Nutrition Glossary of Terms
The following are health and medical definitions of terms that appear in the Nutrition article. Blood sugar: Blood glucose. See also: High blood sugar; Low blood sugar.
Brain: That part of the central nervous system that is located within the cranium (skull). The brain functions as the primary receiver, organizer and distributor of information for the body. It has two (right and left) halves called "hemispheres."
Carbohydrates: 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.
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Fiber: The parts of plants that cannot be digested, namely complex carbohydrates. Also known as bulk or roughage.
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Insulin: A natural hormone made by the pancreas that controls the level of the sugar glucose in the blood. Insulin permits cells to use glucose for energy. Cells cannot utilize glucose without insulin.
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Metabolic: Relating to metabolism, the whole range of biochemical processes that occur within us (or any living organism). Metabolism consists of anabolism (the buildup of substances) and catabolism (the breakdown of substances).
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Metabolism: The whole range of biochemical processes that occur within an organism. Metabolism consists both of anabolism and catabolism (the buildup and breakdown of substances, respectively). The biochemical reactions are known as metabolic pathways and involve enzymes that transform one substance into another substance, either breaking down a substance or building a new chemical substance. The term is commonly used to refer specifically to the breakdown of food and its transformation into energy.
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.
Nutritionist: 1) In a hospital or nursing home, a person who plans and/or formulates special meals for patients. It can also simply be a euphemism for a cook who works in a medical facility but who does not have extensive training in special nutritional needs. 2) In clinical practice, a specialist in nutrition. Nutritionists can help patients with special needs, allergies, health problems, or a desire for increased energy or weight change devise healthy diets. Some nutritionists in private practice are well- trained, hold a degree and are licensed. Depending on state law, however, a person using the title may not be trained or licensed at all.
Phytochemical: The active health-protecting compounds that are found as components of plants.
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Sensation: In medicine and physiology, sensation refers to the registration of an incoming (afferent) nerve impulse in that part of the brain called the sensorium, which is capable of such perception. Therefore, the awareness of a stimulus as a result of its perception by sensory receptors. (Sensory is here synonymous with sensation.)
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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.
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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).
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