Nutrition and Digestion - High School

tubular passage of mucous membrane and muscle extending about 8.3 meters from mouth to anus; functions in digestion and elimination

organic compounds containing an amino group and acid group

any of a group of proteins found in saliva and pancreatic juice and parts of plants; help convert starch to sugar

a vitamin found in fresh fruits and vegetables

the rate at which heat is produced by an individual in a resting state

avitaminosis caused by lack of thiamine (vitamin B1)

an isomer of carotene that is found in dark green and dark yellow fruits and vegetables

a measure of someone's weight in relation to height

a white metallic element that burns with a brilliant light

any of a class of highly unsaturated yellow to red pigments occurring in plants and animals

an inability to tolerate wheat protein (gluten)

a polysaccharide that is the chief constituent of all plant tissues and fibers

a semiliquid mass of partially digested food that passes from the stomach through the pyloric sphincter into the duodenum

the usual food and drink consumed by an organism

the system that makes food absorbable into the body

any of a variety of carbohydrates that yield two monosaccharide molecules on complete hydrolysis

the part of the small intestine between the stomach and the jejunum

a disorder of the normal eating routine

a kind of body tissue that serves as a source of energy

soluble in fats

any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atoms

any of a large class of plant pigments having a chemical structure based on or similar to flavone

a B vitamin that is essential for cell growth and reproduction

a simple sugar found in lactose

a muscular sac attached to the liver that stores bile (secreted by the liver) until it is needed for digestion

digestive secretions of the stomach glands consisting chiefly of hydrochloric acid and mucin and the enzymes pepsin and rennin and lipase

a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils

one form in which body fuel is stored

the cholesterol in high-density lipoproteins

the part of the small intestine between the jejunum and the cecum

a nonmetallic element belonging to the halogens

the part of the small intestine between the duodenum and the ileum

any of a group of enzymes (trade name Lactaid) that hydrolyze lactose to glucose and galactose

beginning with the cecum and ending with the rectum

the cholesterol in low-density lipoproteins

a yellow phospholipid essential for the metabolism of fats

a liquid polyunsaturated fatty acid abundant in plant fats and oils; a fatty acid essential for nutrition; used to make soap

an enzyme secreted in the digestive tract that catalyzes the breakdown of fats into individual fatty acids that can be absorbed into the bloodstream

large and complicated reddish-brown glandular organ located in the upper right portion of the abdominal cavity; secretes bile and functions in metabolism of protein and carbohydrate and fat; synthesizes substances involved in the clotting of the blood; synthesizes vitamin A; detoxifies poisonous substances and breaks down worn-out erythrocytes

yellow carotenoid pigments in plants and animal fats and egg yolks

carotenoid that makes tomatoes red

a substance needed only in small amounts for normal body function (e.g., vitamins or minerals)

a sugar that does not hydrolyse to give other sugars

a pill or tablet containing several vitamins

a B vitamin essential for the normal function of the nervous system and the gastrointestinal tract

a polyunsaturated fatty acid whose carbon chain has its first double valence bond three carbons from the beginning

a polyunsaturated fatty acid whose carbon chain has its first double valence bond six carbons from the beginning

an enzyme produced in the stomach that splits proteins into peptones

amide combining the amino group of one amino acid with the carboxyl group of another; usually obtained by partial hydrolysis of protein

any of various compounds composed of fatty acids and phosphoric acid and a nitrogenous base; an important constituent of membranes

a chemical substance obtained from plants that is biologically active but not nutritive

a peptide containing 10 to more than 100 amino acids

any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules

a light soft silver-white metallic element of the alkali metal group; oxidizes rapidly in air and reacts violently with water; is abundant in nature in combined forms occurring in sea water and in carnallite and kainite and sylvite

a proteolytic enzyme secreted by the kidneys

a B vitamin that prevents skin lesions and weight loss

any of three pairs of glands in the mouth and digestive system that secrete saliva for digestion

the longest part of the alimentary canal

a silvery soft waxy metallic element of the alkali metal group; occurs abundantly in natural compounds (especially in salt water); burns with a yellow flame and reacts violently in water; occurs in sea water and in the mineral halite (rock salt)

enlarged and muscular saclike organ of the alimentary canal

an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose

a complex carbohydrate found in many plants and used as a sweetening agent

a B vitamin that prevents beriberi

an element that occurs at very small quantities in the body but is nonetheless important for many biological processes

a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils

glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body

an enzyme of pancreatic origin

a minute hairlike projection on mucous membrane

any of several fat-soluble vitamins essential for normal vision; prevents night blindness or inflammation or dryness of the eyes

originally thought to be a single vitamin but now separated into several B vitamins

a vitamin found in fresh fruits and vegetables

a fat-soluble vitamin that prevents rickets

a fat-soluble vitamin that is essential for normal reproduction; an important antioxidant that neutralizes free radicals in the body

a fat-soluble vitamin that helps in the clotting of blood

soluble in water