Chapter 17

Question 1

nutrition

Answer 1

process by which living organism assimilates food and uses it for growth and repair of tissues

Question 2

kilocalorie

Answer 2

amount of heat energy to raise temperate of kg or L of water by 1 degree Celsius (equal to 1000 calories)

Question 3

protein

Answer 3

amino acids linked by peptide bonds

Question 4

carbohydrates

Answer 4

neutral compounds of carbon hydrogen and oxygen (sugars, starches, celluloses)

Question 5

lipid

Answer 5

group of compounds including triglycerides (fats and oils), phospholipids, and sterols

Question 6

RMR- resting metabolic rate

Answer 6

amount of energy expended at rest

Question 7

TEF- thermic effect of food

Answer 7

the amount of energy expended above RMR as a result of digestion

Question 8

essential amino acids

Answer 8

cannot be manufactured by body (there are 8)

Question 9

nonessential amniio acids

Answer 9

manufactured by the body from diet

Question 10

complete protein

Answer 10

food that has all essential amino acids

Question 11

incomplete protein

Answer 11

food that is lacking one or more of the essential amino acids

Question 12

monosaccharide

Answer 12

single sugar unit (glucose, fructose, galactose)

Question 13

disacccharide

Answer 13

two sugar unit (sucrose, lactose, maltose)

Question 14

polysaccharide

Answer 14

chains linked together that contain starch and giver

Question 15

saturated

Answer 15

risk factor for heart disease because raises LDL, bad cholesterol

Question 16

unsaturated

Answer 16

associated with good cholesterol HDL