The passage of nutrients from the digestive tract into the circulatory system.

The storage form of energy in the

A digestive juice produced by the liver to aid fat digestion.

A mixture of gastric juices and food formed in the stomach during digestion.

A condition that occurs when the feces become massed and hard in the large intestine, making expulsion infrequent.

Frequent expulsion of watery feces.

The process by which the body breaks down food, and the nutrients in food, into simpler parts for use in growth, repair, and maintenance.

A disorder in which many abnormal pouches form in the intestinal wall.

A complex protein produced by cells to speed a specific chemical reaction in the body.

Solid wastes that result from digestion.

Small crystals that form from bile in the gallbladder

A mixture of hydrochloric acid, digestive enzymes, and mucus produced by the stomach that helps digest food.

A muscular tube leading from the mouth to the anus through which food passes as it is digested.

A burning pain in the middle of the chest caused by stomach acid flowing back into the esophagus.

A difficulty in digesting food.

Chewing.

All the chemical changes that occur as cells produce energy and materials needed to sustain life.

A series of squeezing actions by the muscles in the gastrointestinal tract that helps move food through the tract.

An open sore in the lining of the stomach or small intestine.

Tiny, fingerlike projections that cover the wall of the small intestine.

Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water

the main source of energy for your body

essential for the growth and repair of body cells

substances that help regulate body functions and help it work properly

transports nutrients, removes wastes, aids in digestion

a substance, found in some foods, that can speed up body processes

a waxy, fatlike substance our bodies produce and need in small amounts

the science that studies how the body makes use of the substances in food and how and why people eat the way they do

substances in food that your body needs

a unit of heat that measures the energy available in foods

everything you regularly eat and drink

guidelines for the amount of each nutrient to be eaten each day

the complex carbohydrate stored in potatoes, rice, wheat, and other plants

a mineral that helps control the amount of fluid in our bodies

a plant when valued for its medicinal properties , flavor, scent, or the like.

class of substances of vegetable origin used as seasoning, preservatives, etc

a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, or the like, used as a condiment, preservative, etc

a solution of acetic acid highly flavored with fragrant substances and used as smelling salts.

plant, animal, or synthetic fat used in frying, baking, and other types of cooking. Also used in food preparation and flavoring.

a season liquid, usually of vinegar or wine with oil, herbs, spices, etc. in which meat, fish, veggies, etc. are steeped before cooking.

a mixture of spices or herbs that is applied to food for the purpose of adding flavor.

to burn or char the surface of;

provides Federal grants to States for supplemental foods, health care reforms, and nutrition education for low-income mothers and to infants and children up to age five who are found to be at nutritional risk.

federally funded program that gives food coupons to low-income people based on income and family size

outlined a program in which school children would receive nutritional lunches.

a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions

Established a school breakfast program and expanded the school lunch program and milk program to improve nutrition for children from families with low incomes

Aged 60 and older as well as spouse. Provides lunch, nutrition education, social services, transportation.

Facilities that collect and distribute food donations to authorized organizations feeding the hungry

strong desire to avoid a particular food

an adverse reaction to an otherwise harmless substance that involves the bodys immune systems

a general term for an adverse reaction to a food or food component that does not involve the bodys immune system

an unusual response to food, including food allergies and food intolerance

a substance in food, usually a protein, that is seen by the body as harmful and causes the immune system to mount and allergic reaction

a potentially fatal reaction to a food allergen causing reduced oxygen supply to the heart and other tissues

milk, eggs, peanuts, nuts, fish, shellfish, soy, wheat

Units of heat that measure the energy used by the body and the energy that foods supply to your body.

The physiological desire for food.

The physical need for food.

A shortage of nutrient.

Small units that make up protein.

Substances needed in small quantities to help regulate body functions.

Elements needed in small quantities for forming healthy bones and teeth, and for regulating certain body processes.

The part of fruits, vegetables, grains, and beans that your body cannot digest.

Calories that come from foods that offer few, if any, nutrients.

The amount of nutrients relative to the number of calories they provide.