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Chapter 5 - Nutrition basic textbook terms.docx

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Western University
Health Sciences
Health Sciences 1001A/B
Shauna Burke

Chapter 5 Nutrition basics textbook terms NutritionThe science of food and how the body uses it in health and dieaseEssential nutrientssubstances the body must get from foods bc it cannot manufacture them all or fast enough to meet its needs Macronutrientan essential nutrient required by thebody in relatively large amountsDigestionprocess of breaking down foods in the GI tract into compounds the body can absorbKilocaloriemeasure of energy content in food one kilocalorie represents the amount of heat needed to raise the temperature of one liter of water by ine degree CelsiusProteinessential nutrient made of amino acids that contains carbon hydrogen oxygen and nitrogen Legumesvegetables such as peas beans that are high in fibre and proteinHydrogenationprocess by which hydrogen is added to unsaturated fats increasing the degree to saturation and turning liquid oil into solid Trans fatty acidstype of unsaturated fatty acids produced during the process of hydrogenationCholesterolwaxy substance found in the blood and cells and needed for synthesis of cell membranes vit D and hormonesLDLblood fat thar transports cholesterol to organs and tissues excess amounts result in the accumulation of depo
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