| Word | Description |
| Calcium | a mineral that is abundant in water and all living organisms. |
| Calorie | A calorie is a unit of energy. Human beings need energy to survive -- to breathe, move, pump blood -- and we get this energy from food. The number of calories in a food is a measure of how much potential energy is in that food. A gram of carbohydrates has 4 calories, a gram of protein has 4 calories and a gram of fat has 9 calories. Foods are a combination of these three building blocks. So if you know how many carbohydrates, fats and proteins are in any given food, you know how many calories, or how much energy, that food contains. |
| Carbohydrate | Carbohydrates are a type of food that have the job of providing all the cells in the body with the energy they need. When carbohydrates are consumed, the body turns them into glucose, a simple sugar, which provides sufficient energy for everyday tasks and physical activity. There are two types of carbohydrates: Simple and complex. Simple carbohydrates are found in fruits and are easily digested by the body. They are also often found in processed foods and anything with refined sugar added. Complex carbohydrates are found in nearly all plant-based foods, and usually take longer for the body to digest. In other words, they remain in the stomach longer. They are most commonly found in bread products, cereals, pasta, rice, and certain vegetables. |
| Cardiovascular exercise | The ability of the body to sustain an activity for an extended period of time. Cardiovascular fitness is the ability of the lungs to provide oxygen to the blood and the heart to transport the oxygenated blood to the cells of the body. |
| CCT | Correlated Color Temperature, a measure of the color appearance of a light source; CCT is measured in degrees Kelvin (K) the absolute temperature scale; white light products comonly range from "warm white" (2700K) to "cool white" (5000K) |
| CEU | continuing education units |
| CFL | Compact Florescent Lamp (lamp is the lighting industry's term for bulb) |
| Cholesterol | A soft, waxy substance made by the body and found in animal products that we consume. Foods containing cholesterol include meat, fish, poultry, eggs and dairy products. Cholesterol travels in the blood as two compounds: low-density lipoproteins (LDL) and high-density lipoproteins (HDL). Cholesterol from food has not been shown to raise blood cholesterol levels. Rather, is is saturated fat in the diet that primarily raises blood cholesterol levels. |
| Chrysalis | is the 3rd stage of a butterfly’s life. This form is the change from a caterpillar to a butterfly. This is also called the pupa stage. |
| Composting | the biological decomposition of organic wastes. It turns ordinary kitchen and yard trimmings into what some call black gold. It happens naturally in the forests as leaves and other organic wastes decompose. It can be done in a controlled manner in your back yard. |
| Cool Season Vegetables | those varieties recommending for planting in the fall |
| Cooling Load | The amoung of energy needed to maintain comfort levels in conditioned air |
| Copra | the dried kernel or meat of the coconut from which coconut oil is expressed. |
| CRI | Color Rendering Index, a measure of how a standard series of colors appear under a light source compared to a reference light source, (daylight or incadescent light). CRI is measured on a scale of 0 to 100 with 100 being identical to the reference light source |
| Crown | Top of the pineapple where the leaves emerge from the fruit. |
| Crown Rot | Crown Rot is caused by the Phytophthora fungus, which attacks the roots and, most notably, the crown of African Violets. African Violets are most susceptible to Crown Rot when allowed to sit in soil that is heavy and soggy. In almost all cases, Crown Rot is fatal. The best control for Crown Rot is prevention. |
| Cultivar | A cultivated variety; does not occur naturally. |
| Cultural practices | Maintenance practices of a lawn including watering, fertilizing, mowing, and pesticide applications. |
