A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z

A

Abdominal Bloating
Condition in which the abdomen (belly) feels full and tight. Overeating is a common cause of abdominal bloating.

Abdominal Obesity
Excessive fat in the abdomen indicated by a waist circumference greater than 40 inches in men and 35 inches in women.

Adipocytes
Medical term for fat cells. Specialized cells that make up adipose tissue used for fat storage.

Adipose Tissue
Connective tissue in which energy in the form of fat is stored.

Adjustable Gastric Banding (AGB)
Surgical procedure in which a small bracelet-like band is placed around the top of the stomach to produce a small pouch about the size of a thumb, thereby limiting food intake. Lap-Band surgery is a form of adjustable gastric banding.

Amino Acids
Building blocks of proteins. Certain amino acids, called essential, must be obtained from the diet because the body does not produce them.

Amino Acid Score
Measure of the actual amounts of individual amino acids in a food, or in the diet relative to the need for the amino acid. Does not evaluate whether the protein is digestible.

Anorectic Drugs
Drugs that suppress the appetite. Used to reduce calorie intake.

Anorexia
Eating disorder characterized by markedly reduced appetite or total aversion to food. Anorexia is a serious psychological disorder. It is a condition that goes well beyond out-of-control dieting. The person with anorexia, most often a girl or young woman, initially begins dieting to lose weight. Over time, the weight loss becomes a sign of mastery and control.

Ascorbic Acid
Vitamin C, an essential nutrient found mainly in fruits and vegetables. The body requires it to form and maintain bones, blood vessels, and skin.

Antioxidants
Substances that help the body neutralize free radicals. Beta-carotene, vitamin E, and vitamin C are some examples of the hundreds of naturally occurring antioxidants.

Appetite
Desire to satisfy a need, such as consuming food. An appetite-related condition known as "hyperphagia" or "polyphagia" refers to being overly focused on eating or eating excessively before feeling full.

Atherosclerosis
An accumulation of deposits of fat and fibrous tissue, called plaques, within the walls of arteries that can narrow the arteries and reduce blood flow.

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B

Bariatric surgery
An operation designed to cause weight loss, often by reducing the size of the stomach.

Basal Metabolic Rate (BMR)
Minimum amount of energy -- in the form of calories -- that your body requires to complete its normal functions, such as breathing, breaking down food, and keeping your heart and brain working. Age, gender, weight, and physical activity directly effect on basal metabolic rate.

Binge Eating
Repeated eating of larger-than-normal amounts of food at one time paired with a sense of lost control over one's eating habits.

Bioelectrical Impedence Analysis (BIA)
Method for estimating body composition, meaning it measures how much of your body weight is fat and how much is nonfat (bone, muscle, body water, organs, and other body tissues). The analysis is relatively simple, fast, and noninvasive.

Blood Pressure
The pressure exerted by the blood against the walls of the blood vessels, especially the arteries. It varies with the strength of the heartbeat, the elasticity of the arterial walls, the volume and viscosity of the blood, and a person's health, age, and physical condition.
The systolic measures the blood pressure when the heart is contracting.
The diastolic refers to the time when the heart is in a period of relaxation and dilatation (expansion).

Body Composition
Proportion of fat and fat-free mass in the body. Those with a higher proportion of fat-free mass to a lower proportion of body fat have a healthy body composition.

Body Fat
Compound comprised of glycerol -- a substance formed in fatty acids -- and fatty acids which is required as a concentrated energy source for our muscles. Fat is a storage substance for the body's extra calories and it fills fat cells (adipose tissue) that help insulate the body. When the body has used up the calories from carbohydrates it begins to depend on the calories from fat.

Body Mass Index (BMI)
Formula for measuring a person's level of overweight or obesity using measurements of height and weight.

Bulimia
Serious and sometimes life-threatening eating disorder involving self-induced vomiting to limit calories often following episodic eating binges. Can also involve excessive laxative use and "compulsive exercising". Dangerous because of potential damage to the esophagus and changes in sodium and potassium in the blood.

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C

Calipers
Instrument used to measure skin-fold thickness as a way of determining body fat. Accuracy varies with the user and it has been largely supplanted by the BMR (Basal Metabolic Rate).

