chapter 4 Flashcards
(40 cards)
balanced diet
a diet that provides all the body’s needs for energy, growth, repair and infection control
‘five a day’
the recommended number of fruit and vegetable portions to be eaten each day
EAR’s
(estimated average requirements); an estimate of the energy a person needs to get from food
RNI’s
(reference nutrient intakes): an estimate of an average person’s nutrient needs to come from food
‘eat well plate’
a visual image of the recommended daily proportions to come from each of the five food groups
deficiency
a lack of something causing a negative effect
anemia
not enough red blood cells, common if iron is lacking in the diet
use by date
the date that manufacturers recommend that food must be eaten by
best before date
the last date that the food is safe to eat
food additives
natural or chemically made substances added to foods
allergens
natural substances that can cause allergies
kosher
food prepared and cleaned according to Jewish rules
colostrum
the rich creamy milk produced by the mother in the first few days after birth
antibodies
the defensive system in the body
fore milk
the initial milk produced during a breastfeed that satisfies immediate hunger
hind milk
the second,richer milk produced during a breast feed which gives a longer term satisfaction
lactose
a milk-sugar in cows milk that is not easily digested by some babies
gastroenteritis
a bacterial infection of the stomach which causes sickness and diarrhea
mastitis
a painful inflammation of the breast
engorgement
where the breast is over-full with milk, making it hard for the baby to suckle from and painful for the mother
sterilization
a method of cleaning that destroys germs
cooled boiled water
water that has been boiled and left to cool. It is used for making up formula feeds.
weaning
the gradual introduction of solid foods to a baby
food allergy
where the body’s immune system thinks a (usually safe) food is harmful and fights against it.
