The Culinary Professional
Chapter 48 Nutrition
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These instructions accompany the interactive
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The Culinary Professional ● Chapter 48 Nutrition
The unit used to measure the amount
of energy contained in foods.
calorie
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The Culinary Professional ● Chapter 48 Nutrition
The nutrient that is the body’s chief
energy source.
carbohydrates
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The Culinary Professional ● Chapter 48 Nutrition
A lipid that is a white, pasty
substance found in the bloodstream
and cells that is essential for many
body functions.
cholesterol
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complete proteins
The Culinary Professional ● Chapter 48 Nutrition
Proteins that contain all nine
indispensable amino acids in the
correct proportions needed to support
life.
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The Culinary Professional ● Chapter 48 Nutrition
A set of recommended values for
nutrient intakes for healthy individuals
and groups.
dietary reference intakes (DRI)
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The Culinary Professional ● Chapter 48 Nutrition
The nutrients the body cannot make
and must be supplied by diet.
essential nutrients
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The Culinary Professional ● Chapter 48 Nutrition
The chemical process that changes a
liquid oil to a solid fat.
hydrogenation
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incomplete proteins
The Culinary Professional ● Chapter 48 Nutrition
Proteins that are missing one or more
of the indispensable amino acids.
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The Culinary Professional ● Chapter 48 Nutrition
The most energy-dense nutrient that
humans consume, commonly referred
to as a fat.
lipid
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The Culinary Professional ● Chapter 48 Nutrition
A food guidance system that helps
you select the right foods in the right
amounts to meet your individual
needs.
MyPyramid
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The Culinary Professional ● Chapter 48 Nutrition
Foods that have high nutritional value
compared with the amount of calories
they supply.
nutrient-dense foods
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nutrients
The Culinary Professional ● Chapter 48 Nutrition
The substances in food that nourish
the body.
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The Culinary Professional ● Chapter 48 Nutrition
The way our body takes in and utilizes
foods.
nutrition
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The Culinary Professional ● Chapter 48 Nutrition
A chain of various amino acids
connected to form a molecule.
protein
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The Culinary Professional ● Chapter 48 Nutrition
A type of lipid that is created when an
unsaturated oil is chemically changed
to resemble a saturated fat.
trans fat
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triglyceride
The Culinary Professional ● Chapter 48 Nutrition
A lipid composed of three fatty acids
that are linked together by a glycerol
molecule.
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