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| Components of fat that are required part of the diet. Both contain unsaturated fatty acids. |
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| The " building blocks"of protein. Unlike carbohydrates and fat,amino acids contain nitrogen . |
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| A unit of measure of the amount of energy supplied by food also known as the kilocalorie. |
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| Scientific agreed upon standards for daily intakes of nutrients from the diet developed for use on nutrition labels. |
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Substance required for growth an health that cannot be produced or producedin sufficient amounts,by the body. They must be obtained from the diet.
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| The fat souble components of fats in foods. |
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| Limited or uncertain availaility of safe,nutritious foods |
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| Access at all times to a sufficient supple of safe,nutritious food. |
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| A measurement of to which blood glucose is raised by a 50 gram portion of a carbohydrate containing foo compared to 50 grams of glucose or white bread. |
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| A component of fats that is souble in water. It is converted to glucose in the body. |
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| A condition is which cell membranes have a reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells |
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| A disease syndrome in children,primarily caused by protein deficiency. It is generally characterized by edema( or swelling ) ,loss of muscle mass,fatty liver,rough skin,discoloration of the hair ;growth retardation,and apathy |
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| Nutrients required for growth and health that can be produced by the body from other components of the diet. |
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| Chemical subtance in the body that are used by the body for growth and health |
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| A disease characterized by high blood glucose levels due to the body's inability to use insulin normally,to produce enough insulin,or both. |
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| A group of physiologically active substances derived from the essenial fatty acids. They are present in many tissues and perform such functions as the constriction or dilation of blood vessels,and stimulation of smooth muscles and the uterus. |
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Biologically active subtnaces produced in platelets aggregation,constrict blood vessels, and increase blood pressure.
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| Fats in which adjacent carbons in the fatty acid components are linked by a single bonds only. |
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| Fats in which adjacent carbons in one or more fatty acids are linked by one or more double bond. |
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| Fats in which only one pair of adjacent carbons in one or more of its fatty acids is linked by a double bond |
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| Fats in which more than one pair of adjacent carbons in one or more of its fatty acids are linked by two or more double bonds. |
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| A fat souble ,colorless liquid found in animals but not plants |
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| Chemical subtances that activate enzymes |
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| The chemical changes that take place in the body. The conversion of glucose to energy or body fat is an example of a metabolic process. |
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| Chemical subtances that prevent or repair damage to cells caused by explosure to oxidizing agents such as oxygen ,ozone , and smoke and to other oxidizing agents normally produced in the body. Many different antioxidants are found in foods;some are made by the body. |
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| Chemical subtanced in plants,some of which affect body processes in humans that may benefits health . |
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| Constancy of the internal environment. The balance of fluids, nutrients, gases, temperature, and other conditions needed to ensure ongoing,proper functionin of cells and ,therefore,all parts of the body. |
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| Poor nutrition resulting from an excess or lack of calories or nutrients. |
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| Manlnutrition that result directly from inadequate or excessive dietary intake of energy or nutients. |
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| Malnutrition that results from condition rather than primarily from dietary intake. |
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| Foods that contain relatively high amounts of nutrients compared to their caloric value. |
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| Foods that provide an excess of calories realative to their nutrient conent. |
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| Any product intended to supplement the diet ,including vitamin and mineral supplements,proteins,enzymes ,amino acids,fish oil , fatty acids, hormones and hormones precursors, and herbs and other plant extracts. In the U.S,such products must be labeled "Dietary Supplement." |
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| The replacement of thiamin,riboflavin,niacin,and iron that are lost when grains are refined. |
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| The addition of one or more vitamins or minerals to food products. |
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| Generally taken to mean food,fortified food , and enhanced food products that may have health benfits beyond the effects of essential nutrients they contain. |
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| Certain fiberlike forms of indigestible carbohydrates that supports the growth of beneficial bacteria in the lower intestine. Nicknamed "intestinal fertilizer." |
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| Strains of lactobacilius and bifidobacteria that have beneficial effects on the body . Also called "friendly bacteria." |
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| An individual who has acquired knowledge and skills neccessary to pass a national registration examination and who participates in continuing professional education. |
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| The science of measuring the human body and its parts. |
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| Continuous assessment of nutritional status for the purpose of detecting changes in trend or distribution in order to intiate corrective measures. |
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| Assessment of dietary or nutrition status at intermittent times with aim of detecting changes in the dietary or nutritional status of a population. |
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