Chapter 2 Dietary recommendations- guidelines that discuss specific foods and food groups to eat for optimal health

Food guides- guidelines that tell us the kinds and amounts of foods that constitute a nutritionally adequate diet; they are based on current dietary recommendations, the nutrient content of foods and the eating habits of the targeted population. Dietary reference intakes (DRI's) specific nutrients. Dietary guidelines 9 categories: adequate nutrients within calorie needsweight management- one third of americans are obese. physical activity food groups to encourage fats carbohydrates, sodium and potassium alcohol food safety Discretionary kcalories- the balance of kcalories you have afer meeting the recommended nutrient intakes by eating foods in low fat or no added sugar forms. your discretionary kcalorie allowance may be used to select forms of foods that are not the most nutrient dense or may be additions to foods Chapter 3 carbohydrate- large class of butrients including sugars starch adn fibers that function as the body's primary sources of energy photosynthesis- process during which plants convert energy from the sun into energy stored in carbohydrate simple carbs- sugars including monosaccharides and disaccharides complex carbs- polysaccharides only chains of man sugars including starches and fibers flucose- most significant conosaccharide; body's primary source of energy 4C/glycogen- storage form of glucose in the body; store in liver and muscles keton bodies- group of organic compounds that cause the blood to become too acidic as a result of fat being burned for energy without any carbs present ketosis- excessive level of keton bodies in the blood and urine need at least 130 grams of carbs to prevent proteing and fat from begin burned as fuel -ose means sugar mono saccharides- simple sugars including glucose, fructose, and galactose which consist of a single ring of atoms and are the building blocks for other carbs such as disaccharides and starch blood glucose level (blood sugar level)- the amount of glucose found in the blood; glucose is vital to the proper functioning of the body Fructose- monosaccharide found in fruits and honey. sweetest natural sugar

galactoe- monosaccharide found linked to glucose to form lactose, or milk sugar disaccharides- double sugars such as sucrose sucrose (sugar)- disaccharide commonly called table sugar maltose- disaccharide made of two glucose units bonded together lactose- disaccharide found in milk and milk products that is made of glucose and galactose glucose also called destrose concentration of glucose in body is called blood glucose level fructose and glucose compose table sugar all disaccharides contain glucose sucrose= glucose and fructose maltose= glucose and glucose lactose= glucose and galactose added sugars- sugars added to a food for sweetening or other purposes; they do not include the naturally coccuring sugars in food such as fruit and milk high fructose corn syrup- corn syrup that has been treated with an enzyme that converts part of the glucose it contains to fructose dental caries- tooth decay plaque- deposits of bacteria protein and polysaccharides found on teeth that contribute to tooth decay empty calorie foods- food that provide few nutrients for the number of Calories they contain Diabetes- a disorder in which the body does not metabolize carbohydrate properly due to inadequate or ineffective insulin insulin- a hormone that increases the movememnt of glucose from the bloodstream into the body's cells hypoglycemia- symptom in which blood sugar levels are low adhd- attention deficit hyperactivity disorder developmental disorder of children characterized by impulsiveness distractibility and hyperactivity lactase- an enzyme needed to split lactose into its components in the intestines lactose intolerance- condition caused by a deficiency of the enzyme lactase, resulting in symptoms such as flatulence and diarrhea after drinking milk or eating dairy products starch- complex carbohydrate made up of a long chain of glucoses linked together; found in grains, legumes, veggies, and some fruits; the straight form is called amylose and the branched form is called amylopectin dietary fiber- polysaccharides and lignin (a nonpolysaccharide) that are not digested and absorbed soluble fiber- classification of fiber that includes gums muculages pectin and some hemicelluloses; they are generally found around and side plant cells insoluble fiber- classification of fiber that includes cullulose, lignin, resistant starch, and the remaining hemicelluloses; they generally form the structural parts of plants constipation- infrequent passage of feces

