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25 Cards in this Set
- Front
- Back
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Form of protein energy malnutrition characterized by a deficiency of both protein and total energy that leads to severe body wasting |
Marasmus |
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Level of protein structure that refers to the order in which the amino acids link together |
Primary |
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Type of protein that acts as a catalyst to facilitate chemical reactions |
Enzyme |
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Term that refers to the loss of the 3d shape of a protein |
Denaturation |
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Element found in a protein but no carbohydrates or triglycerides |
Nitrogen |
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Type of immune cell that eats oxidized LDL, then turns into a foam cell and attaches to a blood vessel wall, starting to form an atherosclerotic plaque |
Macrophage |
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Lipoproteins that has the greatest proportion of cholesterol and transports cholesterol from the liver to the tissues |
Low density lipoproteins (LDL) |
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Process that produces fatty acids |
Hydrogenation |
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Unsaturated fatty acids that have H+ atoms on opposite side of carbon double bond |
Trans fatty acids |
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Fat molecule made from three fatty acids and a glycerol backbone |
Triglycerides |
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By product of incomplete fat metabolism when there isn't enough carbohydrate in the diet |
Ketones (or keto acids) |
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Hormone released by the pancreas when blood glucose levels are low |
Glucagon |
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The part of a kernel of grain that contains fibre |
Bran |
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Type of fibre that helps lower blood cholesterol |
Soluble |
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Storage form of carbohydrates found in liver and muscle |
Glycogen |
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Main cause of ulcers in the stomach and small intestine |
Helicobacter pylori |
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Blood vessels that transports absorbed nutrients from the small intestine to the liver |
Hepatic portal vein |
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Compound produced by the stomach that is needed for the absorption of vitamin b12 |
Intrinsic factor |
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Compound made by the liver that emulsifies fat |
Bile |
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Where most digestion and absorption occurs |
Small intestine |
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The dietary planning principle that refers to choosing different foods from within a food group |
Variety |
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A measure of the amount a nutrient a food provides, relative to the amount of energy the food produces |
Nutrient density |
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A type research study in which neither the subject nor the researcher knows who is in the control or experiential groups |
Double blind |
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Canada's food guide recommends men and women over the age of 50 take a supplement of this nutrient |
Vitamin D |
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The amount of energy provided by 1 gram of fat |
9 kcal |
