LNW IBC Study Cards

Wellness

A holistic approach to health that includes physical, mental, and social well-being.

Fad Diets

Diets that promise quick weight loss without encouraging long-term healthy eating habits.

Food Safety

Practices that prevent foodborne illness by ensuring food is handled, prepared, and stored safely.

HACCP

A systematic approach to food safety that identifies and controls potential hazards throughout the food production process.

Vitamin D

A fat-soluble vitamin produced by the body in response to sunlight; important for calcium absorption.

Controlled Substances

Drugs regulated by law because of their potential for abuse or dependence.

Food Preservation

Methods used to prevent spoilage and extend the shelf life of food, such as canning or freezing.

Cultural Influence

The impact of cultural traditions and practices on food preferences and dietary choices.

Dietary Guidelines

Science-based recommendations for dietary choices to promote health and reduce risk of chronic diseases.

Nutrition Facts Panel

Label on food packaging providing nutritional information, including calories, serving size, and nutrient content.

Microbial Contaminants

Biological hazards including bacteria, viruses, and parasites that can contaminate food and cause illness.

Calcium

Essential mineral found in dairy products; important for building strong bones and teeth.

Polyunsaturated Fat

A type of fat that can lower bad cholesterol levels and is beneficial for heart health.

Amino Acids

Building blocks of proteins, some of which are essential and must be obtained through diet.

Sodium

A mineral commonly known as salt, which when consumed in excess, is linked to high blood pressure.

Electrolytes

Minerals in the body that help maintain fluid balance and are critical for nerve and muscle function.

Food Handling Practices

Methods and techniques used to maintain food safety during storage, preparation, and serving.

Hygiene

Practices that promote health through cleanliness and prevention of disease.

Foodborne Illness

Sickness caused by consuming contaminated food, often due to bacteria, viruses, or parasites.

Nutrient-Dense Foods

Foods that provide a high amount of nutrients relative to their calorie count.

Food Technology

The application of food science to the selection, preservation, processing, and distribution of food.

Organic Foods

Foods produced without the use of synthetic fertilizers, pesticides, or genetically modified organisms.

Nutritional Guidelines

Recommendations that provide advice on healthy eating patterns and food choices.

Nutrient Requirements

Specific amounts of vitamins, minerals, macronutrients, and water needed for optimal health.

The process by which water molecules move through a semipermeable membrane from an area of low solute concentration to an area of high solute concentration is…

Osmosis

The variety of life in the world or in a particular habitat, which is important for food production, is…

Biodiversity

Agricultural practices that maintain the health of the environment while providing food are..

Sustainable farming