1. Chapter 5
Notes

2. Chap. 5.1
Calories-
>>> units of heat that measure the energy used by the body and the energy that foods supply to the body.

3. Nutrients
>>> substances in food that your body needs to grow, to repair itself, and to supply you with energy.

4. Hunger
>>> a natural physical drive that protects you from starvation.

5. Appetite
>>> a desire, rather than a need to eat.

6. Chapter 5.2 Carbohydrates
>>> the starches and sugars present in foods.

7. Fiber
>>> an indigestible complex carbohydrate.

8. Proteins
>>> nutrients that help build and maintain body cells and tissues.

9. Lipid
>>> a fatty substance that does not dissolve water.

10. Vitamins
>>> compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients.

11. Minerals
>>> substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes.

12. Chapter 5.3 Dietary Guidelines for Americans
>>> a set of recommendations for healthful eating and active living.

13. Food Guide Pyramid
>>> a guide for making healthful daily food choices.

14. Bread, Cereal, Rice, and Pasta group
Food Guide Pyramid
Use sparingly
Fats, Oils, and Sweets
3-4 servings
2-3 servings
Milk, Yogurt, and Cheese group
Meats, Poultry, Fish, Dry Beans, Eggs, and Nuts group
2-4 servings
3-5 servings
Vegetable group
Fruit group
6-11 servings
Bread, Cereal, Rice, and Pasta group

16. Chapter 5.4 Food additives
>>> substances intentionally added to food to produce a desired effect.

17. Food allergy
>>> a condition in which the body’s immune system reacts to substances in some foods.

18. Food intolerance
>>> a negative reaction to a food or part of food caused by a metabolic problem, such as the inability to digest parts of certain foods or food components.

19. Foodborne illness
>>> food poisoning.

20. Pasteurization
>>> the process of treating a substance with heat to destroy or slow the growth of pathogens.

21. Cross-contamination
>>> the spreading of bacteria or other pathogens from one food to another.