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Culinary Arts One: Unit Three

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  • This is a yellow, orange, or red phytochemical that give color to fruits or vegetables such as carrots and red peppers.
    Carotenoids
  •  15
  • Getting enough water to meet your body's needs is called
    Hydration
  •  5
  • High blood pressure is known as...
    Hypertension
  •  10
  • This is a nutrient is every cell, tissue and organ. It helps with chemical reactions, transporting minerals and vitamins throughout the body, cushioning, moisturizing, removing waste and regulates temperature.
    Water
  •  15
  • This is a nutrient is every cell, tissue and organ. It helps with chemical reactions, transporting minerals and vitamins throughout the body, cushioning, moisturizing, removing waste and regulates temperature.
    Water
  •  20
  • A fat soluble vitamin that helps with blood clotting
    Vitamin K
  •  20
  • An antioxidant, water soluble, vitamin that protects cells from oxidation damage.
    Vitamin E
  •  20
  • This vitamin classification has several functions, but its main function is to help your body release and use energy from carbohydrates, proteins and fats
    Vitamin B
  •  20
  • Vitamins that dissolve in water and pass easily into the bloodstream during digestion.
    Water soluble
  •  15
  • Some vitamins and minerals repairs and protect cells and the immune system from damage by harmful chemicals. These vitamins and minerals are classified as...
    Antioxidants
  •  25
  • Minerals needed in large amounts.
    Major minerals
  •  5
  • Minerals needed in small amounts also called micro-minerals.
    Trace Minerals
  •  5
  • Minerals that help cells function by pulling fluids back and forth through the cell walls to maintain fluid balance.
    Electrolyte Minerals
  •  25
  • This is an unstable substance that can damage the body's cells after oxygen is burned to produce energy.
    Free Radical
  •  20
  • An amino acid that your body needs, but cannot produce on its own is an...
    An essential amino acid
  •  10
  • This lipoprotein is labeled as "good cholesterol" because it picks up excess cholesterol and takes it back to the liver for excretion.
    HDL
  •  20