Caloric Deficit
Loss of energy that occurs when food energy (caloric intake) is less than the total energy your body uses, which results in weight loss.

Calorie
The quantity of energy in a food. Carbohydrates and protein contain four calories per gram; fat contains nine calories per gram; alcohol contains seven calories per gram.

Calorie Goal
Amount of calories needed to lose weight and still provide energy for the body; a formula for losing weight based on the number of calories eaten per day.

Carbohydrate
Main energy source for muscle functioning. Mainly sugars and starches, together constituting one of the three principal types of nutrients used as energy sources (calories) by the body. Carbohydrates can also be defined chemically as neutral compounds of carbon, hydrogen and oxygen.

Cardiorespiratory Endurance
Cardiorespiratory endurance refers to the ability of the body to perform prolonged, large-muscle, dynamic exercise at moderate-to-high levels of intensity. Cardiorespiratory endurance is an important part of overall physical fitness.

Cardiovascular Disease
Disease affecting the heart or arteries of the body.

Carotenoids
A collection of plant pigments that are found in yellow, orange, red, and dark green fruits and vegetables and may lower the risk of heart disease and certain cancers. Examples are beta-carotene, lycopene, lutein, and zeaxanthin.

Catabolism
The energy-burning aspect of metabolism. The process involves a series of degradative chemical reactions that break down complex molecules into smaller units.

Cellulite
Fatty deposits found around the hip/buttocks area and the thighs. Appears to be puckered or "cottage cheese-like".

Cellulose
Complex carbohydrate composed of glucose units linked together in a form that humans cannot digest.

Cholesterol
Fatty substance found in cells in the body and in food. Too much cholesterol in the body can lead to clogged arteries and serious health issues.

Complex Carbohydrates
Complex carbohydrates, or polysaccharides, are composed of simple sugar units in long chains called polymers. Three polysaccharides are of particular importance in human nutrition: starch, glycogen, and dietary fiber. Because simple carbohydrates, like glucose, are immediately available and complex carbohydrates must be broken down, complex carbohydrates offer a more sustained energy level than simple carbohydrates.

Coronary Artery Disease
Heart disease associated with obstruction of the coronary blood vessels that supply blood (& oxygen) to the heart.

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D

Diabetes
Disorder characterized by abnormally high levels of glucose (sugar) in the blood. There are two kinds of diabetes;

• Type 1 diabetes ( called type 1 diabetes mellitus or insulin-dependent diabetes (IDDM)): Chronic condition in which the pancreas produces little or no insulin. Without the capacity to make adequate amounts of insulin, the body is not able to metabolize blood glucose (sugar).
• Type 2 diabetes (called type 2 diabetes mellitus or non-insulin dependent diabetes (NIDDM)). Results from a condition in which the body fails to use insulin properly, combined with relative insulin deficiency. It is the most common form of diabetes and usually occurs gradually. Most people with the disease are overweight at the time of diagnosis. However, Type 2 diabetes can also develop in those who are thin, especially the elderly

Dietary Fat
Major source of energy in the diet. It contains nine calories per gram, which is more than twice the number provided by carbohydrates or protein. Due to its high caloric content, the chance of becoming obese increases with a high intake of fat.

Dietary Reference Intake (DRI)
Set of nutritional guidelines concerning the intake of vitamins and minerals from food rather than supplements.

Dietary Supplement
Product (pill, liquid, or powder form) that is added to complete a diet or to make up for a dietary deficiency.

Digestion
Process by which food is broken down into absorbable units. The organs of the digestive system include the mouth, esophagus, stomach, pancreas, large intestine, and small intestine.

Diuretic
Substance or drug that increases the amount of urine produced and relieves excess fluid buildup in body tissues.

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E

Electrolytes
Salts and minerals that can conduct electrical impulses in the body. Common human electrolytes are sodium chloride, potassium, calcium, and sodium bicarbonate. Electrolytes control the fluid balance of the body and are important in muscle contraction, energy generation, and almost every major biochemical reaction in the body.

Energy Expenditure
Amount of energy (calories), that a person uses to breathe, circulate blood, digest food, and be physically active. To prevent weight gain, energy intake (caloric intake) must be balanced with energy expenditure.

