Unit 2: Food, Ingredients, and Nutrients: An Overview Flashcards
Essential Nutrient
A nutrient that the body cannot produce itself or that it cannot produce in sufficient amounts to maintain good health.
Macronutrient
A macronutrient is any nutrient that the body uses in relatively large amounts. Macronutrients include carbohydrates, fat, and proteins.
Micronutrient
Nutrients present in the diet and body in small amounts.
Food
Article used for food or drink for man or animals.
Processed Food
Any raw agricultural commodity that has been subject to processing, such as canning, cooking, freezing, dehydration, or milling.
Creatine
a compound produced in the body, stored in the muscle fibers, and broken down by enzymes to quickly replenish the adenosine triphosphate stores.
Antioxidant
A nutrient that has been found to seek out and neutralize free radicals in the body and to stimulate the body to recover more quickly from free-radical damage.
Preservatives
These ingredients prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness.
Sweeteners
These ingredients add sweetness with or without the extra calories.
Color Additives
These ingredients offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and “fun” foods.
Flavors and Spices
These ingredients add specific flavors.
Flavor Enhancers
These ingredients enhance flavors already present in foods.
Fat Replacers
These ingredients provide expected texture and a creamy “mouth-feel” in reduced-fat foods.
Emulsifiers
These ingredients allow smooth mixing of ingredients, prevent separation.
Stabilizers
These ingredients produce uniform texture, improve “mouth-feel”.
pH Control Agents
These ingredients control acidity and alkalinity, prevent spoilage.
Leavening Agents
These ingredients promote rising of baked goods.
Anti-Caking Agents
These ingredients Keep powdered foods free-flowing, prevent moisture absorption.
Humectants
These ingredients retain moisture.
Yeast Nutrients
These ingredients promote growth of yeast.
Dough Strengtheners
These ingredients produce more stable dough.
Firming Agents
These ingredients maintain crispness and firmness.
Enzyme Preparations
These ingredients modify proteins, polysaccharides and fats.
Gases
These ingredients serve as propellant, aerate, or create carbonation.
Enrichment
The addition of specific nutrients to refined grain products to replace losses of the nutrients that occur during processing.
Fortification
The deliberate addition of one or more essential nutrients to a food, whether or not it is normally contained in the food.
Dietary Supplement
A product (other than tobacco) intended to supplement the diet.
Extract
A substance prepared by treating a plant or a plant material, an alga, a bacterium, a fungus or a non-human animal material with solvents to obtain the desired compounds.
Vitamin
Naturally occurring organic substances required by the body to maintain health.
Amino Acid
A that contains amino
and carboxyl groups.
Isolate
A purified constituent of a defined molecular structure obtained from a plant or a plant material, an alga, a bacterium, a fungus or a non-human animal material.
Essential Fatty Acid
A fat that must be supplemented through the diet due to being incapable of making it in the body.
Synthetic Duplicate
A substance that shares an identical chemical structure and pharmacological properties with its natural counterpart.
Mineral
A naturally occurring solid, inorganic substance with a definite and predictable chemical composition and physical properties.
Probiotic
A monoculture or mixed culture of live micro-organisms that benefit the microbiota indigenous to humans.
Protein
One of the nutrients that provides calories to the body. it is an essential nutrient that helps build many parts of the body, including blood, bone, muscle, and skin.
Fat
A major source of energy in the diet, fat helps the body absorb fat-soluble vitamins, such as vitamins A, D, E, and K.
Energy Expenditure
The amount of energy that you use measured in calories.
Thermogenic Response
The rise in the metabolic rate.
Thermogenesis
The process by which the body generates heat, or energy, by increasing the metabolic rate above normal.
Metabolic Rate
The body’s total daily caloric expenditure.
Glucose
A simple carbohydrate that is a monosaccharide.
Starch
A complex carbohydrate that occurs only in plants.
Macronutrient Modulation
The practice of varying the ratio of the macronutrients in the diet to meet specific metabolic needs to enhance performance.
Glycogen Depletion
The draining of the body’s glycogen stores.
Water
The most essential macronutrient to life but provides no calories or nutrition. formed by two hydrogen and one oxygen.
Electrolytes
Sodium, chloride, and potassium along with calcium, phosphate, and magnesium. these all for optimal performance.
Electrolytes
The ratio of chloride, potassium, sodium, and the other electrolytes in the body.
The Fat Soluble Vitamins
Vitamins A, D, E, and K.
Water Soluble Vitamins
B vitamins and vitamin C.
Nutrient Dense
A characteristic of foods and beverages that provide vitamins, minerals, and other substances that contribute to adequate nutrient intakes or may have positive health effects, with little or no solid fats and added sugars, refined starches, and sodium.
Bioavailability
The ability of an ingested nutrient to cross from the digestive tract into the bloodstream and then from the bloodstream into the cells in which it will be utilized.
Assimilation
Conversion of food into living tissue.
Ergogenic Aids
A catchall term that describes anything that can be used to enhance athletic performance.
Nutraceutical
Any substance that is a food or a part of a food, medical food, or dietary supplement and provides medical or health benefits, including the prevention and treatment of disease.
Energy Drink
Beverage that contain caffeine as an ingredient, along with other ingredients, such as taurine, herbal supplements, vitamins, and added sugars or other carbohydrates.
Food Allergy
A specific type of adverse food reaction involving the immune system.
Blood Pressure
The pressure of the blood against the walls of the arteries.
Food Groups
A method of grouping similar foods for descriptive and guidance purposes. Food groups in the USDA Food Patterns are defined as vegetables, fruits, grains, dairy, and protein foods.
Gluten
A mixture of proteins that occur in some grains, such as wheat.
Gluten-free
Simply a food that is without gluten or anything relating to gluten.
