Nutrition The study of dietary intake and behavior as
well as the nutrients and constituents in food,
including their use in the body and influence
on human health.
Nutrients Chemical substances present in food that are
required for body function; needed for
metabolism, growth, development,
reproduction, and tissue maintenance and
repair.
Essential nutrients Nutrients that must be supplied through food
because the body cannot produce/synthesize
sufficient quantities to meet its needs.
Carbohydrates Compounds made up of carbon, hydrogen,
and oxygen atoms that are found in foods as
either simple sugars or complex
carbohydrates (starch and fiber).
Proteins Large molecules that are assembled by
joining together many amino acids -
complaining carbon, hydrogen, oxygen and
nitrogen - into long chains.
Lipids Organic compounds composed of a diverse
group of compounds that contain
carbon-hydrogen chains of varying length
with a lower proportion of oxygen atoms than
in carbohydrates - fats are a subclass of
lipids.
Vitamins Organic compounds that are required in small
quantities for specific functions in the body.
Minerals Inorganic individual chemical elements
obtained through foods that are essential in
human nutrition.
Water An essential nutrient that has critical functions
in the body.
Macronutrients A term used to describe nutrients that we
require in relatively large amounts (ex:
carbohydrates, proteins, water, and lipids)
Energy The capacity to do work; obtained through the
breakdown of carbohydrates, proteins, and
fats in foods and beverages.
well as the nutrients and constituents in food,
including their use in the body and influence
on human health.
Nutrients Chemical substances present in food that are
required for body function; needed for
metabolism, growth, development,
reproduction, and tissue maintenance and
repair.
Essential nutrients Nutrients that must be supplied through food
because the body cannot produce/synthesize
sufficient quantities to meet its needs.
Carbohydrates Compounds made up of carbon, hydrogen,
and oxygen atoms that are found in foods as
either simple sugars or complex
carbohydrates (starch and fiber).
Proteins Large molecules that are assembled by
joining together many amino acids -
complaining carbon, hydrogen, oxygen and
nitrogen - into long chains.
Lipids Organic compounds composed of a diverse
group of compounds that contain
carbon-hydrogen chains of varying length
with a lower proportion of oxygen atoms than
in carbohydrates - fats are a subclass of
lipids.
Vitamins Organic compounds that are required in small
quantities for specific functions in the body.
Minerals Inorganic individual chemical elements
obtained through foods that are essential in
human nutrition.
Water An essential nutrient that has critical functions
in the body.
Macronutrients A term used to describe nutrients that we
require in relatively large amounts (ex:
carbohydrates, proteins, water, and lipids)
Energy The capacity to do work; obtained through the
breakdown of carbohydrates, proteins, and
fats in foods and beverages.
