Exam 2
Food, Agriculture And Resource Economics 132 with Anderson at University of Wisconsin - Madison
About this deck
By: Alicia Monroe
Created: 2010-10-21
Size: 129 flashcards
Views: 31
Created: 2010-10-21
Size: 129 flashcards
Views: 31
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Nitrogen
One of the most abundant elements in the earth's atmosphere and biosphere, essential to the structure of an amino acid.
Legume
Member of a plant family capable of fixing nitrogen from the air and thus not dependent on soil fertility to produce a high protein seed.
Fix Nitrogen
To remove nitrogen from the atmosphere and render it into a chemical form usable by plants.
Herbivore
Animal that subsists on foods of plant origin.
Amino Acid
Basic unit from which protein is made, consisting of an amine group, a carboxyl group, and various side chains.
Carnivore
Animal that subsists on foods of animal origin.
Amine
An -NH2 chemical group
Carboxyl
A -COOH chemical group.
Essential Amino Acid
One which cannot be synthesized by the body and must therefore be consumed in the diet.
Urea
A nitrogen-containing compound found in urine and created as a byproduct of the use of protein for energy.
Peptide Bond
A short chain of amino acids.
Insulin
A peptide hormone responsible for regulation of blood sugar.
Hormone
A regulatory compound capable of affecting cells throughout the body.
Protein
Very long chain of amino acids.
Collagen
Primary protein in connective tissue.
Amylase
Digestive enzyme which breaks down starch.
Sequence
Order in which amino acids appear in a protein, affecting its physical and chemical properties.
DNA
The genetic material of a cell, in which inherited traits are carried.
Gene
Unit of genetic information.
Denature
To change the physical and chemical properties of a protein through the action of heat, acid, or other factor.
Protease
Digestive enzyme which breaks protein down.
Protein-sparing
The action of carbohydrate in preserving muscle. If inadequate carbohydrate is consumed, muscle is broken down to supply blood glucose.
Lipoprotein
Transport protein for lipids
Homeostasis
The physiological principle that the body tries to maintain constant conditions.
Solute
Substance dissolved in a solvent.
Acid-Base Balance
The degree of acidity or alkalinity in a fluid, caused by an imbalance of hydrogen ions.
Ion
A charged particular formed when a molecule splits in two.
Buffer
Substance which maintains a constant pH in a solution by absorbing or releasing hydrogen ions as needed.
Osmosis
The movement of water from an area of low solute concentration to an area of high solute concentration through a membrane.
Osmotic Pressure
The force generated by the attraction of the solute on the solvent. Causes osmosis.
Kwashiorkor
A type of protein energy malnutrition characterized by emaciation and abdominal edema.
Enzyme
Protein that controls and facilitates a chemical reaction.
Catalyst
Substance that participates in and controls a chemical reaction without itself being consumed.
Substrate
The material acted on by an enzyme.
Precursor
A substance from which another substance is formed.
Neurotransmitter
Substance used to bridge the gap of the nerve synapse and transmit nerve impulses.
Synapse
A gap between nerve cells.
Antigen
Foreign protein which trigger response by immune system
Antibody
Immune protein used to attack foreign proteins.
Gluconeogenesis
Production of glucose from amino acids, used when carbohydrate stores are depleted.
Essential Amino Acid
One which cannot be syntehsized by the body and mus therefore be consumed in the diet.
Conditionally Essential Amino Acid
One which cannot be synthesized only under certain conditions, and must be consumed in the diet under these conditions.
Nutrient Balance
The net flow of a nutrient into an organism, resulting in gain or loss of the nutrient.
Limiting Amino Acid
The amino acid in the shortest supply during protein synthesis, resulting in cessation of synthesis.
Biological Value
A measure of the degree to which an absorbed nitrogen is retained. nitrogen is here used as a surrogate for protein.
Chemical Score
A comparison of the amino acid composition of a particular protein with a reference protein (egg).
Protein Digestibility-Corrected Amino Acid Score
A form of chemical score of protein quality that also accounts for the digestibility of the protein. Gives a realistic measure of a protein's contribution to meeting needs.
Lacto-Vegetarian
One who eats only plant foods and dairy products.
Lacto-Ovo-Vegetarian
One who eats only plant foods, eggs, and dairy products.
Vegan
One who eats only foods of plant origin.
Complementarity
Practice of combining two proteins to improve their amino acids proportions through mutual supplementation.
Protein Energy Malnutrition (PEM)
A deficiency of both protein and energy-marasmus and kwashiorko
Marasmus
A type of PEM characterized by severe emaciation.
