Table of Contents [622969]

Table of Contents

I. INTRODUCTION…………………………………………………………………… …3
1. What is nutrition? ……………………………………………………….………… ..4
2. Carbohydrates ……………………………………………………………………… .5
3. Proteins ……………………………………………………………………………… .6
4. Lipids ………………………………………………………………………………… 7
5. Minerals and water………………………………………………………………… …8
6. Vitamins ………………………………………………………………………………9
7. Food preservation…………………………………………………………………… 10
8. Food as medicine…………………………………………………………………… …11
II. TERMINOLOGY……………………………………….……………..………………1 2
1. Definition………………………………………………………………..………….. .12
2. Nutritional terminology …………………………………………………………… 12
3. Glossary……………………………………………………..………………………. 13
III. METHODS AND PROCEDURE………………………………….………………..14
1. The semantic fields………………………………………………………………… 14
IV. CONCEPT MAP ………………………………………………………………….. ….15
1. Procedure……………………………………………….……….………..…………1 5
2. Concept Map………………………………………………………………………… 16
V. PREDICTIONS……………………………………………………………………… 17
ENGLISH- ROMANIAN GLOSSARY ON NUTRITION……………………………….. 18
CONCLUSIONS ……………………………………………………………………..… …..173
REFERENCES……………………………………………………………………..…….. …174

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I. INTRODUCTION

Proper nutrition is the foundation of good health. The food we eat has a major effect
on our physical and psychological health; the food choices you make today may affect your
health in the future.
I have always been interested in health and nutrition and fascinated how by eating
good food your mood changes, how by exercising and getting enough sleep your general
outlook on life improves. Another decisive factor that made me choose this subject is related
to the importance of nutrition, which comes from the fact that almost 60% of the diseases that
kill humans are related to diet and lifestyle. Also, an interesting aspect that I have come across
in gathering information for this paper, was the cultural aspect of food and nutrition. People
may stick to certain types of food habits, they may choose eventually to eat as per
convenience, instead of what is healthy or they eat to delight their taste buds. Our eating
habits can directly determine our health.
Nowadays, as food industry is rapidly developing, food advertisements influence the
way we select our food, for example buy-one-get-one free offers, supersizing and meal deals,
nutrient-poor food is encouraged to be bought instead of healthy food. As it has already been
stated before, the food choices we make now influence our future health. “Your body is a
temple. Keep it pure and clean for the soul to reside in. ”
This paper is structured in five chapters, followed by an English-Romanian glossary
on nutrition, conclusions and references. The nutrition glossary is addressed to every person
who is interested in health and wants to find more about nutrition.
The first chapter includes an introduction, in which my opinion about nutrition is
stated. There are eight subsections introducing the science of nutrition is, its importance, the
most important nutrients the body needs, macronutrients – carbohydrates, proteins, lipids and
micronutrients – minerals and vitamins, food preservation and food seen as medicine. The
second chapter deals with terminology, definition, nutritional terminology and information
about glossaries. The third chapter provides the methods and procedures that have been used
in making the bilingual glossary. The fourth chapter consists of the procedure of a concept
map and a specific one regarding nutrition, the last one is entitled “Predictions ”.

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1. What is nutrition?
There are two different sayings “eat to live ” or “live to eat ”. Some people may
consider eating as a means of meeting our basic physiological needs and avoiding hunger,
while others see it as a delightful experience.
Nutrition is the science of food and its
interaction with organism to promote and maintain
health. Healthy eating is the best recipe for an
abundant life, so make every bite count. Nutrition is
seen now as having a leading position in
understanding modern health and disease.
A good nutrition means obtaining the right
amount of nutrients from healthy foods in the right
combinations. Nutrients are chemical components
of food that provide nourishment to the body. They
have different functions, such as: supplying energy to the body, building and repairing body
tissues and regulating body processes. There are six different classes of nutrients:
carbohydrate, lipid, protein, water, vitamins and minerals. Some types of nutrients are needed
in relatively large amounts, while we need to consume others in small amounts. For example,
carbohydrates, lipids, proteins and water are referred to as macronutrients, because they are
required in large amounts in our diet. Vitamins and minerals are referred to as micronutrients
because they meet needs when small amounts are consumed.
Another known saying is that of Hippocrates “Let food be your medicine, and medicine be
your food ”. The Greek physician believed that the most important principle of medicine is to
respect nature ’s healing forces, which inhabit each living organism. He strongly believed in
good food and related any diseases to poor nutrition and bad eating habits.
“Although we give food meaning through our culture and experience and make dietary
decisions based on many factors, ultimately the reason for eating is to obtain nourishment-
nutrition. ”1 Food represents the source of energy and life. What we eat matters, nutrition
matters!