Enriched Food
Food to which a nutrient or nutrients have been added to replace losses that occurred during processing or to enhance its nutritive composition. Most commonly used for cereals and pastas.

Enzyme
Protein (or protein-based molecule) that speeds up a chemical reaction in a living organism. An enzyme acts as catalyst for specific chemical reactions, converting a specific set of reactants (called substrates) into specific products. Without enzymes, life as we know it would not exist.

Essential Amino Acids
Necessary for good health but cannot be synthesized by the body and so must be found in diet. All essential amino acids can be found in vegetables.

Essential Fatty Acids
An unsaturated fatty acid that is essential to human health, but cannot be manufactured in the body. There are three types of essential fatty acids (EFAs): arachnoidic acid, linoleic acid, and linolenic acid. When obtained in the diet, linoleic acid can be converted to both arachnoidic and linolenic acid. It is commonly found in cold-pressed oils, and is particularly high in oils extracted from cold-water fish and certain seeds.

Exchange Diet
Technique to lose weight where foods from the five food groups with equivalent caloric values can be "exchanged". Since specific foods do not have to be eaten, food choice can be more individualized.

Exchange Lists
Foods divided into three different groups or lists: carbohydrates, meat and meat substitutes, and fats. Foods in any category can be used interchangeably.

Exchange Plans
Used in weight loss programs to supply a framework for timing and variety of meals as well as portion control. They are based on creating meals with a certain amount of protein, starch and other components.

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F

Fad Diet
Any of a number of weight-reduction diets that either eliminate one or more of the essential food groups, or recommend consumption of one type of food in excess at the expense of other foods. They typically aren't beneficial for long-term weight loss owing to the unbalanced nature of their eating-plans. Some fad diets exclude entire food groups from their diet-plan, while others include various fat-burning gimmicks.

Fat Free Mass
Nonfat components of the human body. Skeletal muscle, bone and water are all examples of fat-free mass.

Fat Grams
Measure the fat content of a food. One gram of fat = 9 kCalories.

Fatty Acids
Types of fat found in the body that are required for healthy skin, blood and arteries, and nerves. Fatty acids can be saturated, unsaturated, or a combination of both.

Fiber
Substance found in plant food (fruits and vegetables) and whole grains which increases sense of satiety (fullness) and aids in the digestive process. You can improve your digestion, overall health and prevent overeating by consuming sufficient fiber.

Food Journal
A record of everything eaten and drunk; used to analyze one's eating pattern and individualize lifestyle and diet plans.

Food Pyramid
A way of showing a healthy diet graphically, by grouping foods and the amounts of each group that should be eaten each day, based on nutritional recommendations.

Fortified Foods
Means that vitamins or minerals have been added to the food in addition to the levels that were originally found before the food was refined. When foods are fortified, they will have more vitamins and minerals after they are refined than they did before they are refined. Common fortified foods are: milk (fortified with vitamin D) and salt (fortified with iodine).

Free Radicals
Typically, stable molecules contain pairs of electrons. Free radicals are produced when a chemical reaction breaks the bonds that hold paired electrons together. They contain an odd number of electrons, which makes them unstable, short-lived, and highly reactive. They cause oxidative damage to the cells of the body. Free radicals come from smoking, pollution, poisons, fried foods, and as a by-product of normal metabolism. Free radical damage is associated with an increased risk of many chronic diseases.

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G

Gastric Bypass
Surgical procedure that creates a very small stomach; the rest of the stomach is removed. The small intestine is attached to the new stomach, allowing the lower part of the stomach to be bypassed.

Genetically Modified Food (GMF)
An organism whose genetic characteristics have been altered by the insertion of a modified gene or a gene from another organism using the techniques of genetic engineering.

Glucose
A monosaccharide sugar, occurring widely in most plant and animal tissue. It is the principal circulating sugar in the blood and the major energy source of the body. Sometimes known simply as "sugar".

Glucose Tolerance Test
Lab testing method that is completed in order to assess how the body metabolizes blood sugar. The oral glucose tolerance test (OGTT) is the most common glucose tolerance test.

Glycemic Index
Ranks foods based on their effect on blood sugar in your body. Each food on the Glycemic Index receives a "score" according to how much your blood sugar level increases within a few hours of eating it. When following any weight loss diet based on this concept, you'll be choosing from foods that have a low GI rating.

