| Term | Definition |
|---|
| Nutrient | A substance in food that provides energy, or a raw material that the body needs in order to carry out its life processes. |
| Calorie | The amount of energy needed to raise the temperature of one gram of water by one degree Celsius. |
| Carbohydrate | An energy-rich organic compound, such as a sugar or starch, that is made of the elements carbon, hydrogen, and oxygen. Carbohydrates provide the raw materials to make parts of cells. |
| Glucose | A sugar that is the major source of energy for the body's cells. |
| Fiber | A complex carbohydrate found in plant foods that cannot be broken down into sugar molecules by the body. |
| Fat | A high-energy nutrient that is composed of carbon, oxygen, and hydrogen and contains more than twice as much energy as an equal amount of carbohydrate. |
| Unsaturated fat | A fat, such as olive oil, that is usually liquid at room temperature |
| Saturated fat | A fat, such as butter, that is usually solid at room temperature |
| Cholesterol | A waxy, fatlike substance found only in animal products that is an important part of the body's cells; can build up on artery walls. |
| Protein | A large organic molecule made of carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur that is used for tissue growth and repair; plays an important role in the chemical reactions of cells |
| Amino acids | Small units that are linked together chemically to form large protein molecules. |
| Vitamin | A molecule that acts as a helper in a variety of chemical reactions within the body. |
| Mineral | A naturally occurring solid with a crystal structure and a definite chemical composition; a simple element that is not organic and that is needed by the body. |
| Percent Daily Value | An indication on a food label of how the nutritional content of a food fits into the diet of a person who consumes a total of 2,000 Calories a day |
| Digestion | The process by which the body breaks down complex molecules of food into small nutrient molecules. |
| Absorption | The process by which nutrient molecules pass through the wall of the digestive system into the blood. |
| Saliva | The fluid released when the mouth waters that plays an important role in both mechanical and chemical digestion. |
| Enzyme | A protein that speeds up chemical reactions in living things. |
| Epiglottis | The flap of tissue that seals off the windpipe and prevents food from entering. |
| Esophagus | The muscular tube that connects the mouth to the stomach. |
| Mucus | A thick, slippery substance produced by the body. |
| Peristalsis | Involuntary waves of muscle contraction that keep food moving along in one direction through the digestive system |
| Stomach | A J-shaped, muscular pouch located in the abdomen that expands to hold all of the food that is swallowed. |
| Small intestine | The part of the digestive system in which most chemical digestion takes place |
| Liver | The largest and heaviest organ inside the body; it breaks down substances and eliminates nitrogen from the body. |
| Bile | A substance produced by the liver that breaks up fat particles. |
| Gallbladder | The organ that stores bile after it is produced by the liver. |
| Pancreas | A triangular organ that produces enzymes that flow into the small intestine |
| Villi | Tiny finger-shaped structures that cover the inner surface of the small intestine and that provide a large surface area through which digested food is absorbed. |
| Large intestine | The last section of the digestive system where water is absorbed from food and the remaining material is eliminated from the body. |
| Rectum | A short section at the end of the large intestine where waste material is compressed into a solid form before being eliminated. |
| Anus | The opening at the end of the digestive system through which wastes are eliminated. |
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