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| hydrolysis breaks foods down into smaller simpler compounds much is accomplished by enzymes helping treactions tooccur faster |
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| refers tothe degree to which digested and absorbed |
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| occurs primaraly in small intestine |
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| of small molecules(carbs and amino acids) occurs primaraly in BLOOD. larger fat molecules must associate with protein to keep themsuspended and are initially transportedin the LYMPH. |
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Term
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Definition
| chemical messengers created in one tissue targeting an action in another tissue ie gastrin, secretin and cholecystokinin. |
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Definition
| est by the FDA in 1973 and focuseon micronutrient content of food toprevent deficiencies.Revised in 1990 focusedmore on macronutrients and calories. Revised again in 2005 to focus more on balance and energy, nutrients and exercise |
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Definition
| charged mineral elements dissolved by water that maintain intracellular and extracellular water balance |
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| glucose, fructose and glacose |
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| sucrose maltoseand lactose |
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| glycogen, starch and cellulose |
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Definition
| causes a rise in blood sugar soon after food consumption |
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Definition
| supply essentialfatty acids that bodies cannot make. lipids contain lessoxygen and more hydrogen than carbs |
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Term
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Definition
| have evry carbon saturatedwith hydrogen thus no double bonds and are ofter solid in room temp |
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Definition
| have one double bond- seem particularly heart healthy |
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Definition
| have 2 double bonds and are oils-americans not short on these |
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Definition
| lipid with protein associated to keep fat suspended in watery body fluids |
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| seem to lower good cholesterol and raise bad cholesterol. they are linear molecules that pack together as solids and are created in process of hydrogenation of fats. |
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| 9 in humans. must be present in the diet as body doesnot synthesize them. amino acids are joinedby PEPTIDE BONDS |
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Term
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Definition
| in the body occurs after acids are digested and absorbed. |
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| measure of protein quality. egg proteing in very complete and digestable and has BV=100 making it standard |
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Definition
| is necessary to keepbodies healthy; protein in =protein out unless growth demands more in. |
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Definition
| are inorganic compounds that are necessary to make things work in the body |
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Definition
| include sugar alchols: asulfame-k,aspartame,saccharine&sucralose and most are very sweet in small quantities. |
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