Term
| WHAT ARE THE THREE TYPES OF LIPIDS FOUND IN FOODS? |
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Definition
-TRIGLYCERIDES -PHOSPHOLIPIDS -STEROLS |
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Term
| WHAT IS A TRIGLYCERIDE COMPOSED OF? |
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Definition
| THREE FATTY ACID MOLECULES AND ONE GLYCEROL MOLECULE. |
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Term
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Definition
| THE ADDITION OF HYDROGEN ATOMS TO UNSATURATED FATTY ACIDS. |
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Term
| WHAT ARE PHOSPHOLIPIDS COMPOSED OF? |
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Definition
GLYCEROL BACKBONE 2 FATTY ACIDS PHOSPHATE |
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Term
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Definition
| LIPIDS CONTAINING MULTIPLE RINGS OF CARBON ATOMS |
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Term
| WHERE DOES THE DIGESTION OF FATS BEGIN? |
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Definition
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Term
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Definition
| ASSEMBLED IN THE LYMPHATIC SYSTEM, AND RELEASE FATTY ACIDS TO MUSCLE AND FAT CELLS THROUGHOUT THE BODY. |
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Term
| HOW CAN FAT INTAKE PROTECT AGAINST HEART DISEASE? |
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Definition
| THE CONSUMPTION OF OMEGA-3 FATTY ACIDS CAN INCREASE THE AMOUNT OF HDL LEVELS. |
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Term
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Definition
| LARGE COMPLEX MOLECULES COMPOSED OF AMINO ACIDS. |
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Term
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Definition
| ESSENTIAL THAT YOU COMSUME THEM. CAN NOT BE PRODUCED BY OUR BODIES. MUST BE OBTAINED FROM FOOD. |
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Term
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Definition
| CAN BE MADE BY OUR BODIES. NOT NECESSARY TO CONSUME. |
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Term
| HOW ARE AMINO ACIDS JOINED TO MAKE PROTEINS? |
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Definition
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Term
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Definition
| DOES NOT CONTAIN ALL ESSENTIAL AMINO ACIDS. |
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Term
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Definition
| CONTAINS SUFFICIENT AMOUNTS OF ALL 9 ESSENTIAL AMINO ACIDS |
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Term
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Definition
| USING TWO INCOMPLETE PROTEINS TOGETHER TO MAKE A COMPLETE PROTEIN. |
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Term
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Definition
TWO PROTEIN SOURCES THAT TOGETHER SUPPLY ALL 9 ESSENTIAL AMINO ACIDS. ex: BEANS AND RICE |
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Term
| WHERE DOES THE DIGESTION OF PROTEINS BEGIN? |
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Definition
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Term
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Definition
| INITIALIZES THE DIGESTION OF PROTEINS, BREAKS DOWN PROTEINS INTO SHORT POLYPEPTIDES AND AMINO ACIDS. |
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Term
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Definition
| COMPLETE THE DIGESTION OF PROTEINS INTO SINGLE AMINO ACIDS. |
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Term
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Definition
| FLUID BACKUP IN THE TISSUES OF THE BODY |
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Term
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Definition
| CHEMICALS THAT ATTACK INVADING CELLS OR MOLECULES. MADE OF PROTEINS |
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Term
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Definition
| VIRUSES, BACTERIA, ETC. ANYTHING AN ANTIBODY WILL ATTACK. |
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Term
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Definition
| BYPRODUCTS USED IMMEDIATELY FOR ENERGY, OR CONVERTED TO GLUCOSE. |
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Term
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Definition
| A PROTEIN MADE IN BONE MARROW. FOUND ONLY IN RED BLOOD CELLS. CARRIES OXYGEN IN BLOOD. |
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Term
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Definition
| A SPECIFIC PROTEIN SYNTHESIZED ONLY IN THE LIVER, BUT IS SECRETED INTO THE BLOOD. TRANSPORTS MANY COMPOUNDS. |
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Term
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Definition
| .8 G PROTEIN/ KG BODY WEIGHT. |
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Term
| HOW MUCH OF Y0UR ENERGY INTAKE SHOULD COME FROM PR0TEIN? |
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Definition
12-20% OF ENERGY INTAKE SHOULD BE FROM PROTEIN.
