Term
|
Definition
| everything the body can take in and assimilate that enables it to stay alive and grow |
|
|
Term
|
Definition
| the study of nutrients in foods and in the body |
|
|
Term
|
Definition
| everything a person usually eats and drinks |
|
|
Term
|
Definition
| components of food indispensible to the bodyÕs functioning |
|
|
Term
|
Definition
| any condition caused by excess or deficient food energy or nutrient intake by and imbalance of nutrients |
|
|
Term
|
Definition
| the full complement of genetic material in the chromosomes of a cell |
|
|
Term
|
Definition
| deoxyribonucleic acid, the molecule that encodes genetic information in its structure |
|
|
Term
|
Definition
| the science of how nutrients affect the activities of genes and how genes affect the activities of nutrients |
|
|
Term
|
Definition
| the capacity to do work (food is chemical energy and is converted in the body to mechanical, electrical, heat or other forms |
|
|
Term
|
Definition
| carbon containing (4 of 6 classes of nutrients are organic: carbohydrate, fat, protein, and vitamins) |
|
|
Term
| Energy yielding nutrients |
|
Definition
| the nutrients the body can use for energy |
|
|
Term
|
Definition
| the nutrients the body cannot make or itself (or cannot make fast enough) from other raw materials |
|
|
Term
|
Definition
|
|
Term
|
Definition
| units of weight (28 grams equal an ounce) |
|
|
Term
|
Definition
| pulls, liquids, or powders that contain purified nutrients or other ingredients |
|
|
Term
|
Definition
| diets composed of purified ingredients of known chemical composition |
|
|
Term
|
Definition
| a term used in this book to mean compounds other than the 6 nutrients that are present in food and have biological activity in the body |
|
|
Term
|
Definition
| nonnutrient compounds in plant-derived foods that have biological activity in the body |
|
|
Term
|
Definition
| the dietary characteristic of providing all of the essential nutrients, fiber and energy in amounts sufficient to maintain health and body weight |
|
|
Term
|
Definition
| the dietary characteristics of providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not crowd out the diet foods that are rich in other nutrients |
|
|
Term
|
Definition
|
|
Term
|
Definition
| the dietary characteristic of providing constituents within set limits, not to excess |
|
|
Term
|
Definition
| the dietary characteristic of providing a wide selection of foods Ð the opposite of monotony |
|
|
Term
|
Definition
| beans, peas and lentils, valued as inexpensive sources of proteins, vitamins, minerals, and fiber that contribute little fat to the diet |
|
|
Term
|
Definition
|
|
Term
|
Definition
| the sum of a cultures habits, customs, beliefs and preferences concerning food |
|
|
Term
|
Definition
| foods associated with particular cultural subgroups within a population |
|
|
Term
|
Definition
| people who eat foods of both plant and animal origin, including animal flesh |
|
|
Term
|
Definition
| people who exclude from their diets animal flesh and possibly other animal products, such as milk, cheese and eggs |
|
|
Term
|
Definition
| a measure of nutrients provided per calorie of food |
|
|
Term
| Dietary Reference Intakes, DRI |
|
Definition
| a set of four lists of values for measuring the nutrient intakes of healthy people in the US and Canada. The four lists are: estimated average requirements, EAR; recommended dietary allowances, RDA; adequate intakes, AI; and tolerable upper-intake levels, UL. |
|
|
Term
|
Definition
| nutrient standards that are printed on food labels |
|
|
Term
|
Definition
| a laboratory study in which a person is fed a controlled diet and the intake and excretion of a nutrient are measured. Only valid for nutrients like calcium (chemical elements) that do not change while they are in the body. |
|
|
Term
|
Definition
| the amount of a nutrient that will just prevent the development of specific deficiency signs |
|
|
Term
| Estimated Energy Requirement (EER) |
|
Definition
| the average dietary energy intake predicted to maintain energy balance in a healthy adult in a certain age, gender, weight, height, and level of physical activity consistent with good health |
|
|
Term
|
Definition
| a diet planning tool that sorts foods into groups based on the nutrient content and then specifies that people should eat certain minimum numbers of servings of foods from each group |
|
|
Term
|
Definition
| a diet planning tool that organizes foods with respect to their nutrient contents and calorie amounts, foods on any single exchange list can be used interchangeably |
|
|
Term
| Discretionary Calorie Allowance |
|
Definition
| the balance of calories remaining in a personÕs energy allowance after accounting for the number of calories needed to meet recommended nutrient intakes through consumption of nutrient dense foods. |
