An undesired side effect or toxicity caused by medications or dietary supplement.
AEROBIC EXERCISE
Physical activity that uses oxygen. Also known as endurance activity. Examples include running, cycling, and swimming.
AMINO ACIDS
The basic building blocks of protein. Our bodies need 20 different amino acids to function, 9 cannot be made by your body, they need to be obtained from food.
ANTIOXIDANT
A substance that may inhibit oxidation caused by free radicals in the body.
ARTERIOSCLEROSIS
A disease of the arterial vessels marked by thickening, hardening, or loss of elasticity in the arterial walls. The most common form is arteriosclerosis, characterized by the thickening of arteries from plaques.
B
BETA-CAROTENE
A form of vitamin A found naturally in yellow/orange vegetables and fruits.
BLOOD CHOLESTEROL
See CHOLESTEROL
BLOOD GLUCOSE
See GLUCOSE
BLOOD HDL-CHOLESTEROL
See CHOLESTEROL
BLOOD LDL-CHOLESTEROL
See CHOLESTEROL
BLOOD PRESSURE
The force of the blood on the walls of arteries. Two levels of blood pressure are measured: the top number, or systolic pressure (upper number), which occurs each time the heart pushes blood into the vessels, and the bottom number, or diastolic pressure (lower number), which occurs when the heart rests. In a blood pressure reading of 120/80, for example, 120 is the systolic pressure and 80 is the diastolic pressure. Normal blood pressure is less than 130/85. High blood pressure, or hypertension. When the blood flows through the vessels at a greater force than normal. High blood pressure (greater than 139/89) is a serious risk factor for heart disease, stroke, and kidney disease.
BLOOD VESSELS
Tubes that act like a system of roads or canals to carry blood to and from all parts of the body. The three main types of blood vessels are arteries, veins, and capillaries. As blood travels through the vessels, it delivers oxygen and nutrients and removes waste products throughout the body.
BODY MASS INDEX (BMI)
BMI is a way to evaluate whether an individual is at healthy weight. It is calculated by dividing weight (kg.) by height (meter2). Normal BMI ranges from 18.5-24.5; overweight ranges 25-29.9; and obesity 30 or greater
C
CALORIE
A unit of energy. Calorie is a measure of food energy, or the energy the body needs to maintain itself. In foods, there are four key calorie sources — carbohydrates (4 calories/gram), protein (4 calories/gram), fat (9 calories/gram), and alcohol (7 calories/gram).
CAMPYLOBACTER JEJUNI
A type of bacterium that can cause foodborne illness; can be found in raw and undercooked poultry and meat, unpasteurized milk, and untreated water.
CARBOHYDRATE
Carbohydrates are one of the major sources of energy for powering your body, providing 4 calories per gram. The most basic form is a simple sugar such as fructose or glucose. Simple sugars are the building blocks for another type of carbohydrate called a complex carbohydrate. Complex carbohydrates are found in starchy foods such as potatoes, pastas, whole grains, and breads.
CARDIOVASCULAR
Relating to the heart and blood vessels (arteries, veins, and capillaries).
CAROTENOIDS
Pigments commonly found in plants and animals, some of which are converted to vitamin A in the body (examples of carotenoids include Beta-Carotene, Lycopene, Lutein). Brightly colored fruits and vegetables derive their color from carotenoids, many of which are reported to have antioxidant properties.
CHOLESTEROL
Cholesterol is a waxy substance that is present in all animal cells. In the body, cholesterol is used to make estrogen and testosterone. Blood (or serum) cholesterol is the cholesterol that circulates in the bloodstream. It is a combination of the cholesterol obtained from food and the cholesterol that the body makes. Foods high in cholesterol include egg yolk, liver, and red meats. HDL-cholesterol and LDL-cholesterol are forms of lipoproteins. Lipoproteins help transport cholesterol throughout the body. HDL (high-density lipoprotein) is the "good" cholesterol and LDL (low-density lipoprotein) is the "bad" cholesterol. HDL participates in removing excess blood cholesterol from the body; LDL is the form that can build up in artery walls and thus is a serious risk factor for heart disease.
CORONARY ARTERY DISEASE
Narrowing of the coronary arteries, usually as a result of atherosclerosis.
D
DAILY VALUES (DV)
Standard values developed by the FDA and USDA for food labels to help consumers assess food value. It is an estimate of how much of a nutrient is needed per day.
DAIRY PRODUCTS
Foods made from milk and milk products including butter, cheese, and yogurt.
DIABETES MELLITUS, DIABETES
Disease in which the body does not produce enough or properly use insulin. In type 1 diabetes (also called insulin-dependent or juvenile-onset diabetes), the body does not produce any insulin, most often occurring in children and young adults. People with type 1diabetes must take daily insulin injections. Type 1 diabetes accounts for 5-10% of diabetes. Type 2 diabetes (also known as non-insulin-dependent or adult-onset diabetes) results from the body's inability to make enough, or properly use, insulin. It is the most common form of the disease, accounting for 90-95% of diabetes.
