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What’s In it?. Missing Food. Breakin ’ It Down. Keeping It Fresh. Little Parts. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500. Example.

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  1. What’s In it? Missing Food Breakin’ It Down Keeping It Fresh Little Parts 100 100 100 100 100 200 200 200 200 200 300 300 300 300 300 400 400 400 400 400 500 500 500 500 500

  2. Example A public institution in the Pacific Northwest with a Husky named “Dubs” as its mascot What is the University of Washington?

  3. 100 Converted from food by cells in the body, measured in calories Food Energy

  4. 200 Wide group of compounds that do not mix with water, can be a form of energy in certain foods. Fats

  5. 300 One of the main types of nutrients, most important source of energy for the body Carbohydrates

  6. 400 Elements or compounds essential for Animal and human, as well as plant Growth Nutrients

  7. 500 Chemical elements absorbed from the soil into plants, hat living things need to survive Minerals

  8. 100 Sensation experienced when one feels the need to eat food Hunger

  9. 200 Widespread scarcity of food causing hunger and starvation Famine

  10. 300 Not getting enough of the right nutrients, more prone to illnesses Malnutrition

  11. 400 Disease that forms from lack of Vitamin C, stops wounds from healing Scurvy

  12. 500 The leftovers after the body uses up all the parts of food it can use & where food goes when we're done with it’s scraps Waste

  13. 100 To bite and grind with the teeth Chew

  14. 200 Where food settles until muscles and acids within the body can break it down into smaller pieces Stomach

  15. 300 The body's muscles and chemicals break down food into tiny bits that can be absorbed into the bloodstream Digestion

  16. 400 Roughage from foods which aides in carrying out waste from the body, but isn't actually digested by the body Fiber

  17. 500 The act of taking in or receiving by chemical or molecular action Absorbtion

  18. 100 Food item that has been frozen and dried at same time to remove all moisture Freeze-Dried

  19. 200 Methods of preparing food to resist decomposition and fermentation Preservation

  20. 300 Chemicals added to food  to make it last longer for storage Preservatives

  21. 400 Heating process to destroy pathogens and bacteria in food products Pasteurization

  22. 500 Any process that eliminates or kills all forms of microbial life through really, really high heat. Sterilization

  23. 100 Unit of measurement used to express the amount of food energy within a food item Calorie

  24. 200 A substance with distinct molecular composition Chemical

  25. 300 Object so small the naked eye can't see it, large enough to view in microscope Microscopic

  26. 400 Vocabulary Daily Double Type of farming where animals are allowed to roam freely

  27. 500 Microscopic living organism, such as a bacterium fungus, protozoan, or virus Microbes

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