the study of the nutrients in foods and in the body.

nutrient standards that are printed on food labels.

The smallest units in which independent life can exist.

long chains of sugar units arranged to form starch or fiber.

There are the dietary monosaccharides.

control of energy intake; a feature of a sound diet plan.

these foods contribute vitamin E and essential fatty acid, along with abundant calories.

A hormone from the pancreas that helps glucose enter cells from the blood.

a single sugar used in both plant and animal tissues for energy; sometimes known as blood sugar.

there are the six classes of nutrients.

units of energy.

A set of four lists of values for measuring the nutrient intakes of healthy people in the United States and Canada.

lymphocytes that attack antigens.

a disaccharide composed of glucose and galactose.

A measure of acidity on a point scale.

nonnutrient compounds in plant-derived foods that have biological activity in the body.

less than 0.5 g of trans fat and less than 0.5 g of saturated fat per serving.

the body's instinctive hormone and nerve medicated reaction to danger.

the protective fibrous coating around a grain; the chief fiber donator of a grain.

a laboratory study in which a person is fed a controlled diet and the intake and excretion of a nutrient are measured.

times of falling back into former habits, and normal and expected part of behavior change.

Compounds that protect other compounds from damaging reactions involving oxygen by themselves reacting with oxygen.

intermittent disturbance of bowel function, especially diarrhea or alternating diarrhea and constipation.

a small fat fragment produced by the fermenting action of bacteria on viscous, soluble fibers/

Foods used frequently or daily, for example, rice (in East and southeast Asia) or potato (in Ireland).