Karteikarten

Nutrition for Foodservice and Culinary Professionals - Chapter 12 Terms

spencer.ellis96 Culinary Arts AS - Level Englisch 6 Karten

Karten in diesem Stapel (6)

1Kcalorie BalanceThe balance between kcalories consumed in food and beverages and kcalories used up through physical activity and basal metabolism.
2Body Mass Index (BMI)A measure of weight in kilograms relative to height in meters squared. BMI is considered a reasonably reliable indicator of total body fat, which is related to the risk of disease and death. BMI categories include underweight, healthy weight, overweight, and obese.
3OverweightHaving a body mass index of 25 to 29.9.
4ObeseHaving a body mass index of 30 or greater.
5Very-low-kcalorie DietA doctor-supervised diet that usually uses commercially prepared formulas to promote rapid weight loss in obese patients. The formulas, usually liquid shakes or bars, replace all food intake for several weeks or months.
6Behavior ModificationUse of demonstrated behavior change techniques to increase or decrease the frequency of behaviors, such as restricting eating to the kitchen or dining room table, to eat fewer kcalories.