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51 Matching questions

  1. Pepsin
  2. Limiting Amino Acid
  3. Glycerol
  4. Glycogen Synthase
  5. Plasma Amino Acid Pool
  6. Satiety
  7. Branched Chain Amino Acids (BCAA)
  8. Glycogen Phosphorylase
  9. Amylose
  10. Protein Digestibility Corrected Amino Acid Score (PDCAAS)
  11. Amino Groups
  12. Chylomicron
  13. Amylopectin
  14. Docosahexaenoic Acid (DHA)
  15. Net Negative Protein Balance
  16. Linolenic Acid
  17. Glycemic Load
  18. Glycemic Index (GI)
  19. Pancreatic Lipase
  20. Galactose
  21. Soluble Fiber
  22. Triglycerides
  23. Polysaccharides
  24. Saturated Fatty Acid
  25. Salivary Amylase
  26. Monosaccharides
  27. Alpha-Linolenic Acid (ALA)
  28. Insoluble Fiber
  29. Fructose
  30. Unsaturated Fatty Acids
  31. Essential Amino Acid
  32. Non-Essential Amino Acid
  33. Secondary, Tertiary, And Quaternary Structures
  34. Glycogenolysis
  35. Gastric Hydrochloric Acid
  36. Eicosanoids
  37. Lipoprotein Lipase
  38. Healthy Fats
  39. Peptides Or Peptide Chains
  40. Oligosaccharides
  41. GLUT Family
  42. Linoleic Acid
  43. Proenzyme
  44. Deamination
  45. Eicosapentaenoic Acid (EPA)
  46. Insulin Index (II)
  47. Omega-6/Omega-3 Fatty Acid Ratio
  48. Hydrocarbons
  49. Glucose
  50. Fatty Acid
  51. Pancreatic Amylase
  1. a An enzyme found in endothelial cells lining the capillaries; hydrolyzes lipids into fatty acid and glycerol.
  2. b Amino acid that does not need to be included in the diet.
  3. c Produced by parietal cells in the stomach, this acid liquid is necessary for digestion.
  4. d Chain of carbon atoms with a carboxylic acid and alphatic tail.
  5. e Enzyme necessary for glycogenolysis. Breaks glycogen into glucose units.
  6. f A monosaccharide that is very sweet; possesses a ketone rather than an aldehyde, which distinguishes it from glucose.
  7. g Equal to the glycemic index of a food times the number of grams of carbohydrates in the serving.
  8. h A monosaccharide found in food and blood; the end product of carbohydrate metabolism and the major source of energy for humans.
  9. i A lipoprotein that transports cholesterol and triglyceride from the small intestines to tissues in the body.
  10. j Digestive protease released in the stomach to degrade food proteins to peptides.
  11. k The essential amino acid found in the smallest quantity in the food.
  12. l Double bonds between carbons in fatty acid chain.
  13. m Compound with three molecules of fatty acids bound with one molecule of glycerol; the storage form of fat in humans.
  14. n Inactive enzyme; precursor that requires a biochemical change to become active.
  15. o Removal of an amine group from a compound.
  16. p Measure of the rate at which an ingested food causes the level of glucose in the blood to rise. The relative degree of blood sugar elevation after the consumption of 50 g carbohydrate coming from a specific test food.
  17. q Breakdown of stored glycogen to glucose.
  18. r Reserve of amino acids found in blood plasma.
  19. s Fats that have been shown to improve overall health.
  20. t Enzyme found in pancreatic juice that catalyzes the hydrolysis of starch.
  21. u The simplest form of carbohydrates.
  22. v Unsaturated omega-3 fatty acid considered essential to the human diet.
  23. w Unsaturated omega-3 fatty acid, see linolenic acid.
  24. x Unsaturated omega-6 fatty acid considered essential to the human diet.
  25. y A monosaccharide; less soluble and sweet than glucose.
  26. z Functional groups (abbreviated as NH2) that contains a nitrogen atom.
  27. aa Measure of the rate of which an ingested food causes the level on insulin in the blood to rise.
  28. ab An omega-3, polyunsaturated fatty acid, found mainly in fish and algae.
  29. ac Amino acids with alphatic side chain that is non-linear.
  30. ad Signaling molecules of the body that control many systems.
  31. ae Enzyme secreted from the pancreas that hydrolyzes fat.
  32. af Shape/formation that a protein takes depending on its biological function.
  33. ag A component of starch characterized by its highly branched chain structure and fast digestion.
  34. ah Indigestible, non-water soluble polysaccharides found in plants (e.g. wheat bran, nuts); increases stool bulk and enhances transit time.
  35. ai A method based on the amino acid requirements of young children that takes into consideration digestibility of the protein; a recently developed and preferred measure for determining the quality of a protein.
  36. aj Amino acid that must be included in the diet.
  37. ak More than about 10 linked monosaccharides that form a polymer. Starches, glycogen, fiber.
  38. al The state of being satisfactorily full.
  39. am Short polymer formed from linking amino acids.
  40. an A component of starch characterized by straight chains of glucose units.
  41. ao Enzyme found in saliva that catalyzes the hydrolysis of starch.
  42. ap Enzyme necessary for the conversion of excess glucose into stored glycogen.
  43. aq Saccharide composed of a small number of monosaccharides.
  44. ar Relatively indigestible, water-soluble polysaccharides found in plants (e.g. psyllium, pectin) that undergo metabolic processing to enhance bowel health.
  45. as Nitrogen output that exceeds nitrogen intake.
  46. at An omega-3, polyunsaturated fatty acid, found mainly in fish and algae; can be formed from ALA.
  47. au Group of membrane proteins that transport glucose from the blood into cells.
  48. av Organic compounds that contain only carbon and hydrogen.
  49. aw Balance of dietary fat intake; critical to overall health.
  50. ax A fatty acid with no double bonds in the chain.
  51. ay Sugar alcohol that is the backbone of a triglyceride.