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| The primarily physiological (internal) drive to find and eat food, mostly regulated by internal cues to eating |
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| The primarily psychological (external) influences that encourage us to find and eat food, often in the absence of obvious hunger |
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| State in which there is no longer a desire to eat; a feeling of satisfaction |
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| Chemical substances in food that contribute to health, many of which are essential parts of a diet. Nutrients nourish us by providing calories to fulfill energy needs, materials for building body parts, and factors to regulate necessary chemical processes in the body |
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| A substance that, when left out of a diet, leads to signs of poor health. The body either cannot produce this nutrient or cannot produce enough of it to meet its needs |
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| A six-carbon sugar that exists in a ring form; found as such in blood, and in table sugar bound to fructose; also known as dextrose, it is one of the simple sugars |
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| A decrease or loss in blood flow to the brain that results from a blood clot or other change in arteries in the brain. This in turn causes the death of brain tissue |
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| A compound containing carbon, hydrogen and oxygen atoms. Most are known as starches and fibers |
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| A compound containing much carbon and hydrogen, little oxygen and sometimes other atoms. Lipids do not dissolve in water, and include fats, oils and cholesterol |
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| Food and body compounds made of amino acids; proteins contain carbon, hydrogen, oxygen, nitrogen and sometimes other atoms |
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| Compound needed in very small amounts in the diet to help regulate and support chemical reactions in the body |
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| Element used to promote chemical reactions and to form body structures |
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| Heat energy needed to raise the temperature of 1000 grams of water 1 degree Celsius |
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| Monosaccharide or disaccharide in the diet |
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| Carbohydrate composed of many monosaccharide molecules |
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| A nutrient needed in gram quantities in a diet |
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| A nutrient needed in milligram or microgram quantities in a diet |
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