Food & Grocery Shopping Glossary of Terms

Antioxidant: Any substance that reduces oxidative damage (damage due to oxygen ) such as that caused by free radicals. Free radicals are highly reactive chemicals that attack molecules by capturing electrons and thus modifying chemical structures.
See the entire definition of Antioxidant

Belly: That part of the body that contains all of the structures between the chest and the pelvis. Also called the abdomen.
See the entire definition of Belly

Calcium: A mineral found mainly in the hard part of bones, where it is stored. Calcium is added to bones by cells called osteoblasts and is removed from bones by cells called osteoclasts. Calcium is essential for healthy bones. It is also important for muscle contraction, heart action, nervous system maintenance, and normal blood clotting. Food sources of calcium include dairy foods, some leafy green vegetables such as broccoli and collards, canned salmon, clams, oysters, calcium-fortified foods, and tofu. According to the National Academy of Sciences, adequate intake of calcium is 1,200 milligrams a day (four glasses of milk) for men and women 51 and older, 1,000 milligrams a day for adults 19 through 50, and 1,300 milligrams a day for children 9 through 18. The upper limit for calcium intake is 2.5 grams daily.

Cardiovascular: The circulatory system comprising the heart and blood vessels which carries nutrients and oxygen to the tissues of the body and removes carbon dioxide and other wastes from them.
See the entire definition of Cardiovascular

Cardiovascular disease: Disease affecting the heart or blood vessels.
See the entire definition of Cardiovascular disease

Cholesterol: The most common type of steroid in the body, cholesterol has gotten something of a bad name. However, cholesterol is a critically important molecule.
See the entire definition of Cholesterol

Daily Value: DV, a term on food labels based on the RDA (Recommended Dietary Allowance) designed to help consumers use food label information to plan a healthy diet.
See the entire definition of Daily Value

Fat: 1 Along with proteins and carbohydrates, one of the three nutrients used as energy sources by the body. The energy produced by fats is 9 calories per gram. Proteins and carbohydrates each provide 4 calories per gram. 2 Total fat; the sum of saturated, monounsaturated and polyunsaturated fats. Intake of monounsaturated and polyunsaturated fats can help reduce blood cholesterol when substituted for saturated fats in the diet. 3 A slang term for obese or adipose. 4 In chemistry, a compound formed from chemicals called fatty acids. These fats are greasy, solid materials found in animal tissues and in some plants. Fats are the major component of the flabby material of a body, commonly known as blubber.

Fats: Plural of the word "fat". See the definition of fat.

Fatty acids: Molecules that are long chains of lipid-carboxylic acid found in fats and oils and in cell membranes as a component of phospholipids and glycolipids. (Carboxylic acid is an organic acid containing the functional group -COOH.)
See the entire definition of Fatty acids

Fiber : The parts of plants that cannot be digested, namely complex carbohydrates. Also known as bulk or roughage.
See the entire definition of Fiber

Heart: The muscle that pumps blood received from veins into arteries throughout the body. It is positioned in the chest behind the sternum (breastbone; in front of the trachea, esophagus, and aorta; and above the diaphragm muscle that separates the chest and abdominal cavities. The normal heart is about the size of a closed fist, and weighs about 10.5 ounces. It is cone-shaped, with the point of the cone pointing down to the left. Two-thirds of the heart lies in the left side of the chest with the balance in the right chest.
See the entire definition of Heart

Heart disease: Any disorder that affects the heart. Sometimes the term "heart disease" is used narrowly and incorrectly as a synonym for coronary artery disease. Heart disease is synonymous with cardiac disease but not with cardiovascular disease which is any disease of the heart or blood vessels. Among the many types of heart disease, see, for example: Angina; Arrhythmia; Congenital heart disease; Coronary artery disease (CAD); Dilated cardiomyopathy; Heart attack (myocardial infarction); Heart failure; Hypertrophic cardiomyopathy; Mitral regurgitation; Mitral valve prolapse; and Pulmonary stenosis.

Inflammation: A basic way in which the body reacts to infection , irritation or other injury, the key feature being redness, warmth, swelling and pain . Inflammation is now recognized as a type of nonspecific immune response .
See the entire definition of Inflammation

Iron: An essential mineral. Iron is necessary for the transport of oxygen (via hemoglobin in red blood cells) and for oxidation by cells (via cytochrome). Deficiency of iron is a common cause of anemia. Food sources of iron include meat, poultry, eggs, vegetables and cereals (especially those fortified with iron). According to the National Academy of Sciences, the Recommended Dietary Allowances of iron are 15 milligrams per day for women and 10 milligrams per day for men. Iron overload can damage the heart, liver, gonads and other organs. Iron overload is a particular risk in people who may have certain genetic conditions (hemochromatosis) sometimes without knowing it and also in people receiving recurrent blood transfusions. Iron supplements meant for adults (such as pregnant women) are a major cause of poisoning in children.

