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| The science that studies the relationship of foods to optimal health and performance. |
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| Substances found in foods that provide energy, regulate metabolism, and help with growth and repair of body tissues; necessary for good health. |
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| Nutrients in food, such as vitamins and minerals that regulate functions of the cells. |
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| Compounds containing carbon, hydrogen, and oxygen; major source of energy for the human body; key energy source for muscular contraction. |
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| Simple sugar; can be used by the body in its natural form. |
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| The amount of heat necessary to raise the temperature of one gram of water one degree Celsius. This is used to measure the energy value of food and cost of physical activity. |
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| Form in which glucose is stored in the body; stored in liver and skeletal muscles. |
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| Fruit sugar; a naturally occurring sugar found in fruits and honey. |
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| A simple sugar found in breast milk of humans and other mammals. |
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| Milk sugar; simple sugar found in milk products; composed of galactose and glucose. |
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| Malt sugar; simple sugar found in grain products; composed of two glucose molecules linked together. |
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| Table sugar; composed of glucose and fructose. |
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| Carbohydrates formed by three or more simple sugar molecules linked together; also called polysaccharides. |
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| Formed by simple or double sugar units with little nutrient value; divided into monosaccharides and disaccharides. |
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| The simplest form of carbohydrate (sugars) formed by 5 or 6 carbon skeletons. The three most common monosaccharides are glucose, fructose and galactose. |
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| Simple carbohydrates formed by 2 monosaccharide units linked together, one of which is glucose. The major disaccharides are sucrose (table sugar), lactose (milk sugar) and maltose. |
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| Long chains of sugars commonly found in whole grain foods; stored in the body as glycogen. |
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| A complex carbohydrate in plant foods that cannot be digested by the human body but is essential in the digestion process. |
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| Compounds made by a combination of triglycerides; efficient form of energy storage. |
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Solidified fat formed by adding hydrogen to monounsaturated and
polyunsaturated fats to increase shelf life. |
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Polyunsaturated fatty acids found primarily in cold water seafood;
thought to be effective in lowering blood cholesterol and triglycerides. |
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| Form of fat that is broken down and used to produce energy. |
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| Basic structural unit of triglycerides. |
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| Obtained primarily from plant sources, liquid at room temperature. |
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| Obtained primarily from animal sources, solid at room temperature. |
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| Combinations of protein, triglycerides, and cholesterol in the blood. |
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| A type of derived fat in the body necessary for hormone and cell synthesis. |
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| Chemical structures that are the building blocks of protein. There are 20 that are needed by the body for proper function. |
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| These are amino acids that the body cannot make on its own and must obtain from the diet. There are 9 in total. |
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| Non-Essential Amino Acids |
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| Amino acids that the body can synthesize on its own; does not need to get from dietary sources. |
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| Contain all essential amino acids, found only in animal-based foods. |
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| Do not contain all essential amino acids; found in vegetable sources. |
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| Organic substances essential for normal metabolism, growth and development of the body. |
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| Inorganic elements found in the body and in food; essential for normal body functions. |
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| Compounds such as vitamin C, E beta-carotene and selenium that prevent oxygen from combining with other substances to which it may cause damage. |
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| Foods that are grown without pesticides. |
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| An excess amount of weight against a given standard such as height or recommended percent body fat. |
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| A chronic disease characterized by an excessively high amount of body fat in relation to lean body mass. |
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| The lowest level of oxygen consumption necessary to sustain life. |
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| A false theory that claims that exercising a specific body part will result in significant fat reduction in that area. |
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| Term frequently used in reference to fat deposits that ‘bulge out.’ These deposits are nothing but enlarged fat cells from excessive accumulation of body fat. |
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| Energy-Balancing Equation |
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| A principle holding that, as long as caloric input equals caloric output, the person will not gain or lose weight. |
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