diverticulosis- disease of the large intestine in which the intestinal walls become weakened, bulge into pockets, and at times become inflamed hemorrhoids- enlarged be ins in the lower rectum Endosperm- in cereal grains, large center area high in starch germ-in cereal grains, the area of the kernedl rich in bitamins and minerals that sprouts when allowed to germinate bran- in cereal grains, the part the covers the grain and contains much fiber and other nutrients whole grain- grain that contrains the endosperm, germ, and bran refunded of illed grain- grain in which the bran and germ are separated or mostly separated from the endosperm phytochemicals- minute substances in plants that may reduce the risk of cancer and heartdisease when eaten often gelatinization- process in which starches when heated in liquid absorb water and swell in size Chapter 4 lipids- a group of fatty substances including triglycerides and cholesterol that are solble in fat not water and provide a rich source of energy and structure to cells fat- a lipid that is usually solid at room temperature oil- a lipid that is usually a liquid at room temperature triglyceride- primary form of lipid in food and in the body and is made of three fatty acids and a glycerol backbone fat acts as insulation against temp and cushion to vital organs, 13-30% of body weight adipose cell- a cell in the body that readily takes up and stores triglycerides; also called fat cell essential fatty acids- fatty acids that the body cannot produce making them necessary in the diet; linoleum and linolenic acid satiety- feeling fo fullness after eating lechithin- phospholipid and vital component of cell membranes that acts as an emulsifier fatty acids- major component in most lipids; three in each triglyceride glycerol- derivitive of carbohydrate that is part of triglycerides point of unsaturation- double bond in unsaturated fats saturated fat- triglyceride where most fatty acids are saturated; has most number of hydrogen atoms attached to each carbon monounsaturated fat- triglyceride made of mostly unsaturated fatty acids; missing one pair of hydrogen atoms polyunsaturated fats- triglyceride made of mostly polyunsaturated fatty acids; missing many pairs of hydrogen atoms; either omega-3 or omega-6 saturated fatty acid- fatty acid that is filled to capacity with hydrogen atoms unsaturated fatty acid- fatty acid that contains one or more double bonds in the chain monounsaturated fatty acid- fatty acid that contains only one double bond in the chain

polyunsaturated fatty acid- fatty acid that contains more than one double bond in the chain trans fats- unsaturated fatty acids that lose a natural bend or kink so that they become straight (like saturated fatty acids) after being hydrogenated; they act like saturated fats in the body hydrogenation- process in which liquid veggie oils are converted into solid fats (such as margarine) by the use of heat , hydrogen, and certain metal catalysts linoleum acid- omega- 6 fatty acid found in veggie oils such as corn, safflower, soybean, cottonseed, and sunflower oils; this essential fatty acid is vital to growth and development, maintenance of cell membranes and the immune system alphay-linolenic acid- an omega-3 fatty acid found in several oils, notably canola, flaxseed, soybean, walnut, and wheat germ oils (or margerines made with canola or soybean oil); this essential fatty acid is vital to growth and development, maintenence of cell membranes, and immune system and is inadequate in many americans' diets the body converts linolenic acid into DHA and EPA. both are found in fatty fish such as salmon mackerel sardines halibut bluefish trout and tuna. DHA and EPA are good for heart health; reduce blood pressure, blood clots, heart rate, and blood triglyceride levels adults should eat fish twice a week cholesterol- most abundant sterol (category of lipids); a soft waxy substance present only in food of animal origin; present in every cell in the body bile acids- component of bile that aids in the digestion of fats in the duodenum of the small intestine lingual lipase- enzyme made in the salivary glands in the mouth that plays a minor role in fat digestion in adults and an important role in fat digestion in infants gastric lipase- enzyme in the stomach that breaks down mostly short-chain fatty acids bile- substance that is stored in the gallbladder and released when fat enters the small intestine because it emulsifies fat monoglycerides- triglycerides with only one fatty acid lipoprotein- protein coated packages that carry fat and cholesterol through the bloodstream; the body makes four types classified accordign to their density lipoproteins made of triglycerides, protein, cholesterol, and phospholipids chylomicron- lipoprotein responsible for carrying mostly triglycerides, and some cholesterol from the intestines through the lymph system to the bloodstream low densilip lipoproteins LDL- lipoproteins that contain most of the cholesterol in the blood; the carry cholesterol to body tissues high density lipoproteins HDL- lipoproteins that contain much protein and carry cholesterol away from body cells and tissues to the liver for excretion from the body lipoprotein lipase- an enzyme that breaks down triglycerides from the chylomicron into fatty acids and glycerol so that they can be absorbed in the body's cells very low density lipoproteins VLDL- lipoproteins made by the liver to carry triglycerides and some cholesterol through the body plaque- deposits on arterial walls that contain cholesterol, fat, fibrous scarr tissue, calcium, and other biological debris

