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Diet
A pattern of foods consumed, representing what someone usually eats and drinks.
Nutrition
Study of food, nutrients, chemical constituents, and effects on health.
Food provides
Nutrients, energy, and other non-essential substance.
Nutrients
Components of food required for the body’s functioning.
Energy
Measured in calories (kcal), it refers to the fuel-producing potential, neither a substance nor a nutrient.
Macronutrients
Nutrients required in larger amounts, including carbohydrates, proteins, and fats.
Micronutrients
Nutrients required in smaller amounts, including vitamins and minerals.
Carbohydrates
Nutrients that include simple sugars and complex carbohydrates, providing 4 kcal/g.
Proteins
Composed of 20 amino acids, including 9 essential and 11 nonessential, providing 4 kcal/g.
Fats
Include saturated, unsaturated, essential fatty acids, and cholesterol, providing 9 kcal/g.
Vitamins
13 essential organic compounds required for various bodily functions, providing 0 kcal/g.
Minerals
15 essential inorganic elements necessary for health, providing 0 kcal/g.
Essential Nutrients
Nutrients that the body cannot produce in sufficient quantities and must be obtained from the diet.
Non-Essential Nutrients
Nutrients that can be manufactured by the body and are not required in the diet though present in food.
Phytochemicals
Non-nutrient compounds (of which over 2000 are found in plants) that have biological activity and potentially reduce disease, e.g. lycopene (red).
Alcohol
A substance that provides energy (7 kcal/g) but is considered a toxin due to its interference with growth, maintenance, and repair.
Non-Nutrients
Compounds other than the six nutrients present in food
Note 
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