Glossary of Food-Related Terms (N-Z)


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Glossary of Food-Related Terms (N-Z)

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Nn

Nationwide Food Consumption Survey (NFCS) -

A survey conducted by the USDA roughly every ten years that monitors the nutrient intake of a cross-section of the U.S. public.

National Health and Nutrition Examination Survey (NHANES) -

A series of surveys that include information from medical history, physical measurements, biochemical evaluation, physical examination and dietary intake of population groups within the United States. The NHANES is conducted by the U.S. Department of Health and Human Services approximately every five years.

natural toxins -

A naturally occurring substance (e.g., produced in some cases by disease-causing microorganisms) which is poisonous to certain other living organisms.

nematodes -

Microscopic, wormlike organisms that feed on plant roots.

neotame -

A versatile, new no-calorie sweetener composed of two elements of protein, the amino acids L-aspartic acid and L-phenylalanine, combined with two organic functional groups, a methyl ester group and a neohexyl group. It is approximately 7,000 to 13,000 times sweeter than sugar and as such captures the “essence of sweetness.” with only a very small amount required for use. The chemical composition of neotame makes it stable for use in baking. The FDA has recently approved Neotame for use in a variety of food products and as a tabletop sweetener.

neural tube defect -

In simple terms, a neural tube defect (NTD) is a malformation of the brain or spinal cord (neurological system) during embryonic development. Infants born with spina bifida, where the spinal cord is exposed, can grow to adulthood but usually suffer from paralysis or other disabilities. Babies born with anencephaly, where most or all of the brain is missing, usually die shortly after birth. These NTDs make up about 5 percent of all U.S. birth defects each year.
According to the Centers for Disease Control, the use of sufficient folic acid is enough to eliminate the risk of NTDs. (see folic acid)

nitrite -

Nitrite is a safe food additive that has been used for centuries to preserve meats, fish and poultry. It also contributes to the characteristic flavor, color and texture of processed meats such as hot dogs. Because nitrite safeguards cured meats against the most deadly foodborne bacterium of all, Clostridium (C.) botulinum, its use is supported by the public health community.
The human body generates much greater nitrite levels than are added to food. Nitrates consumed in foods such as carrots and green vegetables are converted to nitrite during digestion. Nitrite in the body is instrumental in promoting blood clotting, healing wounds and burns, and boosting immune function to kill tumor cells.

nitrogen -

A nonmetallic element that constitutes nearly four-fifths of the air by volume, occurring as a colorless, odorless, almost inert diatomic gas in various minerals and in all proteins. It is used in a wide variety of important manufacturing processes, including ammonia, nitric acid, TNT and fertilizers.

nitrosamines -

Nitrosamines are a digestive reaction-product of nitrite, a food additive used to preserve meats, fish and poultry. (Also see nitrite.)

no-till farming -

A methodology of crop production in which the farmer avoids mechanical cultivation (i.e., only one pass over the field). The plant residue remaining on the field’s surface helps to control weeds and reduce soil erosion, but it also provides sites for insects to shelter and reproduce, leading to a need for increased insect control.

nutraceuticals -

One term used to describe substances in or parts of a food that may be considered to provide medical or health benefits beyond basic nutrition, including disease prevention. Research indicates this term might not appeal to consumers. Also, see "functional foods."

nutrient density -

Nutrient dense foods are those that provide substantial amounts of vitamins and minerals and relatively fewer calories. The opposite of nutrient dense is calorie dense which are foods that mainly supply calories and relatively few nutrients.

Oo

obesity, or overweight -

Although precise definitions vary among experts, overweight has been traditionally defined as 10 percent to 20 percent above an optimal weight for height derived from statistics. Obesity is defined as body weight being 20% above normal. Some scientists argue that the amount and distribution of an individual's body fat is a significant indicator of health risk and therefore should be considered in defining overweight. Abdominal fat has been linked to more adverse health consequences than fat in the hips or thighs. Thus, calculations of waist-to-hip ratio are preferred by some health experts to help determine if an individual is overweight.

oligofructose -

A soluble dietary fiber that has a sweet flavor and can be used to improve the flavor of low calorie foods and to improve the texture of fat-reduced foods. Oligofructose is also known as fructooligosaccharide, or FOS. A prebiotic, inulin stimulates the growth of intestinal bifidobacteria. Also, see "prebiotic."

omega-3 fatty acids - DHA/EPA -

A type of fatty acid found in fish and marine oils which provide the health benefits of reduced risk of cardiovascular disease and improved mental and visual function.

