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Fat: A major source of energy in the diet that also helps the body absorb fat-soluble vitamins, such as vitamins A, D, E, and K. High blood pressure: Blood pressure refers to the way blood presses against the blood vessels as it flows through them. With high blood pressure, the heart works harder, and the chances of a stroke, heart attack, and kidney problems are greater. Metabolism: The process that occurs in the body to turn the food you eat into energy your body can use. Nutrition: The process of the body using food to sustain life. Obesity: Excess body fat that is more than 20 percent of what is consid- ered to be healthy. Overweight: Excess body fat that is more than 10 to 20 percent of what is considered to be healthy. Portion size: The amount of a food served or eaten in one occasion. A portion is not a standard amount (it’s different from a “serving size”). The amount of food it includes may vary by person and occasion. Protein: One of the nutrients in food that provides calories to the body. Protein is an essential nutrient that helps build many parts of the body, including blood, bone, muscle, and skin. It is found in foods like beans, dairy products, eggs, fish, meat, nuts, poultry, and tofu. Saturated fat: This type of fat is solid at room temperature. It is found in foods like full-fat dairy products, coconut oil, lard, and ready-to-eat meats. Eating a diet high in saturated fat can raise blood cholesterol and increase the risk of heart disease. Serving size: A standard amount of a food, such as a cup or an ounce. Stroke: When blood flow to your brain stops, causing brain cells to begin to die. Trans fats: A type of fat produced when liquid fats (oils) are turned into solid fats through a chemical process called hydrogenation. Eating a large amount of trans fats raises blood cholesterol and increases the risk of heart disease. Unsaturated fat: These healthier fats are liquid at room temperature. Vegetable oils are a major source of unsaturated fat. Other foods, such as avocados, fatty fish like salmon and tuna, most nuts, and olives are good sources of unsaturated fat. Whole grains: Grains and grain products made from the entire grain seed; usually a good source of dietary fiber.

100 / Series Glossary of Key Terms