|
|
Term
| Healthy Eating Index (HEI) |
|
Definition
| a dietary assessment tool that evaluates a dietÕs adherence to the principles of the USDA food guide and the dietary guidelines for Americans as well as the variety of foods the diet contains |
|
|
Term
|
Definition
| any of a great number of working proteins that speeds up a specific chemical reaction, such as breaking the bonds of a nutrient, without undergoing change itself |
|
|
Term
|
Definition
| cells that specialize in the storage of fat and form the fat tissue |
|
|
Term
|
Definition
| systems of cells working together to perform specialized tasks |
|
|
Term
|
Definition
| discrete structural units made of tissues that perform specific jobs |
|
|
Term
|
Definition
| a group of related organs that work together to perform a function |
|
|
Term
|
Definition
| the fluid of the cardiovascular system; composed of water, red and white blood cells, other formed particles, nutrients, oxygen and other constituents |
|
|
Term
|
Definition
| the fluid that moves from the bloodstream into tissue spaces and then travels in it own vessels, which eventually drain back into the bloodstream |
|
|
Term
|
Definition
| blood vessels that carry blood containing fresh oxygen supplies from the heart to the tissues |
|
|
Term
|
Definition
| blood vessels that carry blood, with the carbon dioxide it has collected, from the tissues back to the heart |
|
|
Term
|
Definition
| minute, web-like blood vessels that connect arteries to veins and permit transfer of materials between blood and tissues |
|
|
Term
|
Definition
| the cell-free fluid part of blood and lymph |
|
|
Term
|
Definition
| fluid residing outside the cells that transports materials to and from the cells |
|
|
Term
|
Definition
| fluid residing inside the cells that provides the medium for cellular reactions |
|
|
Term
|
Definition
| the bodyÕs organs of gas exchange |
|
|
Term
|
Definition
| the bodyÕs long, tubular organ of digestion and the site of nutrient absorption |
|
|
Term
|
Definition
| a large, lobed organ that lies just under the ribs. It filters the blood, removes and processes nutrients, manufactures materials for export to other parts of the body, and destroys toxins or stores them to keep them out of the circulation |
|
|
Term
|
Definition
| a pair of organs that filter wastes from the blood, make urine, and release it to the bladder for excretion from the body |
|
|
Term
|
Definition
| chemicals that are secreted by glands into the blood in reponse to conditions in the body that require regulation |
|
|
Term
|
Definition
| an organ with two main functions. One is an endocrine function Ð the making of hormones such as insulin, which it releases directly into the blood. The other is an exocrine function Ð the making of digestive enzymes, which it releases through a duct into the small intestine to assist in digestion. |
|
|
Term
|
Definition
| a hormone from the pancreas that helps glucose enter cells from the blood |
|
|
Term
|
Definition
| a hormone from the pancreas that stimulates the liver to release glucose into the bloodstream |
|
|
Term
|
Definition
| the outermost layer of something. The brainÕs cortex is the part of the brain where conscious thought takes place |
|
|
Term
|
Definition
| a part of the brain that senses a variety of conditions in the blood, such as temperature, glucose content, salt content and others. It signals other parts of the brain or body to adjust those conditions when necessary. |
|
|
Term
|
Definition
| the bodyÕs instinctive hormone and nerve mediated reaction to danger |
|
|
Term
|
Definition
| chemicals that are released at the end of a nerve cell when a nerve impulse arrives there. They diffuse across the gap to the next cell and alter the membrane of that second cell to either inhibit or excite it |
|
|
Term
|
Definition
| the major hormone that elicits the stress response |
|
|
Term
|
Definition
| a compound related to epinephrine that helps to elicit the stress response |
|
|
Term
|
Definition
| the sum of all physical and chemical changes taking place in living cells; includes all reaction by which the body obtains and spends the energy from food. |
|
|
Term
|
Definition
| bacteria, viruses, or other organisms invisible to the naked eye, some of which cause diseases. |
|
|
Term
|
Definition
| a microbe or substance that is foreign to the body |
|
|
Term
|
Definition
| a system of tissues and organs that defend the body against antigens foreign materials that have penetrated the skin or body linings |
|
|
Term
|
Definition
| white blood cells that participate in the immune response, B-cells and T-cells |
|
|
Term
|
Definition
| white blood cells that can ingest and destroy antigens. |
|
|
Term
|
Definition
| lymphocytes that attack antigens |
|
|
Term
|
Definition
| lymphocytes that produce antibodies. |
|
|
Term
|
Definition
