Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
undnutritionch13voc
Understanding nutrition chapter 13 vocab
| Question | Answer |
|---|---|
| An iron storage protein primarily made in times of iron overload | HEMOSIDERIN |
| A substance that works with an enzyme to facilitate a chemical reaction | COFACTOR |
| The condition of developing iron-deficiency anemia because iron-poor milk displaces iron-rich foods | MILK ANEMIA |
| The iron transport protein | TRANSFERRIN |
| The iron in foods that is bound to the hemoglobin and myoglobin proteins;found only in meat,fish and poultry | HEME IRON |
| Essential mineral nutrients the human body requires in relatively small amounts (less than 100 milligrams per day) | TRACE MINERALS |
| A craving for and consumption of nonfood substances | PICA |
| Iron found in foods as the result of contamination by inorganic iron salts from iron cookware, iron-containing soils and the like | CONTAMINATION IRON |
| Deficiency anemia/severe depletion of iron stores that results in low hemoglobin and small, pale red blodd cells. | IRON |
| The oxygen-holding protein of the muscle cells | MYOGLOBIN |
| Measurement of the volume of the red blood cells packed by centrifuge in a given volume of blood | HEMATOCRIT |
| A peptide released during the digestion of meat, fish, and poultry that enhances nonheme absorption | MFP FACTOR |
| The iron in foods that is not bound to proteins;found in both plant-derived and animal derived foods. | NONHEME IRON |
| A genetically determined failure to prevent absorption of unneeded dieatary iron that is characterized by iron overload and tissue damage | HEMOCHROMATOSIS |
| A condition characterized by the deposition of hemodiserin the the liver and other tissues | HEMOSIDEROSIS |
| A substance that can grasp the positive ions of a mineral | CHELATE |
| The iron-storage protein | FERRITIN |
| A hormone produced by the liver that regulates iron balance | HEPCIDIN |
| Refers to the rate at and the extent to which a nutrient is absorbed and used. | BIOAVAILABILITY |
| The oxygen-carrying protein of the red blood cells that transports oxygen from the lungs to the tissues | HEMOGLOBIN |
| Thyroid-stimulating hormone | THYROTROPIN |
| Heart disease associated with selenium deficiency | KESHAN DISEASE |
| Discoloration and pitting of tooth enamel caused by excess fluoride during tooth development | FLUOROSIS |
| A sulfur-rich protein that avidly binds with and transports metals such as zinc | METALLOTHIONEIN |
| When you have a severe iodine deficiency of iodine during pregnancy causing mental and physical retardation | CRETINISM |
| Stabilized form of bone and tooth crystal, which makes the bones stronger and the teeth more resistant to decay | FLUORAPATITE |
| The circulatory route from the pancreas to the small intestine and back to the pancreas | ENTEROPANCREATIC CIRCULATION |
| An infant with hypothyroidism that will develop physical and mental retardation | CONGENITAL HYPOTHYROIDISM |
| Small organic compounds that enhance insulin's action | GLUCOSE TOLERANCE FACTORS |
| Enzymes that contain one or more minerals as part of their structures | METALLOENZYMES |
| A substance that enlarges the thyroid gland and causes toxic goiter (occurs in cabbage, kale, brussel sprout, etc.) | GOITROGEN |
| Mineral ions such as mercury and lead, so called because they are of relatively high atomic weight | HEAVY METALS |
| An enlargement of the thyroid gland due to an iodine deficiency | GOITER |
| a precursor to hemoglobin. | erythrocyte protoporphyrin |
| yellow pigments in foods; phytochemicals that may exert physiological effects on the body. | Flavonoids |
| the small brown seeds of the flax plant; valued as a source of linseed oil, fiber, and omega3 fatty acids. | Flaxseeds |
| foods that contain physiologically active compounds that provide health benefits beyond basic nutrition. | functional foods |
| phytochemicals present in flaxseed, but not in flax oil, that are converted to phytosterols by intestinal bacteria and are under study as possible anticancer agents. | Lignans |
| a plant pigment of yellow hue; a phytochemical believed to play roles in eye functioning and health. | Lutein |
| a pigment responsible for the red color of tomatoes and other red hued vegetables; a phytochemical that may act as an antioxidant in the body. | Lycopene |
| enzymes that contain one or more minerals as part of their structures. | Metalloenzymes |
| nonnutrient compounds found in plant derived foods that have biological activity in the body. | Phytochemicals |
| Plant-derived compounds that have structural similarities to cholesterol and lower blood cholesterol by competing with cholesterol for absorption. Phytosterols include sterol esters and stanol esters. | Phytosterols |
Created by:
hkrawietz
Popular Science sets