atherosclerosis- most common form of after disease, sharacterized by plaque buildup along artery walls myocardial infarction- heart attack stroke- damage to brain cells resulting form an interruption of blood flow to the brain 20-35% of cals should come from fat for adults rancidity- deterioration of fat, resulting in undesirable flavors and odors Chapter 5 proteins- major structural parts of the body's cells that are made of nitrogen containing amino acids assembled in chains; perform other functions as well; particularly rich in animal foods amino acids- the building blocks of protein essential amino acids- can't be made in body or can't be made in the quantities needed by body and must be obtained from food 20 different amino acids, 9 are essential conditionally essential- can be made in body but under certain circumstances might become essential peptide bonds- form when adjoining amino acids polypeptides- protein frgaments of 10 or more amino acids nonessential amino acids- can be made in body functions of protein: acts as structural component of body muilds and maintains the boyd found in many enzymes and hormones and all antibodies transports iron, fats, minerals, and oxygen maintainsbalance and acid balance provides energy as last resort helps blood clot enzymes- catalysts in the body that help beak down substances, build up substances, and change one substance into another enzymes are not changed in the reaction hormones- chemical messengers in the body, secreated by liver, pancreas and other organs, regulate certain body activities to keep homeostasis homeostasis- constant internal environment in the body antibodies- blood proteins whose job is to bind with foreigh badoes or invaders (antigens) that do not belong in the body. each antibody fights a specific antigen immune response- the body's response to a foreign substance such as a virus on the body acid base balance- the process by which the body buffers the acids and bases normally produced in the body so that the blood is neither too acidic nor too basic

acidosis- dangerous condition in which the blood is too acidic alkalosis- dangerous condition in which the blood is too basic fibrin- protein fibers involved in forming clots so that a cut or wound will stop bleeding primary structure- number and sequence of the amino acids in the protein chain secondary structure- bending of the protein chain tertiary structure- folding and twisting of the protein chain that makes the protein able to perform its functions in the body pepsin- principal digestive enzyme of the stomach proteases- enzymes that break down protein, occurs in small intestine protein digestion starts in the stomach denaturation- stomach acid uncoils proteins in stomach proteins get broken down into di (2 amino acids) or tripeptides (3 amino acids) and can be absorbed amino acid pool- bodies supply of amino acids for making proteins, distributed in the blood organs and body cells peptidases- enzymes that break down short peptide chains int amino acids or peptides with 2 or 3 amino acids complete proteins- food proteins that provide all the essential amino acids in the proportions needed by the body incomplete proteins- food proteins that contain at least one limiting amino acid limiting amino acid- an essential amino acid in lowest concentration in a protein that limits the protein's usefulness unless another food in the diet contains it complementary proteins- the ability of 2 protein foods to make up for the lack of certain amino acids in each other when eaten over the course of a day protein energy malnutrition (PEM)- broad spectrum of malnutrition from mild to serious cases; also called protein kcalorie malnutrition kwashiorkor- type of pem associated with children who are getting inadequate amounts of protien and only marginal amounts of kcalories marasmus- type of pem characterized by severe infufficiency of calories and protein that accounts for the child's gross underweight and wasting away of muscles nitrogen balance- difference between total nitrogen intake and total nitrogen loss; healthy person has a zero balance positive nitrogen balance- condition in which the body excretes less protein that is taken in; can occur during growth and pregnancy negative nitrogen balance- condition in which the body excretes more protein than is taken in; can occur during starvation and certain illnesses 10-35% of calories should come from protein eye of round is leanest beef cut

