Chap 7 & 9 Flashcards
Nutrients that make up the largest part of the nutrition we take in; the 3 basic food groups: protein, carbs, fats
Macaronutrients
Vitamins and substances that have no calories or nutritional value, yet are essential for body functions
Micronutrients
Organic acids that form the building blocks of protein
Amino acids
Amino acids that can be synthesized by the body and do not have to be obtained from the diet
Nonessential amino acids
Combinations of two incomplete foods; complementary proteins eaten together provide all the essential amino acids and make a complete protein
Complementary foods
Compounds that break down the basic chemical sugars and supply energy for the body
Carbohydrates
ATP; the substance that provides energy to cells and converts oxygen to cabin dioxide, a waste product we breath out
Adenosine triphosphate
Carbohydrate-lipid complexes that are also good water-binders
Micopolysaccharides
A water binding substances between the fibers of the dermis
Glycosaminoglycans
A condition in which blood glucose or blood sugar drops too low; caused by either too much insulin or low food intake
Hypoglycemia
Carbohydrates made up of one basic sugar unit
Monosaccharides
Sugars made up of two simple sugars such as lactose and sucrose
Disaccharides
Carbohydrates that contain 3 or more simple carbohydrates molecules
Polysaccharides
Aka Lipids; macronutrients used to produce energy in the body; the materials in the sebaceous glands that lubricants the skin
Fats
Alpha-linoleum acids; a type of good polyunsaturated fat that may decreased cardiovascular diseases, it is also and anti inflammatory and beneficial for the skin
Omega 3 fatty acids
“Linoleum acids” an essential fatty acid used to make important hormones and maintain the lipid barrier of the skin
Omega 6 fattys acids
A waxy substitute found in your body that is needed to produce hormones, vitamin D, and bile; also important for protecting nerves and for the structure of cells
Cholesterol
A measure of heat units; measures food energy for the body
Calories
Catalysts that break down complex food molecules to utilize extracted energy
Enzymes
Chains if amino acid molecules used in all cell functions and body growth
Proteins
a state of matter that is rigid with a definite size and shape, such as ice
solids
matter that has volume, no definite shape and will take shape of its container, such as water
liquids
matter without a definite shape or size. no fixed volume or shape; takes the shape of its container
gases
characteristics that can be determined without a chemical reaction and that do not cause a chemical change in the identity of the substance
physical properties
those characteristics that can only be determined by a chemical reaction and a chemical change in the identity of the substance
chemical properties
combination of teo or m ore substances united physically, not chemically, without a fixed composition and in any proportions
physical mixtures
combination of teo or m ore substances united physically, not chemically, without a fixed composition and in any proportions
physical mixtures
AKA bases; compounds that react with acids to form salts; have a PH above 7.0 (neutral) taste bitter and turn litmus paper from red to blue.
alkalsis
substances that have a ph below 7.0, taste sour, and turn litmus paper from blue to red
acids
substances that have a ph below 7.0, taste sour, and turn litmus paper from blue to red
acids
chemical reaction in which the oxidizing agent is reduced and the reducing agent is oxidized
redox reaction
rapid oxidation of any substance, accompanied by the production of heat and light
combustion
acronym for surface active agent; reduce surface tension between the skin and the product to increase product spreadability; allow oil and water to mix, emulsify
surfactants
unstable mixtures of two or more immiscible substances
suspensions
a uniform mixture of two or more mutually miscible substances
solutions
Oil-in-water (O/W) emulsion
oil droplets dispersed in a water with the aid of an emulsifying agent
water-in-oil (w/o) emuslion
droplets of water dispersed in to oil
AKA retinol; an antioxidant that sids in the functioning and repair of skin cells
VIT A
fat - soluable vitamin somtimes call the sunshine vitamin because the skin sythesizes VIT D from cholesterol when exposed to sunlight. Essential for growth and development
VIT D
AKA tocopherol; primarily an antioxidant; helps protect the skin from the harmful effects of the suns rays
VIT E
AKA ascorbic acid; an antioxidant vitamin needed for proper repair of the skin and tissues; promotes collagen; aids in skin healing
VIT C
vitamin responsible fort the synthesis of factors necessary for blood regulation
VIT K
inorganic materials required for many reactions fo the cells and body
minerals
these water soluble vitamins interact with other water soluble vitamins and act as coenzymes (catalysts) by facilitating enzymatic reactions. Contain: niacin, \riboflavin, thiamine, pyridoxine, folacin, biotin, cobalamine, and pantothenic acid.
B VITAMINS
these water soluble vitamins interact with other water soluble vitamins and act as coenzymes (catalysts) by facilitating enzymatic reactions. Contain: niacin, \riboflavin, thiamine, pyridoxine, folacin, biotin, cobalamine, and pantothenic acid.
B VITAMINS
biologically active flavonoids; also called vitamin P; considered an aid to healthy skin and found most abundantly in citrus fruits
bioflavinoid
AKA Retin-A ;
Vitamin A derivative that has demonstrated n ability to alter collagen synthesis and is used to treat acne and visible signs of aging
side effects are irritation, photosensitivity, skin dryness, redness, and peeling
retinoic acid
a vitamin has been added to a food product
fortified