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Term
| WHAT ARE THE RISKS OF EATING TOO MUCH PR0TEIN? |
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Definition
-HIGH COLESTEROL -HEART DISEASE -POSSIBLE BONE LOSS -KIDNEY DISEASE |
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Term
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Definition
| DISEASE RESULTING FROM SEVERLY LOW LEVELS OF PROTEIN AND ENERGY FROM OTHER NUTRIENTS |
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Term
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Definition
DISEASE RESULTING SOLEY FROM LOW PROTEIN LEVELS/ INTAKE. -DISTENTION OF THE BELLY |
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Term
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Definition
| INHERITED DISEASE WHERE THE INDIVIDUAL CANNOT BREAK DOWN THE PROTEIN PHENYLALANINE. CAN CAUSE BRAIN DAMAGE |
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Term
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Definition
| INHERITED DISEASE WHICH AFFECTS THE RESPIRATORY SYSTEM AND DIGESTIVE TRACT. |
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
| WHERE DOES GLUCOSE COME FROM? |
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Definition
| PLANTS. IT IS THE MOST ABUNDANT SOURCE OF CARBOHYDRATES |
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Term
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Definition
| COMMONLY REFFERED TO AS 'SUGARS'. CONTAIN ONE OR TWO MOLECULES, RESPECTIVELY CALLED MONOSACHARRIDES AND DISACHARRIDES |
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Term
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Definition
| LONG CHAINS OF GLUCOSE MOLECULES. INCLUDES STARCH, GLYCOGEN, FIBER. POLYSACHARRIDES |
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Term
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Definition
| STORAGE FORM OF GLUCOSE IN PLANTS |
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Term
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Definition
| STORAGE FORM OF GLUCOSE IN ANIMALS |
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Term
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Definition
| FORMS SUPPORT STRUCTURES IN PLANTS. LEAVES STEMS, ETC. |
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Term
| HOW DO ANIMALS BREAK DOWN STARCH? |
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Definition
| ANIMALS BREAK DOWN STARCH INTO GLUCOSE. |
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Term
| WHERE DO ANIMALS STORE GLYCOGEN? |
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Definition
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Term
| HOW MUCH FIBER IS RECOMMENDED DAILY? |
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Definition
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Term
| WHAT ARE THE 2 FORMS OF FIBER? |
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Definition
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Term
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Definition
| A CARBOHYDRATE EXTRACTED FROM PLANTS AND ADDED TO FOODS. (A FIBER SUPPLEMENT) |
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Term
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Definition
| COMES FROM THE INSIDE AND AROUND THE OUTSIDE OF A PLANT'S CELLS; DELAYS STOMACH EMPTYING; SLOWS THE ABSORBTION OF GLUCOSE; FERMENTATION OF SOLUABLE FIBER IN THE LARGE INTESTINE HAS MANY BENEFITS |
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Term
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Definition
| COMES FROM THE PLANT'S CELL WALLS; INCREASES FECAL BULK BY ABSORING MORE WATER; SOFTENS STOOL; SPEEDS UP FECAL TRANSIT TIME. |
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Term
| WHAT IS RECOMMENDED YOU DO IN TERMS YOUR DIET WHEN YOU ARE DIAGNOSED WITH IRRITABLE BOWEL SYNDROME? |
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Definition
| INCREASE SOLUABLE FIBER, DECREASE INSOLUABLE FIBER |
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Term
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Definition
| ENZYME THAT INITIATES CHEMICAL DIGESTION OF CARBOHYDRATES. FOUND IN THE SALIVA. |
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Term
| WHERE DOES MOST CHEMICAL DIGESTION OF CARBOHYDRATES OCCUR? |
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Definition
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Term
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Definition
| ENZYME PRODUCED IN THE PANCREAS AND SECRETED INTO THE SMALL INTESTINE TO AID IN THE DIGESTION OF CARBOHYDRATES. |
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Term
| MALTASE, SUCRASE, LACTASE |
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Definition
| ALL ENZYMES PRODUCED BY THE PANCREAS AND RELEASED INTO THE SMALL INTESTINE TO AID IN THE DIGESTION OF THEIR RESPECTIVE CARBOHYDRATE. |
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Term
| WHAT IS THE BODY'S PRIMARY ENERGY SOURCE? |
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Definition
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Term
| WHAT HAPPENS TO THE EXCESS GLUCOSE IN THE BODY? |
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Definition
| IT IS STORED AS GLYCOGEN IN THE LIVER AND MUSCLES. |
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Term
| HOW IS GLUCOSE REGULATED IN THE BLOOD? |
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Definition
| A BALANCE OF A RELEASE OF INSULIN AND GLUCOGON FROM THE PANCREAS |
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Term
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Definition
| PRODUCED BY THE BETA-CELLS OF THE PANCREAS. HELPS IN THE ABSORBTION OF GLUCOSE. STIMULATES THE LIVER TO TAKE UP GLUCOSE AND CONVERT IT TO GLYCOGEN. |
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Term
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Definition
| PRODUCED BY THE ALPHA-CELLS OF THE PANCREAS. BREAKS DOWN GLYCOGEN TO GLUCOSE TO MAKE GLUCOSE MORE ABUNDANT TO THE SOMATIC CELLS. |
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Term
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Definition
| GOOD FOR PEOPLE WITH DIABETES |
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Term
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Definition
| A MEASUREMENT OF FOOD'S ABILITY TO RAISE ONE'S BLOOD GLUCOSE LEVELS. |
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Term
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Definition
| HIGH IN SUGAR. BAD FOR PEOPLE WITH DIABETES |
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Term
| WHY DO WE NEED CARBOHYDRATES? |
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Definition
-FUELS DAILY ACTIVITY -SPARES PROTEINS |
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Term
| RED BLOOD CELLS' ONLY SOURCE OF ENERGY? |
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Definition
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Term
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Definition
| WHEN PROTEINS ARE CONVERTED INTO GLUCOSE |
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Term
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Definition
| OUTPOUCHING OF THE WALL OF THE LARGE INTESTINE CAUSED BY DRY STOOLS. |
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Term
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Definition
| ADDED SYRUPS DURING PROCESSING OR PREPARATION. NOT CHEMICALLY DIFFERENT FROM ANY OTHER SUGARS |
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