Contemporary Nutrition Chapters 6-10 Vocabulary

Front 1

branched-chain amino acid

Back 1

amino acids with a branching carbon backbone; these are leucine, isoleucine, and valine. All are essential amino acids

Front 2

nonessential amino acid

Back 2

amino acid that can be synthesized by a healthy body in sufficient amounts; there are 11 nonessential amino acids. These are also called dispensable amino acids

Front 3

essential amino acids

Back 3

the amino acids that cannot be synthesized by humans in sufficient amounts or at all and therefore must be included in the diet; there are 9 essential amino acids. These are also called indispensable amino acids

Front 4

limiting amino acid

Back 4

the essential amino acid in lowest concentration in a food or diet relative to body needs

Front 5

peptide bond

Back 5

a chemical bond formed between amino acids in a protein

Front 6

polypeptide

Back 6

a group of amino acids bonded together, from 50 to 2000 or more

Front 7

sickle cell anemia

Back 7

illness that results from a malformation of the red blood cells because of an incorrect structure in part of its hemoglobin protein chains. the disease can lead to episodes of severe bone and joint pain, abdominal pain, headache, convulsions, paralysis, and death

Front 8

denaturation

Back 8

alteration of a protein's three-dimensional structure, usually because of treatment by heat, enzymes, acid or alkaline solutions, or agitation

Front 9

high-quality (complete) proteins

Back 9

dietary proteins that contain ample amounts of all 9 essential amino acids

Front 10

lower-quality (incomplete) proteins

Back 10

dietary proteins that are low in or lack one or more essential amino acid

Front 11

complementary protein

Back 11

two food protein sources that make up for each other's inadequate supply of specific essential amino acids; together they yield a sufficient amount of all nine and, so provide high quality (complete) protein for the diet.

Front 12

pepsin

Back 12

protein-digesting enzyme produced by the stomach

Front 13

trypsin

Back 13

protein-digesting enzyme secreted by the pancreas to act in the small intestine

Front 14

protein turnover

Back 14

process by which cells break down old proteins and resynthesize new proteins. In this way the cell will have the proteins it needs to function at that time.

Front 15

capillary bed

Back 15

network of one-cell-thick vessels that create a junction between arterial and venous circulation. It is here that gas and nutrient exchange occurs between body cells and the blood

Front 16

extracellular space

Back 16

space outside cells; represents one-third of body fluid

Front 17

edema

Back 17

the buildup of excess fluid in extracellular spaces

Front 18

buffers

Back 18

compounds that cause a solution to resist changes in acid-base conditions

Front 19

satiety

Back 19

state in which there is no longer a desire to eat; a feeling of satisfaction

Front 20

pool

Back 20

the amount of a nutrient store within the body that can be mobilized when needed

Front 21

carbon skeleton

Back 21

amino-acid structure remains after the amino group has been removed

Front 22

urea

Back 22

nitrogenous waste product of protein metabolism; major source of nitrogen in the urine

Front 23

protein equilibrium

Back 23

a state in which protein intake is equal to related protein losses; the person is said to be in protein balance

Front 24

positive protein balance

Back 24

state in which protein intake exceeds related protein losses, as in needed during times of growth

Front 25

negative protein balance

Back 25

state in which protein intake is less than related protein losses, as is often seen during acute illness

Front 26

protein-calorie malnutrition (PCM)

Back 26

condition resulting from regularly consuming insufficient amounts of calories and protein. the deficiency eventually results in body wasting, primarily of lean tissue and an increased susceptibility to infections

Front 27

kwashiorkor

Back 27

a disease occuring primarily in young children who have an existing disease and consume a marginal amount of calories and insufficient protein in relation to needs. the child generally suffers from infections and exhibits edema, poor growth, weakness, and an increased susceptibility to further illness

Front 28

marasmus

Back 28

a disease resulting from consuming a grossly insufficient amount of protein and calories; one of the diseases classed as protein-calorie malnutrition. victims have little or no fat stores, little muscle mass, and poor strength. death from infection is common

Front 29

gruels

Back 29

a thin mixture of grains or legumes in milk or water

Front 30

preterm

Back 30

an infant born before 37 weeks of gestation; also referred to as premature

Front 31

energy balance

Back 31

state in which energy intake, in the form of food and beverages, matches the energy expended, primarily through basal metabolism and physical activity

Front 32

positive energy balance

Back 32

state in which energy intake is greater than energy expended, generally resulting in weight gain

Front 33

negative energy balance

Back 33

state in which energy intake is less than energy expended, resulting in weight loss

Front 34

bomb calorimeter

Back 34

instrument used to determine the calorie content of a food

Front 35

basal metabolism

Back 35

minimal amount of calories the body uses to support itself in a fasting state when resting and awake in a warm, quiet environment.

