| A | B |
|---|
| Nutrition | The study of foods, their nutrients and other chemical constituients, and the effects of food constituents on health. |
| Calorie | A unit of measure of the amount of energy supplied by food. |
| Phytochemicals | Chemical substances in plants, some of which perform important functions in the human body. |
| Antioxidants | Chemical substances that prevent or repair damage to cells caused by exposure to agents such as environmental pollutants, smoke, ozone, and oxygen. |
| Essential Nutrients | Substances required for normal growth and health that CANNOT be produced or produced in sufficient amounts, by the body; they must be obtained in the diet. |
| Nonessential Nutrients | Nutrients required by normal growth and health that CAN be manufactured in sufficient quantities by the body from other components of the diet. |
| Malnutrition | Poor nutrition resulting from an excess or lack of calories or nutrients. |
| Nutrient-Dense Foods | Foods that contain relatively high amounts of nutrients compared to their calorie value. |
| Empty-Calorie Foods | Foods that provide an excess of calories in relation to nutrients. |
