Ch. 3 Nutrition
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The unit of energy measured by the amount of heat required to raise 1000 grams of water one degree Celsius
Six categories of nutrients:
- 1. carbs
- 2. proteins
- 3. lipids
- 4. vitamins
- 5. minerals
- 6. water
healthy, well nourished, bodies can make them in sufficient quantities to satisfy there needs.
needed in larger quantities
needed in small quantities (ex. vitamins and minerals)
include monosaccharides and disaccharides.
composed of long chains of the monosaccharide glucose
a type of fat creased when vegetable oils are solidified through hydrogenation
all chemical reactions and physical processes that occur continuously in living cells and organisms
2 categories of minerals:
trace minerals and major minerals
plant pigments that dissolve redily in water , found in red, purple and white vegetables such as blueberries, red cabbage, onions, and tea.
6 parts of the food pyramid
- 1. Activity
- 2. Moderation
- 3. Personalization
- 4. Proportionality
- 5. variety
- 6. Gradual improvement
to mean the replacement of one ingredient with another of presumably similar (not necessarily identical flavor, texture, and appearance and other characteristic)
replacement of an ingredient with another of different flavor, texture, appearance, or other characteristic, but does not compromise the flavor of the dish
substances added to many foods to prevent spoilage or improve appearance, texture, flavor, or nutritional value
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