Glycogen
Carbohydrate stored in the liver and muscles. Glycogen is used as a fuel during exercise. The body generally has enough glycogen stored to sustain 65-85 minutes of exercise.

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H

HDL (High-Density Lipoprotein)
Particle made up of proteins and fats which carry cholesterol to the liver, where cholesterol is removed from the body. HDL cholesterol is often referred to as “good” cholesterol since high levels of it have been shown to lower the risk of developing heart disease.

High Blood Pressure
Refers to a health condition in which the heart must work harder to pump blood throughout your arteries, which increases your chance of stroke and heart attack. High blood pressure is twice as common in obese adults than those of a healthier weight.

Hormone
Chemical substance produced in the body that controls and regulates the activity of certain cells or organs.

Many hormones are secreted by specialized glands and are essential for every activity of daily living, including the processes of digestion, metabolism, growth, reproduction, and mood control. Many hormones, such as the neurotransmitters, are active in more than one physical process. Hyperglycemia
Abnormally high level of glucose (sugar) in the blood. This condition can exist on its own or as a symptom of diabetes. Hypertension
High blood pressure, defined as a repeatedly elevated blood pressure exceeding 140 over 90 mmHg -- a systolic pressure above 140 with a diastolic pressure above 90.

Hypoglycemia
Low blood sugar (glucose). It occurs when blood sugar (or blood glucose) concentrations fall below a level necessary to properly support the body's need for energy and stability throughout its cells.

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I

Insoluble Fiber
Type of fiber that, when consumed, passes through the body and is excreted, rather than being absorbed into the bloodstream. This type of fiber is “insoluble”, meaning that it does not readily mix with water. In this case, it will pass through the intestine intact. They tend to increase the “speed of transit” through our digestive systems, and increases regularity of bowel movements.

Ideal Body Weight
Weight that is believed to be maximally healthful for a person, based chiefly on height but modified by factors such as gender, age, build, and degree of muscular development.

Insulin
Hormone that lowers the level of glucose (a type of sugar) in the blood. It's made by the beta cells of the pancreas and released into the blood when the glucose level goes up, such as after eating. Insulin helps glucose enter the body's cells, where it can be used for energy or stored for future use. In diabetes, the pancreas doesn't make enough insulin or the body can't respond normally to the insulin that is made. This causes the glucose level in the blood to rise.

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K

Ketosis
A state in which the blood contains high levels of appetite-suppressing substances called ketones. When carbohydrate consumption is limited and not available for energy, an increased breakdown of fat results in elevated blood levels of ketones. Both poorly controlled diabetes and low-carbohydrate, high-protein diets can lead to ketosis.

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L

Lactose
Main carbohydrate in milk.

Lactose intolerance
Condition that results from inability to digest lactose. Very common in non-european adults.

Layered Eating
Technique in weight management where low calorie, high volume foods are eaten first, before high calorie, low volume foods are eaten ...a logical progression of filling up with certain foods/liquids before other foods are eaten.

LDL (Low-Density Lipoprotein)
A particle that transports cholesterol from the liver to the tissues of the body. LDL cholesterol is therefore considered the "bad" cholesterol. Its deposition in artery walls initiates plaque formation. A major contributor to coronary heart disease.

Lean body mass
The mass of the body minus the fat (storage lipid).

Lipids
Another word for "fats." Lipids can be more formally defined as substances such as a fat, oil or wax that dissolves in alcohol but not in water. Lipids contain carbon, hydrogen and oxygen but have far less oxygen proportionally than carbohydrates.

Lipids are an important part of living cells. Together with carbohydrates and proteins, lipids are the main constituents of plant and animal cells.

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M

Metabolic Rate
The rate at which your body naturally burns calories.

Metabolic Syndrome
Combination of medical disorders that increase the risk of developing cardiovascular disease and diabetes when the presence of at least three of five risk factors (abdominal obesity, elevated triglycerides levels, low HDL cholesterol levels, elevated blood pressure, and elevated blood sugar) are combined.

Metabolism
Chemical processes by which cells produce the substances and energy needed to sustain life.

Minerals
Naturally occurring substances required for growth and the maintenance of body functions.

