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