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Definition
| the science of food; the nutrients and the substances therein; the action, interaction, and balance in relation to health and disease; and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances. |
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| generally refers to a decreased oxygrn-carrying capacity of the blood. this can be caused by many factors, such as iron deficiency or blood loss. |
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| weight (in kilograms) divided by height (in meters) squared. a value of 25 or greater indicates a higher risk for weight-related health disorders if one is also overfat. |
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| a condition characterized by uncontrolled growth of abnormal cells |
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| a compound containing carbon, hydrogen, and oxygen atoms; most are known as sugars, starches, and fibers. 4kcal/g |
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| cardiovascular (heart) disease |
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Definition
| a general term that refers to any disease of the heart and circulatory system. this disease is characterized by the deposition of fatty material in the blood vessels (hardening of the arteries), which in turn can lead to organ damage and death; also termed coronary heart disease (CHD), because the vessels of the heart are the primary sites of the disease. |
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| a waxy lipid found in all body cells; it has a structure containing multiple chemicalrings (steroid structure). found only in foods that contain animal products. |
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| long-standing, developing over time. disease process is slow and remains |
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| a loss of functionioning liver cells, which are replaced by nonfunctioning connective tissue. any substance that poisons liver cells can lead to cirrhosis. the most common cause is chronic alcohol intake. |
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a disease characterized by high blood glucose, resulting from either insufficient or no release of the hormone insulin by the pancreas or general inability of insulin to act on certain body cells, such as muscle cells. the two major forms are TYPE 1 DIABETES-requires daily insulin therapy TYPE 2 DIABETES-may or may not require therapy |
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Definition
| fatty acids that must be supplied by the diet to maintain health. currently only linoleic acid and alpha-linileic acid are essential fatty acids |
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Definition
| a substance that, when left out of a diet, leads to signs of poor health. the body either can't produce this nutrient or can't produce of it to meet needs. if added back into diet before permanent damage occurs, health is restored. |
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| a general term that describes substances that dissolve in organic solvents such as benzene and ether. mostly composed of carbon and hydrogen, sm. amts. of oxygen and other elements |
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| the heat energy needed to raise the temperature of 1000 g (1L) of water 1degree celcius |
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a compound containing much carbon and hydrogen, little oxygen, and sometimes other atoms. lipids dissolve in ether or benzene, but not in water fats oils cholesterol |
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| elements used in the body to promote chemical reactions and to form body structures |
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Definition
| chemical substances in food that contribute to health, many of which are essential parts of a diet. nutrients nourish us by providing energy, materials for building body parts, and factors to regulate necessary chemical processes in the body |
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Definition
| a condition characterized by excess body fat. BMI of 30+ |
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