CSEC Food, Nutrition and Health Practice Flashcards

Comprehensive vocabulary flashcards covering the CSEC Food, Nutrition and Health syllabus, including diet-related diseases, nutrient classification, meal planning, and food science.

Diet

The food and drink usually eaten by a person daily.

Health (WHO 1948)

A state of complete physical, mental and social well-being, not merely the absence of disease, as defined by the World Health Organization in $1948$.

Nutritional Status

The condition of the body based on food intake and nutrient use.

Physical Health

A state of proper body functioning, a strong immune system, and fitness.

Mental Health

Emotional stability and the ability to cope with stress.

Social Health

Good relationships and the ability to interact well with others.

Balanced Diet

A diet containing all nutrients in correct amounts, including carbohydrates, proteins, fats, vitamins, minerals, water, and fiber.

Lifestyle Diseases

Health problems such as Obesity, Diabetes, Hypertension, and Heart disease related to diet and habits.

Obesity

A condition caused by overeating, lack of exercise, and too much fat or sugar intake; effects include heart disease, diabetes, and stroke.

Diabetes Mellitus

A health problem caused by poor diet, obesity, or genetics, with symptoms including frequent urination, excess thirst, and fatigue.

Hypertension

High blood pressure caused by too much salt, stress, and obesity; it can lead to stroke and heart disease.

Iron Deficiency Anaemia

A condition resulting in tiredness, pale skin, and weakness due to a lack of iron.

Dental Caries

Tooth decay caused by bacteria and the intake of excess sugar.

Anorexia Nervosa

An eating disorder characterized by a refusal to eat properly and extreme weight loss.

Bulimia

An eating disorder characterized by overeating followed by forced vomiting.

Food

Substances eaten for nourishment.

Nutrition

The process of obtaining and using nutrients.

Nutrients

Useful substances found in food.

Macronutrients

Nutrients needed in large amounts, consisting of Carbohydrates, Proteins, and Fats.

Micronutrients

Nutrients needed in small amounts, specifically Vitamins and Minerals.

Carbohydrates

Substances made of Carbon, Hydrogen, and Oxygen that serve as the main energy source and assist in protein sparing and fat metabolism.

Soluble Fibre

A type of dietary fibre that lowers cholesterol and helps control blood sugar.

Insoluble Fibre

A type of dietary fibre that prevents constipation.

Essential Amino Acids

Amino acids that must be obtained from food because the body cannot produce them.

Non-Essential Amino Acids

Amino acids that are produced by the body.

Kwashiorkor

A nutritional disorder caused by a deficiency in protein.

Marasmus

A nutritional disorder caused by a severe deficiency in calories.

Digestion

The breakdown of food, encompassing processes like mastication, absorption, and peristalsis.

Caribbean Six Food Groups

Staples, Legumes, Foods from animals, Fruits, Vegetables, and Fats/oils.

Multi-Mix Principle

A meal planning concept that combines a staple with proteins and fruits or vegetables.

Food Spoilage

The deterioration of food quality caused by heat, moisture, bacteria, or poor storage.

Gelatinization

The effect of heat on carbohydrates where starch granules swell and thicken a liquid.

Caramelization

The browning of sugar when exposed to heat.

Denaturation

The structural change in proteins caused by the application of heat.

Coagulation

The setting or thickening of protein after denaturation.

Impulse Buying

Unplanned buying of goods.

Unit Pricing

The cost of a food item per unit to allow for price comparison.

Sensory Evaluation

Judging food based on taste, texture, aroma, and appearance.