Amino acid: 

1.      Amino acid:  Basic building blocks of protiens

     Bioavailabilty: 

1.      Bioavailabilty:  The amount of nutrients available to the body based on its absorptions

 Biological value

1.      Biological value:  Measure of protein quality with a higher score for proteins of higher quality

    Collagen:

1.      Collagen: The basic protein substance of connective tissue that helps support body structures such as skin, bones, teeth, and tendons

    Complementary foods

  Complementary foods:   Foods that don’t contain enough amounts of all the essential amino acids, when eaten together, make up for the insufficient amounts of specific essential amino acids, so that  together, adequate amounts of all the essential amino acids are available. 

   Conditinally essential amino acids

1.      Conditinally essential amino acids:  Amino acids that are essential in the diet during certain stages of development on in certain nutritional or disease states

    Dipeptide

1.      Dipeptide: Two amino acids together

  Erythema

   Erythema: Marginated redness of the mucus membranes caused by inflammation

   Essential amino acids: 

1.      Essential amino acids:  Amino acids that must be supplied by the diet

    High/low quality protein

1.      High/low quality protein:  Foods that contain adequate amounts of 9 essential amino acids to maintain nitrogen balance and permit growth

    Immune response

    Immune response:  The body’s abilty yo protect itself from the destructive bacteria that are present

    Immunocompromised

1.      Immunocompromised: Immune response that has been weakened by a disease or pharmacological agent  

   Immunoglobulins

1.      Immunoglobulins:  Antibodies, the body’s main protection from disease

     Interstitial

1.      Interstitial:  Fluid located between cells and in body cavities, including the joints, pleura, and gastrointestinal tract

  Kwashiorkor

1.      Kwashiorkor:  Nutritional deficiency disease that occurs when adequate kilocal are available, but protein is inadquate

   Lactovegetarian

1.      Lactovegetarian:  A person who consumes only products from plants and dairy products

1.      Marasmus: 

1.      Marasmus:  Nutritional deficiency caused by inadequate protein and kilocal intake

   Necrosis

1.      Necrosis:  Degeneration and death of cells

    Necrotizing ulcerative gingivitis

1.      Necrotizing ulcerative gingivitis:  Oral condition caused by nutritional deficiencies, stress, infection, and depressed immune responses;  characterized by erthema and necrosis of the interdental papillae

      Nitrogen balanced

1.      Nitrogen balanced:  The balance of reactions in which protein substances are broken down and rebuilt

Nonessentail amino acid

1.      Nonessentail amino acid:  Amino acids that are essential to the body but are not required in the diet

    Noma

1.      Noma:  Sever gangrenous process usually presenting as a small ulcer on the gingiva that becomes necrotic and spreads to the lips, cheek, and tissues covering the jaw; caused by inadequate amounts of protein

     Ovolactovegetarian

1.      Ovolactovegetarian:  Vegetarian diet supplemented with milk, eggs, and cheese.

     Ovovegetarian

1.      Ovovegetarian:  Type of vegetarian whose diet consist of foods from plants with the addition of eggs

    Periodontium

1.      Periodontium:  Hard and soft tissue that surrounds and supports the teeth; gingiva, alveolar mucosa, cementum, periodontal ligament, and alveolar bone.

   Polypeptide

1.      Polypeptide:  Several amino acids joined together

    Protein-energy malnutrition PEM

1.      Protein-energy malnutrition PEM:  Nutritional deficiency condition caused by consistently consuming inadequate amounts of energy and protein

  Radical

     Radical:  A group of atoms that form a constituent of a molecule

    Secretory immunoglobulin A

1.      Secretory immunoglobulin A:   An antibody present in the oral, nasal, intestinal, and other mucosal secretions and provides the first line of defense in the oral cavity

 Vegan

1.      Vegan:  Person who only eats plants

·         All EAA needs to be available when cell needs it for protein synthesis.

·         Body can make adequate amounts of NEAA if sufficient amount of protein is available

·         Amount of EAA furnished by a food determines its ability to support growth, maintenance and repair

Classify foods as sources of high-quality or lower-quality proteins.

·         High quality - food that contains EAA which maintain nitrogen balance and permit growth

·         Complete protein - with all EAA are in one food source

·         Low quality - support life but not normal grown