nutrition vocab Flashcards

1. the rate at which the body uses energy while at rest to keep vital functions going, such as breathing and keeping warm.

1. a unit of energy equivalent to the heat energy needed to raise the temperature of 1 gram of water by 1 °C (now often defined as equal to 4.1868 joules).

any of a large group of organic compounds that includes sugars, starch, and cellulose, containing hydrogen and oxygen in the same ratio as water (2:1) and used as structural materials and for energy storage within living tissues."water-soluble carbohydrates"

1. a compound of the sterol type found in most body tissues. Cholesterol and its derivatives are important constituents of cell membranes and precursors of other steroid compounds, but a high proportion in the blood of low-density lipoprotein (which transports cholesterol to the tissues) is associated with an increased risk of coronary heart disease.

Diabetes, also known as diabetes mellitus, is a chronic metabolic disease characterized by high blood sugar (glucose) levels. It occurs when the body does not produce enough insulin, does not use insulin effectively, or both.

Dietary fiber is a non-digestible carbohydrate found in plants

The digestive system is a complex network of organs and glands that processes food, extracting nutrients and energy while eliminating waste products.

a liquid or gel that contains ions and can be decomposed by electrolysis, e.g., that present in a battery.

a natural oily or greasy substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs.

a type of food (e.g. fat, protein, carbohydrate) required in large amounts in the diet.

the chemical processes that occur within a living organism in order to maintain life.

1. a chemical element or substance required in trace amounts for the normal growth and development of living organisms.

a solid inorganic substance of natural occurrence.

a substance that provides nourishment essential for growth and the maintenance of life.

any of a class of nitrogenous organic compounds that have large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, etc., and as enzymes and antibodies.

a type of fat containing a high proportion of fatty acid molecules without double bonds, considered to be less healthy in the diet than unsaturated fat.

1. another term for trans-fatty acid.

a type of fat containing a high proportion of fatty acid molecules with at least one double bond, considered to be healthier in the diet than saturated fat.

any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.

a colorless, transparent, odorless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.