Nutrition Chapter 2

diet that includes all the essential nutrients in appropriate amounts

combines the Recommended Dietary Allowances, Adequate Intake, Estimated Average Requirements, and the Tolerable Upper Intake Levels for individuals into one value representativfe of the average daily nutrient intake of individuals over time

general goals for optimal nutrient intake

outline for making selections based on Dietary Guidelines for America, 2005. From the U.S. Department of Agriculture

plant food that is grown in a pod; for example, beans or peas

naturally occurring water-soluble plant pigments that act as antioxidants

represent percentage per serving of each nutritional item listed on food labels based on a daily intake of 2,000 calories

items used to describe something

food habits

rules to be followed in meal planning in some religions

the food traditions or customs of a group of people

a style of cooking that combines ingredients and techniques from different cultures or countries

traditional flour made from field corn

inablility to digest lactose because of a lack of the enzyme lactase; causes abdominal cramps and diarrhea

rice wine with 40-50% sugar

a thick fermented paste made from soybeans

Japanese horseradish

vegetarians who will eat dairy products and eggs but no meat, poultry, or fish

vegetarians who eat dairy products

vegetarians who avoid all animal foods