| A | B |
|---|
| Nutrition | process of providing the body with foods needed for proper growth, maintenance, and development |
| Nutrient | compound needed for proper growth and development |
| Essential Nutrient | nutrient which must be consumed through food because the body cannot manufacture it at all or in adequate amounts for proper maintenance and functioning |
| Non Essential Nutrient | nutrient the body is able to manufacture in amounts adequate for proper maintenance and functioning |
| Carbohydrate | essential nutrient in the form of sugar, starch or fiber; composed of carbon, oxygen and hydrogen; main source of energy for the body |
| Fat | the essential nutrient which provides energy to the body, cushions vital organs and assists in a variety of body processes; can be waxy or oily |
| Protein | essential nutrient containing nitrogen and composed of amino acids; enables the body to form muscle fibers and form enzymes to carry out numerous vital functions |
| Micronutrient | calorie-free nutrients needed in small amounts by the body for proper functioning |
| Vitamin | organic substances made by plants or animals which aid the body in maintenance and proper functioning |
| Mineral | inorganic element which aids the body in proper maintenance and functioning |
| Dietary Reference Intake (DRI) | a general term describing a set of reference values used to plan and assess the diet of healthy people |
| Estimated Average Requirement (EAR) | average daily nutrient intake level for half of the healthy individuals in a particular life stage and gender group |
| Recommended Dietary Allowance (RDA) | the average daily level of intake for 98 percent of healthy individuals in a particular life stage and gender group |
| Tolerable Upper Intake Level | highest average daily intake level of a nutrient likely to pose no risk of negative health effects |
| Adequate Intake (AI) | nutrient levels set for nutrients that lack evidence to develop an EAR or RDA based on the observed intake of the nutrient in healthy individuals |
| Digestive System | carries out digestion which is the process of breaking down food in the body into a form which can be absorbed and used or excreted |
| Hyrdrolysis | decomposes food by placing water molecules between chemical bonds |
| Peristalsis | waves of involuntary muscle contractions moving food through a tube-shaped organ |
| Chyme | mixture of gastric juices and food |
| Bile | yellow-brown liquid mixture of salts and lipids which breaks down the lipids in the digestive system into a fluid mixture |
| Appendicitis | inflammation of the appendix due to a blockage in the appendix |
| Cirrhosis | scarring of the liver |
| Coloerectal Cancer | colon cancer or bowel cancer |
| Gallstones | crystalline bodies formed by normal or abnormal bile components |
| Hepatitis | inflammation of the liver |
| Obesity | a condition where the natural energy reserve is increased to a point where it is associated with certain health conditions or increased mortality |
| Ulcers | areas of the gastrointestinal tract which are acidic |
