Dictionary of nutrition

From WikiMD's Food, Medicine & Wellness Encyclopedia

The Dictionary of Nutrition is a comprehensive guide that encompasses a wide range of terms, concepts, and nutrients important for human health, diet, and the science of nutrition.

A[edit | edit source]

  • Amino acids - Organic compounds that combine to form proteins, often referred to as the building blocks of proteins.
  • Antioxidants - Molecules that fight free radicals in the body, which can damage cells if their levels become too high.

B[edit | edit source]

  • Biotin - A B-vitamin that is vital for the metabolism of fats, carbohydrates, and proteins.
  • Body mass index (BMI) - A measure of body fat based on height and weight that applies to adult men and women.

C[edit | edit source]

  • Caloric intake - The total number of calories consumed from foods and beverages in a given period.
  • Carbohydrates - Sugars, starches, and fibers found in fruits, grains, vegetables, and milk products.

D[edit | edit source]

  • Dietary fiber - Found mainly in fruits, vegetables, whole grains, and legumes, dietary fiber is known for its ability to prevent or relieve constipation.
  • Dietitian - An expert in dietetics; that is, human nutrition and the regulation of diet.

E[edit | edit source]

  • Electrolytes - Minerals in your blood and other body fluids that carry an electric charge, important for hydration and maintaining the body's pH level.

F[edit | edit source]

  • Fatty acids - Carboxylic acids with long aliphatic chains, which can be either saturated or unsaturated, and are an important component of lipids in the human body.
  • Food pyramid - A pyramid-shaped guide of healthy foods divided into sections to show the recommended intake for each food group.

G[edit | edit source]

  • Glycemic index - A value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels.
  • Gluten - A mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.

H[edit | edit source]

  • Herbal supplements - Products made from botanicals, or plants, that are used to treat diseases or to maintain health.
  • Hydration - The process of causing something to absorb water. In nutrition, it refers to maintaining a balance of fluids in the body.

I[edit | edit source]

  • Iron - A mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells.

J[edit | edit source]

  • Juicing - The process of extracting the juices from fruits and vegetables, often used as a means to detoxify the body or as a nutritional supplement.

K[edit | edit source]

  • Ketogenic diet - A high-fat, adequate-protein, low-carbohydrate diet that is used primarily to treat difficult-to-control epilepsy in children.

L[edit | edit source]

  • Lactose intolerance - A disorder where the body cannot easily digest lactose, a type of natural sugar found in milk and dairy products.

M[edit | edit source]

  • Macronutrients - Substances required in relatively large amounts by living organisms, including carbohydrates, proteins, and fats.

N[edit | edit source]

  • Nutrient density - A measure of the nutrients provided by a food relative to its calorie content.
  • Nutritional genomics - A science studying the relationship between human genome, nutrition, and health.

O[edit | edit source]

  • Omega-3 fatty acids - Essential fats that you must get from your diet. They have important benefits for your heart, brain, and metabolism.

P[edit | edit source]

  • Probiotics - Live bacteria and yeasts that are good for your health, especially your digestive system.
  • Protein - Molecules composed of amino acids, arranged in a linear chain and folded into a globular form.

Q[edit | edit source]

  • Quinoa - An edible seed that has become increasingly popular among health-conscious consumers for its high protein content.

R[edit | edit source]

  • Recommended Dietary Allowances (RDAs) - The daily dietary intake level of a nutrient considered sufficient by the Food and Nutrition Board of the National Academy of Sciences to meet the requirements of nearly all (97-98%) healthy individuals in each life-stage and gender group.

S[edit | edit source]

  • Saturated fat - A type of dietary fat which is typically solid at room temperature.
  • Sodium - An essential mineral that your body needs to function properly, but too much sodium can lead to health issues like high blood pressure.

T[edit | edit source]

  • Trans fat - A type of dietary fat that has been shown to raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels.

U[edit | edit source]

  • Unsaturated fat - A fat or fatty acid in which there is at least one double bond within the fatty acid chain. They are typically liquid at room temperature.

V[edit | edit source]

  • Veganism - A type of vegetarian diet that excludes meat, eggs, dairy products, and all other animal-derived ingredients.
  • Vitamins - Organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.

W[edit | edit source]

  • Water-soluble vitamins - Vitamins that dissolve in water and are not stored by the body. They include vitamin C and the B vitamins.

X[edit | edit source]

Note: X is often not used as a starting character for nutrition terms, so this section is typically not included in a standard dictionary.

Y[edit | edit source]

  • Yogurt - A food produced by bacterial fermentation of milk, rich in protein and calcium, and has been associated with several health benefits.

Z[edit | edit source]

  • Zinc - A nutrient that people need to stay healthy. Zinc is found in cells throughout the body and is needed for the body's immune system to properly work.

List of nutrition related articles[edit | edit source]

Glossaries, dictionaries, and lists in WikiMD[edit source]

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Contributors: Prab R. Tumpati, MD