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WorksheetsC5 Voc
Total questions: 19
Worksheet time: 10mins
units of heat that measure the energy used by the body and the energy that food supply to the body
calories
nutrients
nutrition
appetite
the process by which the body takes in and uses food
calories
nutrients
nutrition
appetite
substances in food that your body needs to grow, to repair itself, and to supply you with energy
nutrition
nutrients
hunger
appetite
natural physical drive that protects you from starvations
hunger
appetite
calories
nutrition
desire, rather than a need, to eat
appetite
hunger
nutrition
nutrients
starches and sugars present in food
carbohydrates
fiber
protein
fiber
indigestible complex carbohydrate
fiber
carbohydrate
protein
lipid
nutrients that help build and maintain body cells and tissues
proteins
carbohydrates
lipid
vitamins
fatty substance that does not dissolve in water
lipid
complex proteins
saturated fats
cholesterol
compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients
vitamins
minerals
incomplete proteins
carbs
substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes
minerals
vitamins
unsaturated fats
a set of recommendations for healthful eating and active living
Dietary Guidelines for Americans
Aim for Fitness
Build a Healthy Base
Food Guide Pyramid
guide for making healthful daily food choices
Food guide Pyramid
Dietary Guidelines for Americans
Aim for Fitness
Build a Healthy Base
substances intentionally added to food to produce a desired effect
food additives
food intolerance
foodborne illness
is a condition in which the body's immune system reacts to substance in some food
food allergy
product labeling
intolerance
foodborne illness
negative reaction to a food or part of food caused by a metabolic problems
food intolerance
foodborne illness
allergens
communicable disease
food poisoning
foodborne illness
food intolerance
pasteurization
communicable disease
process of treating a substance with heat to destroy or slow the growth of pathogens
pasteurization
food allergy
food additives
cross-contamination
the spreading of bacteria or other pathogens from one food to another
cross-contamination
foodborne illness
communicable disease
food intolerance