1 Nutrition , Paul Insel, Don Ross, 4th edition Jones & Bartlett Publishers, 2011, pg. 10

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1. Carbohydrates

Carbohydrates are a defined as a group of
organic compounds found in food that is broken
down to provide energy to the body. They are
called carbohydrates because they contain
carbon, hydrogen and oxygen. Carbohydrates are
macronutrients and must be obtained through
diet, the body cannot produce macronutrients on
its own. They are necessary for achieving
optimal health and can be found in: whole grains, fruit, vegetables and dairy products. They
can be found in many forms, making it difficult for us to distinguish which ones are truly
beneficial. Carbohydrates break down into sugar in the blood, causing the pancreas to release
insulin that transports sugar to the cells for energy.
Depending on their structure, carbohydrates can be simple or complex. The difference
between the two forms is the chemical structure and how quickly the sugar is absorbed and
digested. Simple sugars, or monosaccharides have one molecule. They include glucose,
fructose, and galactose. Glucose is often referred to as blood sugar, fructose , occurs naturally
in fruit and it is known as fruit sugar. If two of them are linked together a disaccharide is
formed. They include lactose, maltose, or sucrose. Sucrose , also known as table sugar, is
found in any type of sugar products, maltose or malt sugar is found in fermented grain
products and processed foods and lactose is the carbohydrate in milk and dairy products. On
the other hand, there are complex carbohydrates, chains of more than two sugar molecules.
Complex carbohydrates with three to ten linked sugars are oligosaccharides . Those with
more than ten are polysaccharides. Starch and fiber are two important polysaccharides.
Simple carbohydrates release energy much more quickly than complex carbohydrates
because of the quicker rate at which they are digested and absorbed. For example,
carbohydrates in fruits and vegetables, legumes, whole grains tend to enter the bloodstream
more slowly compared with the carbohydrates in processed foods.
People need to consider that it ’s more important to eat the right type of carbohydrates
than to follow a strict diet restricting or counting the number of grams of carbohydrates
consumed.

5

2. Proteins

Proteins are complex molecules
that play many roles in the body. Proteins
have a variety of functions: building new
tissues, catalyzing metabolic reactions,
DNA replications, responding to stimuli
and transporting molecules from one
location to another. They are made up of
smaller units called amino acids, which are organic compounds, made of carbon, hydrogen,
nitrogen, oxygen or sulfur. There are over 20 different types of amino acids that can be
combined to make a protein. Proteins can be classified into: simple proteins , conjugated
proteins and derived proteins . Simple proteins (albumin, albuminoid, globulin, glutelin,
prolamin) produce only amino acids on hydrolysis. Conjugated proteins, combinations of
simple proteins with non-protein substances, which include lipoproteins, nucleoproteins,
phosphoproteins and metalloproteins. The third category includes derived proteins, which are
proteoses, peptones and peptides formed in different stages of protein metabolism.
Protein is a macronutrient which is essential to building muscle mass. It is commonly
found in animal products, however is also present in other sources, such as nuts and
legumes. All food made from meat, poultry, seafood, beans and peas, eggs, processed soy
products, nuts and seeds are considered part of the protein group. Besides animal sources,
there are several alternative sources of protein, including soy, hemp and whey.
“The food proteins vary greatly in their amino acid composition. Protein quality
depends on the kids and amounts of the essential amino acids present in the food proteins. It is
reported that certain food proteins lack one or more essential amino acids. For example,
cereals are low in lysine. Most of the animal proteins such as milk, eggs, poultry, fish and
meat contain all essential amino acids. ”2

