins are low in one of more of the indispensable amino acids.

Difference of fat-soluble vitamins vs. water soluble vitamins

Fat-soluble vitamins dissolve in fats, they're carried throughout the body by the fats in foods and can be stored but the body's fatty tissues. Water-soluble vitamins dissolves in water, the body doesn't store them to any great extent. Instead the vitamins are carried out the body in the urine.

3 things vitamin C does for the body

Helps in formation of collagen, helps make walls of blood vessels firm, and helps wounds heal and broken bones mend

MyPlate suggested amount of veggies needed for teens

2-4 cups

Refined products

Have had the bran and germ, along with the nutrients they provide, removed during processing.

Vitamins

complex organic substances. You need them in small amounts for normal growth, maintenance, and reproduction.

Osteoporosis

If the diet does not supply enough calcium, the body will take the calcium it needs from the bones. This becomes an increasing problem in old age, when bone mass naturally decreases. Bones weakened further by the draw on their calcium supply become porous and brittle.

Minerals

inorganic substances that make up the other 4% of as opposed to the 96% that carbs, fats, proteins, and water take up