Carb Chemistry
The monomer or smallest form of a carbohydrate.
Monosaccharide
The monomer of a protein.
Amino acid
The building blocks of lipids.
Fatty acids
The leading source of added sugar in the American diet.
Sodas
A nutrient that the body cannot make.
Essential
The primary source of energy for the brain.
Glucose
The distinguishing part of an amino acid.
Side chain
This causes fats to become rancid when they are exposed to it.
Oxygen
Someone who is lactose intolerant lacks enough of this enzyme.
Lactase
Factor that does not influence GI value of food.
The time of day the food is consumed.
Monosaccharide found most often as part of a disaccharide.
Galactose
The atom attached to proteins that differs from carbs and lipids.
Nitrogen
The state of matter of monounsaturated fats are at room temperature.
Liquid
Type of bad cholesterol, increases the risks of heart disease.
LDL
Macromolecule that provides flavor and texture to food.
Lipids/fats
The monosaccharides that form high fructose corn syrup.
Glucose and fructose.
The primary function of amino acids.
Build the proteins needed for the body.
Fats with the maximum number of hydrogens.
Saturated fats.
Beef, legumes, and soy contain which macronutrient.
Protein
The use of this oil in the Mediterranean diet is attributed to lower rates of heart disease.
Olive oil
The amount of available glucose used by the brain.
25%
Type of protein that fights against infections.
Antibodies
The chemical process used by manufacturers to help preserve polyunsaturated fats.
Hydrogenation
Fish provide this fatty acid, which is essential for normal growth and development. It also plays a role in the prevention and treatment of many chronic conditions.
Omega-3
Mercury