A
abdominal obesity
Excessive fat in the abdomen indicated by a waist circumference greater than 40 inches in men and 35 inches in women.
amino acids
Building blocks of proteins. Certain amino acids, called essential, must be obtained from the diet because the body does not produce them.
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.
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.
body mass index (BMI)
A measurement of weight in relation to height that is considered a good indicator of body fat. Calculated by multiplying weight in pounds by 703 and dividing the result by the square of height in inches. Overweight is defined as a BMI between 25 and 29.9 and obesity as a BMI of 30 and over.
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C
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.
carbohydrates
Foods made up of sugars or starches.
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.
cholesterol
A soft, waxy substance present in cells throughout the body. Deposition of cholesterol in blood vessels initiates the formation of plaques.
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D
DASH diet
An eating plan that can help control blood pressure and may also improve cholesterol. Rich in vegetables and fruits, the diet also includes low-fat dairy products and is low in saturated fat, total fat, and cholesterol.
diabetes
A disorder characterized by abnormally high levels of glucose (sugar) in the blood.
dietary cholesterol
The cholesterol present in and obtained from animal foods
meats, poultry, fish, shellfish, eggs, and dairy products. Plant foods contain no cholesterol.
dietary supplement
A product (in pill, liquid, or powder form) that is taken in addition to one's regular diet. The supplement can contain a single substance
such as ginkgo biloba, ginseng, or St. John's wort
or a combination of substances.
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E
enriched food
A food to which a nutrient or nutrients has been added. Often, the added nutrients were present in the original food but were lost during processing, such as in enriched bread.
enzyme
A protein that accelerates chemical reactions in the body.
essential amino acids
Amino acids that the body cannot synthesize and thus must be consumed in the diet.
essential fatty acids
Fatty acids that are not made by the body and must be obtained from food.
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F
fiber
An indigestible component of fruits, vegetables, grains, and legumes that has numerous health benefits. There are two principal types of fiber: insoluble fiber, which does not dissolve in water and helps prevent constipation; and soluble fiber, which dissolves in water and helps to regulate blood levels of glucose and cholesterol.
fortified food
A food to which a nutrient or nutrients has been added to promote health and prevent disease. The nutrients added to fortified foods are not present in the original food or were present in smaller amounts. Vitamin D-fortified milk is an example.
free radicals
Chemical compounds that can damage cells and oxidize LDL cholesterol so that it is more likely to be deposited in the walls of arteries.
functional foods
Foods that provide a health benefit beyond the traditional nutrients they contain.
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G
gastric bypass
A type of obesity surgery that reduces the amount of food that can be eaten and absorbed by the body. Gastric bypass involves sealing off a portion of the stomach and bypassing part of the small intestine.
genetically modified food
Food that has been genetically altered. DNA from one plant or animal species is inserted into the DNA of another species to increase food production, decrease the need for pesticides, improve food quality, or help prevent disease in people.
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H
height/weight tables
Tables that display ranges of weights according to different heights. The information was derived from the mortality data of people seeking life insurance.
high-density lipoprotein (HDL)
A particle in the blood that can protect against coronary heart disease by removing cholesterol from the walls of arteries.
homocysteine
An amino acid. High blood levels of homocysteine may promote atherosclerosis.
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I
insulin
A hormone that controls the manufacture of glucose by the liver and permits muscle and fat cells to remove glucose from the blood. Also a medication taken by people with diabetes whose pancreas does not make enough insulin.
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J
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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
laparoscopic adjustable gastric banding
A minimally invasive, reversible form of obesity surgery that places an adjustable silicone band around the top of the stomach to reduce its size and decrease food intake.
leptin
A protein secreted by human fat cells that informs the brain about the body's level of fat stores.
low-density lipoprotein (LDL)
A particle that transports cholesterol in the bloodstream. Its deposition in artery walls initiates plaque formation. A major contributor to coronary heart disease.
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M
metabolic syndrome
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) that increases the risk of diabetes, coronary heart disease, and stroke.
metabolism
The chemical process by which the body converts food into energy for various functions, such as digestion, nutrient absorption, waste elimination, respiration, circulation, and temperature regulation.
minerals
Naturally occurring substances required for growth and the maintenance of body functions.
monounsaturated fat
A type of fat found in avocados, almonds, and olive and canola oils. Lowers LDL cholesterol levels when substituted for saturated fat in the diet.
M
N
norepinephrine
A stress hormone that promotes satiety (feelings of fullness) by stimulating the central nervous system and affecting levels of blood glucose (sugar). Certain weight-loss drugs enhance levels of norepinephrine in the brain.
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O
obesity
A body mass index (BMI) of 30 or higher or a body weight that is 20% or more than what is ideal for a person's height and body type.
omega-3 fats
A type of polyunsaturated fat 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
A product that is 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
Loss of bone mass that results in fragile, weak bones that are prone to fractures.
overweight
A body mass index (BMI) of 25-29.9.
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
phytochemicals
Compounds from plant foods that may help lower the risk of disease. Flavonoids and phenolic acids are examples.
plaques
Deposits of fat and fibrous tissue in arteries that can lead to heart disease and stroke.
polyunsaturated fat
A type of fat found in safflower, sunflower, and corn oils. Can help lower LDL cholesterol when substituted for saturated fat in the diet.
protein
Compounds made up of amino acids.
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Q
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R
Recommended Dietary Allowances (RDA)
The average intake of nutrients required to meet the daily nutritional needs of nearly all healthy people.
resting metabolic rate
The amount of energy spent on basic functions, such as breathing, digestion, heartbeat, and brain activity, while a person is at rest.
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S
saturated fat
A fat found in most animal foods and in tropical oils, such as palm and coconut oils. A major dietary factor in raising blood cholesterol.
serotonin
A chemical in the brain that affects mood and suppresses appetite.
set point theory
A theory that the body maintains a certain weight and body fat level by regulating its own internal controls.
stroke
A sudden reduction in or loss of brain function that occurs when an artery supplying blood to a portion of the brain becomes blocked or ruptures.
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T
thermogenesis
The release of heat energy that occurs when the body breaks down fat and other fuels.
trans fat
Fats formed when food manufacturers add hydrogen atoms to unsaturated fats to make them more saturated, more solid, and shelf-stable. Found in stick margarines, fast foods, and store-bought baked goods. Raises LDL cholesterol and lowers HDL cholesterol.
triglyceride
A fat that serves as the body's major storage form of energy. High blood triglyceride levels are associated with an increased risk of coronary heart disease.
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U
vertical banded gastroplasty
A type of obesity surgery that partitions off a portion of the stomach, leaving room for only about 1 oz of food at a time.
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V
vitamins
Substances that are required in minute amounts for many metabolic functions including converting food into energy and aiding in the development of bones and tissues.
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W
waist circumference
An indicator of abdominal fat. A healthy waist circumference is 40 inches or less for men and 35 inches or less for women. An increased waist circumference confers a health risk.
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X
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Y
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Z
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Derived from The Johns Hopkins White Paper 2007: Nutrition and Weight Control
Look In the Book: Nutrition and Weight Control
copyright 2007 Johns Hopkins Health Alerts.
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