Chapter 3 Flashcards
Nutrients that are required in large amounts
Macronutrients
Substances in food that provide structural materials or energy
Nutrients
A decrease below the body’s required water level
Dehydration
When multi sub unit sugars are composed of many different branching chains of sugar monomers
Complex Carbohydrates
Undergoes extensive refinement and, in doing so, has stripped mold much of its nutritive value
Processed food
Foods that have not been stripped of their nutrition by processing
Whole foods
Your body is able to synthesize many of the commonly occurring amino acids, but these are the ones that your body can synthesize.
Essential Amino Acids
Contain all the essential amino acids your body needs
Complete Proteins
The fatty acids that your body annoy synthesize
Essential Fatty Acids
When the carbons of a fatty acid are bound to as many hydrogens as possible
Saturated Fat
When there are carbon to carbon double bonds, the fat is not saturated in hydrogens
Unsaturated Fat
When it contain many unsaturated carbons it is called
Poly unsaturated Fat
Adding hydrogen atoms to unsaturated fats by combining hydrogen gas with vegetable oils under pressure
Hydrogenation
Produced by incomplete hydrogenation, which also changes the structure if the fatty acid tails in the fat so that, even though there are carbon-carbon double bonds, the fatty acids are flat and not kinked
Trans fats
Nutrients that are essential in minute amounts, such as vitamins and minerals.
Micronutrients