organic -

Organic defines agricultural products that are grown using cultural, biological and mechanical methods prior to the use of synthetic, non-agricultural substances to control pests, improve soil quality an/or enhance processing. The USDA is currently addressing the issue of organic products, and aims to have official rules for what may be considered organic ready for the 1999 spring planting season.
Currently organic defines an agricultural process in which farmers use techniques such as crop rotation, cultivation, mulching, soil enrichment and the "encouragement" of predators and microorganisms which naturally keep pests away. The now widely accepted definition allows farmers to use natural pesticides, but nothing synthetic.

osteoporosis -

Osteoporosis is a skeletal disease in which the bones lose mass and density, the pores in bones enlarge, and the bones generally become fragile. Osteoporosis often is not diagnosed until a fracture occurs, most commonly in the spine, hip or wrist. The National Osteoporosis Foundation estimates that about 1.5 million such fractures occur each year in the United States, at an estimated annual cost of $14 billion in 1995.
Osteoporosis is four times more common in women, whose bones are naturally thinner and less dense, than in men. Women start losing bone mass and density at an earlier age, and the process is accelerated by menopause, causing osteoporosis to manifest itself between the ages of 50 and 60. Research has shown that in addition to regular exercise, calcium intake during childhood, adolescence and early-adulthood helps build a "bone bank" of calcium stores. While bone length is established by age 20, bone strength and density continue to develop through age 30.

outcomes research -

A type of research increasingly used by the health industry which provides information about how a specific procedure or treatment regimen affects the subject (clinical safety and efficacy), the subject's physical functioning and lifestyle, and economic considerations such as saving or prolonging life and avoiding costly complications.

oxidation -

The loss of electrons from a compound (or element) in a chemical reaction. When one compound is oxidized, another compound is reduced. That is, the other compound must “pick up” the electrons that the first has lost.

Pp

palatable -

Acceptable or agreeable to taste.

pathogens -

Virus, bacterium, parasitic protozoan, or other microorganisms that cause infectious disease by invading the body of an organism know as the host. Note that infection is not synonymous with disease because infection does not always lead to injury of the host.

pectin -

A natural gelling agent found in ripe fruit. Pectin is an important ingredient in making jams and jellies. Some fruits have high pectin levels (e.g., citrus fruit, blackberries, apples and red currants) but others are low in pectin (e.g., strawberries) so lemon juice is added to strawberry jam to help the set.

pesticide -

A broad class of crop protection chemicals including four major types: insecticides used to control insects; herbicides used to control weeds; rodenticides used to control rodents; and fungicides used to control mold, mildew and fungi.
In addition consumers use pesticides in the home or yard to control termites and roaches, clean mold from shower curtains, stave off crab grass on the lawn, kill fleas and ticks on pets and disinfect swimming pools, to name just a few "specialty" pesticide uses.

phenylalanine -

An amino acid that is one of the components of the low-calorie sweetener aspartame. Phenylalanine also occurs naturally in such protein-containing foods such as chicken, beef, milk and vegetables. Also, see "aspartame."

pheromones -

“Sex perfume” traps used to disrupt insect reproduction cycles.

phytate -

A chemical complex (large molecule) substance that is the dominant (i.e., 60 to 80%) chemical form of phosphorous within cereal grains, oilseeds, and their by-products. Monogastric animals (e.g., swine) cannot digest and utilize phosphorus within phytate, because they lack the enzyme known as phytase in their digestive system, so that phosphorus (phytate) is excreted into the environment. When phytase enzyme is present in the ration of a monogastric animal, at a high enough level, the monogastric animal is then able to digest the phytate (thereby releasing that phosphorus for absorption by the animal).

phytochemical -

Phytochemicals are substances found in edible fruits and vegetables that may be ingested by humans daily in gram quantities and that exhibit a potential for modulating the human metabolism in a manner favorable for reducing risk of cancer. (see functional foods)

placebo -

Sometimes casually referred to as a "sugar pill," a placebo is a "fake" treatment which seems identical to the real treatment. Placebo treatments are used to eliminate bias that may arise from the expectation that a treatment should produce an effect.

polydextrose -

A carbohydrate-based, reduced calorie (one calorie/gram) fat replacer and bulking agent, polydextrose is approved for use in products such as baked goods, chewing gums, confectionary, salad dressings, frozen dairy desserts, gelatins and puddings. Polydextrose acts as a prebiotic and has recently gained approval for labeling as a soluble dietary fiber. Also, see "prebiotic."

