|
A
|
|
|
AMINO ACIDS
|
The building blocks of protein
|
|
ANOREXIA
|
Eating Disorder that leads to a potentially fatal low body weight
|
|
ANTHROPOMETRIC
|
Relating to measurement of the physical characteristics of the body such as height and weight
|
|
B
|
|
|
BCA (Body Composition Analysis)
|
Determines percent of body fat and percent of lean body tissue (lean body mass)
|
|
BEHAVIORAL GUIDANCE
|
Provides nutritional counseling to learn proper eating habits
|
|
BEHAVIOR MODIFICATION
|
The changing of behavior by the manipulation of cues and environment factors that trigger behavior.
|
|
BLOOD PRESSURE
|
The pressure of the blood on the walls of the arteries
|
|
BMI
(Body Mass Index)
|
An index of a person's weight in relation to height, determined by dividing the weight (in kilograms) by the square of the height (in meters)
|
|
BMR
(Basal Metabolic Rate)
|
The rate of energy used for metabolism when the body is at complete rest
|
|
BULIMIA
|
Eating disorder characterized by binge eating, sometimes followed by vomiting or purging
|
|
C
|
|
|
CAFFEINE
|
A natural stimulant found in many common foods and beverages, including coffee, tea and chocolate
|
|
CALORIE
|
Unit of heat, measurement of energy
|
|
CARBOHYDRATE
|
A compound composed of sugars
|
|
COMPLETE PROTEIN
|
A protein containing all the essential amino acids
|
|
COUNSELING
|
The professional guidance of an individual in a specific area
|
|
D
|
|
|
DIABETES TYPE 1
|
Insulin Dependent-persons body does not produce insulin at all
|
|
DIABETES TYPE 2
|
Non-Insulin Dependent-persons body does produce insulin but fat cells resist the insulin. Majority of cases are due to obesity.
|
|
DIET
|
To eat sparingly or according to prescribed rules
|
|
E
|
|
|
ELECTROLYTES
|
Essential elements necessary for cell function to regulate the distribution of body fluids, (Ex. sodium, potassium)
|
|
ENERGY METABOLISM
|
The reactions by which the body obtains and spends the energy from food
|
|
ENZYME
|
A protein that facilitates chemical reactions without itself being changed in the process
|
|
ESSENTIAL AMINO ACIDS
|
Amino acids that the body cannot make in sufficient amounts to meet physiological needs and must come from foods we consume
|
|
EXCHANGE LISTS
|
Diet planning tools that organize foods by their nutrient and energy contents. Foods on any single list can be used interchangeably.
|
|
F
|
|
|
FIBER
|
A general term denoting the structural part of plants. They are not digested by human digestive enzymes, although some are digested by the gastrointestinal tract bacterial.
|
|
G
|
|
|
GLUCOSE
|
A monosaccharide, sometimes known as blood sugar
|
|
H
|
|
|
HIGH QUALITY PROTEIN
|
A protein that is easily digestible and a complete protein
|
|
HYPERGLYCEMIA
|
Increase in blood sugar
|
|
HYPERTENSION
|
Elevated blood pressure
|
|
HYPOGLYCEMIA
|
Deficiency of glucose in the blood, low blood sugar
|
|
HYPOTENSION
|
Low blood pressure
|
|
I
|
|
|
IDEAL BODY WEIGHT
|
Based on a person’s height and gender. For men: 106lbs for first 5 feet + 6lbs for every inch over 5 feet. For women: 100lbs for first 5 feet + 5 lbs for each inch over 5 feet. For those under 5 feet, subtract 2 lbs for each inch under 5 feet.
|
|
INSULIN
|
A hormone secreted by special cells in the pancreas in response to increased blood glucose (blood sugar) concentrations
|
|
L
|
|
|
LACTOSE
|
The main carbohydrate in milk (milk sugar)
|
|
LACTOSE INTOLERANCE
|
A condition that results from inability to digest the milk sugar-lactose
|
|
LEAN BODY MASS
|
The fat-free mass or part of the body including all its components except fat storage
|
|
LIPIDS
|
A family of compounds that includes triglycerides (fats and oils), phospholipids and sterols
|
|
M
|
|
|
METABOLISM
|
The sum total of all the chemical reactions that go on in living cells; also the transformation by which energy is made available for the uses of the organism
|
|
MINERALS
|
Inorganic elements; some minerals are essential nutrients required in small amounts
|
|
MONOSACCHARIDE
|
A carbohydrate that consists of a single ring
|
|
MORBID OBESITY
|
100% to 149% above ideal body weight
|
|
N
|
|
|
NUTRIENTS
|
Substances obtained from food and used in the body to provide energy and structural materials and to regulate growth, maintenance and repair of the body's tissue
|
|
O
|
|
|
OBESITY
|
A chronic disease characterized by excessively high body fat in relation to lean body tissue
|
|
OVERWEIGHT
|
An excess of body weight that includes fat, bone and muscle
|
|
P
|
|
|
PLATEAU (WEIGHT)
|
Reaching a level or period of stability
|
|
PROTEIN
|
An energy yielding nutrient
|
|
R
|
|
|
RDA
(Recommended Daily Allowance)
|
The amounts of energy and selected nutrients considered adequate to meet the nutrient needs of practically all healthy people
|
|
RDI
(Reference Daily Intakes)
|
Food labeling values for protein, vitamins and minerals based on population-adjusted means of the RDA
|
|
REGISTRED DIETITIAN
|
An expert in food and nutrition that has completed a bachelor’s degree, supervised internship and national exam for dietitians. In order to maintain this credential, continuing education credits must be obtained on a regular basis.
|
|
S
|
|
|
SATURATED FAT
|
Fatty acids that have all the hydrogen they can hold on their chemical chains. They mainly come from animal foods.
|
|
T
|
|
|
TRIGLYCERIDES
|
The scientific name for the common form of fat, found in both the body and in foods. Most body fat is stored in the form of triglycerides.
|
|
U
|
|
|
UNSATURATED FAT
|
(Monounsaturated and Polyunsaturated) are missing one or more hydrogen pairs on their chemical chains. They mainly come from vegetable sources and fish.
|
|
V
|
|
|
VEGETARIAN
|
A general term used to describe people who exclude meat, poultry, fish or other animal-derived foods from their diets
|
|
VITAMINS
|
Organic, essential nutrients required in small amounts
|