Nutrition Glossary

• Carbohydrates: Carbohydrates are the main source of energy for the body. Those carbohydrates come from the plant-based foods that you eat. You can either use carbohydrates right away for your energy needs or your body can convert them into fat to use later. There are three types of carbohydrates -- sugars, starches and fiber.

• Protein:  Protein is the main structural component of the body. Organs, muscles, blood, cell membranes, and immune system are all made up of protein. The individual units are called amino acids, and are found throughout our diet in meats, dairy products, eggs, poultry, fish, legumes, and soy. Macronutrient needed to build body tissues.


• Fat:  The substance in food that provides a rich texture and flavor. Macronutrient necessary for life.


• Enzyme:  A specialized substance that acts as a catalyst to regulate the speed of the many chemical reactions involved in the metabolism of living organisms.


• Fiber:  (also known as roughage or bulk) The indigestible structural component of plants. Fiber is important for healthy digestion, bowel function, and may help to prevent diabetes and cardiovascular disease. Insoluble fiber is mostly found in whole grains and does not absorb water. Soluble fiber absorbs water and is found fruits, vegetables, beans, peas, and legumes.


• Cholesterol:  A waxy substance found in your body that is needed to produce hormones, vitamin D and bile. Cholesterol is also important for protecting nerves and for the structure of cells.


• Gluten:  Glutens are proteins found in all grains. The type of gluten that's associated with celiac disease is found in wheat, rye, spelt and barley; so when you see the word "gluten," it's usually referring only to those grains.


• Metabolism:  The biochemical processes by which nutrients are broken down and converted into energy that is used by the body or stored for later use. Amount of energy your body burns per day to function. It’s measured in calories.


• Trans Fats:  Formed by the partial hydrogenation of vegetable oils. Type of fat formed by the partial hydrogenation of vegetable oils that has been shown to be bad for your health. Trans fats raise LDL cholesterol, which is a risk factor for cardiovascular disease. Most of trans fats are man-made. However, a small amount of naturally occurring trans-fat is found in animal products.


• Vitamin:  A substance, required in a small amount that is essential for normal growth and activity of the body. Vitamins are obtained through the foods you eat. They are classified as fat-soluble or water-soluble vitamins. Also known as: Micronutrients