polyols -

A type of sweetener used in reduced-calorie foods. They differ from intense sweeteners in that they are considered nutritive; that is, they do contribute calories to the diet. Polyols are incompletely absorbed and metabolized, however, and consequently contribute fewer calories than sucrose. The polyols commonly used in the United States include sorbitol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, erythritol, isomalt and hydrogenated starch hydrolysates. Most are approximately half as sweet as sucrose; maltitol and xylitol are about as sweet as sucrose. Polyols are found naturally in berries, apples, plums and other foods. They also are produced commercially from carbohydrates such as sucrose, glucose, and starch for use in sugar-free candies, cookies and chewing gum. Along with adding a sweet taste, polyols perform a variety of functions such as adding bulk and texture, providing a cooling effect or taste, preventing the browning that occurs during heating and retaining the moisture in foods.

post harvest waxes -

After a fruit or vegetable is picked, it continues to need moisture to stay fresh and edible. To help retain moisture, certain varieties of fresh produce are given new wax coating to replace the natural wax the fruit or vegetable loses during harvest and shipping. If a fungicide is mixed with the wax to prevent molding, retail stores must label the waxed produce.

prevalence -

The number of existing cases of a disease in a defined population at a specified time.

prion -

A prion is a rogue protein, that appears to cause Bovine spongiform encephalopathy (BSE).

proanthocyanidins -

A type of tannin found in cranberries, cranberry products, cocoa and chocolate which may provide the health benefits of improving urinary tract health and of reducing the risk of cardiovascular disease.

prospective study -

Epidemiological research that follows a group of people over a period of time to observe the potential effects of diet, behavior and other factors on health or the incidence of disease. In general, this is considered a more valid research design than retrospective research.

protein -

Chemically, a protein is a complex nitrogenous compound made up of amino acids in peptide linkages. Dietary proteins are involved in the synthesis of tissue protein and other special metabolic functions. In anabolic processes they furnish the amino acids required to build and maintain body tissues. As an energy source, proteins are equivalent to carbohydrates in providing 4 calories per gram. Proteins perform a major structural role in all body tissues and in the formation of enzymes, hormones and various body fluids and secretions. Proteins participate in the transport of some lipids, vitamins and minerals and help maintain the body's homeostasis.

Qq

Rr

randomization, or random assignment -

A process of assigning subjects to experimental or control groups in which the subjects have an equal chance of being assigned to each group. Randomization is used to control for known, unknown and difficult-to-control-for variables.

random sample -

A random sample is a procedure to select subjects for a study in which all individuals in a population being studied have an equal chance of being selected. using a random sample allows the results of the study to be generalized to the entire population.
The term random also applies to assignments within controlled studies, or the division of subjects into groups. Random assignment ensures that all subjects have an equal chance of being in the experimental and control groups, and increases the probability that any unidentified variable will systematically occur in both groups with the same frequency. Randomization is crucial to control for variables that researchers may not be aware of or cannot adequately control, but which could affect the outcome of an experimental study.

random sampling -

A method by which subjects are selected to participate in a study in which all individuals in a population have and equal chance of being chosen. This helps to ensure the generalizability of the study results.

rapid assays -

These diagnostic tests use emerging technology to identify and remove impurities from foods before they reach the consumer. There are two major types of rapid assays.
Antibody-based assays link a "familiar" characteristic on a pathogen's surface (the antigen) to a substance known as an antibody. When this connection is made, the test registers "success." Similarly, nucleic acid-based assays use the unique genetic materials of the cells to detect a pathogen.

recombinant DNA (rDNA) -

The DNA formed by combining segments of DNA from different organisms.

reliability -

Whether a test or instrument used to collect data, such as a questionnaire, gives the same results if repeated on the same person several times. A reliable test gives reproducible results.

rennet -

An enzyme used to make cheese. Rennet is extracted from the lining of calves’ stomachs. New technologies have enabled the removal of the specific gene that produces rennet and have reproduced it in bacteria. This allows the production of rennet through a fermentation process, eliminating the need for extracts from calves’ stomachs.

research design -

How a study is set up to collect information, or data. For valid results, the design must be appropriate to answer the question or hypothesis being studied.

residual confounding -

The effect that remains after one has attempted to statistically control for variables that cannot be measured perfectly. A particularly important concept in epidemiological studies because knowledge of human biology is still developing. Unknown variables could exist that could significantly change conclusions made on the basis of epidemiological research.

retrospective study -

Research that relies on recall of past data, or on previously recorded information. Often this type of research is considered to have limitations, because the number of variables that cannot be controlled, and because memory is not infallible.

risk -

A term encompassing a variety of measures of the probability of an outcome. It's usually used in reference to unfavorable outcomes such as illness or death. Be certain to distinguish between absolute and relative risk.

risk factor -

A risk factor is anything statistically shown to have a relationship with the incidence of a disease, however it does not necessarily infer cause and effect.