2 Fundamentals of Foods, Nutrition and Diet Therapy , Somati Mudambi, New Age International, 2008, pg. 80

6

3. Lipids
Lipids is an overall group, which
inchlude all fats and related compounds.
Some important groups of lipid
compounds are: fatty acids, fats and oils,
phospholipids, sterols and lipoprotein.
According to their chemical structure there
are: simple lipids (fats and oils),
compound lipids (phospholipids and
lipoproteins) and derived lipids (fatty acids, sterols). Dietary fat is made of substances called
glycerides.
There are two types of fatty acids of dietary fat: saturated and unsaturated . “In
saturated fatty acids the bonds between the carbon atoms are all of the single type, while in
unsaturated fatty acids there is at least one double bond. When there is only one double bond
the fatty acid is called monosaturated , while with two or more double bods the fatty acid is
said to be polysaturated . At room temperature fats mainly of saturated fatty acids are liquid
(they are oils) ”3
Saturated fats are heavy and have greasy feeling. They come from animal sources,
such as butter and lard. Saturated fats can cause artery clogging, so it is recommend limiting
your intake of saturated fats. Monounsaturated fats can help reduce bad cholesterol levels in
your blood and lower your risk of heart disease and stroke, and they can also be a good source
of vitamin E, a powerful antioxidant. Polyunsaturated fats can help reduce cholesterol and
lower your risk of heart disease. Soybean oil, corn oil, safflower oil, salmon, mackerel,
herring, trout, walnuts, and sunflower seeds are all good sources of polyunsaturated fats.
Triglycerides are the largest category of lipids. A small percentage of dietary lipids
are phospholipids , found in foods both of plant and animal origin. Another small percentage
of dietary lipids are sterols , which include cholesterol, phytosterols and some steroid
hormones. Omega 3 fatty acids are a special type of polyunsaturated fat that are thought to be
especially beneficial to your body. You can't make Omega 3s on your own, you have to get

3 Nutrition and Health , Gerald Wiseman, CRC Press, 2002, pg 92

7
them from food, and they are plentiful in fatty fish like salmon, mackerel, tuna, herring, and
sardines.
Cholesterol is an important sterol, a type of fat that mostly comes from animal sources.
Like other fats, cholesterol, doesn't dissolve in water, so the body has to package cholesterol
together in some capsules. These capsules are called lipoproteins. The most important ones
are are high density lipoproteins (HDL) and low density lipoproteins (LDL). The LDL is
considered to be the "bad" kind of lipoproteins causing arterial roadblocks that can lead to
heart attacks. On the other hand, HDL is considered to be the "good" lipoproteins, have a high
proportion of protein and a smaller amount of fat inside the capsule.

4. Minerals and water

Minerals are inorganic substances
required by the body in small amounts for a
variety of different functions. Minerals are
involved in the formation of bones and
teeth; they are essential constituents of
body fluids and tissues; they are
components of enzyme systems and they
are involved in normal nerve function.
Most of the minerals in a human diet come from eating plants and animals or from drinking
water.
According to their level of daily requirements, minerals are divided into three main
groups: macrominerals (Calcium, Phosphorus, Sodium, Potassium, Chlorine, Magnesium,
Sulphur), microminerals (Iron, Copper, Zinc, Manganese, Iodine, Selenium, Fluorine,
Bromine, Chromium, Cobalt, Silicon) and trace minerals .
Water is considered to be the most overlooked of all the nutrients. It is
extremely important for the human body, making up 60% of a person ’s body weight. “Water
brings to each cell the exact ingredients the cell requires and carries away the end products of
the cell ’s life-sustaining reactions. Water is such an integral part of us that people are seldom
conscious of water ’s importance, unless they are deprived of it. ” 4 Each day our bodies lose

4 Nutrition:Concepts and Controversies , Francis Sizer, Ellie Whitney, Nelson Education, 2011, pg. 281

8
water, so the goal is to maintain water balance. In case this balance is not maintained
dehydration can occur.

5. Vitamins
“Understanding the vitamins is the key to understanding nutrition. The history of their
discovery and the continuing elucidation of their roles in health is the history of the
emergence of nutrition as a science from the areas of physiology, biochemistry, medicine and
agriculture. ” 5
We use letters to build words,
just as we use vitamins as building
blocks to keep the body running.
Vitamins are organic compounds that
promote all biochemical processes in
the body. The body requires relatively
small amounts of vitamins compared
with protein and carbohydrate.
There are two groups of vitamins: fat-soluble and water-soluble , and the difference
between them determines how the body transports and stores vitamins, and gets rid of the
excess. Water-soluble vitamins are vitamin C and B-complex vitamins (B1-thiamine, B2-
riboflavin, B3-niacin, B5-pantothenic acid, B6, B7-biotin, B9, B12-cobalamin) . They have
a wide range of roles in the body, most of them function as coenzymes in the metabolic
pathways. Generally, wat er-soluble vitamins are not stored in the body, but you can easily
get them from a balanced diet. The only vitamin that is found in big amounts in animal-
sourced foods is vitamin B12.
Fat-soluble vitamins are absorbed into the body and stored in fatty tissue and liver.
There are dour types of fat-soluble vitamins: vitamins A, D, E and K. Vitamin A helps the
body to make white blood cells, it helps shape bones and plays an important role in
maintaining healthy vision. Vitamin D , also known as the sunshine vitamin, is produced by
the body as a response to sun exposure, it helps maintaining the health of bones and teeth.
Vitamin E works as an antioxidant, balancing cholesterol, preventing disease development,

