Terminology

A unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food.

A nutrient, such as a carbohydrate, fat, or protein that is needed in relatively large amounts.

Mainly sugars and starches, together constituting one of the three principal types of nutrients used as energy sources (calories) by the body.  "Carbs" can also be defined chemically as neutral compounds of carbon, hydrogen and oxygen.

Various forms of sugar, such as glucose and sucrose that are composed of smaller molecules.

Long- string carbohydrate molecules such as starches and fibers.

Complex molecules composed of fatty acids and glycerol.

Large organic compounds made of amino acids arranged in a linear chain and joined together by peptide bonds between the carboxyl and amino groups of adjacent amino acid residues.

Low-nutrient, energy-dense foods, including sugar-sweetened beverages.

Food that provide substantial amounts of vitamins and minerals and relatively fewer calories.

The rate at which the body uses energy while at rest to keep vital functions going.

A formula that uses the Basal Metabolic Rate (BMR) and then applies an activity factor to determine a total daily energy expenditure (calories) of an individual.