1.

Body Mass Index

A weight-to-height ratio, calculated by dividing one's weight in kilograms by
the square of one's height in meters and used as an indicator of obesity and
underweight.

2. Calorie
A unit of heat equal to the amount of heat needed to raise the temperature of
1,000 grams of water by one degree Celsius. This unit is used as a measure
of the energy released by food.

3. Cholesterol
Cholesterol is important constituents of cell membranes and precursors of
other steroid compounds, but a high proportion in the blood of low-density
lipoprotein cholesterol is associated with an increased risk of coronary heart
disease.

4. Glucose
Syrup containing glucose and sugar.

5. Glycogen
A substance deposited in bodily tissues as a store of carbohydrates. It is a
polysaccharide that forms glucose on hydrolysis.

6. Glycemic Index
a system that ranks foods on a scale from 1 to 100 based on their effect on
blood-sugar levels.

7. Insulin
a hormone produced in the pancreas.
8. Obesity
the condition of being grossly fat or overweight.

9. Pancreas
a large gland behind the stomach that secretes digestive enzymes into the
duodenum.

10.Saturated Fats
A type of fat containing a high proportion of fatty acid molecules without
double bonds.

11.Unsaturated Fats
12.a type of fat containing a high proportion of fatty acid molecules with at least
one double bond

13.Trans Fats
an unsaturated fatty acid of a type occurring in margarines and
manufactured cooking oils as a result of the hydrogenation process.