MATURA ENGLISH: Food & Nutrition #1

Nutrients needed in large amounts for energy and building body tissues.

Nutrients needed in small amounts for various bodily functions.

A diet that provides all the necessary nutrients in the right proportions.

Essential nutrient that builds and repairs tissues.

Major source of energy for the body.

Essential for hormone production and cell function.

Organic compounds needed for various bodily functions.

Inorganic elements needed for various bodily functions.

Units of energy in food.

Information about nutrients and ingredients.

Indigestible plant material that promotes digestive health, lowers cholesterol, and helps with weight management.

Recommendations for healthy eating habits, based on scientific research and expert consensus.

Categories of foods that share nutritional similarities, like fruits, vegetables, grains, and protein foods.

A diet that emphasizes plant foods, such as fruits, vegetables, legumes, and whole grains, with varying levels of animal products.

A dietary pattern that excludes meat and poultry.

A lifestyle that avoids all animal products, including meat, dairy, eggs, and honey.

Immune system reactions to certain food proteins, leading to symptoms like hives, swelling, and breathing difficulties.

Digestive issues caused by difficulty processing certain foods, like lactose intolerance.

Practices that prevent foodborne illnesses by minimizing contamination and ensuring proper handling, storage, and preparation.

Nutritional requirements change based on age, gender, activity level, and other factors.

Scientifically determined levels of essential nutrients needed for almost all healthy people. These levels are set by the Food and Nutrition Board to ensure optimal nutrition.

Reference Nutrient Intake (RNI) covers the nutritional needs of 95% of the population.

A more comprehensive set of nutritional guidelines that expanded on the RDAs. It includes recommendations for various nutrients, not just minimum requirements.

While the RDAs and DRIs help guide healthy eating, the data underlying these requirements is often limited. This means the exact needs of individuals can vary.

Lower Recommended Nutritional Intake (LRNI) addresses the needs of 5% of the population.

DRI values are different from those on food labels, which use Reference Daily Intakes (RDIs) and Daily Values (%).

Macronutrients (carbohydrates, fats, and proteins) provide energy for the body.

Good nutrition is crucial for physical and mental growth in children, normal human biological development, and overall health. It helps prevent malnutrition and its consequences.

A condition where the sodium level in your blood is too low, commonly caused by drinking too much water.

Inorganic elements essential for life, excluding carbon, hydrogen, nitrogen, and oxygen. They play roles in many bodily functions.

Minerals needed in extremely small amounts, often measured in micrograms per day. Their essentiality is often debated.

The body can produce vitamin D when exposed to UVB radiation from sunlight.

A condition involving inadequate nutrition, including deficiencies, imbalances, or excessive consumption.

Soluble and insoluble fibers form a gel-like substance in the intestines, which slows down the movement of food.

Fermentable fibers are broken down by gut bacteria, increasing bulk, and producing short-chain fatty acids, vitamins, hormones, and glucose.

Butyrate, a short-chain fatty acid produced from fermentable fibers, is a key energy source for the cells in the colon.

Essential amino acids are those your body cannot make on its own and must be obtained from your diet.

A complete protein source contains all nine essential amino acids, ensuring your body has everything it needs from a single source.

Starch that resists digestion in the small intestine, found in unprocessed foods.

Fat with all carbon atoms bonded to hydrogen, typically from animal sources, solid at room temperature.

Fat with some carbon atoms double-bonded, typically from plant sources, liquid at room temperature.

A type of unsaturated fat with trans-isomer bonds, created industrially; rare in nature, detrimental to health.

Essential fatty acids required for health; provide building blocks for prostaglandins, which have diverse roles in the body.

A baby born weighing less than 5.5 pounds (2.5 kg).

A condition where a child's growth in height is significantly delayed due to chronic undernutrition.

A state where a person doesn't get enough nutrients from their food, causing health issues.

A condition where a person has an unhealthy amount of body fat, leading to health risks.

A condition where your blood doesn't carry enough oxygen, often caused by iron deficiency.

Calories from alcoholic beverages that provide no essential nutrients. These are considered 'empty calories' since they contribute only to energy intake.

Plant-based compounds, like polyphenols, that aren't proven to be essential for human nutrition. They may have potential health benefits, but research is ongoing.

