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| Protein that facilitates chemical reactions but is not permanently altered in the process; biological catalyst |
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| One of 9 of the 20 types of amino acids, or building blocks, that our bodies cannot manufacture and that we must consume in our foods |
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| Fruit of seed of plants of the legume family. Legumes include benas, peas, peanuts, and seeds. Soy products are derived from soy beans, which are legumes |
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| Memeber of a class of nutrients containing sugars and starches, which supply most of the energy that sustains normal daily activity |
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| Carb made up of one ore two sugar subunits and that delivers energy in a quickly usable form. Glucose, a monosaccharide, has one sugar sub unit. Table sugar, a disaccharide, has two sugar subunits |
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| Important energy-storage compound and structural building material in plants and animals. Also called polysaccharides, the complex carbs are made up of long chains of sugar molecules and deliver "timed release" energy |
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| Indigestible carbs in the diet that speed the passage of partially digested food through the digestive tract. Fibers helps control appetite and body weight by creating a feeling of fullness without ading extra calories |
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| A measurement of the rate at which foods raise levels of glucose in the blood, and in turn, trigger the release of insulin and other blood-sugar regulators |
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| a category of compounds including fats, oils, and waxes that do not dissolve in water |
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| a category of compounds including fats, oils, and waxes that do not dissolve in water |
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| a lipid such as butter, lard, and bacon grease, all of which are solids at room temperature |
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| a lipid such as corn and olive oil, whish is usually a golden liquid at room temperature |
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| the most basic form of triglycerides |
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| lipid molecule made up of three fatty acid chains or "tails" attached to one glycerol "head" containing a three-carbon backbone. Common form of fats in foods and in organisms |
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| a lipid, usually solid fat like butter, in which most of the chains of carbon atoms are loaded with as many hydrogen atoms as the chain can carry. Suturated chains are straight, allowing them to pack together and act like a solid |
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| a lipid, usually a liquid oil, in which carbon chains lack the max load of hydrogen atoms. Unsaturated chains are kinked and cant' pack tightly , thus they can slip past each other and act like liquids |
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| monounsaturated fatty acid(MUFA) |
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| Lipid whose fatty acid chains have jus one kinked (unsat) region. Olive oil, canolo oil, and cashew oil are high in mono-unsat fatty acids |
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| polyunsaturated fatty acid |
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Definition
| has two or more unsat regions |
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| an unsat liid or oil with hydrogen atoms added to cause more complete saturation and make the oil function as a solid |
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| lipid components, including linolenic acid, EPA,DHA, and linoleic acid, which the body cannot manufacture and whch we must obtain in polyunsaturated oils |
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| The fatty acids are polyunsat and have doubled bounded carbons at two sites, including one at the sixth carbon chain |
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| The fatty acids are double-bonded at three sites, including one at the third carbon along the chain |
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| A lipid plus protein transopot particle that can move along easil in the bloodstream, carries triglycerides or cholesterol |
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| A waxy lipid in the steroid class that is an important compnent of cell membranes and is transported in the blood by carriers called LDL and HDL. Some comes from diet, most is made in liver |
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| Low-density lipoprotein (LDL) |
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| A form of lipoprotein sometimes called the "bad cholesterol". LDL levels rise in response to sat fats in the diet and can contribute to plaque deposits inside blood vessels |
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| High density lipoproteins (HDL) |
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| "Good Cholestol". HDL levels rise in response to polyunsat fats and prevent and reduce plaque deposits in the blood vessels |
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| Organic compound in foods that we need in tiny amounts to promote growth and help maintain life and health |
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| an element such as calcium or sodium that allows vital pysiological processes, including nerve transmission, heartbeat, oxygen delivery, and absorbtion of vitamins |
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| a mineral neededin relatively large amounts, including sodium, calcium, phosphorus, magnesium, potassium, and chloride |
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| mineral needed in small amounts |
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| a disease of thinning, weakend, porous, bones during which too little calcium is deposited or retained in the bones |
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| disease in which the body takes in too little iron and makes too little oxygen-carrying hemoglobin |
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| depleted of normal, necessary levels of fluids in the body |
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| RDA's(recommended dietary allowances) |
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| a listing of the average daily nutrient intake level for a list of vitamins and mierals that meets most people's daily needs |
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| a list of all the important nutrients from two less inclusive govermental list-RDIs (reference daily intakes) and the DRVs (Daily reference values). Dvs are printed on all nutrition lables |
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| dietary items produced and consumed with the minimum of processing, such as refining, adding preservatives, or altering form fror quick prep |
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| food or beverage that provides a high level of nutriens and thus maximizes the nutritional value of each meal and snack consumed |
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| compound in foods that helps protect the body against the damaging effects of oxygen derivatives called free-radicals. Includes vitamins C and E and the yellow, red, orange, and green pigments beta carotene, lysopene, and lutein |
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| form of vitamin B that is vital for spinal cord development and helps break down homocysteine as the body digests proteins |
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| Proteins, Carbs, and fats |
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| vitamins and minerals. Little amounts are neede. (micro) |
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Serving size
Ingredients
Sugar
Sodium (salt)
Fat Type |
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Develop slowly over time
Side affects are slow to develp
May go unnoticed at first |
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Definition
Change in activity patterns
Poor mechanics
Poor posture alignment |
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| inflamation of tendon or related structures. Caused by tight muscles, change in surface, increase training, poor shoes, poor mechanics |
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| Hypersensitive areas of muscle tissue. Knot or bump |
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| ability to maintain core stabilization during extremity movement |
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Elastic
Fibrocartilage
Meniscus |
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| lines end of bone of all movable joints |
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