| proteins, made by cells of the immune system, that are expressly designed to combine with and inactivate specific antigens |
|
|
Term
|
Definition
| the body system composed of organs that break down complex good particles into smaller, absorbable products |
|
|
Term
|
Definition
| to break molecules into smaller molecules |
|
|
Term
|
Definition
| to take in, as nutrients are taken into the intestinal cells after digestion, the main function of the digestive tract with respect to nutrients |
|
|
Term
|
Definition
| the wavelike muscular squeezing of the esophagus, stomach, and small intestine that pushes their contents along |
|
|
Term
|
Definition
| a muscular, elastic, pouchlike organ of the digestive tract that grinds and churns swallowed food and mixes it with acid and enzymes, forming chyme |
|
|
Term
|
Definition
| a circular muscle surrounding and able to close a body opening |
|
|
Term
|
Definition
| the fluid resulting from the action of the stomach upon a meal |
|
|
Term
|
Definition
| the circular muscle of the lower stomach that regulates the flow of partly digested food into the small intestine. |
|
|
Term
|
Definition
| the twenty foot length of small diameter intestine, below the stomach and above the large intestine, that is the major site of digestion of food and absorption of nutrients |
|
|
Term
|
Definition
| the portion of the intestine that completes the absorption process |
|
|
Term
|
Definition
|
|
Term
|
Definition
| waste material remaining after digestion and absorption are complete; eventually discharged from the body |
|
|
Term
|
Definition
| the digestive secretion of the stomach |
|
|
Term
|
Definition
| a measure of acidity on a point scale. 1=strong acid, 7=neutral, 14=strong base |
|
|
Term
|
Definition
| a slippery coating of the digestive tract lining and other body linings that protects the cells from exposure to digestive juices and other destructive agents. |
|
|
Term
|
Definition
| a cholesterol-containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed. It emulsifies fats and oils to ready them for enzymatic digestion. |
|
|
Term
|
Definition
| a compound with both water-soluble and fat-soluble portions that can attract fats and oils into water, combining them |
|
|
Term
|
Definition
| fluid secreted by the pancreas that contains both enzymes to digest carbohydrate, fat, and protein and sodium bicarbonate, a neutralizing agent |
|
|
Term
|
Definition
| a common alkaline chemical; a secretion of the pancreas; the active ingredient in baking soda |
|
|
Term
|
Definition
| fingerlike projections of the sheets of cells that line the intestinal tract. The villi make the surface area much greater than it would otherwise be |
|
|
Term
|
Definition
| tiny, hairlike projections on each cell of every villus that greatly expand the surface area available to trap nutrient particles and absorb them into the cells |
|
|
Term
|
Definition
| spasms of both the vocal cords and the diaphragm, causing periodic audible short inhaled coughs |
|
|
Term
|
Definition
| a burning sensation in the chest area caused by backflow of stomach acid into the esophagus |
|
|
Term
|
Definition
| medications that react directly and immediately with the acid of the stomach, neutralizing it. |
|
|
Term
|
Definition
| prescription and over the counter drugs that reduce the acid output of the stomach |
|
|
Term
|
Definition
| an erosion in the topmost and sometimes underlying layers of cells that form a lining |
|
|
Term
|
Definition
| a protrusion of an organ or part of an organ through the wall of the body chamber that normally contains the organ. |
|
|
Term
| Gastroesophageal reflux disease |
|
Definition
| a severe and chronic splashing of stomach acid and enzymes into the esophagus, throat, mouth, or airway that causes inflammation and injury to those organs |
|
|
Term
|
Definition
| infrequent, difficult bowel movements often caused by diet, inactivity, dehydration or medication |
|
|
Term
|
Definition
| frequent, watery bowel movements usually caused by diet, stress, or irritation of the colon |
|
|
Term
|
Definition
| intermittent disturbance of bowel function, especially diarrhea or alternating diarrhea and constipation |
|
|
Term
|
Definition
| the working units in the kidneys, consisting of intermeshed blood vessels and tubules |
|
|
Term
|
Definition
| the sac that holds urine until time for elimination |
|
|
Term
|
Definition
| a storage form of carbohydrate energy |
|
|
Term
|
Definition
| the bodyÕs fat tissue, consisting of masses of fat-storing cells and blood vessels to nourish them |
|
|
Term
|
Definition
| compounds composed of single or multiple sugars. CHO = carbon [c] + hydrogen [h] + oxygen [o] |
|
|
Term
|
Definition
| long chains of sugar units arranged to form starch or fiber; also called polysaccharides |
|
|
Term
|
Definition