Front 36

resting metabolism

Back 36

amount of calories the body uses when the person has not eaten in 4 hours and is resting and awake in a warm, quiet environment

Front 37

lean body mass

Back 37

body weight minus fat storage weight equals lean body mass. this includes organs such as the brain, muscles, and liver, as well as bone and blood and other body fluids

Front 38

thermic effect of food (TEF)

Back 38

increase in metabolism that occurs during the digestion, absorption, and metabolism of energy-yielding nutrients.

Front 39

thermogenesis

Back 39

term encompasses the ability of humans a to regulate body temperature within narrow limits. two visible examples of thermogenesis are fidgeting and shivering when cold

Front 40

brown adipose tissue

Back 40

specialized form of adipose tissue that produces large amounts of heat by metabolizing energy-yielding nutrients without synthesizing much useful energy for the body. the unused energy is released as heat

Front 41

direct calorimetry

Back 41

method of determining a body's energy use by measuring heat released from the body

Front 42

indirect calorimetry

Back 42

method to measure energy use by the body by measuring oxygen uptake.

Front 43

body mass index (BMI)

Back 43

weight (in kilograms) divided by height (in meters) squared; a value of 25 and above indicated overweight and a value of 30 and above indicates obesity

Front 44

underwater weighing

Back 44

method of estimating total body fat by weighing the individual on a standard scale and then weighing him or her again submerged in water. Difference between the two weights is used to estimate total body volume

Front 45

air displacement

Back 45

method for estimating body composition that makes use of the volume of space taken up by a body inside a small chamber

Front 46

bioelectrical impedance

Back 46

method to estimate total body fat that uses a low-energy electrical current. The more fat storage a person has, the more impedance (resistance) to electrical flow will be exhibited

Front 47

dual energy x-ray absorptiometry (DEXA)

Back 47

highly accurate method of measuring body composition and bone mass and density using multiple low-energy X-rays

Front 48

upper-body obesity

Back 48

type of obesity in which fat is stored primarily in the abdominal area; defined as a waist circumference more than 40 inches in men and more than 35 inches in women; closely associated with high risk of cardiovascular disease, hypertension, type 2 diabetes. AKA android obesity

Front 49

lower-body obesity

Back 49

type of obesity in which fat storage is primarily located in buttocks and thigh area. AKA gynoid or gynecoid obesity

Front 50

identical twins

Back 50

two offsprings that develop from a single ovum and sperm and, consequently, have the same genetic makeup

Front 51

set point

Back 51

refers to close regulation of body weight. not known what cells control this set point or how it function i nweight regulation.

Front 52

hypothalamus

Back 52

region at the base of the brain that contains cells that play a role in regulation of hunger, respiration, body temperature, and other body functions

Front 53

leptin

Back 53

harmone made by adipose tissue in proportion to total fat stores in the body that influences long-term regulation of fat mass. leptin also influences reproductive function, as well as other body processes, such as relase of the hormone insulin

Front 54

chain-breaking

Back 54

breaking the link between two or more behaviors that encourage overeating, such as snacking while watching television

Front 55

stimulus control

Back 55

altering environment to minimize the stimuli for eating

Front 56

cognitive restructuring

Back 56

changing one's frame of mind regarding eating-for example, instead of using a difficult day as an excuse to overeat, substituting other pleasures for rewards , such as a relaxing walk

Front 57

contingency management

Back 57

forming a plan of action to respond to a situation in which overeating is likely

Front 58

self-monitoring

Back 58

tracking foods eaten and conditions affecting eating; actions are usually recorded in a diary, along with location, time and state of mind

Front 59

relapse prevention

Back 59

series of strategies used to help prevent and cope with weight control lapses

Front 60

very-low-calorie-diet (VLCD)

Back 60

known as protein-sparing modified fast, this diet allows a person 400-800kcal per day; often in liquid form

Front 61

bariatrics

Back 61

medical specialty focusing on the treatment of obesity

Front 62

adjustable gastric banding

Back 62

restrictive procedure in which the opening from the esophagus to the stomach is reduced by a hollow gastric band

Front 63

gastroplasty

Back 63

gastric bypass surgery performed on the stomach to limit its volume to approximately 30 mL. AKA stomach stapling

Front 64

underweight

Back 64

a body mass index below 18.5.

