You need to eat protein — but the right mix really matters

amino acids: Simple molecules that occur naturally in plant and animal tissues and that are the basic building blocks of proteins.

biochemistry: A field that marries biology and chemistry to investigate the reactions that underpin how cells and organs function. People who work in this field are known as biochemists.

blood sugar: The body circulates glucose, a type of simple sugar, in blood to tissues of the body where it will be used as a fuel. The body extracts this simple sugar from breakdown of sugars and starches. However, some diseases, most notably diabetes, can allow an unhealthy concentration of this sugar to build up in blood.

calcium: A chemical element and alkali metal common in minerals of the Earth’s crust and in sea salt. It is also found in bone mineral and teeth, and can play a role in the movement of certain substances into and out of cells.

cancer: Any of more than 100 different diseases, each characterized by the rapid, uncontrolled growth of abnormal cells. The development and growth of cancers, also known as malignancies, can lead to tumors, pain and death.

carbohydrates: Any of a large group of compounds occurring in foods and living tissues, including sugars, starch and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down in an animal’s body to release energy.

cardiovascular: An adjective that refers to things that affect or are part of the heart and the system of vessels and arteries that move blood through the heart and tissues of the body.

cartilage: (adj. cartilaginous) A type of strong connective tissue often found in joints, the nose and ear. In certain primitive fishes, such as sharks and rays, cartilage provides an internal structure — or skeleton — for their bodies.

cell: (in biology) The smallest structural and functional unit of an organism. Typically too small to see with the unaided eye, it consists of a watery fluid surrounded by a membrane or wall. Depending on their size, animals are made of anywhere from thousands to trillions of cells.

cereals: A group of plants in the grass family that provides an edible seed, which serves as a food staple (such as wheat, barley, corn, oats and rice).

cholesterol: A fatty material in animals that forms a part of cell walls. In vertebrate animals, it travels through the blood in little vessels known as lipoproteins. Excessive levels in the blood can signal risks to blood vessels and heart.

dairy: Containing milk or having to do with milk. Or a building or company in which milk is prepared for distribution and sale.

diet: (n.) The foods and liquids ingested by an animal to provide the nutrition it needs to grow and maintain health. Sometimes this is a specific food-intake plan.

dietician: A person trained to make expert recommendations about how to eat well. These experts tend to focus on portion size, nutrients (such as vitamins or protein levels), and any special needs associated with an individual’s particular health issues.

digest: (noun: digestion) To break down food into simple compounds that the body can absorb and use for growth. Some sewage-treatment plants harness microbes to digest — or degrade — wastes so that the breakdown products can be recycled for use elsewhere in the environment.

environment: The sum of all of the things that exist around some organism or the process and the condition those things create. Environment may refer to the weather and ecosystem in which some animal lives, or, perhaps, the temperature and humidity (or even the placement of things in the vicinity of an item of interest).

essential amino acids: A type of important nutrient, used to build proteins, that cannot be made by the body. It must be acquired from an animal’s foods.

fat: A natural oily or greasy substance occurring in plants and in animal bodies, especially when deposited as a layer under the skin or around certain organs. Fat’s primary role is as an energy reserve. Fat also is a vital nutrient, though it can be harmful if consumed in excessive amounts.

fermentation: (v. ferment) The metabolic process of converting carbohydrates (sugars and starches) into short-chain fatty acids, gases or alcohol. Yeast and bacteria are central to the process of fermentation. Fermentation is a process used to liberate nutrients from food in the human gut. It also is an underlying process used to make alcoholic beverages, from wine and beer to stronger spirits.

fiber: Something whose shape resembles a thread or filament. (in nutrition) Components of many fibrous plant-based foods. These so-called non-digestible fibers tend to come from cellulose, lignin, and pectin — all plant constituents that resist breakdown by the body’s digestive enzymes.

fruit: A seed-containing reproductive organ in a plant.

greenhouse gas: A gas that contributes to the greenhouse effect by absorbing heat. Carbon dioxide is one example of a greenhouse gas.

legumes: Beans, peas, lentils and other plants with seeds that grow in pods. Legumes are important crops. These plants also host bacteria that help enrich the soil with nitrogen, an important nutrient.

metabolism: (adj. metabolic)  The set of life-sustaining chemical reactions that take place inside cells and bigger structures, such as organs. These reactions enable organisms to grow, reproduce, move and otherwise respond to their environments.

muscle: A type of tissue used to produce movement by contracting its cells, known as muscle fibers. Muscle is rich in protein, which is why predatory species seek prey containing lots of this tissue.

nut: (in biology) The edible seed of a plant, which is usually encased in a hard protective shell.

nutrient: A vitamin, mineral, fat, carbohydrate or protein that a plant, animal or other organism requires as part of its food in order to survive.

nutrition: (adj. nutritious) The healthful components (nutrients) in the diet — such as proteins, fats, vitamins and minerals — that the body uses to grow and to fuel its processes. A scientist who works in this field is known as a nutritionist.

peanut: Not a true nut (which grow on trees), these protein-rich seeds are actually legumes. They’re in the pea and bean family of plants and grow in pods underground.

poultry: Chickens, ducks, geese, pheasants and turkeys that are raised by people. In the wild, these same birds are referred to as fowl.

protein: A compound made from one or more long chains of amino acids. Proteins are an essential part of all living organisms. They form the basis of living cells, muscle and tissues; they also do the work inside of cells. Antibodies, hemoglobin and enzymes are all examples of proteins. Medicines frequently work by latching onto proteins.

red meat: A term used to describe beef, lamb or other meats that appear red when uncooked — and not light colored (as chicken breast is) when cooked.

social media: Digital media that allow people to connect with each other (often anonymously) and to share information. Examples include Twitter, Facebook, Instagram, TikTok and WhatsApp.

tactic: An action or plan of action to accomplish a particular feat.

Western: (n. the West)  An adjective describing nations in Western Europe and North America (from Mexico northward). These nations tend to be fairly industrialized and to share generally similar lifestyles; levels of economic development (incomes); and attitudes toward work, education, social issues and government.