5 The Vitamins: Fundamental Aspects in Nutrition and Health 5th Edition , Gerald F. Combs, Jr. James P.
McClung, Academic Press, 2017

9
balancing hormones. Vitamin K helps the body form blood clots, preventing excessive
bleeding.
Without this vitamin variety, humans would face deficiencies that cause a range of
problems, like fatigue, nerve damage, heart disorders, or diseases like rickets and scurvy. On
the other hand, too much of any vitamin can cause toxicity in the body. In reality, it's all a bout
getting the balance right.

6. Food Preservation

Food doesn't last, it is
perishable or deteriorative. Food
preservation involves an action
taken to maintain foods with the
desired properties for as long as
possible.
For example, for thousands of years, people all over the world have been fermenting foods
as a method of preservation. Fermentation is a chemical process in which sugars in food are
converted into carbon dioxide and acids or alcohols by bacteria, yeast, or molds. It can occur
naturally in many food, or it can be done intentionally by adding “starter cultures ”, bacteria
that produce lactic acid. The lactic acid bacteria is used to make yogurt, many cheeses, kefir,
kimchi, tempeh, natto, tamari, soy sauce, pickles or sauerkraut.
Another antimicrobial strategy is to add a lot of sugar, like in jam, or salt, like in salted
meats. Salt and sugar act to increase osmotic pressure destroying some bacteria and slowing
decay, promote the growth of beneficial bacteria and work together to improve taste.
Smoking is one of the oldest of food preservation methods. Combining smoking with
salting was an effective way of preserving meat before refrigeration. The smoking process
also dehydrates the meat thereby removing water, which is essential for bacterial
growth. Another way of food preservation is by using citric acid, which increases the acidity
of a microbe's environment, making it harder for bacteria and mold to survive and reproduce.
“The preservation and processing of food is not as simple or straightforward as it was
in the past. A number of new preservation techniques are being developed to satisfy current
demands of economic preservation and consumer satisfaction in nutritional and sensory

10
aspects, convenience, safety, absence of chemical preservatives, price and environmental
safety. ” 6

7. Food as medicine

“There is a growing consumer interest in health and the role that nutrition can play in
promoting health and preventing nutrition-related chronic diseases. This heightened interest in
nutrition has been accompanied by many questions about what specifically can be done with
nutrition to promote health and prevent disease. ” 7

For hundreds of years food has been used for medicinal purposes and is an important
feature of many cultures around the world, from the tribal elders, for example, who would
look for healing herbs and plants that would bring healing, to Traditional Chinese Medicine.
They helped by teaching that food is medicine and a healthy diet can be a powerful tool for
protecting one ’s health. Throughout the years, mankind has changed from the healing power
of nature to prescribing artificial remedies.
Nutrition can play a vital role in the prevention, treatment and cure of a variety of
ailments. Eating the right kind of food has a lot of benefits including: decreasing and
controlling inflammation, balancing hormones, reducing blood sugar, detoxifying and
eliminating toxins, alkalizing the body, improving absorption of toxins.

6 Handbook of Food Preservation , M. Shafiur Rahman, 2nd Edition,CRC Press Book, 2007
7 The A-Z Guide to Food as Medicine, Diane Kraft, CRC Press, 2015

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II. TERMINOLOGY

1. Definition

Terminology is a discipline which deals with the study of terms, their use, the
development of the terms and their interrelationships within a specific field. Terms refer to
words that are typically used in specialized domains.
Terminology should not be confused with lexicography. Lexicography deals with the
study of words and their meanings in general, while terminology is the study of terms
associated with particular areas of specialist knowledge.
According to Juan C. Sager, “terminology has many ancestors, is related to many
disciplines and is of practical concern to all students of special subjects and languages. It is,
therefore, appropriate at this stage of its emancipation as an independent practice and field of
study to delimit it and to relate it to the disciplines in which it finds application. ” 8
“Like all interdisciplinary fields, terminology is a discipline that is defined in relation to
the other fields from which it takes a specific set of concepts. Nevertheless, we must consider
that an interdisciplinary subject does not define its field of study as the sum of the concepts
from the disciplines that comprise it, but rather that, firstly, it chooses from these fields only a
specific set of concepts and elements and, secondly, that it elaborates from these concepts its
own object and field; only by doing so does acquire the status of discipline. ” 9

