nutrition lesson 4

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

• calcium

• fiber

• cholesterol

• gram

A waxy fat made by the body and an essential part of cell membranes; high levels in the blood can lead to heart disease.

• fiber

• cholesterol

• calcium

• gram

Plant food components, including plant cell walls, pectin's, gums, and brans, that the body cannot digest.

• iron

• gram

• fiber

• milligram

The basic unit of mass and weight in the metric system, equal to about 1/28 of an ounce.

• iron

• gram

• fiber

• milligram

A heavy metallic chemical element that’s vital to biological processes. It’s important for hemoglobin, the molecule that carries oxygen in red blood cells.

• iron

• milligram

• saturated fat

• serving size

One-thousandth of a gram

• sodium

• milligram

• saturated fat

• serving size

A type of fat, usually found in animal sources, that is solid at room temperature.

• sodium

• trans fat

• saturated fat

• serving size

The amount in a single helping or portion of food or drink

• trans fat

• calcium

• sodium

• serving size

An alkaline chemical element; in relation to food, usually refers to salt

• sodium

• trans fat

• calcium

• cholesterol

A fat formed by adding hydrogen to a liquid fat to make it solid at room temperature; developed to make shipping and storage of foods easier. Trans fats are unhealthy and are linked to increased blood cholesterol levels.

• calcium

• trans fat

• cholesterol

• fiber