A diverse population of bacteria in the intestines that play a vital role in digestion, energy production, and overall health.

Iron deficiency during childhood can lead to irreversible harm, affecting academic performance, physical work capacity, and productivity in adulthood.

A state of insufficient food intake and repeated infectious diseases leading to underweight, stunted growth, wasting, and micronutrient deficiencies.

Good nutrition early on is crucial for growth, development, and reducing vulnerability to diseases. It affects cognitive and social development.

Iron deficiency anemia in mothers increases the risk of maternal mortality, particularly in low and middle-income countries.

Vitamin A deficiency is often undetected due to the cost of testing, leading to widespread health issues, especially in developing nations.

Iodine deficiency can interfere with thyroid hormone production, affecting brain development and leading to intellectual impairment.

Early initiation and exclusive breastfeeding for the first six months offer numerous health benefits, including improved infant growth, development, and immunity.

The process where digested nutrients pass from the small intestine into the bloodstream.

Nutrients require a carrier protein to move through the intestinal wall into the blood.

Substances added to food to enhance its appearance, taste, or shelf life.

Ethyl alcohol (ethanol) produced by yeast fermentation of sugars, found in alcoholic beverages.

A substance that triggers an allergic reaction in sensitive individuals.

A compound that prevents damage caused by oxidation, like rancidity in fats or cell damage. Examples include vitamin E, vitamin C, and carotenes.

The standard method for measuring dietary fibre in the UK, EU, and USA. It includes lignin, resistant starches, and non-starch polysaccharides.

Land suitable for farming, meaning it can be plowed and used to grow crops.

Another name for vitamin C, important for collagen formation, cell protection, immune system, and iron absorption. Found in citrus fruits, berries, and leafy greens.

The transfer of bacteria from one source to another, usually raw food to ready-to-eat food but can also involve unclean hands, equipment, cloths, or pests. It can also relate to allergens.

A system which produces cooked food which is chilled and held at a low temperature until it is reheated before consumption.

Temperatures between 5-63°C where bacteria will most readily multiply.

A condition where your immune system attacks your own tissues when you eat the protein gluten, found in wheat, which results in damage to the lining of the small intestine.

A point during the process of production which must be controlled to ensure that the food produced is safe.

A process where mixed ingredients are forced through a shaped chamber, then squeezed through a die and cut into uniform lengths, like pasta.

An extreme shortage of food, leading to widespread hunger and starvation.

The process where yeasts convert sugars into alcohol and carbon dioxide, used for making bread and alcoholic drinks.

A sticky film on teeth containing bacteria that produce acid, contributing to tooth decay.

The main part of a tooth, located beneath the enamel, containing blood vessels and nerves.

The process of turning starch into dextrin by dry heat, giving food a toasty flavor.

A metabolic disorder affecting blood sugar control due to insufficient insulin production or insensitivity.

Frequent and liquid bowel movements, often caused by infections, food intolerances, or medications.

The process of thickening that occurs when starch and liquid are heated, like in a roux sauce.

Altering an organism's DNA to give it new traits or change existing ones.

A protein mix (gliadin and glutenin) that makes dough elastic and gives bread its structure.

A hormone released when blood sugar is low, telling the liver to release stored glucose, increasing sugar level.

The stored form of glucose, mainly found in the liver and muscles, acting as an energy reserve.

An enlarged thyroid gland in the neck, often caused by iodine deficiency in the diet.

Gases in the atmosphere trapping heat and causing a warming effect, similar to a greenhouse.

Insulin is a hormone released by the pancreas when blood glucose levels rise. It helps control blood sugar by moving glucose into cells for energy.

An intervention study assigns participants to groups receiving different treatments or no treatment to examine the effects on outcomes.

The intestine is the digestive tract between the stomach and anus. It's where most nutrient absorption happens.

Intensive farming uses a lot of labor and resources like fertilizers and pesticides to produce a large amount of food per unit of land.

Iodine is a mineral essential for thyroid hormone production, which is crucial for brain development and overall health.

Iron deficiency anemia occurs when there's not enough iron in your body, leading to tiredness, lethargy, and pale skin.

