| A | B |
|---|
| malnutrition | Poor nutrition usually endured for a long period |
| Dietary Reference Intakes | a set of guidelines for the daily intake of nutrients and other food components that include recommended daily allowances, adequate daily intake values for nutrients having undetermined recommended daily allowances, and tolerable upper level values of daily intake—abbreviation DRI. |
| Osteoporosis | A condition in which bones become porous and fragile due to a loss of minerals. |
| Anemia | a condition in which you don't have enough healthy red blood cells to carry adequate oxygen to your tissues. |
| Moderation | Being within reasonable limits; not excessive or extreme |
| nutrient deficiences | deficiency of specific nutrients, especially a vitamin or mineral, possibly stemming from insufficient intake, digestion, absorption, or utilization of a nutrient. |
| nutrient dense | A comparison of the nutrients provided by a food compared to the calories provided by the food |
| portion distortion | situations where people tend to regard excessive portions as normal amounts. |
| toxicities | A poisonous condition. |
| goiter | a swelling of the neck resulting from enlargement of the thyroid gland. |
| varied | changed, or of different types, kinds and colors. |
| serving size | the amount you should eat at one setting |
| percent daily value | allows the consumer to know how the product fits into the overall daily diet |
| fortified | vitamins and minerals have been added to the product |
| enriched | vitamins have been added to replace vitamins tha twere lessened or lost during processing |
| calories | the amount of energy that can be derived from foods |
| mono-unsaturated fats | soft at room temperature |
| polyunsaturated fats | fats that are liquid at room temperature |
| saturated fat | the only lipid presently required on the nutrition label |
| lipoproteins | combination of fats and proteins found in the blood |