denaturation- process by which a protein uncoils and loses its shape, causing it to lose its ability to function; it can be caused by high temperatures, whipping, acid, and other circumstances Leanest cuts of meat: beef: eye of round, top sirloin, bottom round, sirloin tip, flank steak, top sirloin butt veal: any trimmed cut except commercially ground and veal patties pork: pork tenderloin, pork chop (sirloin), pork chop (top loin), pork chop (loin) lamb: shank, sirloin, rack of lamb (chop) poultry: breast fish: all fish and shellfish Chapter 6 Vitamins precursors- forms of vitamins that the body changes chemically to active vitamin forms fat soluble vitamins- adek, not excreted except for k. stored in fat and liver Vitamin A- retinol, retinal, reinoic acid called reinoids. retinol- form of vitamin a found in animal foods; can be converted to retinal and retinoic acid in the body functions: maintain health of eye and vision; promote healthy surface linings of the lungs, gastrointestinal tract, and urinayry tract; promote normal reproduction; promote growth and development including bones and teeth; regulate immune system so it can fight off infection creotenoids- class of pigments that contribute a red, orange or yellow color to fruits and veggies, some can be converted to retinol or retinal in the body beta carotene- precursor of vitamin A that functions as an antioxidant in the body; most abundant carotenoid Xerosis- condition in which the cornea of the eye becomes dry and cloudy; often due to deficiency of Vitamin A Xerophthalmia- hardening and thickening of the cornea that can lead to blindness; usually caused by deficiency of Vitamin A night blindness- condition caused by insufficient vitamin a in which it takes longer to adjust to dim lights after seeing a bright light at night; this is an early sign of vitamin a deficiency antioxidant- compound that combines with oxygen to prevent oxygen from oxidizing or destroying important substances; antioxidants prevent the oxidation of unsaturated fatty acids in the cell membrand, dan, and other cell parts that substances called free radicals try to destroy

free radical- unstable compound that reacts quickly with other molecules in the body retinol activity equivalents (RAE)- unit for measuring vitamin A, one RAE equalsone microgram of retinol, 12 micrograms of beta-carotene, or 24 Micrograms of other vitamin a precursor carotenoids hypervitaminosis A- disease caused by prolonged use of high doses of preformed vitamin A that can cause hari loss, bone pain and damage, soreness, and other problems Vitamin D3 (cholecalciferol)- form of vitamin D found in animal foods Vitamin D- maintain normal blood levels of calcium and phosphorus. from and maintain strong bones, promote bone mineralization. regualte cell growth and differentiation. rickets- childhood disease in which bones do not grow normally resulting in bowed legs and knock knees; generally caused by vitamin d deficiency osteomalacia- disease of vitamin d deficiency in adults in which the leg and spinal bones soften and may bend osteoporosis- most common bone disease characterized by loss of bone density and strengthassociated with debilitating fractures, especially in people 45 and older due to tremendous loss of bone tissue in midlife alpha-tocopherol- most active form of vitamin e in humans; also a powerful antioxidant Vitamin E- antioxidant in cell membrane and other parts of cell, may prevent or delay development of chronic diseases. vitamin K- necessary for blood clotting and building bones water soluble- excreted from body except b6 and b12, so don't reach toxic levels co enzyme- molecule that combines with an enzyme and make the enzyme functional Scurvy- vitamin c deficiency disease marked by bleeding gums weakness loose teeth adn broken capillaries under the skin Vitamin C- needed to convert certain amino acids into neurotransmitters serotonin and norepinephrine which are required for normal cell communication. important in forming collagen, making some hormones