Front 65

vitamins

Back 65

compound needed in small amounts in the diet to help regulate and support chemical reactions and processes in the body

Front 66

fat-soluble vitamins

Back 66

vitamins that dissolve in fat and such substances as ether and benzene but only readily in water. These vitamins are A, D, E, and K

Front 67

water-soluble vitamins

Back 67

vitamins that dissolve in water. These vitamins are the B vitamins and vitamin C

Front 68

coenzyme

Back 68

compound that combines with an inactive enzyme to form a catalytically active form. In this manner, coenzymes aid in enzyme function

Front 69

megadose

Back 69

intake of a nutrient beyond estimates of needs to prevent a deficiency or what would be found in a balanced diet; 2 to 10 times human needs is a starting point for such a pharmacological dosage

Front 70

community-supported agriculture (CSA)

Back 70

farms that are supported by a community of growers and consumers who provide mutual support and share the risks and benefits of food production, usually including a system of weekly delivery or pick-up of vegetables and fruit, sometimes dairy products and meat

Front 71

retinoids

Back 71

chemical forms of preformed vitamin A; one source is animal foods

Front 72

carotenoids

Back 72

pigment materials in fruits and vegetables that range in color from yellow to orange to red; three of the various carotenoids yield vitamin A. Many are antioxidants

Front 73

provitamin/precursor

Back 73

substance that can be made into a vitamin if the body needs it

Front 74

night blindness

Back 74

a vitamin A deficiency condition in which the retina (the eye) cannot adjust to low amounts of light

Front 75

mucus

Back 75

a thick fluid secreted by many cells throughout the body. contains a compound that has both carbohydrate and protein parts. acts as a lubricant and means of protection for cells

Front 76

xerophthalamia

Back 76

literally "dry eye." this is a cause of blindness that results from a vitamin A deficiency. A lack of mucus production by the eye, which leaves it at a greater risk of damage from surface dirt and bacteria

Front 77

macular degeneration

Back 77

a painless condition leading to disruption of the central part of the retina (in the eye) and, in turn, blurred vision

Front 78

analog

Back 78

chemical compound that differs slightly from another, usually natural, compound.

Front 79

parathyroid hormone (PTH)

Back 79

hormone made by the parathyroid glands that increases synthesis of the vitamin D hormone and aids calcium release from bone and calcium conservation by the kidneys, among other functions.

Front 80

rickets

Back 80

a disease characterized by poor mineralization of newly synthesized bones because of low calcium content. deficiency diseases arises in infants and children from insufficient amounts of vitamin D hormone in the body

Front 81

osteomalacia

Back 81

adults form of rickets. Weakening of bones seen in this disease is caused by low calcium content. A reduction in the amount of vitamin D hormone in the body is one cause

Front 82

hemolysis

Back 82

destruction of red blood cells. Red blood cell membrane breaks down, allowing cell contents to leak into the fluid portion of the blood

Front 83

tocopherols

Back 83

chemical name for some forms of vitamin E. Alpha form is the most potent

Front 84

isomers

Back 84

different chemical structures for compounds that share the same chemical formula

Front 85

hemmorhage

Back 85

escape of blood from blood vessels

Front 86

coagulation

Back 86

blood clotting; essentially a transition of blood from a liquid cell suspension into a solid, gel-like form

Front 87

bioavailability

Back 87

degree to which an ingested nutrient is absorbed and thus is available to the body

Front 88

beriberi

Back 88

thiamin deficiency disorder characterized by muscle weakness, loss of appetite, nerve degeneration, and sometimes edema

Front 89

dementia

Back 89

general loss or decrease in mental function

Front 90

megaloblast

Back 90

large, immature red blood cell that results from the particular cell's inability to divide normally

Front 91

erythrocytes

Back 91

mature red blood cells. These have no nucleus and a life span of about 120 days; they contain hemoglobin, which transports oxygen and carbon dioxide

Front 92

megaloblastic anemia

Back 92

anemia characterized by the presence of abnormally large red blood cells

Front 93

neural tube defect

Back 93

defect in the formation of the neural tube occuring during early fetal development. Type of defect results in spina bifida. Folate deficiency in the pregnant woman increases the risk that the fetus will develop this disorder

Front 94

intrinsic factor

Back 94

proteinlike compound produced by the stomach that enhances vitamin B-12 absorption

Front 95

pernicious anemia

Back 95

anemia that results from lack of vitamin B-12 absorption; it is pernicious because of associated nerve degeneration that can result in eventual paralysis and death

Front 96

lecithin

Back 96

group of phospholipid compounds that are major components of cell membranes

Front 97

intracellular fluid

Back 97

fluid contained with a cell; represents 2/3 of body fluid

Front 98

extracellular fluid

Back 98

fluid present outside the cells; represents about 1/3 of body fluid

Front 99

electrolytes

Back 99

substances that separate into ions in water and, in turn, are able to conduct an electrical current. These include sodium, chloride, and potassium

Front 100

osmosis

Back 100

passage of a solvent such as water through a semipermeable membrane from a less concentrated compartment to a more concentrated compartment