| sugars, including both single sugar units and linked pairs of sugar units. The basic sugar unit is a molecule containing six carbon atoms, together with oxygen and hydrogen atoms |
|
|
Term
|
Definition
| the process by which green plants make carbohydrates from carbon dioxide and water using the green pigment chlorophyll to capture the sunÕs energy |
|
|
Term
|
Definition
| the green pigment of plants that captures energy from sunlight for use in photosynthesis |
|
|
Term
|
Definition
| simple carbohydrates; that is, molecules of either single sugar units or pairs of those sugar units bonded together. By common usage, sugar most often refers to sucrose. |
|
|
Term
|
Definition
| a single sugar used in both plant and animal tissues for energy; sometimes known as blood sugar or dextrose |
|
|
Term
|
Definition
|
|
Term
|
Definition
| pairs of single sugars linked together |
|
|
Term
|
Definition
| a mono saccharide; sometimes known as fruit sugar |
|
|
Term
|
Definition
| a mono saccharide; part of the disaccharide lactose (milk sugar) |
|
|
Term
|
Definition
| a disaccharide composed of glucose and galactose; sometimes known as milk sugar |
|
|
Term
|
Definition
| a disaccharide composed of two glucose units; sometimes know as malt sugar |
|
|
Term
|
Definition
| a disaccharide composed of glucose and fructose; sometimes known as table, beet, or cane sugar and often, simply sugar |
|
|
Term
|
Definition
| another term for complex carbohydrates; compounds composed of long strands of glucose units linked together |
|
|
Term
|
Definition
| a plant polysaccharide composed of glucose. After cooking, starch is highly digestible by human beings; raw starch often resists digestion |
|
|
Term
|
Definition
| small grains. Starch granules are packages of starch molecules. Various plant species make starch granules of varying shapes. |
|
|
Term
|
Definition
| a highly branched polysaccharide composed of glucose that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. Glycogen is not a significant food source of carbohydrate and is not counted as one of the complex carbohydrates in foods |
|
|
Term
|
Definition
| the indigestible parts of plant foods, largely nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by resident bacteria of the colon, fibers include cellulose, hemi celluloses, pectins, gums, and mucilages and the nonpolysaccharide lignin. |
|
|
Term
|
Definition
| food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods. An example is pectin from fruit, which is used to thicken jellies. Soluble fibers are indigestible by human enzymes but may be broken down to absorbable products by bacteria in the digestive tract. |
|
|
Term
|
Definition
| having a sticky, gummy, or gel-like consistency that flows relatively slowly |
|
|
Term
|
Definition
| the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water |
|
|
Term
|
Definition
| difficult, incomplete, or infrequent bowel movements, associated with discomfort in passing dry, hardened feces from the body |
|
|
Term
|
Definition
| swollen, hardened veins in the rectum, usually caused by the pressure resulting from constipation |
|
|
Term
|
Definition
| inflammation and/or infection of the appendix, a sac, protruding from the intestine |
|
|
Term
|
Definition
| sacs or pouches that balloon out of the intestinal wall, caused by weakening of the muscle layers that encase the intestine. The painful inflammation of one or more of these diverticula is known as diverticulitis |
|
|
Term
|
Definition
| a small fat fragment produced by the fermenting action of bacteria on viscous, soluble fibers; the preferred energy source for the colon cells |
|
|
Term
|
Definition
| molecules that attract or bind with other molecules and are therefore useful in either preventing or promoting movement of substances from place to place. |
|
|
Term
|
Definition
| the fraction of starch in a food that is digested slowly, or not at all, by human enzymes |
|
|
Term
|
Definition
| impaired ability to digest lactose due to reduced amount of the enzyme lactase. |
|
|
Term
|
Definition
| the intestinal enzyme that splits the disaccharide lactose to monosaccharides during digestion |
|
|
Term
|
Definition
| the action of carbohydrate and fat in providing energy that allows protein the be used for purposes it alone can serve |
|
|
Term
|
Definition
| acidic, fat-related compounds that can arise from the incomplete breakdown of fat when carbohydrate is not available |
|
|
Term
|
Definition
| an undesirable high concentration of ketone bodies, such as acetone, in the blood or urine |
|
|
Term
|
Definition
| a hormone secreted by the pancreas in response to a high blood glucose concentration. It assists cells in drawing glucose from the blood. |
|
|
Term
|
Definition
| a hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips. |
|
|
Term
|
Definition