RNA -

Also known as ribonucleic acid. RNA is a molecule similar to DNA that functions primarily to decode the instructions carried by genes for protein synthesis.

Ss

saccharin -

Saccharin, the oldest of the non-nutritive sweeteners, is currently produced from purified, manufactured methyl anthranilate, a substance occurring naturally in grapes. It is 300 times sweeter than sucrose, heat stable and does not promote dental caries. Saccharin has a long shelf life, but a slightly bitter aftertaste. It is not metabolized in the human digestive system, is excreted rapidly in the urine and does not accumulate in the body.

salmonella -

Salmonella is a Gram-negative bacterium, occurring in many animals, especially poultry and swine. In the environment, salmonella can be found in water, soil, insects, factory and kitchen surfaces, animal fecal matter, and raw meats, poultry (including eggs) and seafood.
Acute symptoms of the illness caused by the Salmonella species include nausea, vomiting, diarrhea, abdominal cramps, headache and fever.

saponins -

The functional component of soybeans, soy foods and soy protein-containing food which may lower LDL cholesterol and may contain anti-cancer enzymes.

saturated fat -

Saturated fats are those in which all carbons contain a hydrogen, and therefore, no double bonds exist. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Some common fatty acids in foods include palmitic, stearic and myristic acids. Saturated fatty acids are more stable than unsaturated fatty acids because of their chemical structure. Stability is important to prevent rancidity and off flavors and odors.

selective breeding -

This process allows for the transfer of only one or a few desirable genes, thereby permitting scientists to develop crops with specific beneficial traits and those without undesirable traits. Current technology allows scientists to alter one plant characteristic at a time, thereby not spending years trying to develop the tastiest and hardiest plants.

self fixer -

The innate ability of legumes like soybeans to “fix” nitrogen, which means to use the natural nitrogen in the soil and air. These natural nitrogen fixers replenish the nitrogen supply in the soil from which they were harvested. Breeders desire to develop other crops that can “fix” their own nitrogen which would thereby decrease farmers’ use of synthetic fertilizers while maintaining bountiful yields.

sodium nitrite -

A salt used in smoked or cured fish and in meat-curing preparation. It acts as a preservative and color fixative. Can combine with chemicals in the stomach to form nitrosamine, a carcinogenic substance.

soluble fiber -

A type of dietary fiber found in psyllium, cereals, oatmeal, apples, citrus fruits, beans and other foods which increases the viscosity in the gut and acts to reduce high blood cholesterol levels which decreases the risk of cardiovascular disease.

soy protein -

The protein found in soybeans and soy-based foods which when consumed at the level of 25 grams per day may reduce the risk of heart disease.

spina bifida -

Spina bifida is a birth defect in which the infant is born with the spinal cord exposed. These children can grow to adulthood although they often suffer from paralysis and other disabilities. Also, see "neural tube defects (NTDs)."

stanol/sterol esters -

A functional component found in wood oils, corn, soy and wheat which may reduce the risk of coronary heart disease by lowering blood cholesterol levels.

staple crops -

Those crops which are most common in people’s diets are considered staple crops. Staple crops of greatest importance include rice, wheat and maize (corn). These three crops provide 60 percent of the world’s food energy intake. And rice feeds almost half of humanity. Typically, staple crops are well adapted to the conditions in their source areas. For example, they may be tolerant of drought, pests or soils low in nutrients.

starch -

Starches are complex carbohydrates (polysaccharides), composed of chains of glucose molecules, which plants use to store food energy. It is a nutrient that is naturally abundant in foods such as rice, wheat and potatoes.

statistical power -

A mathematical quantity that indicates the probability a study has of obtaining a statistically significant effect. A high power of 80 percent, or 0.8, indicates that the study - if conducted repeatedly—would produce a statistically significant effect 80 percent of the time. On the other hand, a power of only 0.1 means there would be a 90 percent chance that the research missed the effect—if one exists at all.

