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Kinn's Chapter 29

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Term
Definition
amino acids   The organic compounds that form the chief constituents of protein and are used by the body to build and repair tissues.  
cholesterol   A substance produced by the liver and found in animal fats that can produce fatty deposits or atherosclerotic plaques in blood vessels.  
deficiencies   Conditions that result with below normal intake of particular substances.  
diabetes mellitus type 1   A disease in which the beta cells in the pancreas no longer produce insulin.  
diabetes mellitus type 2   A disease in which the body is unable to use glucose for energy as a result either of inadequate insulin production in the pancreas or resistance to insulin on the cellular level.  
digestion   The process of converting food into chemical substances that can be used by the body.  
diverticulosis   The presence of pouchlike herniations through the muscular layer of the colon.  
free radicals   Compounds with at least one unpaired electron, which makes the compound unstable and highly reactive. They are believed to damage cell components, ultimately leading to cancer, heart disease, or other diseases.  
hydrogenated   Combined with, treated with, or exposed to hydrogen.  
macular degeneration   A progressive deterioration of the macula of the eye that causes loss of central vision.  
neural tube defects   Any of a group of congenital anomalies involving the brain and spinal column that are caused by failure of the neural tube to close during embryonic development.  
obesity   An excessive accumulation of body fat; defined as a body mass index (BMI) of 30 or higher.  
osteoporosis   Loss of bone density; lack of calcium intake is a major factor in its development.  
psyllium   A grain found in some cereal products, in certain dietary supplements, and in certain bulk fiber laxatives; a water-soluble fiber.  
registered dietitian (RD)   An individual with a minimum of a bachelor's degree in food and nutrition who is concerned with the maintenance and promotion of health and the treatment of diseases through diet.  
triglyceride   A fatty acid and glycerol compound that combines with a protein molecule to form high- or low-density lipoprotein.  
turgor   A term referring to normal skin tension; it is the resistance of the skin to being grasped between the fingers and released.  
vertigo   Dizziness; a sensation of faintness or an inability to maintain normal balance.  


   


 
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