collagen- most abundant protein in the body; fibrous protein that is a component of skin, bone, teeth, ligaments, tendons, and other connective structures thiamin, riboflavin, and niacin- coenzymes in inergy metabolism. essential in release of energy from carbs, fats and proteins. needed for normal growth. tryptophan- amino acid present in protein foods that can be converted to niacin in the body niacin equivalents- unit for measuring niacin, 1 nicin equivalent is equal to 1 mg niacin or 60 mg tryptophan b6- 3 forms: pyridoxine, pyridoxal, pyridoxamine. part of coenzyme involved in carb fat and protein metabolism, crucial to protein metabolism. used to make hemoglobin, cellular growth, maintain health of organs that make white blood cells. folate- component of coenzymes required to form dna, so needed to make all new cells. involved in amino acid metabolism. dietary folate equivalents- DFE's, takes into account the amount of folate that is absorbed from natural and synthetic sources megaloblastic (macrocytic) anemia- form of anemia caused by a deficiency of b12 or folate and characterized by large immature red blood cells neural tube defects- diseases in which the brain and or spinal cord form improperly in early pregnancy b12- cobalamin b/c it contains metal cobalt. part of coenzyme necessary to make new cells and dan, activateds folate, maintain protective cover around nerve fibers and ensure normal functioning of nervous system, bone cells depend on b12 only found in animal products, destroyed in microwave. intrinsic factor- proteinlike substance secreted by stomach cells that is necessary for the absorption of b12 pernicious anemia- type of anemia caused by deficiency of b12 and characterized by macrocytic anemia and deterioration in the functioning of the nervous system pantothenic acid and biotin- parts of coenzymes involved in energy metabolism, pantothenic acid is involved in steps to make libidos, neurotransmitters, and hemoglobin. biotin is involved in making fat and glycogen and metabolizing amin acids

choline and vitaminlike substances- can be mad in body in small amounts. needed to make neurotransmitter acetylcholine and phospholipid lecithin (major component of cell membranes). conditionally essential nutrient regular consumption of fruits and veggies is associated with reduced risks of cancer cardiovascular disease strok aszheimers disease cataracts and some of the funal declines associated with aging. can lower blood pressure and cholesterol. most toxic vitamin in excess- d good source of a and d- milk folate deficiency causes megalblastic anemia vitamin e found in veggie oils and margarine vitamin k essential in blood clotting choline is not an official vitamin Major minerals- minerals needed in relatively large amounts in the diet- over 100 mg per day: calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfer trace minerals- minerals needed in smaller amounds in the diet- less than 100 mg per day: iron, flouride, zinc bioavailability- degree to which a nutrient is absorbed and available to be used in the body animal absorbed better than plant not destroyed during cooking, water soluble body is 50-60 % wate r potassium, calcium and magnesium are a conceare calcium and phosperorus build bones and teeth calcium helps muscle contraction, nerve impulses, blood clots parathyroid and calcitonin and vitamin D work to keep blood calcium at right levels phosphorus: metabolism, dnat (needed for growth) buffers acids and bases in body cells oxalic acid- organic acid found in spinach and other leafy green beggies that can decrease the absorption of certain minerals, such as calcium phytic acid- binder found in wheat bran and whole grains that can decrease the absorption of certain nutrients such as calcium and iron magnesium: enzyme systems responsible for energy metabolism, build bones and maintain teeth, muslce relaxation and nerve transmission, keep immune system working properly electrolytes- chemical elements or compounds that ionize in solution and can carry an electric current; they include sodium, potassium, and chloride. water balance, acid base balance

