chptr 1

carbohydrate

a compound containing carbon, hydrogen and oxygen atoms. Most are known as sugars, starches and fibers.

lipid

a compound containing much carbon, hydrogen, little oxygen, and sometimes other atoms. Lipids do not dissolve in water and include fats, oils, and cholesterol.

enzymes

a compound that speeds the rate of a chemical reaction but is not altered by the reaction, almost all are proteins (but some made of genetic material)

obesity

a condition characterized by excess body fat

cancer

a condition characterized by uncontrolled growth of abnormal cells

hypertension

a condition in which blood pressure remains persistently elevated, obesity, inactivity, alcohol intake, excess salt intake, and genetics may each contribute to the problem.

cardiovascular disease

a general term that refers to any disease of the heart and circulatory system. This disease is generally characterized by the deposition of fatty materials in the blood vessels (hardening of the arteries) which in turn can lead to organ damage and death. Also termed coronary heart disease (CHD) as the vessels of the heart of the primary sites of the disease

diabetes

a group of diseases characterized by high blood glucose. type 1 involves insufficient or no release of the hormone insulin and thus requires insulin therapy. type 2 involves insufficient release of insulin or general inability of insulin on certain body cells.

macronutrient

a nutrient needed in gram quantities in a diet

micronutrient

a nutrient needed in milligram or microgram quantities in a diet

glucose

a six carbon sugar that exists in ring form, found as such in the blood and in table sugar bound to fructose; also known as dextrose, it is one of the simply sugars.

risk factors

a term used frequently when discussing the factors contributing to the development of a disease. An aspect of our lives- such as heredity, lifestyle choices, or nutritional habits.

cholesterol

a waxy lipid found in all body cells; it has a structure containing multiple chemical rings. Found only in foods of animal origin.

inorganic

any substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure

complex carbohydrate

carbohydrate composed of many monosaccharide molecules. ex include glycogen, starch, and fiber.

phytochemical

chemical found in plants, provide significant health benefits, may contribute to a reduced risk of cancer or cardiovascular disease in people who consume them regularly

metabolism

chemical processes in the body by which energy is provided in useful forms and vital activities are sustained

nutrient

chemical substance in food that contribute to health, many of which are essential parts of a diet. Nourish us by provide calories to fulfill energy needs, materials for building body parts, and factors to regulate necessary chemical processes in the body

vitamins

compounded needed in very small amounts in the diet to help regulate and support chemical reactions in the body

osteoporosis

decreased bone mass related to the effects of aging (including estrogen loss during menopause in women), genetic background, and poor diet.

mineral

element used to promote chemical reactions and to form body structures

proteins

food and body compounds made of amino acids, contain carbon, hydrogen, oxygen, nitrogen, and sometimes other atoms, in a specific configuration. Proteins contain the form of nitrogen most easily used by the human body.

essential nutrient

in nutritional terms, a substance that, when left out of a diet, leads to signs of poor diet. the body either cannot produce this nutrient or cannot produce enough of it to meets its needs. Then, if added back to diet before permanent damage occurs, the affected aspects of health are restored.

chronic

long-standing, developing over time. when referring to diseases, this term indicates that the disease process, once developed is slow and lasting.

simple sugar

monosaccharide or disaccharide in the diet

satiety

state in which there is no longer a desire to eat; a feeling of satisfaction

fiber

substances in plant foods not digested by the processes that take place in the human stomach or small intestine, add bulk to feces, naturally found in foods is called dietary

electrolytes

substances that separate into ions in water and in turn, are able to conduct an electrical current, include sodium, chloride and potassium

amino acids

the building block for proteins containing a central carbon atoms w/ nitrogen and other atoms attached

appetite

the primarily psychological external influences that encourage us to find and eat food, often in the absence of obvious hunger

hunger

the primary physiological internal drive to find and eat food mostly regulated by internal cues to eating

kilocalorie (kcal)

unit that describes the energy content of food. speficially, the heat energy needed to raise the temperature of 1000 grams (1 liter of water) to 1 degree celsius.

water

universal solvent; chemically, h20, body composed of 60%, needs are about 9 cups for women, 13 for men (greater if exercise heavily)