Front 101

amniotic fluid

Back 101

fluid contained in a sac within the uterus. This fluid surrounds and protects the fetus during development

Front 102

antidiuretic hormone

Back 102

hormone that is secreted by the pituitary gland and that acts on the kidneys to decrease water excretion

Front 103

aldosterone

Back 103

hormone produced by adrenal glands that acts on the kidneys to conserve sodium (therefore water)

Front 104

major mineral

Back 104

mineral vital to health that is required in diet in amounts greater than 100 mg per day

Front 105

trace mineral

Back 105

mineral vital to health that is required in the diet in amounts less than 100 mg per day

Front 106

oxalic acid

Back 106

organic acid found in spinach, rhubarb, and other leafy green vegetables that can depress the absorption of certain minerals present in the food, such as calcium

Front 107

phytic acid (phytate)

Back 107

constituent of plant fibers that binds positive ions to its multiple phosphate groups

Front 108

diuretic

Back 108

substance that increases volume of urine

Front 109

osteoporosis

Back 109

decreased bone mass related to the effects of aging, genetic background, and poor diet in both genders, and hormonal changes at menopause in women

Front 110

tetany

Back 110

body condition marked by sharp contraction of muscles and failure to relax afterward; usually caused by abnormal calcium metabolism

Front 111

hemoglobin

Back 111

iron-containing part of the red blood cell that carries oxygen to the cells and some carbon dioxide away from the cells. The heme iron portion is also responsible for the red color of blood

Front 112

myoglobin

Back 112

iron-containing protein that binds oxygen in muscle tissue

Front 113

heme iron

Back 113

iron provided from animal tissues in the form of hemoglobin and myoglobin. approximately 40% of the iron in meat is heme iron; it is readily absorbed

Front 114

nonheme iron

Back 114

iron provided from plant sources and animal tissues other than in the forms of hemoglobin and myoglobin. Nonheme iron is less efficiently absorbed than heme iron; absorption is closely dependent on body needs

Front 115

hematocrit

Back 115

the percentage of blood made up of red blood cells

Front 116

anemia

Back 116

generally refers to decreased oxygen-carrying capacity of blood. this can be caused by many factors, such as iron deficiency or blood loss

Front 117

hemochromatosis

Back 117

disorder of iron metabolism characterized by increased iron absorption and deposition in the lier and heart tissue. This eventually poisons the cells in those organs

Front 118

mottling

Back 118

discoloration or marking the surface of teeth from fluorosis

Front 119

moderate-intensity aerobic physical activity

Back 119

aerobic activity that increases a person's herat rate and breathing to some extent

Front 120

vigorous-intensity aerobic physical activity

Back 120

aerobic activity that greatly increases a person's heart rate and breathing.

Front 121

muscle-strengthening activity

Back 121

physical activity, including exercise, that increases skeletal muscle strength, power, endurance, and mass

Front 122

adenosine triphosphate (ATP)

Back 122

main energy currency for cells. ATP energy is used to promote ion pumping, enzyme activity, and muscular contraction

Front 123

adenosine diphosphate (ADP)

Back 123

breakdown product of ATP. ADP is synthesized into ATP using energy from foodstuffs and a phosphate group

Front 124

phosphocreative (PCr)

Back 124

a high energy compound that can be used to re-form ATP. it is used primarily during bursts of activity such as lifting and jumping

Front 125

Creatine

Back 125

organic molecule in muscle cells that serves as a part of a high-energy compound capable of sythesizing ATP from ADP

Front 126

pyruvic acid

Back 126

three-carbon compound formed during glucose metabolism; also called pyruvate

Front 127

lactic acid

Back 127

three-carbon acid formed during anaerobic cell metabolism; partial breakdown product of glucose AKA lactate

Front 128

carbohydrate loading

Back 128

process which a high carb intake is consumed 6 days before an athletic event

Front 129

stress fracture

Back 129

fracture that occurs from repeating jarring of a bone

Front 130

heat exhaustion

Back 130

first stage of heat-related illness that occurs because of depletion of blood volume from fluid loss by body. This increases body temperature and can lead to headache, dizziness, muscle weakness, and visual disturbances, among other effects

Front 131

heat cramps

Back 131

frequent complication of heat exhaustion. They usually occur in people who have experienced large sweat losses from exercising for several hours in a hot climate and have consumed a large volume of water. The cramps occur in skeletal muscle and consist of contractions for 1 to 3 minutes at a time

Front 132

heatstroke

Back 132

heatstroke can occur when internal body temperature reaches 104F. Sweating generally ceases if left untreated and blood circulation is greatly reduced. Nervous system damage may ensue, and death is likely.