M2-3 Flashcards
Science that studies nutrients and other substances in foods and in the body and the way those nutrients related health and disease. ‘Food at work” in body
Nutrition
Art of the preparation of cooking and presentation of food
Culinary arts
Section of culinary arts which combines food science with cooking skills to create a more nutritious and fulfilling meal
Culinary nutrition
Business leader looks for ideas and put them into effect
Entrepreneur
Any substance which when taken into the body
Food
Provide energy
Go
Build and repairing tissue
Grow
Regulates body processes
Glow
when all essential nutrients are present in the correct proportion as required by our body. Is also known as normal nutrition
Optimum/ Adequate Nutrition
Impairment of health either from a deficiency or excess or imbalance of nutrition
Malnutrition
When all the nutrition are below the requirements
Under nutrition
When nutrition are in excess
Over nuitrition
substance in food provide energy and promote the growth and maintenance of body.
Nutrients
Carbohydrates kcalories
4per gram
Lipid/ fats Kcalories
9 per gram
Protein Kcalories
4 per gram
Nutrients needed by the body in large amount
Macronutrients
Nutrients needed by the body in a small amount
Micronutrients
Chemistry, any compound that contains carbon
Organic
large class of nutrients, including sugars, starch, and fibers, that function as the body’s primary source of energy
Carbohydrates
A group of a fatty substance
Lipids (Fats)
Major structural component of the body’s cells that is made of nitrogen
Protein
13 noncaloric, organic nutrients found in a wide variety of foods that are essential in small quantities to regulate body processes, maintain the body, and allow growth and reproduction.
Vitamins
any compound that does not contain carbon
Inorganic
Non-caloric, inorganic chemical substances found in a wide variety of foods; needed to regulate body processes, maintain the body, and allow growth and reproduction.
Minerals
Inorganic nutrient plays a vital role in all bodily processes and makes up just over half of the body
Water
Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body; therefore, we must obtain them from food.
Essential nutrients
A measure of the energy in food. contains 1000 calories
Kilocalories
The minimum energy needed by the body for vital functions when at rest and awake
Basal metobolism
BMR
basal metabolic rate
Shelf 1
Water/Liquids
Shelf 2
Rice, Rice product, corn, root
how much of what you eat overall should come from each shelf to achieve a healthy, balanced diet
Food pyramid
Shelf 3
Fruit and vegetables
Shelf 4
Meat, Poultry, fish, eggs, beans, and nuts
Shelf 5
Fats, Spreads and oils
are the levels of intake of essential nutrients that, on the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet the known nutrient needs of practically all healthy persons.
Recommended Dietary allowances (RDAs)
PDRI
Philippines Dietary Reference Intake
Hydrate (Water) of carbon
Carbohydrate
Simple carbohydrate
Sugar
Plants can make their own carbohydrates
Photosynthesis
Include sugars that occur naturally in foods
Simple Carbohydrates (Sugar)
Include starch and fiber
Complex Carbohydrates (Polysaccharide)
The primary source of body energy
Carbohydrates
it can be used by the brain for energy without any carbohydrate present
Ketone Bodies
an excessive level of ketone bodies
Ketosis
Complex of carbohydrate, promotes the functioning of the intestinal tract and is associated with a reduced risk of developing heart disease
Fiber