Edema
Accumulation of fluid.
Diuresis
Urine formation by the kidney.
Hydrophobic
"Water-hating". Repelled by water.
Lipophilic
"Fat-loving". Attracted by lipid.
Organic
A complex chemical containing carbon in its structure. Often formed in a biological process.
Triglyceride
A type of lipid formed by three fatty acids arrayed on a glycerol backbone. Most fats occur in the .... form.
Phosphlipid
A type of lipid similar to a triglyceride in which one of the fatty acids is replaced by a phosphorous-containing compound.
Sterol
A type of lipid with a multiple ring structure, such as cholesterol.
Fatty Acid
A lipid formed of a chain of carbon atoms, saturated by hydrogen atoms to varying degrees, with a methyl group on one end and a carboxyl group on the other.
Methyl
The chemical group -CH3
Carboxyl
The chemical group -COOH
Valence
The characteristic number of chemical bonds formed by a particular chemical element.
Saturated Fatty Acid (SFA)
A fatty acid in which all of the carbon-carbon bonds are single bonds. It is saturated with hydrogen atoms, that is, it contains all the hydrogen it can in its structure. Found in animals products.
Point of Unsaturation
A double bond in a fatty acid. Not saturated by hydrogen atoms; more hydrogen ould be added were the double bond to be split.
Monounsaturated Fatty Acid (MUFA)
A fatty acid containing a single point of unsaturation, that is, a single double bond, in its structure. Found in vegetable fats.
Polyunsaturated Fatty Acid (PUFA)
A fatty acid containing more than on point of unsaturation, that is, more than one double bond, in its structure. Found in vegetable fats.
Linoleic Acid
An 18:2 omega-6 polyunsaturated fatty acid. An essential fatty acid.
Eicosapentanoic Acid
A 20:5 omega-3 polyunsaturated fatty acid. Found in fish.
Docosahexanoic Acid
A 22:6 omega-3 polyunsaturated fatty acid. Found in fish.
Alpha-linoleic Acid
An 18:3 omega-3 fatty acid. An essential fatty acid. Found in flax, canola, and soy oils.
Hydrogenation
A process by which unsaturated fats become saturated. Hot hydrogen gas is bubble through the fat. Some of the double bonds break, to be replaced by extra hydrogen atoms. Can be carried through to any degree of saturation.
Trans-fatty Acid
Unsaturated fat in which one of the double bonds is in the transform. Formed in partially hydrogenated fats when double bonds break and reform. Not found in nature.
Rancidity
The off-flavor caused by oxidation of lipids.
Peroxidation
The process by which free radical oxygen attacks a double bond in a fat.
Free Radical
A very reactive species of oxygen, in which one of the electrons has been lost, created an unstable electron shell. Attacks lipids and other cellular substances.
Antioxidant
Substance which protects cellular components against oxidation by reacting with free radical oxygen itself.
Cholesterol
Sterol with multiple ring structure, synthesized by the body and used to manufacture steroid hormones and other substances. Found only in animal foods.
Olestra
A non-absorbable fat substitute made by attaching fatty acids to a sucrose backbone.
Monoglyceride
A single fatty acid attached to glycerol. Formed by digestion of triglyceride.
Chylomicron
Large lipoprotein that transports lipid from the gut, delivering dietary triglyceride to body cells and cholesterol to the liver.
Lipoprotein Lipase
Enzyme attached to artery wall that breaks down triglyceride from lipoprotein into free fatty acids and glycerol.
Endogenous
Made within the body.
Very Low Density Lipoprotein (VLDL)
Lipoprotein formed in the liver which transports endogenous triglyceride to body cells. It also receives cholesterol from HDL for return to the liver.
High Density Lipoprotein (HDL)
Lipoprotein which scavenges cholesterol from body cells and arterial plaque and transfer it to VLDL remnants for return to the liver and excretion. Associated with a lower risk of heart disease.
Low Density Lipoprotein (LDL)
Lipoprotein formed in the liver which transports cholesterol to body cells and arterial plaques. Associated with a higher risk of heart disease.
Receptor
Protein on a cell membrane which recognizes and binds a specific substance in the blood, such as LDL or estrogen.
Plaque
Arterial lesion formed by deposit of cholesterol.
Energy Density
The amount of energy contained in a given weight or volume of food. A food with high energy density contains a large amount of energy in a small amount of the food.