Kidney: One of a pair of organs located in the right and left side of the abdomen which clear "poisons" from the blood, regulate acid concentration and maintain water balance in the body by excreting urine. The kidneys are part of the urinary tract. The urine then passes through connecting tubes called "ureters" into the bladder. The bladder stores the urine until it is released during urination.

Lycopene: A red pigment found predominantly in tomatoes (and also in some other fruits) that gives them their color. Lycopene has antioxidant properties and has been claimed to "promote a healthy heart" and to reduce the risk of cancer . Lycopene has not, however, been proven to contribute to the anticancer properties of tomatoes. In fact, there is evidence that it is not lycopene but something else in tomatoes that is responsible. Numerous other potentially beneficial compounds are present in tomatoes. The lower risk of cancer associated with higher consumption of tomatoes and tomato-based products supports current dietary recommendations to increase fruit and vegetable consumption.
See the entire definition of Lycopene

MPH: Master of Public Health (a master's degree in this field of medicine).

Nutrition : 1) The science or practice of taking in and utilizing foods. 2) A nourishing substance, such as nutritional solutions delivered to hospitalized patients via an IV or IG tube.
See the entire definition of Nutrition

Omega-3 fatty acids: A class of fatty acids found in fish oils, especially from salmon and other cold-water fish, that acts to lower the levels of cholesterol and LDL (low-density lipoproteins) in the blood. ( LDL cholesterol is the "bad" cholesterol.)
See the entire definition of Omega-3 fatty acids

Protein: A large molecule composed of one or more chains of amino acids in a specific order determined by the base sequence of nucleotides in the DNA coding for the protein.
See the entire definition of Protein

Proteins: Large molecules composed of one or more chains of amino acids in a specific order determined by the base sequence of nucleotides in the DNA coding for the protein.
See the entire definition of Proteins

Recommended Daily Allowance: Popular name for the Recommended Dietary Allowance (RDA).

Saturated fat: A fat that is solid at room temperature and comes chiefly from animal food products. Some examples are butter, lard, meat fat, solid shortening, palm oil, and coconut oil. These fats tend to raise the level of cholesterol in the blood.

Serving size: 1. The portion of food used as a reference on the nutrition label of that food.
2. The recommended portion of food to be eaten.
See the entire definition of Serving size

Taste: Taste belongs to our chemical sensing system, or the chemosenses. The complicated process of tasting begins when molecules released by the substances stimulate special cells in the mouth or throat. These special sensory cells transmit messages through nerves to the brain where specific tastes are identified.
See the entire definition of Taste

Trans fat: An 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.
See the entire definition of Trans fat

Vitamin A: Vitamin A is retinol. Carotene compounds (found, for example, in egg yolk, butter and cream) are gradually converted by the body to vitamin A (retinol). A form of vitamin A called retinal is responsible for transmitting light sensation in the retina of the eye.
See the entire definition of Vitamin A

Vitamin C: An essential nutrient found mainly in fruits and vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin.
See the entire definition of Vitamin C

Vitamin E: Alpha-tocopherol, an antioxidant vitamin which binds oxygen free radicals that can cause tissue damage. Deficiency of vitamin E can lead to anemia . Vitamin E may play a possible role in preventing heart disease and cancer of the lung and prostate .
See the entire definition of Vitamin E

Vitamins: The word "vitamin" was coined in 1911 by the Warsaw-born biochemist Casimir Funk (1884-1967). At the Lister Institute in London, Funk isolated a substance that prevented nerve inflammation (neuritis) in chickens raised on a diet deficient in that substance. He named the substance "vitamine" because he believed it was necessary to life and it was a chemical amine. The "e" at the end was later removed when it was recognized that vitamins need not be amines.
See the entire definition of Vitamins

Weight loss: Weight loss is a decrease in body weight resulting from either voluntary (diet, exercise) or involuntary (illness) circumstances. Most instances of weight loss arise due to the loss of body fat, but in cases of extreme or severe weight loss, protein and other substances in the body can also be depleted. Examples of involuntary weight loss include the weight loss associated with cancer, malabsorption (such as from chronic diarrheal illnesses ), and chronic inflammation (such as with rheumatoid arthritis).