Monosaccharide
Carbohydrate that cannot be split into smaller units by the action of dilute acids. Monosaccharides are classified according to the number of carbon atoms they possess.

Mono-Unsaturated Fats
Type of fat found in certain foods and are beneficial to your health when eaten in moderation, as they help reduce bad cholesterol levels.

Morbid Obesity
Individuals who have a body mass index of 40 or higher. It is also categorized by people who are at least 100 pounds over their ideal weight.

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N

Nonessential Fat
Extra fat stored in the body; it is mainly located in fat cells or adipose tissue, subcutaneously (below the skin) and surrounding internal organs. Factors such as heredity, gender and diet influence the amount of one's excess nonessential fat.

Norepinephrine
Also known as Noradrenaline. Hormone and a neurotransmitter: As a hormone, it's secreted by the adrenal gland and works with epinephrine (adrenaline) to give you sudden bursts of energy in response to stress (the "fight or flight" mechanism.) As a neurotransmitter, it sends signals between nerves.

Nutrients
Substances obtained from food and used to provide energy and structural materials for the growth, maintenance and repair of the body's tissue.

Nutritionist
Specialist in nutrition.

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O

Obesity
Caused by the excessive accumulation of fat. Obese individuals have a high amount of body fat or adipose tissue in relation to their lean body mass. Adults with a body mass index of 30 or greater are considered obese. Body weight 30% or more in excess of what is considered normal is also indicative of obesity.Oils Triglycerides that are liquid at room temperature. Oils are often included in the general category of "fat," although fats are triglycerides that are solid at room temperature.

Omega-3 fats
Essential to human health, omega-3 fatty acids are a form of polyunsaturated fats that are not made by the body and must be obtained from a person's food. They are found primarily in fatty fish (such as mackerel, salmon, and tuna) and in small amounts in walnuts and soybeans and in canola, soybean, and walnut oils.

Organic food
Made according to certain production standards. Grown and produced without the use of petroleum-based fertilizers, sewage, sludge-based fertilizers, most conventional pesticides, genetic modification, ionizing radiation, antibiotics, or growth hormones.

Osteoporosis
Thinning of the bones with reduction in bone mass due to depletion of calcium and bone protein. Osteoporosis predisposes a person to fractures, which are often slow to heal and heal poorly. It is more common in older adults, particularly post-menopausal women.

Overweight
Refers to an individual weighing 10% or more of what is considered his or her recommended healthy weight (as determined by large-scale population surveys).

Oxidation
A reaction of any substance with oxygen that can generate harmful free radicals. Oxidation of LDL contributes to its deposition in the arteries.

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P

Percent Body Fat
Percentage of fat your body contains. Exact body fat percentage cannot be precisely determined, but multiple methods are used to estimate it. These include: a formula that uses your weight in pounds and waist circumference, the use of calipers to measure skin fold thickness, or bioelectrical impedence calculation.

Phytochemical
Nonnutritive bioactive plant substance, such as a flavonoid or carotenoid, considered to have a beneficial effect on human health.

Plaques
Deposits of fat and fibrous tissue in arteries that can lead to heart disease and stroke.

Plateau
Period of time during which your weight remains at the same level.

Polyunsaturated Fat
found in certain foods and can benefit your health by lowering cholesterol levels and providing essential fats known as omega-3 and omega-6. Certain foods and supplements can provide polyunsaturated fats.

Protein
Large molecules composed of one or more chains of amino acids in a specific order. Proteins are required for the structure, function, and regulation of the body's cells, tissues, and organs. Each protein has unique functions. Proteins are essential components of muscles, skin, bones and the body as a whole.

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R

Recommended Dietary Allowances (RDA)
Estimated amount of a nutrient (or calories) per day considered necessary for the maintenance of good health.

Refined Carbohydrates
Foods which have been processed by machinery that strips the bran and germ from the whole grain. The process gives foods a finer texture and prolongs shelf life, but it also removes important nutrients, such as B vitamins, fiber, and iron.

Resting Metabolic Rate
Energy required to perform vital body functions such as respiration and heart rate while the body is at rest. About 50 to 75% of one's daily energy expenditure can be attributed to resting metabolic rate.