DIASTOLIC BLOOD PRESSURE
See BLOOD PRESSURE
DIETARY CHOLESTEROL
See CHOLESTEROL
DIETARY FIBER
See FIBER
DIETITIAN, REGISTERED DIETITIAN
An expert in nutrition who counsels individuals with special health needs to help plan the kinds and amounts of foods to eat. A registered dietitian (R.D.) has completed a four-year college dietetics program accredited by the American Dietetic Association.
E
E. COLI 0157:H7
A type of bacterium that can cause foodborne illness; can be found in raw or undercooked ground beef, unpasteurized milk, and unpasteurized apple cider.
ENRICHED, ENRICHMENT
The addition of nutrients to a food that were lost during food processing. For example, B vitamins are lost when wheat is refined; when they are added back to flour, it becomes enriched flour.
EXCHANGE LISTS
Diet-planning tools that organize foods into groups by their proportions of carbohydrate, fat, and protein, and calories. Food servings in one group can be "exchanged" for another food serving in the same group.
EXERCISE (PHYSICAL ACTIVITY)
A general term for any sort of muscular effort, but especially the kind intended to train, condition, or increase strength, endurance, and flexibility of the muscular and skeletal systems of the body.
F
FATS, DIETARY FATS
Fat provides 9 calories per gram. Fat is important to maintain cell walls, provide insulation and concentrated energy. Fat also carries the fat-soluble vitamins A, D, E and K through the body. Food sources of fat include meat, poultry, fish, eggs, nuts, butter, margarine, oil and some dairy products. In food, there are two types of fat: saturated and unsaturated. Saturated fats are solid at room temperature and come chiefly from animal food products. Examples are butter, lard, meat fat, solid shortening, palm oil, and coconut oil. Unsaturated fats, which include monounsaturated and polyunsaturated, are liquid at room temperature and come from plant oils such as olive, peanut, corn, cottonseed, sunflower, safflower, and soybean. Hydrogenated fats are unsaturated fats that have been processed (hydrogenated) to make them more saturated, spreadable, and longer lasting. Hydrogenation produces trans-fatty acids, which may have health effects similar to those of saturated fatty acids. The most common sources of hydrogenated fats are stick or tub margarine, commercial baked goods, and fried foods from restaurants and fast-food chains.
FATTY ACIDS
Basic units of fat molecules. Fats are mixtures of different fatty acids including monounsaturated, polyunsaturated, saturated, omega-3, and trans-fatty acids.
FIBER
Found only in plant foods, fiber refers to the remnants of plant cell walls that are resistant to digestion by the human body. Dietary fiber, the fiber in our diets, can be either soluble or insoluble. Soluble fiber, such as that contained in oats, dissolves in water and is associated with blood cholesterol reduction. Insoluble fiber, such as bran, does not dissolve in water and produce bulk in the diet.
FOLATE (FOLIC ACID, FOLACIN)
A water-soluble B-complex vitamin that aids in the formation of red blood cells, prevents certain anemias, and is essential for normal cell function. It is found in leafy green vegetables, some fruits, legumes, liver, and yeast breads. In 1998, it became mandatory to add folic acid as part of enrichment of grains.
FOOD GUIDE PYRAMID
A pictorial food guide developed by the USDA. It depicts recommended numbers of daily servings from six food groups for healthy eating.
G
GLUCOSE
The main sugar that the body makes from the three elements of food - proteins, fat, and carbohydrates. Glucose is the major source of energy for living cells and is carried to each cell through the bloodstream. Also referred to as blood sugar.
GRAM
A unit of weight in the metric system. There are 28 grams in 1 ounce or 454 grams in 1 pound.
H
HIGH BLOOD PRESSURE
See BLOOD PRESSURE
HOMOCYSTEINE
An amino acid in the blood. There is evidence that a high level of homocysteine may be associated with an increased risk of developing atherosclerosis. Blood homocysteine levels may be lowered by eating foods rich in folic acid, such as green leafy vegetables and fruits.
HYDROGENATED FAT
See FATS
HYPERGLYCEMIA
Too high a level of glucose (sugar) in the blood. Hyperglycemia occurs when the body does not have enough insulin or cannot use the insulin it does have to turn glucose into energy.
HYPERLIPIDEMIA
Too high a level of lipids (fats) in the blood.
HYPERTENSION (HIGH BLOOD PRESSURE)
When the blood flows through the vessels at a greater than normal force. See also BLOOD PRESSURE.
HYPOGLYCEMIA
Too low a level of glucose (sugar) in the blood.
I
INGESTION
Taking food, water, or medicine into the body by mouth.
INSULIN
Hormone that controls the transport of glucose from the bloodstream into the cells.
K
KILOCALORIE
One thousand calories, written as kcal. Used when referring to calories contained in food or burned in exercise.
