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unit n4

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1. Added Sugar syrups that are added to foods or 13. fructose a hexose sugar found especially in honey
beverages when they are processed or and fruit.
prepared.
14. Macronutrient a substance required in relatively large
2. Basal the rate at which the body uses energy amounts by living organisms, in particular.
Metabolic while at rest to keep vital functions going,
15. Malnutrition lack of proper nutrition, caused by not
Rate such as breathing and keeping warm.
having enough to eat, not eating enough of
3. Body Mass a weight-to-height ratio, calculated by the right things, or being unable to use the
Index dividing one's weight in kilograms by the food that one does eat.
square of one's height in meters and used as
16. Metabolism the chemical processes that occur within a
an indicator of obesity and underweight.
living organism in order to maintain life.
4. Body Mass The National Institutes of Health (NIH) now
17. Micronutrient a chemical element or substance required in
Index defines normal weight, overweight, and
trace amounts for the normal growth and
obesity according to BMI rather than the
development of living organisms.
traditional height/weight charts. Overweight
is a BMI of 27.3 or more for women and 27.8 18. Minerals The minerals that are relevant to human
or more for men. (Dietary) nutrition are water, sodium, potassium,
chloride, calcium, phosphate, sulfate,
5. Calcium the chemical element of atomic number 20,
magnesium, iron, copper, zinc, manganese,
a soft gray metal.
iodine, selenium, and molybdenum.
6. Calorie the energy needed to raise the temperature
19. Nutrients a substance that provides nourishment
of 1 kilogram of water through 1 °C, equal to
essential for growth and the maintenance of
one thousand small calories and often used
life.
to measure the energy value of foods.
20. obesity the condition of being grossly fat or
7. Carbohydrates any of a large group of organic compounds
overweight.
occurring in foods and living tissues and
including sugars, starch, and cellulose. They 21. Omega 3 & 6 Most omega-6 fatty acids in the diet come
contain hydrogen and oxygen in the same Fatty Acids from vegetable oils, such as linoleic acid
ratio as water (2:1) and typically can be (LA), not to be confused with alpha-linolenic
broken down to release energy in the acid (ALA), which is an omega-3 fatty acid.
animal body. Linoleic acid is converted to gamma-
linolenic acid (GLA) in the body.
8. Cholesterol a compound of the sterol type found in
most body tissues. Cholesterol and its 22. Organic relating to a bodily organ or organs.
derivatives are important constituents of cell 23. Pasteurization partial sterilization of a substance and
membranes and precursors of other steroid especially a liquid (such as milk) at a
compounds, but a high proportion in the temperature and for a period of exposure
blood of low-density lipoprotein (which that destroys objectionable organisms
transports cholesterol to the tissues) is without major chemical alteration of the
associated with an increased risk of substance.
coronary heart disease.
24. Protein any of a class of nitrogenous organic
9. Daily Value if the label lists 15 percent for calcium, it compounds that consist of large molecules
means that one serving provides 15 percent composed of one or more long chains of
of the calcium you need each day. DVs are amino acids and are an essential part of all
based on a 2,000-calorie diet for healthy living organisms, especially as structural
adults. components of body tissues such as muscle,
10. diet restrict oneself to small amounts or special hair, collagen, etc., and as enzymes and
kinds of food in order to lose weight. antibodies.

11. fiber dietary material containing substances such 25. Saturated Fat a type of fat containing a high proportion of
as cellulose, lignin, and pectin, which are fatty acid molecules without double bonds,
resistant to the action of digestive enzymes. considered to be less healthy in the diet
than unsaturated fat.
12. Folic Acid vitamin of the B complex, found especially
in leafy green vegetables, liver, and kidney. 26. Trans Fat trans fatty acid
27. unsaturated a type of fat containing a high proportion of fatty acid molecules with at least one double bond, considered to be
fat healthier in the diet than saturated fat.
28. Vitamin C asccorbic acid
29. Vitamin D any of a group of vitamins found in liver and fish oils, essential for the absorption of calcium and the prevention of
rickets in children and osteomalacia in adults. They include calciferol ( vitamin D2 ) and cholecalciferol ( vitamin D3 ).
30. vitmain A another term for retinol.
31. Whole made with or containing whole unprocessed grain.
Grain