ion- atom or group of atoms carrying a positive or negative electric charge water balance- process of maintaining the proper amount of water in each of three body compartments: inside the cells, outside the cells, and in the blood vessels acid base balance- process by which the body buffers the acids and bases normally produced in the body so that the blood is neither too acidic nor too basic potassium- maintain water balance and acid base balance, muscles contract, including maintaining a normal heartbeat, send nerve impulses hemoglobin- protein in red blood cells that carries oxygen to the body's cells byoglobin- muscle protein that stroes and carries oxygen that the muscles will use to contact heme iron- predominant form of iron in animal foods; absorbed and used more readily than iron in plants nonheme iron- form of iron found in all plant sources of iron and also as part of the iron in animal food sources iron deficiency anemia- condition in which the size and number of fred blood cells are reduced; may result from inadequate iron intake or from blood loss; symptoms include fatigue, pallor, and irratibility. most common form of nutritional deficiency iron overload (hemochromatosis)- common genetic disease in which individuals absorb about twice as much iron from food and supplements as other people do zinc- in every cell in the body, cofactor for 100 enzymes, protein carb and fat metabolism, dna synthesis, wound healing, bone formation, development of sexual organs, taste perception. general tissue growth and maintenece, vitamin A activity, protection of cell membranes from free radical attacks, storage and release of insulin iodinethyroid- gland found on either side of the trachea thatk produces and secretes 2 important hormones that regulate the level of metabolism hypothyroidism- condition in which there is less production of thyroid hormones; this leads to symptoms such as low metabolic rate, fatigue, and weight gain simple goiter- thyroid enlargement caused by inadequate dietary intake of iodine cretinism (congenital hypothyroidism)- mental and physical retardation during fetal and later development caused by iodine deficiency during pregnancy

selenium- activates thyroid hormones. fluoride- teeth adn bone. form of fluorine that appears in drinking water and in the body fluorosis- condidtion in which the teeth become mottled and discolored due to high fluoride ingestion chromium- works with insulin to transfer glucose from bloodstream to body's cells copper- important to enzymes, acts with iron to form hemoglobin, aids in forming collagen (obones, teeth, muscle catrilage, blood vessels and energy metabolism) Chapter 8 flavorings- substances used in cooking to add a new flavor or modify the original flavor seasonings- substances used in cooking to bring out a flavor that is already present herbs- leafy parts of certain plants that grow in temperate climates; they are used to season and flavor foods spices- roots bark seeds, flowers, buds, and fruits of certain tropical plants; they are used to season and flavor foods fresh are superior to dried, can only handle 30 min of cooking pepper: black white and green pink peppers is usually added for color red pepper is cayenne basil- warm sweet flavor, soups, sauces, entrees, relishes, salsas and dressings. tomato, lemons, and oranges oregano- strong bittersweet tarragon- light and strong at the same time, licorice flavors, poultry and fish, salads, sauces, and salad dressings rosemary- use din liquids, pungent hardy. meats, game, poultry, mushrooms, and ragouts dill and mustard toast: mustard seed, fennel coriander, star anise, cardamom, caraway, cumin, juniper, allspice italian: garlic, onion, basil, oregano asian: ginger, five spice powder, garlic, scallion french: tarragon, mustard, chive, chervil, shallot South american: chili peppers, lime juice, galric, cilantro indian: nutmeg, fennel, coriander, cinnamon, fenugreek, curry mediterranean: oregano, marjoram, thyme, pepper, coriander, onion, garlic juices for sauces and flavorings: orange, beet, carrot, fennel, celeriac, pomegranate, ginger, celery, asparagus, bell pepper, herbs, citrus, tomato vinegars and oils: can be infused with spices, herbs, juices, and roots

