Term
|
Definition
| science devoted to the study of dietary needs for food and effects of food on organisms |
|
|
Term
|
Definition
| nutrients required by the human body in the greatest amounts, including water, carbs, proteins, and fats |
|
|
Term
|
Definition
| amount of energy required to raise the temp of 1 gram of water by 1 degree Celsius |
|
|
Term
| basal metabolic rate (bmr) |
|
Definition
| number of calories required to sustain the body at rest |
|
|
Term
|
Definition
| nutrients that the body cannot manufacture for itself and must obtain from food |
|
|
Term
|
Definition
| organic compounds composed of amino acids; one of the essential nutrients |
|
|
Term
|
Definition
| organic compounds containing nitrogen, carbon, hydrogen, and oxygen, building blocks of protein |
|
|
Term
|
Definition
| proteins that contain all the amino acids needed by the body for growth and maintenance |
|
|
Term
|
Definition
| proteins that lack one or more amino acids |
|
|
Term
|
Definition
| incomplete proteins that when combined provide all amino acids |
|
|
Term
|
Definition
| organic compounds such as starches, sugars, and glycogen |
|
|
Term
|
Definition
| sugars to provide glucose |
|
|
Term
|
Definition
| starches from cereal, fruits, veggies |
|
|
Term
|
Definition
| nondigestible form of carbs such as leaves, skins, seeds |
|
|
Term
|
Definition
| isolated, nondigestible carbs that have beneficial effects |
|
|
Term
|
Definition
| a fat molecule contains as many hydrogen atoms as its carbon skeleton can hold |
|
|
Term
|
Definition
| fat formed when liquid veggie oils are processed to make table spreads or cooking fats |
|
|
Term
|
Definition
| chemical term indicating that a fat molecule contains fewer hydrogen atoms than its carbon skeleton can hold |
|
|
Term
|
Definition
| fatty acids with recognized health benefits |
|
|
Term
|
Definition
| organic substances that the body needs in very small amounts and that carry our functions |
|
|
Term
|
Definition
| substances that prevent the damaging effects of oxidation in cells |
|
|
Term
|
Definition
| form of folate used in vitamin supplements and fortified foods |
|
|
Term
|
Definition
| naturally occurring inorganics substances, small amounts of some being essential in metabolism and nutrition |
|
|
Term
|
Definition
| chemicals that exist naturally and in plants and fight disease |
|
|
Term
|
Definition
| relationships between calories consumed from foods and drinks and calories burned |
|
|
Term
|
Definition
| food produced w/ fertilizers from plants/animals w/ no pesticides |
|
|
