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