Topic 1 – Lifestyle, Health & Risk Flashcards
Define Accuracy
How close the data is to the correct or accepted value.
Causation
A relationship between two values or pieces of data where one influences the
other.
Correlation
An observed relationship between two completely separate values or pieces of
data.
Precision
How close the repeated values of an experiment are to each other
Qualitative data
Data in the form of non-numerical qualities and characteristics
Quantitative data
Data in the form of measurable numbers and statistics.
Reliability
The ability to get consistent and repeatable results
Validity
How well the data measures what it is supposed to
Amylopectin
A branched polysaccharide made up of alpha glucose monomers joined by
α-1,6 glycosidic bonds that makes up starch along with amylose
Amylose
An unbranched polysaccharide made up of alpha glucose monomers joined by
α-1,4 glycosidic bonds that makes up starch along with amylopectin
Body mass index (BMI)
A method of measuring a person’s weight with respect
to their height to calculate whether they are of a healthy weight or not
Condensation reaction
A type of reaction that joins two molecules together with the
formation of a chemical bond involving the elimination of a molecule of water
Disaccharide
Molecules formed by the condensation of two monosaccharides.
Ester bond
A type of bond formed by a condensation reaction which joins each of the fatty
acid tails to the glycerol molecule in a triglyceride.
Glycogen
A highly branched polysaccharide made of alpha glucose monomers that is used
as the main storage of energy in humans and animals
Glycosidic bond
A bond between two monosaccharides formed in a condensation reaction.
High-density lipoproteins (HDL)
A dense molecule made of proteins and lipids
that is used to remove cholesterol from tissues and transport it to the liver for
excretion.
Hydrolysis
Breaking a chemical bond between two molecules involving the use of a water
molecule.
Low-density lipoproteins (LDL)
A lower density molecule made of proteins and
lipids that is used to transport cholesterol around the body to different tissues
which can cause cholesterol buildup in blood vessels.
Monosaccharide
The individual sugar monomers from which larger carbohydrates are
made.
Polysaccharide
Molecules formed by the condensation of many monosaccharides
Saturated fatty acid
A type of fatty acid molecule containing only single bonds
between the carbon atoms