unit n4
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1. Added Sugar syrups that are added to foods or
beverages when they are processed or
prepared.
2. Basal the rate at which the body uses energy
Metabolic while at rest to keep vital functions going,
Rate such as breathing and keeping warm.
3. Body Mass a weight-to-height ratio, calculated by
Index dividing one's weight in kilograms by the
square of one's height in meters and used as
an indicator of obesity and underweight.
4. Body Mass The National Institutes of Health (NIH) now
Index defines normal weight, overweight, and
obesity according to BMI rather than the
traditional height/weight charts. Overweight
is a BMI of 27.3 or more for women and 27.8
or more for men.
5. Calcium the chemical element of atomic number 20,
a soft gray metal.
6. Calorie the energy needed to raise the temperature
of 1 kilogram of water through 1 °C, equal to
one thousand small calories and often used
to measure the energy value of foods.
7. Carbohydrates any of a large group of organic compounds
occurring in foods and living tissues and
including sugars, starch, and cellulose. They
contain hydrogen and oxygen in the same
ratio as water (2:1) and typically can be
broken down to release energy in the
animal body.
8. Cholesterol a compound of the sterol type found in
most body tissues. Cholesterol and its
derivatives are important constituents of cell
membranes and precursors of other steroid
compounds, but a high proportion in the
blood of low-density lipoprotein (which
transports cholesterol to the tissues) is
associated with an increased risk of
coronary heart disease.
9. Daily Value if the label lists 15 percent for calcium, it
means that one serving provides 15 percent
of the calcium you need each day. DVs are
based on a 2,000-calorie diet for healthy
adults.
10. diet restrict oneself to small amounts or special
kinds of food in order to lose weight.
11. fiber dietary material containing substances such
as cellulose, lignin, and pectin, which are
resistant to the action of digestive enzymes.
12. Folic Acid vitamin of the B complex, found especially
in leafy green vegetables, liver, and kidney.
13. fructose a hexose sugar found especially in honey
and fruit.
14. Macronutrient a substance required in relatively large
amounts by living organisms, in particular.
15. Malnutrition lack of proper nutrition, caused by not
having enough to eat, not eating enough of
the right things, or being unable to use the
food that one does eat.
16. Metabolism the chemical processes that occur within a
living organism in order to maintain life.
17. Micronutrient a chemical element or substance required in
trace amounts for the normal growth and
development of living organisms.
18. Minerals The minerals that are relevant to human
(Dietary) nutrition are water, sodium, potassium,
chloride, calcium, phosphate, sulfate,
magnesium, iron, copper, zinc, manganese,
iodine, selenium, and molybdenum.
19. Nutrients a substance that provides nourishment
essential for growth and the maintenance of
life.
20. obesity the condition of being grossly fat or
overweight.
21. Omega 3 & 6 Most omega-6 fatty acids in the diet come
Fatty Acids from vegetable oils, such as linoleic acid
(LA), not to be confused with alpha-linolenic
acid (ALA), which is an omega-3 fatty acid.
Linoleic acid is converted to gamma-
linolenic acid (GLA) in the body.
22. Organic relating to a bodily organ or organs.
23. Pasteurization partial sterilization of a substance and
especially a liquid (such as milk) at a
temperature and for a period of exposure
that destroys objectionable organisms
without major chemical alteration of the
substance.
24. Protein any of a class of nitrogenous organic
compounds that consist of large molecules
composed of one or more long chains of
amino acids and are an essential part of all
living organisms, especially as structural
components of body tissues such as muscle,
hair, collagen, etc., and as enzymes and
antibodies.
25. Saturated Fat a type of fat containing a high proportion of
fatty acid molecules without double bonds,
considered to be less healthy in the diet
than unsaturated fat.
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