The inability of the body to hydrate lactose due to an inherited or acquired insufficient amount or lack of lactase.
Lactose Intolerance
100
Contains sufficient amounts of all 9 essential amino acids. Comes from animal and soy protein; "high quality" protein. Ex: Meat, milk, eggs
Complete Protein
100
A peptide that is composed of 3 amino acid molecules linked by a peptide bond. A protein fragment that has 3 amino acids.
Tripeptide
100
Function: Decreases constipation, is nutrient absorption, carbohydrate extracted and added to food, soft stool.
Characteristics: Packed together, cellulose, guar gum, pectin, and psyllium, water-holding, bile-binding.
Functional Fibers
100
Function: Promotes glycogen synthesis, increase glucose uptake, reduces gluconeogenesis, and lowers the blood glucose
Characteristics: Produced by BETA cells in the pancreas
Insulin
200
Disease resulting from extremely low protein intake, still getting adequate calories. May be causes by stress, illness, infections, and typically found in children after breast feeding.
Kwashiorkor
200
A peptide that contains/composed of three amino acid molecules linked by a peptide bond
Dipeptide
200
The process by which the body derives energy from sources other than protein. Such sources can include fatty tissues, dietary fats and carbohydrates. Protein sparing conserves muscle tissue.
Protein-sparing
200
Function:Risk reduction of cardiovascular disease and type 2 diabetes.
Characteristics: Dissolves in water, are viscous and gel-forming. Found in citrus fruits, berries, oats, beans, gum, and pectin.
Soluble Fibers
200
Function:Promotes regular bowel movement
Characteristics: Does not dissolve in water, are non viscous. Whole grains, seeds, veggies, and fruits
Insoluble Fibers
300
Branched-chained amino acids that are apart of the 9 essential amino acids
BCAA
300
The addition of hydrogen atoms to unsaturated fatty acids. Converts liquid oils into more solid forms in which could create butter from plant oil.
Hydrogenation
300
When plants convert water and carbon dioxide to sugar. Light engery is trapped as chemical energy in sugar molecules.
Photosynthesis
300
Function: Used to supply cellular energy
Characteristics: the most abundant carbohydrate
Glucose
300
Function: Supplies glucose when energy demands are required, like during exercise.
Characteristics: Deposited in bodily tissues as a store of carbohydrates. Stored in the live and muscles and are BRANCHED
Glycogen
400
Doesn't contain all essential amino acids. Plant source, "low-quality" and not sufficient for growth and health.
Incomplete Protein
400
Composed of 4-10 amino acids and a protein fragment.
Oligopeptide
400
Two or more foods that together suppy all 9 essential AA for a complete protein
Complementary Protein
400
Function:Enchances weight loss, decreases risk of type 2 diabetes and cardiovascular disease.
Characteristics: Non-digestible part of plants. Ex: grains, rice, seeds. Packed together
Dietary Fibers
400
Function: Increases blood clotting and inflammatory responses.
Characteristics: Found in vegetable oil, butter, salad dressing, and other fatty liquids
Omega-6
500
Two fatty acids cannot be synthesized by the body and must be obtained by food. Needed for immune function, vision, cell membrane, and production of hormone-like compounds.
Essential Fatty Acids
500
Protein fragment with 10 or more amino acids. Bonds forms a larger protein. Can form more complex structures.
Polypeptide
500
Essential AA found in a dietary protein needed for protein synthesis. Essential AA that are missing or in smallest supply and slows down or stops protein synthesis. The limit of amino acids that your body needs to function throughout the day.
Limiting Amino Acids
500
Function: transports cholesterol to the liver for excretion (Scavenger Pathway)
Characteristics: "good cholesterol", High-denisty lipoproteins, and better for your diet.
HDL (High-Denisty Lipids)
500
Function: Breakdown of glycogen, enhances gluconegenesis, and raises blood glucose
Characteristics: Produced by APLHA cells in the pancreas