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Biochem: Ch. 1

NRuddock: Intro. to Food Science

TermDefinition
Food Science The study of the production, processing, preparation, evaluation, and utilization of food.
Nutrition The scientific understanding of how food is used by the body
Hydroponic Crops Plant foods grown with their roots suspended in liquid nutrient solutions.
Food Analogs A natural or manufactured substance that is used in place of a traditional food or food component.
Cryogenic Liquids A substance that is in liquid form at extremely low temperatures.
Adulteration Lowering the quality and safety of a product by adding inferior or toxic ingredients.
Nutrient A substance found in food that is needed for life and growth.
Fat A component of food that provides the body with energy; a saturated lipid compound that is solid at room temperature.
Carbohydrate An essential nutrient that provides the body with energy; an organic molecule made of carbon, hydrogen, and oxygen, which can be a sugar, starch, or plant fiber.
Protein An essential nutrient that allows the body to grow and to heal after injury; a large complex organic compound made up of chains of amino acids.
Enzymes A protein that controls chemical activity in living organisms.
Minerals An inorganic element needed by the body; an essential nutrient.
Vitamins A complex organic substance vital to life that is needed in very small amounts. An essential nutrient.
RDA Recommended Dietary Allowance. Levels of protein, vitamins, and minerals suggested for good health.
Created by: nruddock
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