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Chp. 6

key terms

QuestionAnswer
Body Mass Index (BMI) an estimate of body fat based on height and weight.
Obese having 20% more body fat than is recommended for one’s height, as measured by a body mass index greater than 30.
Calorie the amount of energy required to raise the temperature of 1 gram of water by 1° Celsius.
CALORIE 1,000 calories or 1 kilocalorie (kcal); the capital “C” in Calorie indicates “kilocalorie.” The Calorie is the common unit of energy used in food nutrition labels.
Glycogen a complex animal carbohydrate, made up of linked chains of glucose molecules, that stores energy for short-term use.
Triglyceride a type of lipid found in fat cells that stores excess energy for long-term use.
Adenosine Triphosphate (ATP) the molecule that cells use to power energy-requiring functions; the cell’s energy “currency”.
Aerobic Respiration a series of reactions that occurs in the presence of oxygen and converts energy stored in food into ATP.
Glycolysis a series of reactions that breaks down sugar into smaller units; takes place in the cytoplasm and is the first step of both aerobic respiration and fermentation.
Citric Acid Cycle a set of reactions that takes place in mitochondria and helps extract energy (in the form of high-energy electrons) from food; the second step of aerobic respiration.
Electron Transport Chain a process that takes place in mitochondria and produces the bulk of ATP during aerobic respiration; the third step of aerobic respiration.
Fermentation a series of chemical reactions that takes place in the absence of oxygen and converts some of the energy stored in food into ATP. This process produces far less ATP than does aerobic respiration.
Trans Fat a type of vegetable fat which has been hydrogenated, that is, hydrogen atoms have been added, making it solid at room temperature.
Saturated Fat an animal fat, such as butter; is solid at room temperature.
Unsaturated Fat a plant fat, such as olive oil; are liquid at room temperature.
Created by: kbtwomey
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