| a ranking of foods according to their potential for raising blood glucose relative to a standard such as glucose or white bread. |
|
|
Term
|
Definition
| a mathematical expression of both the glycemic index and the carbohydrate content of a food, meal, or diet (glycemic index multiplied by grams |
|
|
Term
|
Definition
| a hormone secreted by the pancreas in response to a high blood glucose concentration. It assists cells in drawing glucose from the blood. |
|
|
Term
|
Definition
| a hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips. |
|
|
Term
|
Definition
| a disease characterized by elevated blood glucose and inadequate or ineffective insulin, which impairs a personÕs ability to regulate blood glucose normally. |
|
|
Term
|
Definition
| the type of diabetes in which the pancreas produces no or very little insulin; often diagnosed in childhood, although some cases arise in adulthood. |
|
|
Term
|
Definition
| the type of diabetes in which the pancreas makes plenty of insulin, but the bodyÕs cells resist insulinÕs action; often diagnosed in adulthood. |
|
|
Term
|
Definition
| a condition in which a normal or high level of insulin produces a less than normal response by the tissues; thought to be a metabolic consequence of obesity |
|
|
Term
| Impaired glucose tolerance |
|
Definition
| blood glucose levels higher than normal but not high enough to be diagnosed as diabetes |
|
|
Term
|
Definition
| in kidney disease, treatment of the blood to remove toxic substances or metabolic wastes; more properly, hemodialysis, meaning Òdialysis of the bloodÓ |
|
|
Term
|
Definition
| a blood glucose concentration below normal, a symptom that may indicate any of the several diseases, including impending diabetes. |
|
|
Term
| Postprandial hypoglycemia |
|
Definition
| an unusual drop in blood glucose that follows a emal and is accompanied by symptoms such as anxiety, rapid heartbeat, and wseating; also called reactive hypoglycemia |
|
|
Term
|
Definition
| hypoglycemia that occurs after 8 to 14 hours of fasting. |
|
|
Term
| Naturally occurring sugars |
|
Definition
| sugars that are not added to a food but are present as its original constituents, such as the sugars of fruit or milk |
|
|
Term
|
Definition
| sugars and syrups added to a food for any purpose, such as to add sweetness or bulk or to aid in browning. Also called carbohydrate sweeteners, the include fructose, glucose, corn syrup, concentrated fruit juice, and other sweet carbohydrates |
|
|
Term
|
Definition
| a family of organic compounds soluble in organic solvents, but not in water. Lipids include triglycerides (fats and oils), phospholipids, and sterols. |
|
|
Term
|
Definition
| a member of the group of lipids known as sterols; a soft, waxy substance made in the body for a variety of purposes and also found in animal-derived foods |
|
|
Term
|
Definition
| lipids that are solid at room temperature |
|
|
Term
|
Definition
| lipids that are liquid at room temperature |
|
|
Term
|
Definition
| disease of the heart and blood vessels; disease of the arteries of the heart is called coronary heart disease |
|
|
Term
|
Definition
| one of the three main classes of dietary lipids and the chief form of fat in foods and in the human body. |
|
|
Term
|
Definition
| one of the three main classes of dietary lipids. Similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids. |
|
|
Term
|
Definition
| a phospholipids manufactured by the liver and also found in many foods; a major constituent of cell membranes |
|
|
Term
|
Definition
| one of the three main classes of dietary lipids. Sterols have a structure similar to that of cholesterol |
|
|
Term
|
Definition
| fatty acids that the body needs but cannot make in amounts sufficient to meet physiological needs |
|
|
Term
|
Definition
| the feeling of fullness or satisfaction that people experience after meals |
|
|
Term
|
Definition
| organic acids composed of carbon chains of various lengths. Each fatty acid has a acid end and hydrogens attached to all of the carbon atoms of the chain. |
|
|
Term
|
Definition
| an organic compound, three carbons long, of interest here because it serves as the backbone for triglycerides. |
|
|
Term
|
Definition
| a fatty acid carrying the maximum possible number of hydrogen atoms (having no points of unsaturation). |
|
|
Term
|
Definition
| a site in a molecule where the bonding is such that additional hydrogen atoms can easily be attached. |
|
|
Term
|
Definition
| a fatty acid that lacks some hydrogen atoms and has one or more points of unsaturation. An unsaturated fat is a triglyceride that contains one or more unsaturated fatty acids. |
|
|
Term
| Monosaturated fatty acids |
|
Definition
| a fatty acid containing one point of unsaturation |
|
|
Term
| Polyunsaturated fatty acid (PUFA) |
|
Definition
| a fatty acid with two or more points of unsaturation |
|
|
Term
|
Definition
