Chapter 4 Lesson 1 Calories – units used to measure the amount of energy the body is able to obtain from a food. Carbohydrates – sugars and starches that break down quickly and supply your body with energy. Glucose – a sugar that breaks down in cells to release energy. Sucrose – table sugar made from sugar cane or sugar beets; breaks down into glucose in your body. Fiber – a part of some complex carbohydrates that does not contain any nutrients and cannot be completely digested, but helps move food through the digestive system. Fats –important nutrient for normal body function; fats break down slowly and contain the most calories per gram of food. Cholesterol – a substance found in animal fats that builds up in the blood vessels and causes heart disease. Proteins – nutrients that help build and repair your cells and give you energy. Minerals – nutrients that help your body grow and work. Vitamins – nutrients that help cause specific reactions in the body. Water – the nutrient your body needs most; helps digit food, transport nutrients to body’s cells, build new cells, keep body temperature stable, and remove wastes.

Chapter 4 Lesson 2 Balanced Diet – a diet that includes a variety of foods so your body gets the right amounts of different nutrients it needs. Food Guide Pyramid – a tool to help you achieve a balanced diet. Serving – the amount of a food usually eaten during a meal or as a snack. Vegetarian – person who avoids eating foods that come from animals.

Chapter 4 Lesson 3 Ingredients – substances contained in a product. Staple – key ingredient or food in a diet. Recipes – directions for making foods.

Chapter 4 Lesson 4 Anorexia – compulsive dieting and self- starvation. Bulimia –eating a lot and then vomiting, using laxatives, or excessive exercising to get rid of the food. Nutritional Deficiency – lack of a certain nutrient in the diet.

Chapter 4 Lesson 5 Convenience Foods –foods that are partly or completely prepared when you buy them. Additives –substances added to foods to keep them fresh longer or to improve their color or flavor. Preservatives – chemical additives that help prevent food from spoiling.

Chapter 4 Lesson 6 Contamination – exposure of foods to harmful substances.