Introduction
Substrate that provides consistent energy over the long term.
Fats/Lipids
Total calories provided from a single gram of carbohydrates. (Rounded to a whole number)
4 kcal
The binding of three FFA to a glycerol.
Triglyceride
Unique characteristic of proteins
Nitrogen
Term for broad status of where an individual falls relative to their nutritional needs
Nutritional Status
Form of carbohydrate that contains healthy gut bacteria.
Probiotic
Process of soaking a lipid in iodine to test the number of double bonds present.
Ionization
Amino acids are held together with...
Peptide bonds
The vital function supported by alcohol.
None
First enzyme responsible for the break down of starches.
Salivary Amylase
What is released from a lipid during peroxidation causing them to smell and taste spoiled.
Free radicals
DD: The 3 Branch Chain Amino Acids
Leucine, Isoleucine, Valine
Proportion of population covered by the Recommended Dietary Allowance (RDA)
98%
Category of carbohydrates that includes all starches.
Polysaccharide
DD: Term for the partially digested lipids that enter the small intestine from the stomach.
Chyme
The process by which proteins are broken down to be used by the body as fuel
Deamination
Substrate most responsible for regulating body temperature
Water
This term refers to the comparison of foods containing the same amount of carbohydrate to how much they raise blood glucose
Glycemic Index
Enzyme used to convert chylomicrons
Lipoprotein Lipase
Lysine would be an example of this type of amino acid. (Referring to its conversation into other substrates)
Ketogenic AA