front 1 Basal Metabolic Rate | back 1 The rate at which the body uses energy while at rest to keep vital functions going, such as breathing and keeping warm. |
front 2 Calories | back 2 A unit of energy, often used to express the nutritional value of foods, equivalent to the heat energy needed to raise the temperature of 1 kilogram of water by 1 °C, and equal to one thousand small calories; a kilocalorie. |
front 3 Carbohydrates | back 3 Food consisting of or containing a lot of sugars, starch, cellulose, or similar substances that can be broken down to release energy in the human body, and make up one of the main nutritional food groups. |
front 4 Cholesterol | back 4 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. |
front 5 Diabetes | back 5 A disease in which the body’s ability to produce or respond to the hormone insulin is impaired, resulting in abnormal metabolism of carbohydrates and elevated levels of glucose in the blood and urine. |
front 6 Dietary Fiber | back 6 The parts of plant foods your body can't digest or absorb. |
front 7 Digestive system | back 7 The organs that take in food and liquids and break them down into substances. |
front 8 Electrolytes | back 8 The ionized or ionizable constituents of a living cell, blood, or other organic matter. |
front 9 Fats | back 9 A natural oily or greasy substance occuring in animal bodies, especially when deposited as a layer under the skin or around certain organs. |
front 10 Macronutrients | back 10 A type of food (e.g. fat, protein, carbohydrate) required in large amounts in the diet. |
front 11 Metabolism | back 11 The chemical processes that occur within a living organism in order to maintain life. |
front 12 Micronutrients | back 12 A chemical element or substance required in trace amounts for the normal growth and development of living organisms. |
front 13 Minerals | back 13 A solid inorganic substance of natural occurrence |
front 14 Nutrients | back 14 A substance that provides nourishment essential for growth and the maintenance of life. |
front 15 Protein | back 15 Food consisting largely of proteins and making up one of the main nutritional food groups. |
front 16 Saturated Fat | back 16 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. |
front 17 Trans Fat | back 17 Another term for trans-fatty acid. |
front 18 Unsaturated Fat | back 18 A type of fat containing a high proportion of fatty acid molecules with at least one double bond, considered to be healthier in the diet than saturated fat. |
front 19 Vitamins | back 19 Any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body. |
front 20 Water | back 20 A colorless, transparent, odorless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms. |