2. Nutritional Terminology
As any discipline, nutrition science has its own vocabulary and terminology. The
nutritional field is comprised of a wide range of disciplines, from agriculture, horticulture,
chemistry, physics, technology of food processing and manufacture, physiology and
biochemistry of nutrition and metabolism, molecular biology, genetics and biotechnology
anthropology and epidemiology to clinical medicine, disease prevention and health
promotion.

8 Practical Course in Terminology Processing , Juan C. Sager, John Benjamins Publishing Company, 1990, pg . 2

9 Terminology: Theory, Methods, and Applications , Maria Teresa Cabré, John Benjamins Publishing Company,
1999

12
“This means that anyone interested in food and nutrition will be reading articles written
from a variety of disciplines and hearing lectures by specialists in a variety of fields. We will
all come across unfamiliar terms, or terms that are familiar, but used in a new context, as the
jargon of a different discipline. At the same time, new terms are introduced as our knowledge
increases, and as new techniques are introduced, old terms become obsolete. ” 10

3. Glossary

A glossary is an alphabetical list of terms from a particular domain of knowledge,
including the explications for those terms and it is also known as a vocabulary or a clavis. The
term glossary comes from Latin glossarium .
Glossaries should not be confused with dictionaries. A dictionary is a collection of words
in a specific language, often arranged alphabetically. There are many types of dictionaries,
some of them include information on definitions, usage, etymology, spelling, pronunciation,
translation, while others provide the words in one language with their equivalents in another,
this is also known as a lexicon.
Ladislav Zgusta, an important linguist and lexicographer, who wrote one of the first
textbooks son lexicography considered that “a dictionary is an inventory of the vocabulary of
a particular language, as well as a tool for communication in a particular language or in
different languages. ”11
In this case, this glossary contains 75 English-Romanian terms, which are alphabetically
arranged, on nutrition field. Each term was analysed according to specific semantic fields.

10 Benders’ Dictionary of Nutrition and Food Technology , D.A Bender, 7thEdition-Woodhead Publishing
Limited, Cambridge, 1999
11 Lexicography versus Terminography, Mariëtta Alberts, Terminology Division, National Language Service,
Department of Arts, Culture, Science and Technology, Pretoria, Republic of South Africa

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III. METHODS AND PROCEDURES

1. The semantic fields
This glossary was created through gathering information about nutrition, both in
English and Romanian. All the specialized terms, were chosen carefully, either from printed
documents or electronic support.
This is the list of the semantic fields that were used for analyzing each term from
this glossary, both in English and Romanian. Dependig on each terms someof the semantic
fields have been more or less covered.

1. I.D. language/ limba vedetei
2. I.D. country/ țara vedetei
3. Definition/ definiție (replacing the term it defines from a syntactic and semantic point
of view, it has to be complete and concise)
4. Source of definition/ sursa (presenting the document from which the information was
extracted)
5. Grammatical category/ categorie gramaticală (grammatical analysis of the term)
6. Nota bene/ nota bene (information about etymology)
7. Generic concept/ concept generic
8. Synonym/ sinonim
9. Abbreviation/ abrevieri (symbols, abbreviations or acronyms)
10. Collocations
11. Context/ context (context in which the term makes use of its semantic features)
12. Use area/ aria de utilizare (domain in which the term is used)
13. Commentary/ comenatrii (other important information)
14. Designation status/ statutul desemnării (official, accepted, rejected or obsolete)

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IV. THE CONCEPT MAP

1. Procedure
A concept map or also known as conceptual diagram is a diagram used for organizing
and showing relationships between concepts. Concepts are usually integrated in circles or
boxes and the relationships between them are indicated by a connecting line.The technique
for visualizing these relationships among different concepts is called concept mapping.
In a concept map, each word or phrase connects to another, and links back to the
original idea, word, or phrase. Concept maps are a way to develop logical thinking and study
skills by revealing connections and helping people see how individual ideas form a larger
whole.
This paper contains a bilingual English-Romanian glossary of terms from the nutrition
field. The purpose of this glossary is to provide essential information in the nutrition field for
people who are interested in nutrition, students and…
The terms used in this glossary have been extracted from specialized books, articles
and websites specialized in this field.
The following concept map has been structured as bellow:
 in the center, the name of the field “Nutrition ”
 above, “Macronutrients ”, including “Proteins ”, “Carbohydrates ”, “Lipids ”
 below, “Micronutrients ”, including “Minerals ” and “Vitamins ”