statistical significance -

The probability of obtaining an effect or association in a study sample as or more extreme that the one observed if there was actually no effect in the population. Based on the hypothesis that if there truly is no effect, the results of a study are unlikely to have occurred. A P value of less than five percent (P<0.05) means the result would occur less than five percent of the time if there were no effect, and is generally considered evidence of a true treatment effect or a true relationship.

stearate -

A saturated fatty acid containing eighteen carbon atoms in its molecular “backbone” that is essentially neutral in effect on coronary heart disease in humans (i.e., doesn’t appreciably increase low-density lipoproteins in the bloodstream). Because of the heart disease neutrality and resistance to oxidation/breakdown, stearate-containing oils are an excellent cooking oil choice.

sucralose -

Sucralose is the only low-calorie sweetener that is made from sugar. It is approximately 600-times sweeter and does not contain calories. Sucralose is highly stable under a wide variety of processing conditions. Thus, it can be used virtually anywhere sugar can, including cooking and baking, without losing any of its sugar-like sweetness.
Currently, sucralose is approved in over 25 countries around the world for use in food and beverages. In the US, sucralose is FDA-approved for use as a tabletop sweetener and in 15 different food and beverage categories, including carbonated soft drinks, low-calorie fruit drinks, apple sauce and other products.

sucrose -

Sucrose, a type of sugar, is a disaccharide composed of glucose and fructose. Also, see "carbohydrates."

sugar -

Although the consumer is confronted by a wide variety of sugars—sucrose, raw sugar, turbinado sugar, brown sugar, honey, corn syrup—there is no significant difference in the nutritional content or energy each provides, and therefore no advantage of one nutritionally over another. There also is no evidence that the body can distinguish between naturally occurring or added sugars in food products.

sugar alcohols -

Ingredients used to add sweet flavors to food. Those often used instead of sugars include sorbitol, mannitol, and xylitol. Many fruits and vegetables contain sugar alcohols naturally. They’re also found in some sugarless gum, hard candies, jams and jellies. Besides adding sweetness, sugar alcohols also add texture, help foods stay moist, prevent browning when food is heated and give a cooling effect to the taste of food. They supply four calories per gram, but are absorbed slowly and incompletely and thus require little or no insulin for metabolism. They are not cavity-producing because they are not metabolized by bacteria that produce cavities.

sulfites -

Sulfiting agents are sometimes used to preserve the color of foods such as dried fruits and vegetables, and to inhibit the growth of microorganisms in fermented foods such as wine. Sulfites are safe for most people. A small segment of the population, however, has been found to develop shortness of breath or fatal shock shortly after exposure to these preservatives. Sulfites can provoke severe asthma attacks in sulfite-sensitive asthmatics. For that reason, in 1986 the FDA banned the use of sulfites on fresh fruits and vegetables (except potatoes) intended to be sold or served raw to consumers. Sulfites added to all packaged and processed foods must be listed on the product label.

sulphoraphane -

A functional component of cruciferous vegetables (e.g., broccoli, kale, horseradish) which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.

synergistic effect -

The effect achieved by the combination of two or more substances or organisms which neither alone could accomplish.

Tt

thermal effect of food -

The increase in energy expenditure associated with the processes of digestion, absorption and metabolism of food; represents approximately 10% of a person’s total energy expenditure and includes facultative thermogenesis and obligatory thermogenesis; often called diet-induced thermogenesis (DIT).

toxicologist -

A scientist who studies the nature, effects and detection of poisons and the treatment of poisoning.

toxicology -

The scientific study of the chemistry effects and treatment of poisonous substances.

traditional crop breeding -

For traditional crop breeding, breeders mix thousands of genes in order to transfer the protein products to enhance one or a few genetic traits. Therefore, the odds of something undesirable being transferred unintentionally are far greater in traditional breeding than in biotechnology.

trans fats -

Trans fats are unsaturated fatty acids formed when vegetable oils are processed and made more solid or into a more stable liquid. This processing is called hydrogenation. Trans fats also occur naturally in low amounts in some foods.

Partially hydrogenated vegetable oils were developed in part to help displace highly saturated animal and vegetable fats used in frying, baking and spreads. However, trans fats, like saturated fats, raise blood LDL cholesterol levels (the so-called "bad" cholesterol). High consumption of trans fats may also reduce the HDL or "good" cholesterol levels.
In January 2006, FDA revised food labeling regulations to require that the amount of trans fat in a product be declared on the Nutrition Facts panel.

tryptophan -

An amino acid that serves as a niacin precursor in the body. In the body, 60 milligrams of tryptophan yield about one milligram of niacin, or 1 niacin equivalent (NE).

