Nutrition Glossary

   

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Fat

Fat is an essential macronutrient used by the body for functions like insulation, protecting organs, as a store of energy and to supply fat soluble vitamins (A, D, E and K). The types of fats include saturated fat, monounsaturated fat, polyunsaturated fat and trans fat. Nutritionists recommend limiting saturated fat and trans fat in the diet.

Flavonoids

Flavonoids are a type of polyphenol, which is a group of plant chemicals with a similar chemical structure that act as antioxidants in the body. Sources include wine, grapes, apples, tea, onions and berries. Flavonoids are found in small amounts in most vegetables and fruit.

Flavours

Flavours are a category of food additive that are added to food to impart a desired flavour. There are three classes of flavours, natural, nature identical and artificial.

Fluids

Fluids refer to the amount of liquid that we need each day. Our bodies are made up of a high percentage of liquid, and we need to replenish our fluid losses regularly. Daily fluid needs depend on many factors such as age, environment and activity levels. We get fluids from both the food that we eat and the liquids that we drink.

Folate

Folate is a B vitamin that is occurs naturally in green leafy vegetables, fruits (e.g. bananas and oranges), legumes and peanuts. It is also added to some breakfast cereals. Folate is needed in the body for proper cell development. An adequate intake of folate pre-pregnancy and in the first three months can help reduce the risk of foetal neural tube defects.

Free Radicals

Free radicals are highly reactive compounds that are produced within the body as a product of normal metabolic process and due to outside influences, such as smoking, air pollution and sunlight exposure. If the level of free radicals in the body is not controlled they can cause damage to cells. Antioxidants produced within the body or sourced from the diet help to control the level of free radicals.

Fructose

Fructose is a monosaccharide (a sugar) which occurs naturally in fruit and honey. It is the sweetest naturally occurring sugar. Glucose and fructose are joined together to form the common sugar, sucrose. Fructose is also used as a sweetener in some processed foods.