rate at which the body uses energy to carry out basic physiological processes

the process of breaking down food into nutrients

the speed at which the heart pumps blood

the amount of oxygen consumed during exercise

simple carbohydrate and the preferred source of energy for the brain and central nervous system

complex carbohydrate found in grains and legumes

type of protein that aids in muscle repair

fatty acid that is essential for hormone production

A food guidance system created by the USDA that reminds people about the proportions of the five different food groups they should eat at a meal.

A dietary supplement recommended for weight loss.

A cooking method that emphasizes grilling and steaming foods.

A type of exercise program designed to improve cardiovascular health.

guidelines published by the USDA and HHS that provide recommendations for establishing eating patterns to promote health

a set of rules for food marketing and advertising

a list of foods to avoid for better health

a program for physical exercise and fitness

condition of excess body fat or excessive overweight

state of being underweight

condition of having a balanced diet

state of being physically fit

produced without the use of chemical fertilizers, pesticides, or other artificial chemicals

produced using synthetic fertilizers and pesticides

grown in any type of soil regardless of chemicals

imported from non-organic farms

chemical substances that provide the nutrition essential for growth, energy, and function

substances that are harmful to the body

elements that are only found in plants

compounds that reduce energy levels

living thing with genetic material that has been altered through genetic engineering

an organism that has been bred for specific traits through traditional methods

a synthetic organism created in a laboratory without any natural counterparts

an organism that has been exposed to radiation to induce mutations

A tool used to determine whether a person’s weight is healthy for that person’s height; BMI = weight (lbs)/ height (in)² × 703

A method for calculating a person's age based on their height and weight

A formula used to assess a person's muscle mass and body fat percentage

A scale that measures the amount of calories burned during exercise

recommended daily intake amounts for specific nutrients based on a 2,000-calorie eating plan

the maximum amount of calories one should consume in a day

the average daily intake of carbohydrates for adults

the daily recommended intake of water for hydration

A foodborne illness caused by improper handling or preparation of food, resulting from bacteria, viruses, or parasites.

A type of food that is safe to eat and does not cause illness.

A cooking method that eliminates all bacteria and viruses from food.

A food product that is packaged and labeled as safe for consumption.

condition of a body weight that is too low compared with others of the same sex and age

condition of having a body weight that is higher than average for one's age and sex

condition of having a body weight that is considered healthy and normal

condition of being excessively overweight compared to others of the same sex and age

A type of vitamin that dissolves in the body’s fats and can be stored for later use

Vitamins that are only found in water

Vitamins that cannot be stored in the body

A type of vitamin that is essential for immediate energy

proven by the FDA to be safe for consumption

approved by the USDA for organic labeling

certified by the EPA for environmental safety

endorsed by the WHO for global health standards

type of fat found primarily in animal-based foods; are typically solid at room temperature

type of fat found primarily in plant-based foods; are typically liquid at room temperature

type of fat that is always liquid at room temperature

type of fat that is low in calories and high in nutrients

A form of malnutrition caused by the body not receiving or absorbing needed nutrients

A condition caused by excessive intake of calories

A deficiency of vitamins and minerals only

A temporary state of hunger without long-term effects

substances that help the body eliminate sodium and water, mostly through increased urination; can cause a drop in weight and dangerous side effects; also called water pills

medications that increase blood pressure and fluid retention

drugs that promote muscle growth and recovery

agents that reduce inflammation and pain

foodborne illness caused by toxins, which are produced by organisms present in a food

foodborne illness caused by bacteria that multiply in the food

foodborne illness caused by viruses that contaminate the food

foodborne illness caused by improper food handling and storage

opinions about different types of food; influenced by genetics, age, feelings and thoughts, cultural background, and social environment

the nutritional value of food items and their impact on health

the popularity of food items in different regions

the cost of food items and their availability in the market