nutrition lesson 3

To make one set of elements equal to or proportional to another

• balance

• calcium

• calorie range

• fluid

A mineral needed for building and maintaining the health of bones and teeth, as well as other processes.

• calcium

• calorie range

• complement

• complex carbohydrates

The amount of energy in foods expressed as the high and low amounts

• food group

• fluid

• calorie range

• complex carbohydrates

Starch, glycogen and dietary fiber.

• fluid

• food group

• lacto-vegetarian

• complex carbohydrates

A substance that flows and takes the shape of its container; liquids are fluids

• fluid

• lacto-vegetarian

• food group

• lacto-ovo-vegetarian

A collection of foods that share similar nutritional properties or classifications. Nutrition guides typically divide foods into food groups and recommend daily servings of each group for a healthy diet

• lacto-vegetarian

• food group

• lacto-ovo-vegetarian

• nutrients

Vegetarians who eat dairy products, such as milk, cheese, yogurt and butter, but don’t eat any meat, poultry, fish, or eggs.

• refined grain

• lacto-vegetarian

• lacto-ovo-vegetarian

• nutrients

Vegetarians who eat milk products and eggs, but not any meat, poultry, or fish.

• texture

• refined grain

• lacto-ovo-vegetarian

• nutrients

Substances living things need to take in from the environment to live and grow. For the human body these are water, carbohydrates, fats, proteins, vitamins and minerals.

• texture

• refined grain

• variety

• nutrients

Grain that’s been milled or processed to remove the bran (outer husk) and germ (the part that can grow into a new plant) to give it a finer texture.

• calcium

• vegetarian

• refined grain

• vegan