Basal Metabolic Rate
the rate at which the body uses energy while at rest to keep vital functions going, such as breathing and keeping warm.
Calories
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.
Carbohydrates
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.
Cholesterol
A waxy, fat-like substance made in the liver, and found in the blood and in all cells of the body
Diabetes
a chronic metabolic disorder characterized by abnormally high blood glucose levels
Dietary Fiber
the parts of plant foods that the human body cannot digest or absorb
Digestive system
a group of organs that work together to break down food into smaller pieces, absorb nutrients, and eliminate waste
Electrolytes
a liquid or gel that contains ions and can be decomposed by electrolysis, e.g., that present in a battery
Fats
a natural oily or greasy substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs.
Macronutrients
a type of food (e.g. fat, protein, carbohydrate) required in large amounts in the diet.
Metabolism
the chemical processes that occur within a living organism in order to maintain life.
Micronutrients
vitamins and minerals needed by the body in very small amounts
Minerals
essential inorganic substances, or chemical elements, that the body needs in various amounts to develop and function properly
Nutrients
a substance that provides nourishment essential for growth and the maintenance of life.
Protein
food consisting largely of proteins and making up one of the main nutritional food groups.
Saturated Fat
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.
Trans Fat
another term for trans-fatty acid.
Unsaturated Fat
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.
Vitamins
any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
Water
a colorless, transparent, odorless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.