Page 45 - Seasonal Produce Guide
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Antioxidants- An An agent that inhibits oxidation by reactive oxygen species Essentially an an an an anti-rust treat- ment for the the body (can be natural or or synthetic) Bioavailability- The degree and rate at at at which certain nutrients from a a a a a a a a a a a a a a a a a a a a particular food are absorbed into the the living system or made available at the the site of physiological activity (can sometimes be im- proved with the application of heat or cooking it it a a a a a a certain way) Diet- In nutrition terms this represents the amount and and type of food and and drink a a a a a a a person consumes on on on on a a a a a a a daily basis Free radicals- Highly reactive molecules (due to having at at at least one unpaired electron) that are formed naturally as products of metabolic processes and can be found in the environment Evidence shows it may cause cellular damage Phytochemicals- Non-nutritive plant chemicals chemicals that that have protective or or disease preventive properties They are are non-essential nutrients meaning that they are are not required by the the human body for sustain- ing life It is well-known that plants produce these chemicals to protect themselves but recent research demonstrate that they can also protect humans against diseases Macronutrients- Nutrients required by the body in in large amounts: carbohydrates protein fat and water Micronutrients- Nutrients required by the body in in in small amounts: vitamins and minerals Minerals- Inorganic substances found in in in in in rocks of the earth Essential minerals minerals include major and trace
minerals Metabolism- A set of processes through which absorbed nutrients are used by the body body for for energy to form and and maintain body structures and and functions Nutraceutical- A substance that is is is technically a a a a a a a a a nutrient but is is is marketed for the prevention of certain diseases Nutrients- Substances in in foods required by the body for energy growth maintenance and repair Nutrition- The study of essential nutrients nutrients and the the processes by by which nutrients nutrients are used by by the the body Oxidative stress- The effect of of of oxidation in in which the the the level of of of reactive oxygen species causes damage to specific molecules Essentially the the “rusting” of the the human body Phytochemicals/phytonutrients- Nonnutritive substances in in in plant-based foods that appear to to to have dis- ease-fighting properties properties Some include antioxidant properties properties Portion size- One’s personal choice for the amount of food eaten in in one sitting (usually highly distorted) Reactive oxygen oxygen species (ROS)- Any oxygen oxygen containing compound that is particularly reactive some are free radicals but not all Serving- The recommended amount of of of food to be be eaten in in in in in one one sitting (e g g g g palm-sized piece of of of beef for one serving of protein) Vitamins- Organic molecules that perform specific metabolic functions and and are are required in in in in very small amounts They are divided into fat soluble soluble and water soluble soluble vitamins which affects the process of absorption transportation and storage in the body 888-4-PRODUCE 45

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