| A | B |
|---|
| Absorption | Act or process of sucking up or in, taking in nutrients |
| anorexia | Loss of appetite |
| antioxidants | enzymes or organic molecules, hlp protect the body from harmful chemicals called free radicals |
| artherosclerosis | hardening and / or narrowing of the walls of arteries |
| BMI | Body Mass Index |
| bland diet | diet containing only mild-flavored foods with soft textures |
| calorie | unit of measurement of the fuel value of food |
| carbohydrates | group of chemical substances including sugars, cellulose, and starches, nutrients that provide the greatest amount o energy in the average diet |
| cellulose | fibrous form of carbohydrate |
| cholesterol | fat-like substance snthesized in the liver and found in the body cells and animal fats. |
| digestion | physical and chemical breakdown of food by the body in preparation for absorption |
| essential nutrients | Those elements in food required by the body for proper function |
| fats | also called lipids - nutrient that provides the most concentrated form of energy; highest-calorie energy nutrient; overweight. |
| hypertension | high blood pressure |
| kilocalorie | unit used to measure the energy value of food |
| lipids | commonly called fats |
| low residue diet | diet that limits foods containing large amounts of residue or indigestibles. |
| malnutrition | poor nutrition witout adequate food and nutrients. |
| NAS diet | No added salt diet |
| metabolism | The use of food nutrients by the body to produce energy. |