L
LIPIDS
The scientific term for the class of nutrients that includes fats and oils (triglycerides) phospholipids, and sterols (including cholesterol).
LISTERIA MONOCYTOGENES
A type of bacterium that can cause foodborne illness; can be found in unpasteurized milk and milk products, deli meats, hot dogs, and soft cheeses.
M
Milligram (MG)
Abbreviation for milligram, a unit of weight in the metric system. There are 1,000 milligrams in one gram.
MONOUNSATURATED FAT
See FATS
MYOCARDIAL INFARCTION
Also called a heart attack; results from permanent damage to an area of the heart muscle. This happens when the blood supply to the area is interrupted because of narrowed or blocked blood vessels.
N
NEURAL TUBE DEFECT
A type of birth defect that affects development of the brain and spinal cord. Adequate intake of folic acid by pregnant women (before and during pregnancy) is associated with protection from neural tube defects.
NON-INSULIN-DEPENDENT DIABETES MELLITUS (NIDDM)
See DIABETES
NUTRIENT
A substance derived from food, but is needed by the body to maintain normal cell functioning repair, growth, etc.
P
OMEGA-3 FATTY ACID
A type of long-chain polyunsaturated fatty acid associated with protection from cardiovascular disease.
P
PARTIALLY HYDROGENATED VEGETABLE OIL
Oil that has been hydrogenated to modify the texture from a liquid to a semisolid or solid. Hydrogenation, the chemical addition of hydrogen, raises the melting point and converts the oil to a more desirable texture and consistency (see also FATS).
PHYTOCHEMICALS
Plant chemicals, some of which are associated with potential health benefits.
POLYUNSATURATED FAT
See FATS
PROCESSED
Term to describe foods that have been treated to extend storage life, or to improve taste, nutrition, color, or texture. Processing examples include adding preservatives, coloring, dehydrating, canning or freezing foods.
PROTEIN
One of four food sources that supply energy. Protein provides 4 calories per gram. Proteins are essential for cellular repair, growth, etc.
R
RISK FACTOR
Any condition that increases the risk of developing a disease. For example, smoking is a risk factor for lung cancer and hypertension is a risk factor for heart disease.
S
SALMONELLA
A type of bacterium that can cause foodborne illness; can be found in raw and undercooked poultry, meat, eggs, fish, and unpasteurized milk.
SALT OR SODIUM (Sodium Chloride)
While there are many types of salts, the commonly used termssalt and sodium generally refer to sodium chloride, or table salt. Sodium is necessary for the regulation of fluid balance, to maintain heart rhythm, and for muscle contraction and relaxation. Combined with chloride, sodium chloride, or salt, is used as a seasoning and a preservative.
SATURATED FATS
See FATS
SATURATED FATTY ACIDS
See FATTY ACIDS
SIMPLE CARBOHYDRATES (SUGARS)
See CARBOHYDRATE
SOYBEAN OR SOY PROTEIN
Soy flour that is high in protein; also called textured soy protein. Used in foods to replace or extend meat or poultry, and is the basis of vegetable or "meatless" burgers and sausages.
STROKE
A sudden loss of neurological function, caused by a blockage or rupture of a blood vessel to the brain.
SUCROSE OR SUGAR
A simple sugar carbohydrate, intensely sweet and soluble. Commonly known as table, cane, or beet sugar. Available in many forms including granulated, brown, and powdered.
SYSTOLIC
See BLOOD PRESSURE
T
TRANS FATTY ACID
A type of fatty acid that is associated with raising blood cholesterol levels and increasing risk for clogged arteries.
TRIGLYCERIDES
One of the three main classes of lipids (others are phospholipids and sterols). Triglycerides include all fats and oils. They are the chief form of fat in the diet and the major storage form of fat in the body.
TYPE I DIABETES MELLITUS
See DIABETES
TYPE II DIABETES MELLITUS
See DIABETES
U
UNSATURATED FATS
See FATS
UNSATURATED FATTY ACIDS
See FATTY ACIDS
V
VEGETABLE OILS
Oils obtained from vegetable sources, including soybeans, peanuts, cottonseeds and palms. Vegetable oils are generally high in unsaturated fats, with the exception of tropical oils, which are considered saturated. Vegetable oils are used in cooking, and in salad oils and dressings.
VEGETARIAN
A person who does not include meat in her or his diet. Approaches to vegetarianism differ and are described by the following terms:
Lacto-ovo-vegetarian: Person whose diet includes eggs and milk products, but no animal flesh (e.g., beef, pork, poultry, fish).
Lacto-vegetarian: Person who chooses diet with dairy products, but not meat, poultry, fish or eggs.
Vegan or strict vegetarian: Person whose diet includes only plant foods, excluding any animal meats or animal products (e.g., dairy). Vegans also avoid any foods that include animal products as ingredients such as baked goods made with eggs or butter.
Semi-vegetarian: Person who most always follows vegetarian eating patterns, but may occasionally consume animal foods.
