Tamil Nadu HSE First Year Nutrition and Dietetics key terms

The process by which living organisms obtain and utilize food substances for growth, maintenance, repair, and energy production. It encompasses ingestion, digestion, absorption, transport, metabolism, and excretion of nutrients.

The branch of health science concerned with applying nutrition principles to plan and prepare diets for individuals and groups, especially in health and disease management. It involves assessment, counseling, and food service management.

A chemical substance in food that provides energy, builds body tissues, or regulates body processes. Essential nutrients must be supplied by diet because the body cannot synthesize them in sufficient amounts.

A nutrient required by the body in large amounts, namely carbohydrates, proteins, and lipids. These supply energy and provide materials for growth, maintenance, and repair of body tissues.

A nutrient needed by the body in very small quantities, including vitamins and minerals. These do not supply energy but are essential for regulating metabolism, growth, and protection against disease.

A classification system that organizes foods with similar nutrient profiles together, such as cereals, pulses, vegetables, fruits, milk, and meat. It helps in planning balanced diets and ensuring variety.

An organic compound composed of carbon, hydrogen, and oxygen, serving as the body's primary energy source. It includes sugars, starches, and dietary fiber, found mainly in cereals, pulses, fruits, and vegetables.

The indigestible portion of plant foods, including cellulose, hemicellulose, pectin, and lignin. It promotes bowel health, aids in managing blood glucose and cholesterol, and prevents constipation.

A macronutrient made of amino acids linked by peptide bonds, essential for growth, repair, enzyme and hormone production, and immune function. Sources include pulses, milk, eggs, meat, and fish.

An amino acid that the body cannot synthesize in adequate amounts and must obtain from food. There are nine for adults: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

A measure of a protein's ability to provide essential amino acids in proportions needed by the body. Animal proteins generally have higher quality than most plant proteins, but combining plant sources can improve quality.

Two or more plant protein foods eaten together to supply all essential amino acids, compensating for each other's deficiencies. Examples include rice with pulses or bread with peanut butter.

A group of water-insoluble organic compounds including fats, oils, and waxes. They provide concentrated energy, carry fat-soluble vitamins, supply essential fatty acids, and protect organs.

A fatty acid that the body cannot synthesize and must obtain from diet, namely linoleic acid (omega-6) and alpha-linolenic acid (omega-3). They are vital for cell membranes, brain function, and growth.

A waxy, fat-like sterol found in animal tissues and synthesized by the liver. It is needed for cell membranes, vitamin D, and steroid hormones, but high blood levels increase heart disease risk.

An organic micronutrient required in small amounts for specific metabolic functions, growth, and health. Vitamins are classified as fat-soluble (A, D, E, K) or water-soluble (B-complex and C).

An inorganic element essential for body functions such as bone formation, fluid balance, nerve transmission, and enzyme activity. Major minerals include calcium, phosphorus, and iron; trace minerals include iodine and zinc.

A health condition caused by insufficient intake or absorption of one or more essential nutrients. Examples include scurvy from vitamin C lack, beriberi from thiamine lack, and anemia from iron lack.

The energy expended by the body at complete rest to maintain vital functions such as breathing, circulation, and cell production. It accounts for the largest portion of daily energy expenditure.

The state in which energy intake from food equals energy expenditure from basal metabolism, physical activity, and thermogenesis. Positive balance leads to weight gain; negative balance leads to weight loss.

Any bodily movement produced by skeletal muscles that requires energy expenditure. It includes daily activities, exercise, and sports, and is a major variable component of total energy expenditure.

The sum of energy used by the body in a day, comprising basal metabolic rate, thermic effect of food, and physical activity. It determines energy requirements for weight maintenance.

The process of breaking down food into smaller molecules that can be absorbed by the body. It involves mechanical and chemical actions in the mouth, stomach, and intestines.

The movement of digested nutrients from the intestinal lumen into the bloodstream or lymphatic system. Most absorption occurs in the small intestine through villi and microvilli.

The sum of all chemical reactions in the body that convert food into energy and building blocks. It includes catabolism (breakdown) and anabolism (synthesis) of nutrients.

A diet that provides all essential nutrients in correct proportions and adequate energy to maintain health and ideal body weight. It includes a variety of foods from all food groups.

The process of planning nutritious and appealing meals for individuals or groups, considering nutritional needs, food availability, budget, culture, and preferences. It ensures variety and balance.

A tool that groups foods with similar macronutrient and energy content, allowing exchanges within a list to create varied meals while maintaining nutrient intake. Commonly used in diabetes and weight management.

Science-based recommendations for healthy eating and lifestyle to promote overall health and reduce chronic disease risk. They guide food selection, preparation, and portion sizes for the population.

The period from birth to 12 months, characterized by rapid growth and high nutrient needs relative to body size. Breast milk or infant formula is the primary food, with complementary feeding starting after six months.

The production and secretion of breast milk by the mammary glands after childbirth. It requires extra energy and nutrients, and exclusive breastfeeding is recommended for the first six months.

The process of giving other foods and liquids alongside breast milk to meet the growing infant's nutritional needs, typically starting at six months. It should be timely, adequate, safe, and properly fed.

The gradual introduction of solid foods and reduction of breastfeeding or bottle-feeding. It should begin around six months with soft, nutrient-dense foods while continuing breastfeeding up to two years.

An illness caused by consuming contaminated food or water, often due to bacteria, viruses, parasites, or toxins. Symptoms include nausea, vomiting, diarrhea, and abdominal pain; prevention requires safe food handling.

The conditions and practices that preserve the quality of food to prevent contamination and food-borne illness. It involves proper cleaning, cooking, chilling, and avoiding cross-contamination.

The process of treating and handling food to stop or slow spoilage and maintain nutritional value, texture, and flavor. Methods include drying, refrigeration, freezing, canning, and adding preservatives.

A condition resulting from an imbalance between nutrient intake and the body's needs, including undernutrition (stunting, wasting, deficiencies) and overnutrition (obesity). It increases risk of disease and death.

The branch of nutrition that focuses on improving the nutritional health of populations through assessment, education, and intervention programmes. It addresses social, economic, and environmental factors affecting food intake.

A planned action or set of activities designed to improve nutritional status in a community, such as supplementation, fortification, dietary diversification, and nutrition education. Examples include ICDS and mid-day meal schemes.