Chemical compounds that nullify the effects of oxygen free radicals by forming a bond with their unattached oxygen electron.
number of calories a person uses for BMR, physical activity, and digestion
recommendations for diet choices among healthy Americans who are two years of age or older.
A mental disorder that reveals itself through abnormal behaviors related to food
an illness caused by eating or drinking a food that contains a toxin or disease causing microorganism
Diagram that shows how much you should eat each day of foods from six different food groups.
A negative reaction to food that doesn’t involve the immune system
a chemical substance from plants that may be sold as a dietary supplement
taking vitamins in excessive amounts
All of the chemical reactions that occur within an organism
Compounds in food that the body requires for proper growth, maintenance, and functioning
blood cholesterol level
Used to predict the likelihood of a person’s suffering a heart attack or stroke
a panel of nutrition information required on all processed foods regulated by the FDA (Federal Drug Administration)
Broken down to glucose to provide energy.
vegetables of the cabbage family, including cabbage, broccoli, brussels sprouts, kale, cauliflower; the flower petals of these plants form the shape of a cross
Body Mass Index
A measure of weight relative to height.
An eating disorder characterized by an obstinate and willful refusal to eat, a distorted body image, and an intense fear of being fat
An eating disorder characterized by episodes of overeating, usually of high-calorie foods, followed by vomiting, laxative use, fasting, or excessive exercise.