Eicosanoid
lipid regulatory substance with a local effect. Made from long-chain polyunsaturated fatty acids.
Essential Fatty Acid (EFA)
Fatty acid necessary to the operation of the body but not capable of being synthesized by the body. Must be present in the diet. The two ... are linoleic acid and alpha-linleic acid.
Coronary Heart Disease
A disease caused by atheroscleorsis that results in a narrowing and thickening of arterial walls leading to insufficient blood flow to heart muscle and possibly resulting in heart attack.
Pathology
The study of disease processes.
Atherosclerosis
The thickening and narrowing of artery walls caused by the invasion of cholesterol.
Angina
Chest pain caused by ischemia.
Ischemia
Insufficient bloody flow.
Myocardial Infarction
Death of heart muscle from oxygen deprivation caused by blockage of arteries leading to the heart. A heart attack.
Stroke
Brain damage from oxygen deprivation caused by blockage of arteries to the brain.
Etiology
The study of the cause of disease.
Risk Factor
Factors known to be associated with a higher risk of developing a particular disease. Risk factors may or may not be a cause of disease.
Carcinogen
Chemical which causes cancer.
Thrifty metabolism
A genetically determined, energy efficient metabolism, requiring few calories for daily activities. In an environment of scarce food, such as found in prehistoric times, a ... allowed the storage of seasonally abundant food as body fat for use in times of food shortage. In a modern environment with a large surplus of calories, a ... contributes to the development of obesity.
Anabolic
Pertaining to anabolism.
Catabolic
Pertaining to catabolism.
Anabolism
Body processes that create more complex compounds for energy storage or for the synthesis of tissue.
Catabolism
Body processes that break down complex compounds for energy release or for tissue breakdown.
Adenosine Triphosphate (ATP)
High energy chemical compound used in the body to transfer energy from nutrients to various life processes.
Basal Metabolism
Body processes involving involuntary activities only, such as breathing, heartbeat, and chemical reactions.
Thermic Effect of Food (TEF)
Energy expended in digesting, absorbing, transporting, storing, metabolizing, and otherwise handling food. Amounts to about 10% of ingested calories.
Basal Metabolic Rate (BMR)
Rate at which basal metabolism occurs.
Resting Energy Expenditure (REE)
The day's total energy expenditure through basal metabolism only.
Total Energy Expenditure (TEE)
The sum of energy expenditure through REE, physical activity, and TEF.
Body Mass Index (BMI)
A height-weight relationship used to assess obesity. Equal to weight in kilograms over height in meters squared.
Prevalence
The number of cases of a condition in a given population or the proportion of the population suffering from that condition.
Relative Risk
The increase in risk seen in a high risk group over that seen in the lowest risk group.
Body Impedance Analysis (BIA)
A method of measuring body composition utilizing the fact that lean tissue, with a high water content, conducts electricity relatively well, while fat tissue, with a low water content, conducts electricity poorly. If a mild electric current is passed through the body, the body's impedance, or resistance to current flow, indirectly indicates its fat content.
Subcutaneous Fat
The body fat depot found right under the skin.
Visceral Fat
The body fat depot found inside the abdominal cavity.
Intramuscular Fat
The body fat depot found interspersed within the muscle fibers.
Android
A pattern of body fat distribution in which most body fat is carried abdominally; the "apple shape".
Gynecoid
A pattern of body fat distribution in which most body fat is carried on the hips and thighs; the "pear" shape.
Hip to Waist Ratio
A measure used to define android obesity. A value of greater than 1.1:1 is considered to indicate such.
Amenorrhea
A cessation of normal menstruation caused by inadequate estrogen levels resulting from excessively low body fat. Causes bone mineral loss leading to weakened bones.
Female Athlete Triad
The combination of low bone density, amenorrhea, and eating disorder sometimes seen in female athletes with very little body fat.
Hyperplasia
Tissue growth through an increase in cell number.
Hypertrophy
Tissue growth through an increase in cell size.
Bariatric
Of or pertaining to body weight; i.e., bariatric surgery.
About this deck
By: Alicia Monroe
Created: 2010-10-21
Size: 129 flashcards
Views: 31
Created: 2010-10-21
Size: 129 flashcards
Views: 31
About StudyBlue
STUDYBLUE makes things that make you better at school.
Things like online flashcards with photos and audio.
Things like personalized quizzes and friendly reminders about when (and what) to study next.
Think of it as a digital backpack™: access to all of your study materials online and on your phone.
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“I have used this website for three exams, and I see a huge difference in my test results.”
Naj
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