unit of heat defined as the quantity of heat required to raise the temperature of 1 gram of water by 1 degree centigrade at atmospheric pressure
Aany of a large group of nitrogenous organic compounds that are essential constituents of living cells
Essential amino acids
Amino acids that are needed, but cannot be made by the body; they must be eatin in foods
A protein that is usually deficient in one or more of the essential amino acids. Most plant proteins are incomplete
a biomolecule composed of carbon, hydrogen, and oxygen with a ration of about two hydrogen atoms and one oxygen atom for every carbon atom
a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice
vitamins that are absorbed and transported by fats; includes vitamins A, D, E and K
fat in which all three fatty acid chains contain the maximum possible number of hydrogen atoms
A lipid made from fatty acids that have at least one double bond between carbon atoms
are fats that are obvious to see such as butter, margarine, separate cream, salad oils, lard ect.
not so visible fats such as cheese, egg yolk, nuts, seeds, olives, avocados, and lean meat.
a vitamin, specifically vitamin C or one of the B complex vitamins, that dissolves in water; are not stored in the body
solid homogeneous inorganic substances occurring in nature having a definite chemical composition