Type 1 diabetes -

Results from the body's failure to produce insulin, the hormone that "unlocks" the cells of the body, allowing glucose to enter and fuel them. It is estimated that 5-10% of Americans who are diagnosed with diabetes have type 1 diabetes.

Type 2 diabetes -

Results from insulin resistance (a condition in which the body fails to properly use insulin), combined with relative insulin deficiency. Most Americans who are diagnosed with diabetes have type 2 diabetes.

Uu

umami -

In addition to the four main taste components (sweet, sour, salty and bitter), there is the additional taste characteristic called "umami" or savory. One of the food components responsible for the umami flavor in foods is glutamate, an amino acid. Also, see "glutamate" and "MSG."

U.S. Department of Agriculture (USDA) -

The United States Department of Agriculture comprises of many agencies charged with different tasks related to agriculture and our food supply. Among these is ensuring a safe, affordable, nutritious and accessible food supply. It is responsible for the safety of meat, poulty and egg products. The USDA also enhances the quality of life for the American population by supporting production of agricultural products; caring for agricultural, forest and range lands; supporting sound development of our rural communities; providing economic opportunities for farm and rural residents; expanding global markets for agricultural and forest products and services; and working to reduce hunger in America and throughout the world.

Vv

validity -

The extent to which a study or study instrument measures what it is intended to measure. Refers to accuracy or truthfulness in regard to a study's conclusion.

variable -

Any characteristic that may vary in study subjects, such as gender, age, body weight, diet, behavior, attitude or other attribute. In an experiment, the treatment is called the independent variable; it is the factor being investigated. The variable that is influenced by the treatment is the dependent variable; it may change as a result of the effect of the independent variable.

vegetarian -

According to the Vegetarian Resource Group, less than 1 percent of Americans are true vegetarians. Such people never eat meat, fish or poultry, although they may eat foods derived from animals such as dairy products and eggs (lacto-ovo vegetarians). There are even fewer vegans, strict vegetarians who avoid all animal-derived foods -- even honey.

Very-low density lipoprotein - See, "cholesterol (different types)."

virus -

A simple, noncellular particle (entity) that can reproduce only inside living cells (of other organisms). The simple structure of viruses is their most important characteristic. Most viruses consist only of a genetic material—either DNA or RNA—and a protein coating. Viruses are “alive” in that they can reproduce themselves, but they have none of the other characteristics of living organisms. Viruses cause a large variety of significant diseases in plants and animals, including humans.

vitamins -

Vitamins are organic compounds that are nutritionally essential in small amounts to control metabolic processes and cannot be synthesized by the body. Vitamins are usually classified by their solubility, which to some degree determines their stability; occurrence in foodstuffs; distribution in body fluids, and tissue storage capacity.
Each of the fat-soluble vitamins A, D, E and K has a distinct and separate physiologic role. Several have antioxidant properties to depress the effects of metabolic byproducts called free radicals, which are thought to cause degenerative changes related to aging.
Most of the water-soluble vitamins are components of essential enzyme systems. Many are involved in the reactions supporting energy metabolism. These vitamins are not normally stored in the body in appreciable amounts and are normally excreted in the urine. Thus, a daily supply is desirable to avoid depletion and interruption of normal physiologic functions.

Ww

water -

Although deficiencies of energy or nutrients can be sustained for months or even years, a person can survive only a few days without water. Experts rank water second only to oxygen as essential for life. In addition to offering true refreshment for the thirsty, water plays a vital role in all bodily processes. It supplies the medium in which various chemical changes of the body occur, aiding in digestion, absorption, circulation and lubrication of body joints. For example, as a major component of blood, water helps deliver nutrients to body cells and removes waste to the kidneys for excretion.

whole grains -

The whole kernel of grain which includes the bran (outer shell), germ (nutrient rich core) and endosperm (starchy portion). The health benefit provided by whole grains is the reduced risk of cardiovascular disease which results from the combination of fiber, vitamins, minerals and phytochemicals found in whole grains.

WIC -

Special Supplemental Nutrition Program for Women, Infants, and Children. Established in 1972, the WIC program provides food and nutrition education to improve the nutritional status of medically high-risk pregnant and lactating women and children up to 5 years of age from low-income families. The program is administered by the U.S. Department of Agriculture.

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