| triglycerides in which most of the fatty acids are saturated |
|
|
Term
|
Definition
| fats that contain unusual fatty acids, trans fatty acids, formed during processing; a later section provides details |
|
|
Term
|
Definition
| triglycerides in which most of the fatty acids have one point of unsaturation (are monounsaturated) |
|
|
Term
|
Definition
| triglycerides in which most of the fatty acids have two or more points of unsaturation (are polyunsaturated) |
|
|
Term
|
Definition
| a substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion |
|
|
Term
|
Definition
| the process of mixing lipid with water by adding an emulsifier |
|
|
Term
|
Definition
| an emulsifier made by the liver from cholesterol and stored in the gallbladder. Bile does not digest fat as enzymes do but emulsifies it so that enzymes in the watery fluids may contact it and split the fatty acids from their glycerol for absorption |
|
|
Term
|
Definition
| products of the digestion of lipids; consist of glycerol molecules with one fatty acid attached |
|
|
Term
|
Definition
| clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph. Major lipoprotein classes are the chylomicrons, the FLDL, the LDL and the HDL |
|
|
Term
|
Definition
| clusters formed when lipids from a meal are combined with carrier proteins in the cells of the intestinal lining. Chylomicrons transport food fats through the watery body fluids to the liver and other tissues |
|
|
Term
| Very low density lipoproteins (VLDL) |
|
Definition
| lipoproteins that transport triglycerides and other lipids from the liver to various tissues in the body |
|
|
Term
| Low density lipoproteins (LDL) |
|
Definition
| lipoproteins that transport lipids from the liver to other tissues such as muscle and fat; contain a large proportion of cholesterol |
|
|
Term
| High density lipoproteins (HDL) |
|
Definition
| lipoproteins that return cholesterol from the tissues to the liver for dismantling and disposal; contain a large proportion of protein |
|
|
Term
|
Definition
| interaction of a compound with oxygen; in this case, a damaging effect by a chemically reactive form of oxygen |
|
|
Term
|
Definition
| a substance in food that significantly decreases the damaging effects of reactive compounds, such as reactive forms of oxygen and nitrogen on tissue functioning |
|
|
Term
| Linoleic acid and linolenic acid |
|
Definition
| polyunsaturated fatty acids that are essential nutrients for human beings |
|
|
Term
|
Definition
| biologically active compounds that regulate body functions |
|
|
Term
|
Definition
| a polyunsaturated fatty acid with its endmost double bond six carbons from the end of the carbon chain. Linoleic acid is an example |
|
|
Term
|
Definition
| an omega-6 fatty acid derived from linoleic acid |
|
|
Term
|
Definition
| a polyunsaturated fatty acid with its endmost double bond three carbons from the end of the carbon chain. Linolenic acid is an example. |
|
|
Term
|
Definition
| eicosapentaenoic acid, docosahexaenoic acid; omega-3 fatty acids made from linolenic acid in the tissues of fish |
|
|
Term
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Definition
| the process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation |
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Term
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Definition
| the temperature at which fat gives off an acrid blue gas |
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Term
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Definition
| fatty acids with unusual shapes that can arise when polyunsaturated oils are hydrogenated |
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Term
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Definition
| compounds composed of carbon, hydrogen, oxygen, and nitrogen and arranged as strands of amino acids. Some amino acids also contain the element sulfur |
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Term
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Definition
| the building blocks of protein. Each has an amine group at one end, an acid group at the other, and a distinctive side chain |
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Term
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Definition
| the nitrogen-containing portion of an amino acid |
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Term
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Definition
| the unique chemical structure attached to the backbone of each amino acid that differentiates one amino acid from another |
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Term
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Definition
| amino acids that either cannot be synthesized at all by the body or cannot be synthesized in amounts sufficeient to meet physiological need. Also called indispensible amino acids. |
