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Principles of nutrition Key terms (ADIPOSE TISSUE - cells that store…
Principles of nutrition
Key terms
ADIPOSE TISSUE - cells that store energy in the form of fat.
AMINO ACIDS - simpler units of protein, made of long chains
ANAEMIA - a condition where the body lacks enough healthy red blood cells or haemoglobin
ANTIOXIDANTS - chemicals in food which can prevent or slow down damage to our body which otherwise can lead to diseases such as heart disease and cancers.
Antioxidants also improve our immune system.
ATHEROSCLEROSIS - a build up of fatty deposits in the arteries, sometimes called 'furring of the arteries'
BERI BERI - a muscle wasting disease due to a lack of vitamin B1 (thiamin) in the diet
BETA-GLUCAN - a form of soluble fibre
BLOOD SUGAR - how much glucose is in the blood
CHOLESTEROL - a fatty substance found in our blood and the food we eat
COELIAC DISEASE - a chronic intestinal disorder caused by sensitivity to the protein gliadin contained in the gluten of cereals
COLLAGEN - protein in the connective tissue which holds cells together
COMPOSITION - the different parts or substances that make up something
CORONARY HEART DISEASE (CHD) - a narrowing of the arteries that supply your heart with oxygen-rich blood, due to the build-up of fatty material within their walls.
DEFICIENCY - a lack of something that is needed in the diet
DEHYDRATION - when the body loses more fluid that it takes in
DIGESTION - the breaking down of food in the body to obtain nutrients
DISACCHARIDE - a carbohydrate made from two sugar molecules (di means two)
EMPTY CALORIES - calories that are present in foods that have very little or no nutritive value
FAT SOLUBLE VITAMINS - these vitamins (the A,D,E, and K groups) dissolve in water
EXTRINSIC SUGAR - added sugar
FORTIFIED FOOD - a food product in which a nutrient is added to increase its nutritional value
FREE RADICALS - chemicals in food which can cause us harm. Antioxidants will protect the body from these harmful free radicals
FREE SUGARS - extrinsic sugars not from milk
FUNCTION - what something does, or why it is needed
GOITRE - an enlargement of the thyroid gland seen as a neck swelling, from insufficient intake of iodine
HAEM IRON - from animal source
HAEMOGLOBIN - the part of blood that contains iron, carries oxygen through the body, and gives blood its red colour
HIGH BIOLOGICAL VALUE (HBV) - protein foods containing all the essential amino acids
HYDROGENATION - the process of changing a liquid fat or oil to a solid one at room temperature by the addition of hydrogen
HYPERCALCAEMIA - an abnormally high level of calcium in the blood
INSOLUBLE FIBRE - fibre which the body cannot absorb
INTRINSIC SUGAR - natural sugar