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S

Saturated Fat
Most often of animal origin, that is solid at room temperature and whose fatty acid chains cannot incorporate additional hydrogen atoms. An excess of these fats in the diet is thought to raise the cholesterol level in the bloodstream.

Serotonin
Neurotransmitter that most likely contributes to the regulation of sleep, appetite, and mood.

Serving Size
Portion of food used as a reference on the nutrition label of that food.

Set Point Theory
Theory that the body maintains its normal weight and body fat level with internal regulatory controls that dictate how much fat one has. According to the set point theory, some individuals have a high setting, meaning they tend to have a naturally higher weight as a set point, and others have a low set point, and therefore a naturally lower body weight.

Spot Reduction
Refers to the misconception that you can burn fat only in certain areas of the body that you wish to reduce. Some products promise, but none deliver, spot reduction.

Sucrose
Crystalline disaccharide of fructose and glucose, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets, widely used as a sweetener or preservative and in the manufacture of plastics and soaps.

Also called saccharose.

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T

Thermogenesis
The release of heat energy that occurs when the body breaks down fat and other fuels.

Trans fat
Unhealthy substance, also known as trans fatty acid, made through the chemical process of hydrogenation of oils. Hydrogenation solidifies liquid oils and increases the shelf life and the flavor stability of oils and foods that contain them. Trans fat is found in vegetable shortenings and in some margarines, crackers, cookies, snack foods and other foods.

Triglycerides
Major form of fat. Triglycerides serve as the backbone of many types of lipids (fats). Triglycerides come from the food we eat as well as from being produced by the body.

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U

Unsaturated Fat
Fat that is liquid at room temperature. Unsaturated fats can help to lower blood cholesterol when used to replace saturated fats. Unsaturated fats include polyunsaturated fats and monounsaturated fats. Examples of these include most nuts, olive oil, olives, avocados and fatty fish, such as salmon.

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V

Vegan
Strict vegetarian, who eats only foods of plant origin.

Vegetarianism
Practice of following a diet that excludes meat, fish, shellfish and other sea animals; and poultry. There are several variants of the diet:

• Vegan excludes all animal products such as meat, poultry, fish, dairy products, eggs, and honey;
• Lacto-vegetarianism includes dairy products but excludes eggs;
• Ovo-vegetarianism includes eggs but not dairy;
• Lacto-ovo vegetarianism includes both eggs and dairy products.

Very Low-Calorie Diet
Supervised diet that typically uses commercially-prepared formulas to promote rapid weight loss in patients who are moderately to extremely obese. People on a VLCD consume about 800 calories per day or less.

Very low density lipoprotein (VLDL)
Lipoprotein containing a very large proportion of lipids to protein and acting as the primary carrier of cholesterol from the liver to the tissues.

Visceral Fat
Fat located in the peritoneal cavity (abdominal area) that surrounds the body's internal organs.

Vitamins
Organic components in food that are needed in very small amounts for growth and for maintaining good health. The vitamins include vitamin D, vitamin E, vitamin A, and vitamin K, or the fat-soluble vitamins, and folate (folic acid), vitamin B12, biotin, vitamin B6, niacin, thiamin, riboflavin, pantothenic acid, and vitamin C (ascorbic acid), or the water-soluble vitamins. Vitamins are required in the diet in only tiny amounts, in contrast to the energy components of the diet. The energy components of the diet are sugars, starches, fats, and oils, and these occur in relatively large amounts in the diet.

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W

Waist Circumference
Refers to a numerical measurement of your waist. If you carry fat mainly around your waist, you are more likely to develop health problems than if you carry fat mainly in your hips and thighs.

Waist-to-hip Ratio (WHR)
Measurement that compares the size of your waist in inches to that of your hips. Risk for developing heart disease is typically measured by waist-to-hip ratio. A waist-to-hip ratio of over 0.8 for women and 1.0 for men is indicative of a higher than normal risk of developing heart disease.

Weight Cycling
Refers to losing and gaining weight over and over. Weight cycling is often called yo-yo dieting (going on a diet to lose weight, going off the diet and gaining weight back again, then repeating the process). A weight cycle can range from small weight losses and gains to large weight changes (50 pounds or more). Research links certain health risks to weight cycling.

Weight Management
Approach to losing weight and maintaining the weight loss.

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