Endocrine Disruption - chemicals that mimic or inhibit the effects of hormones and – while not dangerous as such – could result in an adverse change in body functions or cell structure, such as malignancies or adverse reproductive effects. Calorie - the unit of energy in food needed to raise the temperature of 1 cc (cubic centimeter) of water at a standard initial temperature by 1 C (one degree Celsius). Calories are now replaced by kilojoules: 1 calorie equals 4.2 kilojoules. Foods contain carbohydrates, proteins, and fats. Certain beverages have alcohol. Carbohydrates contain 16.8 kilojoules (4 calories) for each gram. Proteins have 4 calories per gram. Alcohol contains 7 calories per gram. Fats contain 9 calories per gram.
Underwater Weighing - also referred to as `hydrostatic weighing`, a controlled-environment methodology for estimating body fat. A person is weighed after being placed in an underwater tank. By comparing the weight above water to the submerged body weight, a researcher can have a very accurate estimate of body fat.
Adverse Reaction Monitoring System (ARMS) - a system operated by the FDA (Food and Drug Administration) arm of the US Department of Health and Human Services (DHHS), which monitors and conducts investigations on all complaints from patients or their doctors that might be assumed to be directly associated with a specific edible product, food and color additives or vitamin/mineral supplements. The ARMS online database helps officials to investigate whether reported adverse reactions to a substance reflect a genuine public health risk associated with an item of food, so that appropriate action can be taken.
High-Density Lipoprotein (HDL) - a class of cholesterol that is present in the blood. Popularly referred to as `good cholesterol`. High HDL lowers the risk of heart ailments. An HDL level of 60 mg/dL or above is said to be satisfactorily high and provides protection against heart problems. An HDL reading of below 40 mg/dl is said to be low and escalates the risk for developing heart problems.
Fat - one of the nutrients found in dietary sources, which is a major supplier of energy in the food ingested. Dietary fats have 9 calories in each gram. Fat enables the body to utilize vitamins that are soluble in fat or fat solvents, like vitamins A, D, E, and K, and organic plant pigments (carotenoids). Certain types of fats, particularly those found mostly in animal products (like whole milk, or full-fat dairy products like butter, and in meat, lard, poultry skin), might increase the ratio of HDL to LDL serum cholesterol and also increase the danger of developing coronary illnesses. Other fats, like fats having chains of unsaturated fatty acids, do not cause an increase in blood cholesterol levels. Fats that are present in the diet are a blend of monounsaturated fatty acids (found in foods such as olive oil, walnut oil, rapeseed oil, canola oil, nuts, and avocados), polyunsaturated fatty acids (found in foods such as such as flax seed and fish oils), and saturated fatty acids (found in foods from animal sources). Fats are an important nutrient in a nourishing diet. They supply indispensable fatty acids, like linoleic acid (sometimes abbreviated to LA), which is specially vital to childhood growth. Fat keeps the skin clear and healthy, regulates the way cholesterol is synthesized and absorbed, and is a precursor of prostaglandins, which are a type of fatty acid that is made from the enzymatic breakdown of cell membranes that perform a variety of hormone-like actions (as in controlling blood pressure or smooth muscle contraction). One molecule of fat can be broken down into three molecules of fatty acids and one molecule of glycerol. Due to this composition, fats are known chemically as triglycerides. Rhomboids - the muscles that draw the shoulder blades toward the spine. They are connected to the vertebrae at the lower portion of the neck and run diagonally to the inside edges of the scapulae.
Blind Experiment (single or double) - research methods. In a single blind study, the subjects do not know whether they are receiving a new course of treatment or a control treatment such as a placebo. In a double blind study, the researchers and participants are both unaware of which test subjects are given the treatment, until the study has been concluded.
Moderating Dietary Fat - The 6th edition of the Dietary Guidelines for Americans, issued in `05, suggests an overall fat intake within the range of 20 to 35% of ingested calories for adults to reach daily requirements for dietary nutrition and energy while minimizing the danger of chronic disease. In 2002, the IOM (Institute of Medicine) advocated that the ingestion of saturated fats (fats from animal sources) be within 10 percent of total calories consumed, cholesterol should be within 300 mg/day, and trans fatty acid consumption should be minimized to the best extent possible. Consumption of specific fats is encouraged because of their helpful health benefits, which are explored in-depth in the `Functional Foods` page of IFIC.org. The US Department of Agriculture`s MyPyramid dietary guidance program encourages the consumption of oils from foods such as vegetable oils, nuts, and some fish, because of their beneficial health-related properties. According to the CFII (Continuing Survey of Food Intakes of Individuals), the mean average ingestion of total fat within the US ranges approximately between 32 to 34 percent of total caloric intake. The main culprits are butter, margarine, vegetable oils, egg yolks, nuts, baked goods, and visible fat on meat and poultry. Saturated (animal) fats contribute around 11 - 12% of overall caloric intake in adult diets, as reported by the NHANES (National Health and Nutrition Examination Survey) implemented between 1988 and 1994.
Controlled Experiment - a controlled situation. In this sort of research, test subjects (whether animal or human) are selected based on applicable characteristics, and then randomly assigned to either an experimental group, or a control group (that will not be given the experimental treatment). Random assignment ensures that parameters called `variables`, which may have an impact on the findings of the test study, are spread equitably among the groups and therefore could not cause differences in the findings of the treatment being researched. The testing group is then provided with a treatment (also known as an `intervention`), and the results are compared to the control group, which gets no treatment. A placebo (inactive medication that has no treatment value), or false treatment, may be given to this group. As all the remaining variables are controlled, differences between the experimental group (that has been treated with the test medication) and control group (that has been `treated` with an inactive medication) may be attributed to the treatment being tested.
Fungicide - an anti-fungal substance that is mixed with wax to provide a coating for fruits or vegetables in order to inhibit the growth of spoiling agents. Flexibility - the litheness of the joints, muscles, and connective tissues that determines range of motion. This can be increased with yoga, stretching exercises, and calisthenics. 5 A Day - is the popular expression for the nutritional recommendation to take in five servings of citrus and other fruits and fresh veggies each day. The tagline, `5-A-Day`, became a promotional message in health drives aimed at increasing the quantity of fresh fruit and vegetables in modern diets.
Palatable - acceptable or agreeable to taste.
Liposuction - a cosmetic technique for shaping the body and not recommended as a method to lose weight. It is a surgical procedure where subcutaneous fat is removed from below the skin by means of a vacuum-suction cannula (a hollow, pen-like instrument) or by using an ultrasonic device that breaks up the fat into small pieces and then removes it by using suction. People who have localized fat (such as on the abdomen, buttocks, hips, thighs, or back) may decide to have liposuction in order to get rid of fat from that area. It does not ensure permanent weight loss. To avoid putting on weight after liposuction, people need to eat right and get enough exercise. Adverse effects from liposuction may include inflammation or infection, embolism (fat finds its way into the arteries, collects in the lungs, or travels to the brain), puncturing of organs, seroma, pain or numbness, swelling, burns, skin irritations, and adverse reactions to the anesthesia.
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