MultiCare Health System

Nutrition Glossary

Anorexia
Loss of appetite leading to severe weight loss.

Antioxidants
Natural or synthetic vitamins A, C, E, selenium, and some enzymes that absorb and attach to free radicals, preventing them from attacking normal cells.

Calorie
A measurement of the energy your body gets from food. Your body needs calories to “fuel” all of its functions, such as breathing, blood circulation, and physical activity. When you are sick, your body may need extra calories to fight fever or other problems.

Carbohydrates
One of the three nutrients that supply calories to the body (the other two are fats and proteins). Carbohydrates are needed to produce energy. The energy produced by carbohydrates is four calories per gram.

Dehydration
When the body loses too much water to work well. Severe diarrhea or vomiting can cause dehydration.

Diet
The foods you eat and drink, both liquids and solids.

Digestive tract
The parts of the body involved with eating, digesting and excreting food. It includes the mouth, esophagus, stomach, intestines, rectum, and anus.

Fat
One of the three nutrients that supply calories to the body (the other two are proteins and carbohydrates). The energy produced by fat is nine calories per gram.

Fiber
The part of plant foods that the body cannot digest. Fiber helps to move food waste out of the body quickly. Fiber is found in fruits, vegetables, dry beans and peas, nuts and seeds, and breads and cereals. Fiber is not found in animal foods (meat, milk, and eggs).

Fluids
Liquids.

Free radicals
Highly reactive oxygen-free compounds created during normal cell metabolism, which can damage important cell proteins and enzymes and can even cause DNA changes that can cause cancer.

Gastrostomy
Surgical placement of a tube through the skin into the stomach for liquid feedings through the tube.

Jejunostomy
Surgical placement of a tube through the skin into the intestine for liquid feedings through the tube.

Minerals
Nutrients needed in small amounts by the body to help it function properly and stay strong. Iron, calcium, potassium and sodium are minerals.

Nutrient
Chemical compounds (water, protein, fats, carbohydrates, vitamins and minerals) that make up foods.

Nutrition
A three-part process that gives the body the nutrients it needs. First, you eat or drink food. Second, the body breaks the food down into nutrients. Third, the nutrients travel through the bloodstream to different parts of the body where they are used as “fuel” and for many other purposes. To give your body proper nutrition, you have to eat and drink enough of the foods that contain key nutrients.

Potassium
A mineral the body needs to maintain fluid balance and to perform other essential functions.

Proteins
One of the three nutrients that supply calories to the body (the other two are fats and carbohydrates). The protein we eat becomes a part of our muscle, bones, skin, and blood. The energy produced by proteins is four calories per gram.

Phytonutrient/phytochemical
Plant compounds such as carotenoids, limonoids, and phytosterols that are thought to have health-protecting qualities.

Registered dietitian
A health-care professional with extensive scientific background in food, nutrition, biochemistry and physiology. This knowledge is applied to promoting health and preventing disease through counseling and education.

Sodium
A mineral required to keep body fluids in balance. Sodium is found in table salt. Too much sodium can cause you to retain water.

Total parenteral nutrition (TPN)
Delivery of nutrients directly into the bloodstream through a needle inserted into a vein.

Tube feeding (enteral nutrition)
A small, thin, flexible tube is placed into the nose and threaded into the stomach to provide liquid nutrients when a person cannot eat enough. The tube can also be placed surgically into the stomach (gastrostomy) or intestine (jejunostomy).

Vitamins
Key nutrients, such as vitamins A, C, and E, that the body needs in small amounts to grow and stay strong. Can be found naturally in foods and also in pill supplements.

Whole grain
Whole grains, or foods made from them, contain all the essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, lightly pearled and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed. Whole-grain varieties include wheat, oats, corn and rye along with lesser-knowns like barley, spelt, groats, wheat berries, millet and flaxseed. Whole grains are found in cereals, breads, flours and crackers, and some whole grains can be used as side dishes or part of an entree. Find whole grains by checking the package label for the words “whole” or “whole-grain.” Phrases like “stoned wheat,” “cracked wheat,” and “wheat flour” don’t guarantee the presence of whole grain.