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Apologia Exploring Creation With Health And Nutrition (2nd Edition) > Module 7: Food Science I - Macronutrients > Flashcards

Module 7: Food Science I - Macronutrients Flashcards

1
Q

Acetone

A

Breathed out through the lungs

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2
Q

adenosine triphosphate

A

Also known as ATP; somewhat like a cellular currency energy that can be spent on all kinds of projects such as generating more ATP

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3
Q

Albumin

A

a protein of the blood

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4
Q

alphalinolenic acid

A

Also known as LA; three double bonds; omega-3

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5
Q

Amino acids

A

building blocks of proteins

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6
Q

Anabolism

A

Constructing important molecules inside the cell which keep the cells functioning

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7
Q

Arachidonic acid

A

Also known as AAA; found in wheat

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8
Q

Atherosclerosis

A

The cause of most heart attacks and stokes

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9
Q

bioavailable

A

Able to be absorbed and put to use

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10
Q

Calories

A

The energy you can extract from my food is measured in units

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11
Q

Carbohydrate load

A

Eating a lot of carbohydrates in a few days

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12
Q

Carbohydrates

A

Sources of fast energy

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13
Q

Catabolism

A

The process of breaking down large molecules

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14
Q

Complete protein

A

Foods containing all 9 essential amino acids

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15
Q

Deoxyribose

A

sugar in DNA

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16
Q

Digestion

A

Only makes big molecules into smaller ones

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17
Q

Disaccharide

A

Two ring sugar

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18
Q

Diseases of civilization

A

Diseases that most older people get

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19
Q

Empty calories

A

Calories without other nutrition

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20
Q

EPA and DHA

A

Omega-3 fatty acids; omega-3 power houses directly responsible for most of the spectrum of good health

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21
Q

Essential amino acids

A

Nine of the 20 amino acids that need to be in your diet

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22
Q

Essential fatty acids

A

Are Required for life and cannot be made by your body

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23
Q

Fatty acid

A

The basic unit of fat

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24
Q

Food calorie

A

a unit used to measure the energy in foods. Also known as a large calorie

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25
Q

Fructose

A

Sugar found in fruits

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26
Q

Galactose

A

Sugar found in milk

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27
Q

Glucose

A

A ring of carbon with a gemstone of oxygen

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28
Q

Glycemic index

A

a method of classifying foods according to their potential for raising blood glucose

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29
Q

Glycerol

A

has 3 spots on it where fatty acids can connect

30
Q

Glycogen

A

Storage form of glucose

31
Q

High-density lipoprotein

A

HDL; lipoprotein made by the liver

32
Q

Hydrogenated

A

saturated artificially with hydrogen

33
Q

Inflammation

A

An irritated state of the body’s tissues

34
Q

Insulin resistant

A

The cells do not respond to the insulin and do not absorb the glucose out of the blood

35
Q

ketone bodies

A

the by-products of the incomplete breakdown of fat; a second choice fuel for the body

36
Q

Ketosis

A

When you have bad breath due to acetone

37
Q

Lactose

A

Sugar found in milk; a combination of glucose and galactose

38
Q

Legumes

39
Q

linoleic acid

A

Also known as LA; resembles stearic acid because it has 18 carbon and an oxygen end; unsaturated

40
Q

Lipase

A

fat-digesting enzyme

41
Q

Lipoprotein

A

a water-soluble protein covering that is perfect for carrying around fat

42
Q

low-density lipoprotein

A

Also known as LDL; when triglycerides and cholesterol are removed by needy cells

43
Q

Macronutrients

A

Nutrients that you need a lot of every day

44
Q

Maltose

A

Two glucose Molecules that unite

45
Q

Metabolism

A

The sum total of all the chemical process is happening in every cell in the body

46
Q

Monosaccharide

A

A single ring Sugar

47
Q

Monounsaturated fat

A

A fatty acid with one double bond

48
Q

Nutritionist

A

And informal expert in nutrition and it’s not under the jurisdiction of any licensing board in the United States

49
Q

Obese

A

Carry significantly more weight than they need for their body height and type

50
Q

Omega

A

The end without oxygen

51
Q

Omega-6

A

linoleic acid

52
Q

Oxidation

A

loss of electrons

53
Q

Partially hydrogenated vegetable oil

A

Margarine or shortening

54
Q

Photosynthesis

A

The process in green plants that starts with the energy of sunlight

55
Q

plaque

A

A hard button in the wall of the artery

56
Q

Polysaccharides

A

Also known as starch; sugars that are compact into long chains

57
Q

Polyunsaturated fat

A

A fatty acid with two or more double bonds in each carbon chain

58
Q

Prostaglandins

A

Bring on the pain and misery of inflammation

59
Q

Rancid

60
Q

Reactive Hypoglycemia

A

A low level of glucose In the blood

61
Q

Registered dietitian

A

Also known as RD; an expert in human nutrition and will give guidance to people to improve help or reach a health related goal

62
Q

Rendered

A

Melted out and can be collected

63
Q

Respiration

A

The small molecules are carefully broken down to provide chemical energy

64
Q

Ribose

A

sugar in RNA

65
Q

Saccharides or sugars

A

The name of some carbohydrates because they taste sweet

66
Q

Steric acid

A

18 carbon saturated fatty acid

67
Q

Sucrose

A

Table sugar; glucose and fructose that unite

68
Q

Triglyceride

A

three fatty acids attached to a glycerol

69
Q

Unsaturated

A

Has room for hydrogen; a type of fatty acid

70
Q

Very low-density lipoprotein

A

Also known as VLDL; when a lipoprotein is just made and has more fat than protein

Apologia Exploring Creation With Health And Nutrition (2nd Edition) (12 decks)

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