BSugg FN 2080 Lab Final

Dietary Guidelines

Recommendations for healthy eating and lifestyle created to improve public health.

My Plate

A visual guide created by the USDA to encourage balanced eating by showing proportions of different food groups.

Macronutrient

Nutrients needed in large amounts for energy: carbohydrates, proteins, fats, and alcohol.

Type 1 Diabetes

A form of diabetes that results from the autoimmune destruction of insulin-producing cells in the pancreas.

Type 2 Diabetes

A form of diabetes primarily associated with insulin resistance and often linked to lifestyle factors.

A1C level

A blood test that measures average blood sugar levels over the past 2 to 3 months.

Mechanical Digestion

The physical process of breaking down food into smaller pieces (e.g., chewing).

Chemical Digestion

The breakdown of food through enzymatic action and chemical reactions.

Protease

An enzyme that breaks down proteins into smaller peptides or amino acids.

Complete Protein

Protein that contains all nine essential amino acids necessary for dietary needs.

Incomplete Protein

Protein that lacks one or more essential amino acids.

Electrolytes

Minerals in the body that carry an electric charge and are essential for various physiological functions.

Cholesterol

A fatty substance produced by the liver that is essential for hormone production and cell membrane structure.

HDL (High-Density Lipoprotein)

A type of cholesterol often referred to as 'good' cholesterol, it helps remove other forms of cholesterol from the bloodstream.

LDL (Low-Density Lipoprotein)

A type of cholesterol known as 'bad' cholesterol, which can lead to plaque buildup in arteries.

Fetal/Maternal Nutrition

Nutritional requirements and considerations for pregnant women and developing fetuses.

Neural Tube Defects

Congenital disabilities that occur when the neural tube does not close completely during embryonic development.

Agar Agar

A gelatinous substance derived from red algae, used as a vegan alternative to gelatin.

Gelatin

A colorless, flavorless food ingredient derived from collagen that is used as a gelling agent.