Nutrition

Balanced Diet

A diet that includes a variety of foods from all food groups, providing essential nutrients for health and well-being.

Macronutrients

Nutrients required in large amounts: carbohydrates, proteins, and fats.

Carbohydrates

Main source of energy for the body; includes simple sugars and complex starches.

Proteins

Macronutrients that support growth, maintenance, and repair of tissues.

Fats (Lipids)

Macronutrients that store energy, insulate the body, and protect organs.

Vitamins

Micronutrients essential for various metabolic processes in the body.

Minerals

Inorganic substances that play structural and regulatory roles in the body.

Water

Essential nutrient that maintains hydration and regulates body temperature.

Phytochemicals

Beneficial plant compounds, such as antioxidants, that promote health.

Fiber

Nutrient important for digestive health, includes soluble and insoluble types.

Nutrient Density

The ratio of beneficial nutrients to energy content in food.

Nutritional Labeling

System indicating fat, sugar, and salt levels using color-coded labels.

Reference Intake (RI)

Guidelines for daily nutrient intake, e.g., 2000 kcal/day for adults.

Glycaemic Index (GI)

Measure of how quickly carbohydrates raise blood glucose levels.

High GI Foods

Foods that quickly raise blood sugar levels, e.g., white bread.

Low GI Foods

Foods that raise blood sugar levels slowly, e.g., whole grains.

Biological Value (BV)

Measure of protein quality based on how well it is absorbed and utilized.

High Biological Value (HBV) Proteins

Proteins with all essential amino acids, e.g., eggs and meat.

Low Biological Value (LBV) Proteins

Proteins that do not contain all essential amino acids, e.g., cereals.

Complementary Proteins

Combining different LBV foods to provide all essential amino acids.

Monosaccharides

Simple sugars like glucose, fructose, and galactose.

Disaccharides

Sugars formed from two monosaccharides, e.g., sucrose and lactose.

Polysaccharides

Complex carbohydrates made of long chains of monosaccharides.

Amino Acids

Building blocks of proteins; there are 20 total, including 8 essential amino acids.

Peptide Bonds

Chemical bonds that link amino acids together in proteins.

Triglycerides

Fats composed of glycerol and three fatty acids.

Saturated Fats

Fats without double bonds, solid at room temperature, e.g., butter.

Unsaturated Fats

Fats with one or more double bonds, liquid at room temperature, e.g., oils.

Essential Fatty Acids

Fats that the body cannot produce, such as Omega-3 and Omega-6.

Water-soluble Vitamins

Vitamins that dissolve in water, e.g., B vitamins and vitamin C.

Fat-soluble Vitamins

Vitamins that are stored in fat, e.g., vitamins A, D, E, and K.

Canning

A preservation method that can result in some vitamin loss but extends shelf-life.

Processing Effects on Nutrients

Methods like milling and refining that often reduce nutrient content.

Fortification

The process of adding nutrients to foods to prevent deficiencies.

Antioxidants

Substances that prevent oxidation and spoilage in foods.

Hydrolysis

Water breaking down chemical bonds, important in digestion.

Glycosidic Bonds

Links between sugar units in carbohydrates.

Triglycerides

Main form of dietary fat comprised of glycerol and fatty acids.

Healthy Eating Principles

Guidelines for a nutritious diet, emphasizing variety and moderation.

Whole Foods

Foods that are natural and minimally processed, typically plant-based.

Saturated Fats

Fats that should be limited for better health outcomes.

Cholesterol-Lowering Foods

Foods containing plant sterols and stanols which reduce cholesterol absorption.

Digestive Health

Health related to the functioning of the digestive system.

Energy Expenditure

The total amount of energy used by the body in a day.

Low Fat Diet

A diet that limits the intake of fats to improve health outcomes.

Daily Water Intake

The recommended amount of water consumed daily for hydration.

Antioxidant-rich Foods

Foods that have high levels of antioxidants, beneficial for health.

Sugar Reduction

The process or recommendation to decrease sugar intake.

Plant-based Diet

A diet primarily composed of foods derived from plants.

Dietary Fiber

The portion of plant foods that the body cannot digest.

Fat Intake Recommendations

Guidelines for how much fat one should consume daily.

Meal Preparation Methods

Techniques used to prepare food that can affect its nutritional quality.

Sodium Intake Guidelines

Recommendations regarding daily sodium consumption for health.

Essential Nutrients

Nutrients vital for health that the body cannot produce on its own.

Acid-base Balance

The equilibrium between acids and bases in the body, which is crucial for health.

Food Safety Practices

Methods to ensure food is prepared and stored safely.

Hygiene in Food Preparation

Practices that ensure cleanliness and prevent foodborne illnesses.