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Term
| Conditionally essential amino acid |
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Definition
| an amino acid that is normally nonessential, but must be supplied by the diet in special circumstances when the need for it exceeds the bodyÕs ability to produce it |
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Term
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Definition
| a bond that connects one amino acid with another, forming a link in a protein chain |
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Term
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Definition
| a type of body protein from which connective tissues such as scars, tendons, ligaments, and the foundations of bones and teeth are made |
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Term
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Definition
| protein catalysts. A catalyst is a compound that facilitates a chemical reaction without itself being altered in the process |
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Term
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Definition
| the globular protein of red blood cells, whose iron atoms carry oxygen around the body via the bloodstream |
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Term
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Definition
| the irreversible change in a proteinÕs shape, brought about by heat, acids, bases, alcohol, salts of heavy metals, or other agents |
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Term
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Definition
| protein fragment of many (more than ten) amino acids bonded together. A peptide is a strand of amino acids. A strand of between four and ten amino acids is called an oligopeptide. |
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Term
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Definition
| protein fragments that are two amino acids long |
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Term
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Definition
| protein fragments that are three amino acids long |
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Term
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Definition
| the continuous breakdown and synthesis of body proteins involving the recycling of amino acids |
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Term
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Definition
| chemical messengers secreted by a number of body organs in response to conditions that require regulation. Each hormone affects a specific organ or tissue and elicits a specific response |
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Term
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Definition
| a compound related in structure to (and made from) the amino acid tryptophan. It serves as one of the brainÕs principal neurotransmitters. |
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Term
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Definition
| large proteins of the blood, produced by the immune system in response to an invasion of the body by foreign substances ( antigens). Antibodies combine with and inactivate the antigens. |
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Term
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Definition
| protection from or resistance to a disease or infection by development of antibodies and by the actions of cells and tissues in response to a threat |
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Term
| Fluid and electrolyte balance |
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Definition
| the distribution of fluid and dissolved particles among body compartments |
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Term
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Definition
| swelling of body tissue caused by leakage of fluid from the blood vessels; seen in protein deficiency (among other conditions) |
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Term
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Definition
| compounds that release hydrogens in a watery solution |
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Term
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Definition
| compounds that accept hydrogens from solutions |
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Term
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Definition
| equilibrium between acid and base concentrations in the body fluids |
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Term
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Definition
| compounds that help keep a solutionÕs acidity or alkalinity constant |
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Term