rubs- dry marinade made of herbs and spices sometimes moistened with oil and rubbed or patted on surface of meat, pultry, or fish marinades- seasoned liquid used before cooking to flavor and moisten foods; useually based on acidic ingredient coulis- sauce made of a puree ov veggies or fruits salsa- chunky mix of veggies or fruits and flavor ingredients chutney- sauce from india made with fruits veggis and herbs mojo- spicy caribbean and south american sauce, mix of garlic, citrus, oil, and herbs chapter 9 when modifying a recipe: change/add healthy prep techniques change/add healthy cooking techniques change an ingredient by reducing it, eliminating it, or replacing it add a new ingredient to build flavor Chapter 10 48% of food dollars spent out marketing- process of finding out what your customers need and want and then developing, promoting, and selling the products and services they desire advertising- any paid form ocal lining public attention to the goods, services, or ideas of a company or sponsor sales promotion- marketing activities other than advertising and public relations that offer an extra incentive publicity- obtaining free space or time in various media to get public notice of a programs book, etc press release- printed announcement by a company about its activities, written in the form of a news article and given to the media to generate publicity lacto ovo vegetarians- vegetarians that do not eat meat, poultry, or fish, but do consume animal products in the form of eggs, milk, and milk products lacto vegetarians- only eat milk and milk products vegans- eat exclusively plant foods pesco vegetarians- eat fish Chapter 11 2/3 of us deaths are due to cardiovascular disease, cancer and diabetes cardiovascular disease- diseases of the heart and blood vessels such as coronary artery disease, stroke, and high blood pressure

atherosclerosis- plaque buildup along artery walls, most common form of arteriosclerosis plaque- deposits on arterial walls that contain cholesterol, fat, fibrous scar tissue, ad other biological debris coronary heart disease- damage to the heart caused by narrowing or blockage of the coronary arteries risk factor- habit, trait, or condition associated with an increases chance of developing a disease metabolic syndrome- combination of risk factors (excessive abdominal fat, blood fat disorders, insulin resistance, and high blood pressure) that greatly increase a persosns risk of developing coronary heart disease angina- symptoms of pressing intense pain in the heart area caused by insufficient blood flow to the heart muscle myocardial infarction (heart attack)- occurs when the blood supply to part of the heart muscle itself- the myocardium- is severly reduced or stopped tlc diet- low saturated fat low cholesterol eating plan designed to fight cardiovascular disease and lower ldl, less than 7% of calories from saturated fat and less than 200 mg or cholesterol daily stroke- damage to brain cells resulting from an interruption of blood flow to the brain ischemic stroke- most common, blood clot blocks an artery or vessel in the brain hemorrhagic stroke- stroke due to a ruptured brain artery hypertension- high blood pressure arterial blood pressure- pressure of blood within arteries as it is pumped through the blody by the heart systolic pressure- pressure of blood within arteries then the heart is pumping- top number diastolic pressure- pressure in arteries when the heart is at rest- bottom number secondary hypertension- persistently elevated blood pressure caused by medical problem primary hypertension- form of hypertension whose cause is unknown cancer- group of diseases characterized by unrestrained cell division and growth that can disrupt the normal functioning of an organ and also spread beyond the tissue in which it started carcinogen- cancer causing substance promoters- substances such as fat that advance the development of mutated cells into a tumor metastasis- condition when a cancer spreads beyond the tissue in which it started phytochemicals- minute substances in plants that may reduce the risk of cancer and heart disease when eaten often cruciferous vegetables- members of the cabbage family containing phytochemicals

diabetes mellitus- disorder of carbohydrate metabolism characterized by high blood sugar levels and inadequate or ineffective insulin hyperglycemia- high blood sugar type 1- children and adolescents, make no insulin and require injections type 2- overweight adults but increasingly adolescents and children, body doesn't produce enough insulin or cells don't use it properly osteoporosis- most common bone disease, characterized by bone loss and strength, associated with debilitating fractures, esp in ppl 45 and older, due to tremendous loss of bone tissue in midlife