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