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32 Cards in this Set
- Front
- Back
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Calorie |
Amount of energy required to raise 1 - thousand grams of water by 1 degree Celsius |
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Carbohydrate |
Especially sugars, starches, in fiber which upon digestion is worth 4 calories per gram to us in energy. |
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Sucrose |
Disaccharide consisting of glucose and fructose moieties |
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Fructose |
6 - carbon highly sweet saccharide of fruit |
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High fructose corn syrup |
Sweetener in which some fraction of glucose has been enzymatically converted to fructose to improve sweetness |
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Complex carbohydrates |
Sugar starch that is found in less refined foods and association with relatively ample quantities vitamins, minerals, and dietary fiber |
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Starch |
Water - soluble, colloidal carbohydrate polymers that storage molecules for glucose |
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Dietary fiber |
Indigestible soluble or insoluble especially long chained compounds that are associated with plant material |
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Insoluble fiber |
Indigestible plant material that does not dissolve in water so they absorb water during digestion and is either fermented or serves as a bulking agent during feces formation |
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Soluble fiber |
Indigestible plant material that dissolves in water and typically is fermented in the large intestine |
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Protein |
Sources of amino acid during digestion and in which upon digestion are worth 4 calories per gram to us in energy |
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Essential amino acids |
Protein primary structure constituent that cannot be synthesized an organism and therefore which must be supplied to an organisms such as dietarily. |
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Fat |
Materials that must be emulsified to be digested and which are worth 9 calories per gram to us in energy |
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Triglyceride |
Biomolecule generated via covalent bonding between a glycerol and 3 fatty acids |
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Saturated fats |
Triglycerides this thing of fatty acids that lack double bonds and therefore which tend to be solid at room temperature |
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Unsaturated fats |
Triglycerides consisting of fatty acids that possesses double bonds and therefore which tend to be liquid at room temperature |
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Polyunsaturated fats |
Triglycerides consisting of fatty acids that possesses multiple double bonds and therefore which tend to be liquid at room as well as lower temperatures |
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Mono unsaturated fat |
Triglycerides consisting of fatty acids that possesses single double bonds and therefore which tend to be liquid at room but not lower temperatures |
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Trans fat |
Triglycerides consisting of fatty acids that possesses unnaturally oriented double bonds |
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Cholesterol |
Multi - range, slightly hydrophilic lipid that is common constituent of mammalian lipid bilayers |
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LDLs |
Protein - a lipid complexes that carry cholesterol and other lipids to body cells from the liver |
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HDLs |
Protein - lipid complexes that carry cholesterol and other lipids from body cells to the liver |
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Salt |
Particularly sodium chloride which is used as a food flavor enhancer as it stimulates and a pleasurable manner our tongue taste receptors |
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Water |
Primary liquid constituent of fluids as well as many salads that we take into our bodies and whose intake is balanced by various means of exertion |
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Alcohol |
Intoxicant consisting of ethanol and which is worth 7 calories per gram to us in energy |
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Major minerals |
Calcium, phosphorus, magnesium, sulfur, sodium, potassium, and chloride |
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Trace minerals |
Iron, iodine, fluoride, zinc, magnesium, selenium, and copper |
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Water - soluble vitamins |
Various B, biotin, C, folic acid, niacin, and pantothenic acid |
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Fat - soluble vitamins |
A, D, E, & K |
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Night blindness |
Disease associated with vitamin A deficiency |
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Scurvy |
Disease associated with vitamin C deficiency |
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Rickets |
Disease associated with vitamin D deficiency |
