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

the amount of heat energy required to raise the temperature of 1 gram of water 1 degree celsius

a unit of expression of energy equal to 1,000 calories. the amount of heat energy required to raise the temperature of 1 kilogram or liter of water 1 degree celsius.

a unit of expression equal to 1,000 calories. the amount of heat energy needed to raise the temperature of 1 kilogram or liter of water 1 degree celsius

amino acids linked by peptide bonds

neutral compounds of carbon, hydrogen, and oxygen (such as sugars, starches, and cellulose), which make up a large portion of animal foods

a group of compounds that includes triglycerides (fats and oils), phospholipids, and sterols

professional, legally qualified to practice in the field of nutrition

the amount of energy (calories) spent, on average, in a typical day

the amount of energy expended while at rest

the amount of energy expended above RMR as a result of the processing of food (digestion) for storage and use

the amount of energy expended above RMR and TEF associated with physical activity

cannot be manufactured in the body or are manufactured in insufficient amounts; they must be obtained from the food supply or some other exogenous source

the body is able to manufacture them from from dietary nitrogen and fragments of carbohydrate and fat

food supplies all of the essential amino acids in appropriate ratios

food source is low or lacking in one or more of the essential amino acids

essential amino acid that is missing or present in the smallest amount

during a negative energy balance, amino acids are used to assist in energy production

long chains of monosaccharide units linked together and found in foods that contain starch and fiber

the rate at which ingested carbohydrate raises blood sugar and its accompanying effect on insulin release

dissolved by water and forms a gel-like substance in the digestive tract; moderates blood glucose levels and lowers cholesterol

does not absorb or dissolve in water; reduces risk and occurrence of colorectal cancer, hemorrhoids, and constipation

triglycerides, phospholipids, sterols

fats and oils

the process of adding hydrogen to unsaturated fatty acids to make them harder at room temperature and increase food shelf-life