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This is the "Credo Reference - Nutrition" page of the "Physical Education and Sports Research" guide.
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Credo Reference - Nutrition Print Page
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Health Topic Pages

  • Diet: Topic Page
    A planned or prescribed selection of food and drink, especially one designed for weight loss, maintenance of good health or the control of a medical disorder.
  • Exercise: Topic Page
    Exercise is commonly associated with aerobic activity or sustained activity over a period of time that utilizes and strengthens the cardiovascular and pulmonary systems.
  • Health & Wellness: Topic Page
    The terms wellness or health and wellness or wellness and prevention represent the absence of sickness and the prevention of many illnesses that result from unhealthy lifestyle choices.
  • Metabolism: Topic Page
    Sum of all biochemical processes involved in life. Two subcategories of metabolism are anabolism, the building up of complex organic molecules from simpler precursors, and catabolism, the breakdown of complex substances into simpler molecules, often accompanied by the release of energy.
  • Malnutrition: Topic Page
    Condition resulting from a defective diet where certain important food nutrients (such as proteins, vitamins, or carbohydrates) are absent. It can lead to deficiency diseases. A related problem is undernourishment.
  • Obesity: Topic Page
    A condition in which the energy stores of the body (mainly fat) are too great. It is commonplace in prosperous countries and is increasing in developing countries, particularly amongst children and young people.
  • Vegetarianism: Topic Page
    Vegetarianism, in its broadest definition, is a dietary pattern where meat, fish, and poultry are excluded.

Macronutrients

  • Carbohydrate: Topic Page
    Any of a group of organic compounds, present in the cells of all living organisms, which consist of carbon, hydrogen and oxygen and are formed in green plants during photosynthesis.
  • Fat: Topic Page
    In the broadest sense, a mixture of lipids - chiefly triglycerides (lipids containing three fatty acid molecules linked to a molecule of glycerol).
  • Protein: Topic Page
    Any of thousands of different organic compounds, characteristic of all living organisms, that have large molecules consisting of long chains of amino acids.
  • Starch: Topic Page
    White, odorless, tasteless, carbohydrate powder.
  • Calorie: Topic Page
    Abbr. cal, unit of heat energy in the metric system.
 

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Other Nutrition Components

  • Alkaloids: Toic Page
    Any of a number of physiologically active and frequently poisonous substances contained in some plants and fungi.
  • Artificial Sweeteners: Topic Page
    Artificial sweeteners are heavily used in the United States, particularly by women.
  • Caffeine: Topic Page
    Caffeine is the most widely used psychoactive drug in the world. It exists naturally in plants and can also be produced synthetically and added to foods and beverages.
  • Gluten: Topic Page
    Gluten is a mixture of prolamin storage proteins present in the wheat grain, and also in those of rye, triticale, barley and oats.
  • Salt: Topic Page
    Any salt in which the positive ion (onium ion) is formed by the attachment of a proton to a neutral compound, as in ammonium, oxonium, and sulphonium compounds.
  • Water: Topic Page
    Chemical compound of hydrogen and oxygen elements - H2O.
  • Sugar: Topic Page
    Sweet, soluble, crystalline carbohydrate found in the pith of sugar cane and in sugar beet.

Vitamins and Micronutrients

  • Antioxidants: Topic Page
    Substance that prevents or slows the breakdown of another substance by oxygen. In the body, nutrients such as beta-carotene (a vitamin A precursor), vitamin C, vitamin E, and selenium have been found to act as antioxidants.
  • Calcium: Topic Page
    (abbreviation Ca, atomic number 20) a soft, silvery-white metallic element which occurs mainly in the form of calcium carbonate minerals such as chalk, limestone and marble, and which is an important constituent of bones, teeth, milk and plant cell walls.
  • Iron: Topic Page
    Iron is biologically significant. Because iron is a component of hemoglobin, a red oxygen-carrying pigment of the red blood cells of vertebrates, iron compounds are important in nutrition; one cause of anemia is iron deficiency.
  • Magnesium: Topic Page
    (symbol Mg, atomic number 12) a reactive silvery-grey metallic element that burns with a dazzling white flame, used in fireworks and in strong light alloys for aircraft components, etc. It is also an essential trace element in plants and animals.
  • Mineral: Topic Page
    Inorganic substance occurring in nature, having a characteristic and homogeneous chemical composition, definite physical properties, and, usually, a definite crystalline form.
  • Potassium: Topic Page
    (symbol K, atomic number 19) a soft silvery-white metallic element, compounds of which are used in fertilizers, explosives, laboratory reagents, soaps and some types of glass.
  • Salt: Topic Page
    Any salt in which the positive ion (onium ion) is formed by the attachment of a proton to a neutral compound, as in ammonium, oxonium, and sulphonium compounds.
  • Sodium: Topic Page
    (symbol Na, atomic number 11) a soft silvery-white metallic element used in alloys, as a reducing agent in chemical reactions, as a coolant in nuclear reactors, and in non-glare lighting, eg in street lamps, and also widely used in the form of its compounds, especially sodium chloride, in the chemical industry.
  • Vitamin: Topic Page
    Any of various organic compounds that occur in small amounts in many foods, are also manufactured synthetically and are essential in small amounts for the normal growth and functioning of the body. Only the B complex and vitamin C are water-soluble and hence are excreted, requiring regular replacement.
  • Zinc: Topic Page
    (symbol Zn, atomic number 30) a brittle bluish-white metallic element used in dry batteries and various alloys, and as a corrosion-resistant coating to galvanize steel.
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