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Phytochemical
Beneficial compounds found in plants; example: lycopene in tomatoes.
Zoochemical
Beneficial compounds found in animal products; example: omega-3 fatty acids in fish.
Macronutrients
Nutrients needed in large amounts by the body, including carbohydrates, proteins, fats, and water.
Micronutrients
Nutrients needed in small amounts by the body, including vitamins and minerals.
Nutrient Density
The amount of nutrients a food provides relative to its calorie content.
Energy Density
The number of calories per gram of food; differs from nutrient density.
Large Intestine Function
Absorbs water and electrolytes, forms and eliminates feces, and houses gut bacteria.
Simple Diffusion
A passive process where nutrients move from high to low concentration without energy.
Active Transport
A process requiring energy to move nutrients against their concentration gradient.
Hypoglycemia
Low blood sugar levels; opposite of hyperglycemia.
Hyperglycemia
High blood sugar levels; opposite of hypoglycemia.
Role of Insulin
Lowers blood glucose levels by facilitating glucose uptake into cells for energy use.
Complete Protein
Contains all nine essential amino acids; example: meat and eggs.
Incomplete Protein
Lacks one or more essential amino acids; example: beans and lentils.
Moderate Alcohol Consumption Benefits
May reduce risk of heart disease, but excessive intake poses health risks.
Positive Nitrogen Balance
Occurs when nitrogen intake exceeds excretion, promoting growth.
Negative Nitrogen Balance
Occurs when nitrogen excretion exceeds intake, possibly leading to muscle wasting.
Equilibrium Nitrogen Balance
When nitrogen intake and excretion are balanced.
Functional Food
Food that provides health benefits beyond basic nutrition.
Nonessential Nutrient
Nutrients that the body can produce on its own and do not need to be consumed.
Dietary Reference Intakes (DRI)
A set of nutrient intake recommendations for healthy individuals.
Daily Values
Nutrient reference values used on food labels to help compare nutrient content.
Digestion
The process of breaking down food into smaller components for absorption.
Absorption
The process by which digested nutrients are taken up by the body.
Peristalsis
Coordinated muscle contractions that propel food through the digestive tract.
Monosaccharide
The simplest form of carbohydrate; examples include glucose and fructose.
Disaccharide
Two monosaccharides linked together; examples include sucrose and lactose.
Polysaccharide
Many monosaccharides linked together; examples include starch and fiber.
Gluconeogenesis
The production of glucose from non-carbohydrate sources, such as amino acids.
Dietary Fiber
Non-digestible carbohydrates that promote digestive health.
Functional Fiber
Non-digestible carbohydrates added to food for health benefits.
Lipoprotein
A complex of lipids and proteins that transport lipids in the blood.
Complementary Proteins
Combining two or more incomplete proteins to provide all essential amino acids.
Denaturation
The alteration of protein structure, often caused by heat or acid.
Anaerobic Respiration
The process of producing energy without oxygen.
Aerobic Respiration
The process of producing energy with oxygen.
Hunger
The physiological need to eat.
Appetite
The psychological desire to eat.
Satiety
The feeling of fullness and satisfaction after eating.
Hypertrophy
An increase in the size of muscle fibers.
Hypernatremia
High blood sodium levels.
Hyponatremia
Low blood sodium levels.
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