Understanding Essential Nutrients for a Healthier Body

Explore the key components that nourish your body, from proteins to carbohydrates, and learn how they support your overall wellness. Discover terms like amino acids, BMR, BMI, and more, providing insights into nutrition, energy, and physical fitness. Embrace a holistic understanding of nutrition and health to reach your personal best level of well-being.

• Nutrients
• Essential
• Wellness
• Health
• Fitness

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Uploaded on Sep 22, 2024 | 0 Views

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1. CHEMICALS FOOD THAT NOURISH YOUR BODY Nutrient

2. REACHING FOR YOUR PERSONAL BEST LEVEL Wellness OF HEALTH

3. AN ACTIVITY THAT WORKS YOUR HEART AND LUNGS Aerobic activity

4. THE MANY SMALL UNIT THAT MAKE UP RPOTEIN Amino acids

5. THE AMOUNT OF ENERGY USED FOR AUTOMATIC BODY FUNCTION SUCH AS BREATHING Basal metabolic rate (BMR)

6. A TOOL FOR IDENTIFYING APPROPRIATE WEIGHT THAT LOOKS AT WEIGHT IN RELATION TO HEIGHT Body Mass Index

7. A UNIT USED TO MEASURE THE ENERGY USED BY THE BODY AND THE ENERGY THAT FOOD SUPPLIES TO THE BODY calorie

8. AN ESSENTIAL NUTRIENT THAT IS THE BODY S MAIN SOURCE OF ENERGY carbohydrate

9. HOW WELL YOUR HEART AND LUNGS CAN KEEP UP WITH YOUR PHYSICAL ACTIVITY Cardiorespirator y endurance

10. A WAXY SUBSTANCE THAT IS PART OF EVERY CELL OF YOUR BODY cholesterol

11. A PROTEIN SOURCE THAT SUPPLIES ALL THE ESSENTIAL AMINO ACIDS NEEDED BY THE BODY: EXAMPLES INCLUDE MEAT, POULTRY, FISH, EGGS, AND DAIRY PRODUCTS Complete Protein

12. STARCHES: CARBOHYDRATES MADE OF MANY SUGARS AND FIBER MIXED TOGETHER Complex carbohydrate

13. THE RESULT OF HARMFUL BACTERIA BEING TRANSFERRED FROM ONE FOOD TO THE Cross contamination OTHER

14. NUTRIENT REFERENCE AMOUNTS SHOWN ON THE NUTRITIONAL PANEL OF FOOD LABELS Daily Values

15. THE TEMPERATURE RANGE IN WHICH BACTERIA GROW FASTEST; BETWEEN 40- 140 DEGREES F Danger zone

16. PLANT MATERIAL THAT CANNOT BE DIGESTED Dietary fiber

17. THE ABILITY TO KEEP WORKING YOUR MUSCLES WITHOUT BECOMING OVERLY endurance TIRED

18. A NUTRIENT THAT SUPPLIES ENERGY, PROMOTES HEALTHY SKIN AND GROWTH, AND CARRIES CERTAIN VITAMINS IN THE BODY fat

19. THE ABILITY TO MOVE YOUR MUSCLES AND JOINTS THROUGH THEIR FULL RANGE OF MOTION flexibility

20. SICKNESS RESULTING FROM EATING FOOD THAT IS NOT SAFE TO Food borne illness EAT

21. A COONDITION IN WHICH THE BODY HAS TROUBLE DIGESTING OR HANDLING A COMPONENT OF FOOD Food intolerance

22. ADDING A NUTRIENT THAT ISN T NATURALLY PRESENT TO MAKE A FOOD MORE NUTRITIOUS fortification

23. A PROTEIN SOURCE THAT LACKS ONE OR MORE OF THE ESSENTIAL AMINO ACIDS THE BODY NEEDS; EXAMPLES INCLUDE DRY BEANS, PEAS, NUTS, AND GRAIN Incomplete protein PRODUCTS

24. PASSING FOOD THROUGH RADIANT ENERGY, SUCH AS X- RAYS, TO INCREASE SHELF LIFE AND KILL irradiation HARMFUL MICROORGANISMS

25. A NATURAL SUGAR FOUND IN MILK AND MILK PRODUCTS lactose

26. A CONDITION IN WHICH THE BODY IS UNABLE TO ADEQUATELY DIGEST Lactose intolerance LACTOSE

27. SERIOUS HEALTH PROBLEMS CAUSED BY A LACK OF NUTRIENTS OVER A LONG PERIOD malnutrition OF TIME

28. A TINY LIVING CREATURE THAT CAN BE SEEN ONLY WITH A MICROSCOPE microorganis m

29. NUTRIENTS SUCH AS CALCIUM, IRON, AND ZINC; SOME REGULATE BODY PROCESSES, WHILE OTHERS BECOME PART OF BODY TISSUE minerals

30. A SEVER SHORTAGE OF A NUTRIENT WHICH CAN CAUSE ILLNESS OR INTERFERE WITH NORMAL GROWTH AND DEVELOPMENT Nutrient deficiency

31. A TERM USED TO DESCRIBE FOOD THAT CONTRIBUTES A SIGNIFICANT AMOUNT OF SEVERAL NUTRIENTS COMPARED WITH THE FOOD ENERGY, OR CALORIES, IT CONTAINS Nutrient Dense

32. THE STUDY OF NUTRIENTS IN FOOD AND HOW THEY ARE USED BY YOUR BODY nutrition

33. THE CONDITION OF HAVING THE ENERGY AND ABILITY TO DO EVERYTHING YOU WANT AND NEED TO DO IN YOUR DAILY LIFE Physical fitness

34. AN ESSENTIAL NUTRIENT THAT HELPS YOUR BODY GROW, REPAIR ITSELF, AND FIGHT DISEASE; CAN ALSO PROVIDE ENERGY protein IF NEEDED

35. A LIST OF INGREDIENTS AND COMPLETE SET OF INSTRUCTIONS FOR PREPARING A DISH recipe

36. A FAT THAT IS HARD AT ROOM TEMPERATURE, SUCH AS THE FAT IN MEAT, POULTRY SKIN, AND WHOLE MILK DAIRY PRODUCTS. IT INCREASES BLOOD CHOLESTEROL LEVELS AND THE RISK FOR HEART Saturated Fat PROBLEMS

37. SUGARS; CARBOHYDRATES MADE OF ONE OR TWO SUGAR Simple carbohydrate UNITS

38. THE COST PER OUNCE, QUART, POUND OR OTHER MEASUREMENT Unit price

39. A FAT THAT IS LIQUID AT ROOM TEMPERATURE, SUCH AS THE FAT IN VEGETABLE OILS, NUTS, AND OLIVES Unsaturated Fat

40. A VEGETARIAN WHO EATS ONLY FOODS FORM PLANT SOURCES vegan

41. NUTRIENTS THAT DONT PROVIDE ENERGY OR BUILD BODY TISSUE, BUT HELP REGULATE THESE AND OTHER BODY vitamins PROCESSES

42. TERM USED TO DESCRIBE A PRODUCT MADE FROM THE ENTIRE GRAIN KERNEL, INCLUDING THE ENDOSPERM, GERM, Whole grain AND BRAN

43. A LIST OF ALL THE STEPS REQUIRED TO PREPARE A FOOD Work plan

44. THE AMOUNT A RECIPE yield MAKES

45. TEASPOON t

46. TABLESPOON T

47. CUP c

48. OUNCE oz

49. PINT pt

50. QUART qt

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