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Nutrition Terminolog

Definitions for nutrition terminology

QuestionAnswer
The process of taking nutrients into the body and making them part of the body Absorption
A recommended nutrient intake value, based on observations or experiments, that is set for nutrients for which no RDA can be determined Adequate Intakes
A chemical compound that serves as a building block of proteins Amino acids
A condition resulting from deficiences of various nutrients, which is characterized by a reduced number of red blood cells in the bloodstream Anemia
The amount of energy the human body needs to stay alive and carry on vital processes Basal Metabolism
A disease of the nervous system resulting from a thiamin deficiency, which is characterized by numbness in the ankles and legs followed by severe cramping and paralysis Beriberi
Proportions of bone, muscle, fat, and other tissues that make up body weight Body Composition
A calculation involving a person's weight and height measurements used by health professional to define overweight and obesity Body mass Index
The unit used to measure the energy value of foods Calorie
One of the 6 basic nutrients that is the body's chief source of energy Carbohydrates
A fatlike substance that occurs naturally in the body and is found in every cell but occurs only in foods of animal origin Cholesterol
Proteins from animal origin that contain all 9 of the essential amino acids Complete Proteins
A substance in foods that significantlly reduces the harmful effects of oxygen on normal body functions Antioxidant
The body process of breaking food down into simpler compounds that the body can use Digestion
A vitamin that dissolves in fats and can be stored in the fatty tissues of the body Fat-soluble vitamins
A form of complex carbohydrate fromplants that humans cannot digest Fiber
A response of the body's immune system to a food protein Food allergy
A negative physical reaction to a food substance that does not involve the body's immune system Food Intolerance
A food to which nutrients are added in amounts greater than what would naturally occur in the food Fortified food
The form of sugar carried in the bloodstream for energyy used throughout the body Glucose
A process by which hydrogen atoms are chemically added to unsaturated fatty acids in liquid oils to turn the oils into more highly saturated solid fats Hydrogenation
High blood pressure Hypertension
A lack of the right proportions of nutrients over an extended period,which can be caused by an inadequate diet or the body's inability to use the nutrients taken in Malnutrition
The chemical processed that place in the cells after the body absorbs nutrients Metabolism
A disease resulting from a niacin deficiency, which is characterized by a raw and inflamed skin rash, abdominal pain, diarrhea, dementia, and paralysis Pellagra
Waves of muscle contractions that push food through the digestive tract Peristalsis
A disease resulting from a vitaminC deficency, which is characterized by bleeding gums, loss of teeth, and internal bleeding Scurvy
Created by: wellsa