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Definition
| the condition of excess acid in the blood, indicated by a below-normal pH (osis means too much in the blood) |
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Term
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Definition
| the condition of excess base in the blood, indicated by an above-normal blood pH (alkalinity Ð alka means ÒbaseÓ) |
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Term
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Definition
| the principal nitrogen excretion product of protein metabolism; generate mostly by removal of amine groups from unneeded amino acids or from amino acids being sacrificed to a need for energy |
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Term
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Definition
| plants of the bean, pea, and lentil family that have roots with nodules containing special bacteria. These bacteria can trap nitrogen from the air in the soil and make it into compounds that become part of the platnÕs seeds. The seeds are rich in protein compared with those of most other plant foods |
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Term
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Definition
| dietary proteins containing all of the essential amino acids in relatively the same amounts that human beings require |
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Term
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Definition
| amino acids dissolved in the bodyÕs fluids that provide cells with ready raw materials from which to build new proteins or other molecules |
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Term
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Definition
| an essential amino acid that is present I dietary protein in an insufficient amount, thereby limiting the bodyÕs ability to build protein |
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Term
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Definition
| two or more proteins whose amino acid assortments complement each other in such a way that the essential amino acids missing from one are supplied by the other |
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Term
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Definition
| the strategy of combining two incomplete protein sources so that the amino acids in one food make up for those lacking in the other food. Such protein combinations are sometimes called complementary proteins |
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Term
| Protein digestibility-corrected amino acid score (PDCAAS) |
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Definition
| a measuring tool used to determine protein quality. The PDCAAS reflects a proteinÕs digestibility as well as the proportions of amino acids that it provides |
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Term
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Definition
| the amount of nitrogen consumed compared with the amount excreted in a given time period |
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Term
| Protein-energy malnutrition (PEM) |
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Definition
| the worldÕs most widespread malnutrition problem, including both marasmus and kwashiorkor and states in which they overlap; also called protein-calorie malnutrion (PCM) |
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Term
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Definition
| the physiological craving for food; the progressive discomfort, illness, and pain resulting from the lack of food |
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Term
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Definition
| the calorie-deficiency disease; starvation |
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Term
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Definition
| a disease related to protein malnutrition, with a set of recognizable symptoms, such as edema |
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Term
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Definition
| an infection of the digestive tract that causes diarrhea |
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Term
| Textured vegetable protein |
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Definition
| processed soybean protein used in products formulated to look and taste like meat, fish and poultry |
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Term
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Definition
| a curd made from soybeans that is rich in protein, often rich in calcium, and variable in fat content; used in many Asian and vegetarian dishes in place of meat |
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