macronutrient


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mac·ro·nu·tri·ent

 (măk′rō-no͞o′trē-ənt, -nyo͞o′-)
n.
A substance required in relatively large amounts for the normal growth and development of an organism. Macronutrients for animals include fat, carbohydrate, and protein, while for most plants they include chemical elements such as carbon, hydrogen, oxygen, nitrogen, and phosphorus.

macronutrient

(ˌmækrəʊˈnjuːtrɪənt)
n
(Biochemistry) any substance, such as carbon, hydrogen, or oxygen, that is required in large amounts for healthy growth and development

mac•ro•nu•tri•ent

(ˌmæk roʊˈnu tri ənt, -ˈnyu-)

n.
1. any of the nutritional components required in relatively large amounts: protein, carbohydrate, fat, and the essential minerals.
2. any of the chemical elements required by plants in relatively large amounts: nitrogen, phosphorus, and potassium.
[1940–45]

macronutrient

- One required in relatively large amounts by organisms, e.g. carbohydrates, fats, and proteins.
See also related terms for organism.
References in periodicals archive ?
Considering first fundamental principles in epigenetics, then nutritional status and specific nutrients, they cover epigenetic mechanisms, development epigenetics, epigenetic mechanisms in disease, maternal nutrition and fetal development, the role of specific nutrients, macronutrient intakes, environmental exposures, and the epidemiology of nutritional epigenetics.
Gerald Reaven, Professor Active Emeritus at Stanford University and Shaman Senior Vice President of Clinical Affairs, will conduct a research study comparing plasma glucose and insulin responses of patients with hypertension to the ingestion of three nutritional bars varying substantially in macronutrient content.
The reason for greater weight loss in the vegan and vegetarian groups remains to be studied, but may be due to changes in macronutrient content as macronutrients (percent kcal) were found to be significantly different across groups, with the vegan group having the lowest saturated fat.
In a study published in Diabetes(1), CrystaLean, incorporated in a snack bar, was shown to significantly lower the maximum blood glucose level in people with Type II diabetes mellitus and moderate glucose release when compared to other snack bars of similar macronutrient content.
Food addiction was assessed using the Yale Food Addiction Scale and the macronutrient intake was determined from the Willet Food Frequency Questionnaire.
A variety of medical specialists from the US and Canada, working in fields like cardiovascular disease, psychiatry, and nutrition, discuss the metabolic factors and related diseases that contribute to cardiovascular disease; key metabolic pathways including lipid and lipoprotein metabolism, macronutrient fuel partitioning, insulin action, and body weight regulation; the mechanisms that relate to obesity, maintenance of the obese state, the dyslipidemias, and glucose intolerance/diabetes; and interventions that can reduce metabolic risk factors.
The unique macronutrient profiles are supplemented with vitamins and minerals to ensure adequate intake, while supporting protein synthesis, energy production and fat utilization.
In addition, the FNC designation facilitates making general macronutrient intake recommendations, identifying healthy eating patterns and behaviors and educating the client/visitors on making proper food choices.
Our data underscore the complexity of the metabolic effects of calorie restricition with diets that differ in macronutrient composition, and demonstrate differences among organ systems in the response to calorie restriction and subsequent weight loss," said Dr.
GoMacro, Viola, WI, has introduced Omega 3 MacroNutrient Bars, which are available in three flavors: Banana Almond Crunch, Cashew Mesquite and Chocolate Crunch.
In this paper, Gillen and Tapsell identify foods that are likely to have an impact on macronutrient targets when consumed in the context of an overall diet.
Phycotoxins; Natural Toxins Ill, Inherent Plant Toxins; Novel Foods; General Aspects of Microbiological Food Safety; Sources of Contamination, Processes and Health Risks; Assessment of Microbiological Food Safety; Hygienic Requirements and Means of Prevention of Microbial Contamination of Food; Food Sensitivities, Allergic Reactions and Food Intolerances; Accidents Affecting Food and Food Poisoning; Food Composition, Caloric Value and macronutrient Content: Analytical Aspects; The Detection and Identification of Residues and Contaminants in Food and Biological Materials of Animal Origin; Microbiological Contamination of Food: Analytical Aspects; Bovine Spongiform Encephalopathy and the New Variant Creutzfeldtjakob Disease.