Items

• Enriched

  Addition of specific nutrients to compensate for losses during processing.
• Food additives

  Substances added to enhance flavour, appearance or preservation.
• Food based dietary guidelines

  Guidelines for healthy eating and nutrition education.
• Food composition

  What is contained in foods and its relation to health and disease prevention.
• Food exchange list

  Foods on the same list that can be substituted interchangeably.
• Food group

  Collection of foods sharing similar nutritional properties.
• Food intake

  The ingestion of carbohydrates, proteins, fats, vitamins and minerals.
• Food label

  Descriptive information attached to food packaging.
• Food pyramid

  Representation of recommended daily servings from food groups.
• Food texture

  Qualities of food felt with fingers, tongue, palate or teeth.
• Fortification

  Addition of nutrients beyond original levels.
• Gram

  Unit of weight.
• Heart healthy

  Low-fat, low-cholesterol food suitable for heart health.
• High carbohydrate diet

  Diet high in carbohydrates.
• High protein diet

  Diet high in protein.
• Household measures

  Measurement system commonly used at home.
• Ingredients list

  List showing all ingredients in packaged food.
• Irradiated foods

  Foods treated with ionizing radiation.
• Kilojoules

  Unit of energy.
• Low fat

  3g or less per serving.
• Low protein diet

  Restricted protein intake diet.
• Low salt

  140 mg or less per serving.
• Saturated fat

  Fat that is solid at room temperature.
• Unsaturated fat

  Fat that remains liquid at room temperature.
• Low cholesterol

  Low cholesterol food content.