Health Sciences

Items

• Menu

  List of dishes available.
• Moderation

  Providing enough but not too much.
• Nutrient

  Substance that nourishes the body.
• Nutrient content

  Level of nutrient contained in food.
• Nutritional value

  Contribution of food to dietary nutrient content.
• Nutrition facts panel

  Nutrition information on food packaging.
• Nutrition information

  Scientific information related to food and nutrition.
• Physical activity

  Repetitive body movement promoting fitness.
• Portion size

  Quantity served or eaten at one meal.
• Recommendations

  Suggested best course of action.
• Serving size

  Standardized quantity of food.
• Shelf life

  Length of time food remains usable.
• Staple foods

  Main foods forming the dominant part of a diet.
• Supper

  Evening meal.
• Tablespoon

  Large spoon used for serving or eating.
• Teaspoon

  Small spoon used for stirring or eating.
• Variety

  Eating a wide selection of foods.
• Ladle

  Large deep serving spoon.
• Adequacy

  The quality of being good enough or great enough in amount to be acceptable
• Adequate intake

  Nutrient intake goals for individuals; recommended average daily nutrient intake level based on healthy people in a particular life stage and gender group
• Anaemia

  Any condition in which there is reduced delivery of oxygen to the tissues
• Antioxidant

  Substance that protects against free radical attacks
• Beriberi

  Thiamin-deficiency disease characterised by muscle weakness, oedema or both
• Bioavailability

  The rate and extent to which a nutrient is absorbed and used
• Biotin

  A B-vitamin that functions as a coenzyme