nutrition last test

technique use to measure the amount of heat given off when a food burns

technique used to measure the amount of oxygen consumed when a food burns

respose to the smell of a favorite food

irritating sensation that imitates thoughts of food

a feeling of fullness after eating

eating in response to arousal

energy needed to maintain the body at rest

a factor that lowers basal metabolism

a factor that raises basal metabolism

term that describes the energy needed to process food

changes in energy expenditure consequent to changes in environment

an enzyme that promote fat storage

a theory that the body tends to maintain a certain weight by internal controls

hormone that stimulates appetite

type of adipose the primarily stores fat

type of adipose that primarily produces heat

substance in some herbs that may cause heart attacks and seizures

inhibitor of pancreatic lipase

a cosmetic surgical procedure

the capacity of the joints to move with less chance of injury

increase in muscle size and strength

a chief substance of the cori cycle that is released by muscles

depletion of this substance leads funners to experience  "hitting the wall"

substance in muscles the serves as a source of energy and water

transient condition of low blood hemoglobin in athletes

early symptoms of this disorder include nausea and stumbling

early symptom of this disorder include shivering and feeling cold

the replacement of fluids during physical activities

stimulant use to enhance performance during exercise

depressant that promotes fluid losses

a newly fertilized ovum

developing infant form 2 to 8 weeks after conception

adequate intakes of this nutrient within the 30 days prior to conception are especially important to lower risk of birth defects

dietary supplements of this nutrient are recommended early in pregnancy

a recommended practice to prevent or relieve heartburn

a craving for non-food substances

a condition characterized by high blood pressure and protein in the urine

excess intake of this substance in pregnancy is known to result in mental retardation of the child

chief protein in human breast milk

chief protein in cows milk

nutrient that is low in human milk but adequate in infant formulas

pre-milk substance from the breast containing antibodies

substance in breast milk that deprives intestinal bacteria of iron

process whereby breast milk is gradually replaced by formula or semi-solid foods

possible source of infant botulism

deficiency of this nutrient in children causes symptom similar to mild lead toxicity

substance given to prevent anaphylactic shock in people with food allergies

period in life when nan individual becomes physically capable of reproduction

loss of muscle mass

term that describes difficulty swallowing

a condition characterized, in part by an inflamed stomach and abundant bacteria

stomach bacterial utilization of this nutrient increases risk for deficiency

low intake of milk by elderly people contributes to deficiency of this nutrient

thickening of the eye lenses that occurs with aging

type of arthritis involving a defective immune system

substance found in the brains of people with alzheimer's disease

intake of this substance along with milk reduces calcium absorption

intake of this substance interferes with utilization of many cardiovascular and central nervous system drugs

immune cells that produce antibodies

the primary cause of death in the united states

an accumulation of lipid material embedded in arterial walls

a blood clot that has broken loose and circulate in the bloodstream

small, cell like bodies required for formation of the blood clot

the bulging of an artery commonly caused by elevated blood pressure

consequence of a clot that stops blood flow to the brain

this type of diabetes is always controlled by insulin injections

this type of diabetes is usually controlled without insulin injections

term that describes the death of tissue due to deficient blood supply, common in severe cases of diabetes

when cancers spread to other tissues of the body

an abnormal mass of cells

term that designates the ability of a substance to harm living organisms if enough is consumed

term designating that a substance is possibly toxic under normal use conditions

typical food borne infection that results from eating undercooked or raw shellfish

poisonous narcotic-like substance present in potato sprouts

class of substance that are purposely added to foods

substances added to cured meats to preserve color

carcinogenic substance formed within the stomach

a preservative commonly used in snack foods to slow the development of off-flavors, odors, and color changes

flavor enhancer

hormone that promote growth and milk production in cows

substance used to remove caffeine from coffee

organization that is responsible for ensuring the public water system meet minimum health standards

the primary cause of hunger

USDA program aimed at preventing or remediating  domestic malnutrition and hunger for the poor

name of the larges t national food recovery program

extreme scarcity of food

treatment for diarrhea-related dehydration

produced in large quantities by cows

this source of water for crops increase the salinity of the soil

type of water pollution caused by runoff

term that describes using resources at the replaceable rate with no net accumulation of pollution