712
Guide to Good Food
melons. Classifi cation of fruits, including
cantaloupe, casaba, honeydew, Crenshaw,
Persian, and watermelon, that are large, juicy
fruits produced by plants in the gourd family and
usually have thick rinds and many seeds. (15)
menu. A list of the foods to be served at a meal. (10)
meringue. Fluffy white mixture of beaten egg whites
and sugar, which may be soft or hard. (17)
metabolism. The chemical processes that take
place in the cells after the body absorbs
nutrients. (2)
mezedhes. Greek appetizers. (31)
microorganism. A living substance so small it can
be seen only under a microscope. (6)
microwave. High-frequency energy wave used in
microwave ovens to cook foods quickly. (8)
milchig foods. Dairy foods and the utensils used
to prepare, serve, and eat them as described by
Jewish dietary laws. (32)
milkfat. Fat portion of milk. (16)
milk solids. Nonfat portion of milk, which contains
most of the vitamins, minerals, protein, and
sugar found in milk. (16)
mineral. One of the six basic types of nutrients that
is an inorganic substance and becomes part of
the bones, soft tissues, and body fl uids. (2)
minestrone. A popular Italian vegetable soup made
with onions, carrots, zucchini, celery, cabbage,
rice or pasta, and seasonings. (31)
mold. Growth produced on damp or decaying
organic matter or on living organisms. (25)
mole. A complex sauce used in Mexican cuisine. (29)
mollusk. Shellfi sh that has a soft body fully or
partially covered by a hard shell. (20)
MyPlate. A food guidance system with a set of
interactive tools to help people make healthful
eating choices consistent with the Dietary
Guidelines. The MyPlate icon helps people
visualize how the food groups fi t together to build
a healthy plate at mealtime. (3)
N
national brand. A brand that is advertised and sold
throughout the country. (11)
natural light. Light that comes from the sun. (7)
negotiation. The process of agreeing to an issue
that requires all parties to give and take. (27)
networking. The exchange of information or
services among individuals or groups. (26)
new potatoes. Potatoes that are harvested and sent
directly to market. (14)
night blindness. A condition resulting from a
vitamin A defi ciency, which is characterized by a
reduced ability to see in dim light. (2)
nihon-cha. Japanese term for green teas. (33)
noncrystalline candy. Type of candy that does not
contain sugar crystals, which makes it chewy or
brittle. (23)
nonstick fi nish. Coating with nonstick properties
used on some cookware and bakeware. (9)
nonverbal communication. Communication that
involves the sending and receiving of messages
without the use of words. It involves body
language. (27)
nouvelle cuisine. A style of French cooking that
emphasizes lightness and natural taste in
foods. (30)
nutrient. A chemical substance from food the body
needs to live. (2)
nutrient dense. Foods and beverages that
provide vitamins, minerals, and other healthful
substances with relatively few calories. (3)
nutrition. The study of how the body uses the
nutrients in foods that are eaten. (2)
nutrition labeling. A breakdown of how a food
product fi ts in an average diet that appears on
the product packaging. (11)
O
obesity. A condition characterized by excessive
deposits of body fat. In an adult, obesity is
defi ned as a body mass index of 30 or more. (5)
occupation. Paid employment that involves
handling one or more jobs. (26)
okra. A green, pod-shaped vegetable brought to the
United States from Africa that is popular in the
Deep South. (28)
omelet. A beaten egg mixture that is cooked without
stirring and served folded in half. (17)
open dating. A system of putting calendar dates
on perishable and semiperishable foods to help
retailers to know how long to display products
and to help consumers to choose products that
will maintain quality the longest and to help
consumers know which product to use fi rst. (11)
open stock. A way of purchasing tableware in which
each piece is purchased individually. (7)