The body uses ____ to transports nutrients, carry away waste, moisturize and normalizes temperature.

Olive oil, basil leaves, pine nuts, parmesan cheese and garlic are all common ingredients to make _________.

t

A medical condition characterized by excess body fat.

The USDA Daily recommendation for Serving Sizes say that you should eat 1-3 of this type of food depending on your age, gender, and level of physical activity.

These are the building blocks of carbohydrates

Apricots, raisins, pistachios, apple cider vinegar, and cardamon are possible ingredients to make __________.

t

An adverse health condition caused by an excess or deficiency of nutrients.

Serving sizes differ among and within food groups because of the differing amounts of nutrients and _________.

This is a substance that protects cells from damage caused by free radicals.

What spice might you flavor lamb with?

t

A hormone produced by the pancreas that is necessary for regulating blood sugar levels.

The USDA Daily Recommendation for Serving Sizes states that people should consume at least two 6.5-ounce servings of this nutrient depending on age, gender, and level of physical activity.

This is a protein that acts as a catalyst to accelerate chemical reactions.

This flavor development technique involves a blend of ingredients pressed onto surface of uncooked foods, such as meat, poultry, and fish, to impart flavor and sometimes to tenderize.

t

The recommended amount of sodium intake per day is ____ mg.

This set of nutrient reference standards include recommended dietary allowances, adequate intakes, and estimated energy requirements.

This is a term for food that has nutrients added to increase its nutrient value.

This flavor development technique is a reaction that occurs when proteins and sugars in food are exposed to heat and merge together to form brown exterior surface.

t

The most severe type of allergic reaction, often fatal by blocking the airways.

This website was created to help people meet dietary guidelines, as well as to emphasize food groups and portion sizes.