Irradiation uses safe levels of radiation to stop food from sprouting, delay ripening, or kill harmful bacteria.

Food served before the main course of a meal.

One part of a meal.

A style of cooking from a specific region or country.

Knives, forks, and spoons used for eating.

Food made from milk, such as butter, cheese, and yogurt.

Tasting very good.

Sweet food eaten after a meal.

Foods high in fat, salt, or sugar, generally considered unhealthy.

Tools and equipment used for preparing food, e.g., knives, pots, dishes.

Food containing nourishing substances that are good for your health.

Birds raised for eating, like chickens, ducks, geese.

Instructions for making a dish or meal.

Edible animals from the sea, like fish, shellfish.

Items used for serving and eating food, like plates, forks, glasses.

Having very little flavor, not enjoyable.

Living organisms that can produce their own food from inorganic compounds using sunlight or chemical energy.

Living organisms that obtain nutrients from organic compounds produced by other organisms.

Organisms that obtain energy from sunlight through photosynthesis.

Organisms that obtain energy from chemical reactions involving inorganic compounds.

A dietary guideline that divides food groups into sections on a plate, representing recommended proportions.

The different roles food plays in living organisms, including energy, structural components, and cell processes.

The specific nutrients needed by an organism to grow, maintain, and reproduce.

The process by which absorbed nutrients are converted into usable forms and incorporated into an organism's body.

The complex series of steps involved in obtaining, digesting, absorbing, and utilizing food by living organisms.

An organism that uses inorganic compounds as the electron donor in its metabolic processes.

An organism that uses organic compounds as the electron donor in its metabolic processes.

An organism that uses light energy and inorganic compounds as the electron donor, such as plants.

An organism that uses light energy and organic compounds as the electron donor, such as certain photosynthetic bacteria.

An organism that gets energy from chemical compounds and uses organic compounds as the electron donor, such as animals.

An energy-rich compound that serves as the immediate source of energy for all living cells.

A less energy-rich compound formed when ATP releases energy by breaking a phosphate bond.

Units of energy used to measure the energy requirements of organisms.

Adenosine Triphosphate (ATP) is the common energy source for all cells.

ATP releases energy by breaking its high-energy phosphate bond, converting to ADP, and powering chemical and mechanical work.

A healthy diet includes the right amounts of all food groups (fruits, vegetables, grains, dairy, protein) and focuses on plant-based foods over processed options.

An unhealthy diet has either too much or too little of certain food groups. It might be high in processed foods and low in fresh produce.

The best diet plan is tailored to your lifestyle, health, and food preferences. Talk to a doctor or dietitian for personalized advice.

Our understanding of nutrition continues to evolve as we learn more. Basic principles remain, but new discoveries influence our recommendations.

Processed foods are often convenient, but they're typically higher in unhealthy fats, sugars, and sodium and lower in essential nutrients.

The sum of all the foods an organism consumes.

People may choose specific diets for health, weight management, or ethical reasons.

A healthy diet includes necessary vitamins, minerals, essential amino acids, fats, and energy from carbohydrates, proteins, and fats.

Guidelines for balanced and culturally appropriate eating.

A diet that avoids certain food groups.

Changing your diet can change the amount of energy you consume, leading to weight loss or gain.

A vegetarian diet that provides all necessary nutrients, even without meat.

Diets that primarily consist of uncooked foods.

An approach to food where you follow your body's natural hunger cues.

Income, availability, education, and mental health can all influence what people choose to eat.

Intentional or unintentional changes in body weight, often linked to diet, lifestyle, or medical conditions.

A significant decrease in body weight over a short period, potentially harmful if too fast.

A mental health condition characterized by abnormal eating habits and thoughts about food.

Agriculture contributes to environmental damage, including biodiversity loss and greenhouse gas emissions.

Dietary choices that minimize environmental impact by reducing meat and dairy intake and promoting plant-based foods.

Dietary rules in Judaism that restrict certain foods and their preparation methods.

Dietary rules in Islam that restrict the consumption of certain animals and their products.

Generally vegetarian, but varies depending on sects, allowing meat in some cases.

Vegetarianism is considered the ideal in Hinduism, although not strictly enforced.

Strictly vegetarian, excluding roots and any food that harms living things.