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2. The Concept Map

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NUTRITION
MACRONUTRIENTS
MICRONUTRIENTS
CARBOHYDRATES
PROTEINS
LIPIDS
Monosaccharide
Disaccharide
Polysaccharide
Simple
Conjugated
Simple
Compound
Derived
Minerals
Macrominerals
Microminerals
Trace elements
Fat-soluble
Water-soluble
Vitamins
Derived

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V. PREDICTIONS

As the name of the paper suggest, the main goal of this thesis is to compile an
English – Romanian glossary of nutrition. All 75 terms found within the glossary have been
defined and analyzed in both English and Romanian.
All the information provided has been extracted either from printed documents
(specialized books, dictionaries) or electronic support (internet websites).
With nutrition being a scientifical domain, the majority of the terms are similar in
both languages, only a small number of the terms having a different correspondent. However,
due to the fact that the glossary contains scientifical terms, mostly used in both chemistry and
…, neither of the terms chosen have antonyms and only some of them have been attributed
synonyms, although most of the terms can also be written through a chemical formula, a
symbol which can be found in the “abbreviation ” field within the analyzing sheets.

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ENGLISH-ROMANIAN GLOSSARY ON NUTRITION

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CONCLUSIONS

“Nutrition is fundamental for life and health. The term nutrition encompasses both
biological and sociological aspects of how cells, tissues and organisms access the substances
and cofactors that are necessary for normal conception, growth, development and ageing. ” 12
This glossary contains terms regarding mainly different types of carbohydrates, lipids,
proteins, different vitamins, enzymes, substances, antioxidants, but also some of the most
important medical conditions related to nutrition. The common definition was used for most
of the terms, so that they can be understood by everyone, even a person interested in nutrition.
The glossary is made up of 150 entries, 75 in English (arranged alphabetically) and 75 of their
Romanian equivalent.
As I have already been mentioned, all the terms were extracted mostly from books which
are specialized on nutrition, but also articles and websites about nutrition. One can say that
nutrition is a mixture of fields, from agriculture, horticulture, chemistry, physics, technology
of food processing and manufacture, physiology and biochemistry of nutrition and
metabolism, molecular biology, genetics and biotechnology anthropology and epidemiology
to clinical medicine, disease prevention and health promotion.
In case of etymology, the majority of the terms have Greek origin (such as atheroma ,
bulimia , and catabolism ), Latin (terms such as albumin , butyric acid, colostrum , and gluten ),
French ( iodine , lecithin , phosphate ) and some of them even from German ( sorbitol )
Because nutrition is a scientific domain, the majority of the terms are the same, in both
English and Romanian, as part of the scientific convention ( antioxidant , catabolism ,
eicosanoid , flavonoid , gluten , omega-3 , resveratrol , retinol , xylitol ).
One interesting term from this glossary is “sucrose ”. Its Romanian official equivalent is
„zaharoză” . While analyzing it, I have found that “saccharose ” is a synonym, which is
similar to our Romanian equivalent „sucroză” as its synonym. It is not incorrect to use the
synonyms provided, but conventionally the first ones are preferred.
Another aspect that I considered interesting was about the etymology of the
term “vitamin ” which is derived from "vitamine" , a compound word, from Latin vita which
translates to life and amine (ammonia + chemical suffix -ine), which they were thought to

12 Public Health Nutrition, Judith L. Buttriss, The Nutrition Society, 2004

21
contain amino acids. This term had become universal by the time it was discovered that many
vitamins actually had no amine component. Jack Drummond was a distinguished biochemist
who proposed that the "vital substances" discovered by Elmer Verner McCollum and by
Casimir Funk should be called Vitamins A and B respectively.
I have encountered some difficulties in finding synonyms for some terms, some of them
only have a symbolic chemical formula (such as tyramine , phosphate , carnitine , linoleic
acid). On the other hand, I could not find any antonyms for any of the terms, these being
specialized scientific terms.
To conclude,

Compiling this glossary has been of great help in expanding my knowledge in the
approach of a new area of activity.

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REFERENCES