the state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements

biological systems will break down pesticides into chemical parts that nature can safely recycle

a change in a food that makes it unfit or undesirable for consumption

a sickness caused by eating contaminated food

microorganisms that can cause illness in humans

substances released by microbes that are hamrful to humans

a foodborne illness caused by a toxin released by microbes

microbes release digestive enzymes that begin to damage body tissue and cause illness

bacteria attach to lining of the intestines and release digestive enzymes

organisms that live in and feed on a host

an animal or plant from which a parasite receives nutrients

an infection caused by T. Spiralis

a microscopic disease-causing agent made up of genetic material surrounded by a protein coating

protein coating

a viral infection that attacks the liver cells

when a contaminated substance comes in contact with another food

the food safety system used most often by US food producers

A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time oxygen, and moisture

Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water

the main source of energy for your body

(grains) bread, cereal, rice, pasta, oats, granola bars, crackers (fruits) apples, oranges, bananas, watermelon, canteloupe (vegetables) carrots, broccoli, corn, peas

Simple, Complex, Fiber

Made up of sugar, digested quickly

Made up of starches, digested slowly

fruit, milk, candy, pop, sweet tea, cake

whole wheat bread, pasta, rice, oats, potatoes

essential for the growth and repair of body cells

chicken, steak, beans, peanut butter, fish, eggs, cheese, milk, yogurt

another source of energy

unsaturated, saturated, trans

Salmon, peanut butter, avocado, olives, seeds

steak, bacon, whole milk, cheese, sausage, hamburger

substances that help regulate body functions and help it work properly

(fruits) blueberries, oranges, strawberries (vegetables) spinach, broccoli, carrots (dairy) milk, yogurt, cheese (grains) wheat bread, oats, wheat pasta (protein/meat) eggs, chicken, beans

transports nutrients, removes wastes, aids in digestion

watermelon, grapes, apples, cantaloupe, oranges, celery

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

fats found mostly in animal products such as milk, butter, egg yolks, and meat

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

the beliefs and social customs of a group of people

a food that is typical of a given racial, national, or religious culture

traditional food of the African American ethnic group

a social custom that prohibits the use of certain edible resources as food

foods prepared according to Jewish dietary laws

a belief or attitude that is important to an individual

a food that has a social impact on others

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

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.

Fats that are solid at room temperature.

Fats that remain liquid at room temperature.

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.

My plate sections

If the percent of daily value is 5 percent or less, the food is low in that nutrient. If it is 20 percent and more, it is high in that nutrient.

substances intentionally added to food to produce a desired effect

a chemical substance from plants that may be sold as a dietary supplement

The quantity of food served or eaten at one meal or snack

An unsaturated fat, formed artificially during hydrogenation of oils, containing one or more trans double bonds.

Set of recommendations about smart eating and physical activity for all Americans.

Food Safety & Inspection Service; health agency of the federal government responsible for ensuring that the nations' commercial supply of meat, poultry and egg products are safe

United States Department of Agriculture is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, forestry, and food. It aims to meet the needs of farmers and ranchers, promote agricultural trade and production, work to assure food safety, protect natural resources, foster rural communities and end hunger in the United States and abroad.

Food and Drug Administration. The agency that is responsible for determining if a food or drug is safe and effective enough to be sold to the public.

Generally Recognized as Safe

amendment to food, drug, and cosmetic act -- stating that no food substance/ additive can be considered safe if it produced cancer

What does FCCLA stand for?

What is the State & National Theme this year?

What is the central focus of FCCLA?

FCCLA colors are red and white. What does the color red represent?

During the year of 1945, what was the name of the organization that was founded for African Americans?

Where is the national FCCLA headquarters located?

What is the official flower of FCCLA?

Where will the FCCLA state leadership meeting be held?

Name the big state event held in the fall in Perry Georgia?

When was FHA/FCCLA founded?

What is the FCCLA motto?

What year did FHA change the name to FCCLA?

Who was the 1st state director for FHA?

What is the national program that guides young people to link their options and skills for success in careers, families, and communities?

What is the national peer education program in which young people strive to save lives through sober driving, seat belt use, and safe driving habits?

What is the national peer education program that involves youth teaching other young people how to make, save, and spend money wisely?

What is the national program that guides students to develop, plan, carry out, and evaluate projects that improve the quality of life in their communities?

What is the national program that helps students find and use their personal power? Where members set their own goals, work to achieve them, and enjoy the results.

What is the national competitive events in which members are recognized for proficiency and achievement in chapter and individual projects, leadership skills, and career preparation?

What is the national program that empowers youth with attitudes, skills, and resources in order to recognize, report, and reduce youth violence?

What is the national peer education program that helps young people learn to eat rights, be fit, and make healthy choices?

The FCCLA colors are red and white. White is a symbol of?

What does STAR Events stand for?

Where will the 2017 FCCLA national meeting be held?

What is the name of the National FCCLA Magazine?

What are the 5 FCCLA Planning Process steps in order?

What does SMART stand for when we are working with the FCCLA planning process?

Why do we learn about FCCLA?

What do we do with the $15 membership fee that all LC FCCLA members pay?