Glossary of 33 diet and nutrition terms

Macronutrients: The three essential nutrients needed in large quantities by the body, namely carbohydrates, proteins, and fats.

Micronutrients: Essential nutrients required in smaller quantities, including vitamins and minerals.

Calories: A unit of energy derived from food and beverages.

Metabolism: The process by which the body converts food into energy.

Carbohydrates: A macronutrient that provides energy and includes sugars, starches, and fibers.

Proteins: A macronutrient essential for building and repairing tissues, enzymes, hormones, and antibodies.

Fats: A concentrated source of energy that provides insulation, protects organs, and aids in nutrient absorption.

Fiber: A type of carbohydrate that aids in digestion, promotes bowel regularity, and lowers cholesterol.

Vitamins: Organic compounds required in small amounts for various bodily functions and overall health.

Minerals: Inorganic substances essential for proper body functioning, including calcium, iron, and zinc.

Antioxidants: Compounds that help protect cells from damage caused by free radicals.

Glycemic index (GI): A measure of how quickly a carbohydrate-containing food raises blood sugar levels.

Glycemic load (GL): A measure that takes into account both the quality and quantity of carbohydrates in a food.

Omega-3 fatty acids: Essential fatty acids that play a crucial role in brain function, heart health, and reducing inflammation.

Probiotics: Live beneficial bacteria that promote a healthy balance of gut flora and support digestion.

Prebiotics: Non-digestible fibers that serve as food for probiotics and promote their growth and activity in the gut.

Gluten: A protein found in wheat, barley, and rye that can trigger an immune response in individuals with celiac disease or gluten sensitivity.

Lactose: The natural sugar found in milk and dairy products that requires the enzyme lactase for digestion.

Superfoods: Nutrient-dense foods that are particularly rich in vitamins, minerals, and antioxidants.

Whole foods: Unprocessed or minimally processed foods that are close to their natural state and contain no added ingredients.

Empty calories: Calories derived from foods that provide little to no nutritional value, such as sugary drinks and processed snacks.

Body mass index (BMI): A measure of body fat based on height and weight, commonly used to assess weight status.

Diuretic: A substance that increases urine production and can be used to treat conditions like hypertension or edema.

Ketosis: A metabolic state in which the body primarily uses fat for fuel instead of carbohydrates.

Caloric deficit: Consuming fewer calories than your body needs, often used for weight loss purposes.

Portion control: The practice of moderating the amount of food consumed to maintain a balanced diet and healthy weight.

Nutrient density: The concentration of nutrients per calorie in a food or beverage.

Glycogen: The storage form of glucose in the body, primarily stored in the liver and muscles.

Electrolytes: Minerals that carry an electrical charge and play essential roles in hydration, nerve function, and muscle contractions.

Food intolerance: Difficulty digesting certain foods, often caused by a lack of specific enzymes or sensitivity to certain components.

Phytonutrients: Naturally occurring compounds found in plants that have beneficial effects on human health.

Glycemic control: The regulation and management of blood sugar levels to prevent spikes and maintain stable levels.

Nutraceuticals: Foods or dietary supplements that provide health benefits.